Let’s talk about these healthy bran muffins. They’re so good. Most bran muffins are dense, so I didn’t know that hearty bran muffins could be so fluffy and delicately sweet. This recipe is made with 100 percent whole grains and naturally sweetened with honey, believe it or not!

These muffins are a breakfast treat that you can feel good about. Wheat bran is the nutritious, fibrous, protective outer layer of wheat berries that is removed when wheat berries are processed into all-purpose flour. One of the greatest benefits of a whole foods-based diet is getting plenty of fiber without even trying.

I can’t say they’re the prettiest muffins around, but bran muffins are never going to win a beauty contest. Fortunately, their taste and texture make up for their modest appearance. If you prefer a classic, fluffy blueberry muffin, be sure to try my healthy blueberry muffins. They’re also made with whole wheat flour and naturally sweetened.

How to Make Healthy Bran Muffins

These bran muffins are so easy to make, no mixer required. Simply combine the wet ingredients in one bowl, the dry ingredients in another, and stir them together just until combined. Don’t overmix, or your muffins will turn out more tough than tender (stop stirring when you see a couple of streaks of flour left).

Ingredient Notes

Deb’s blue sky bran muffins were already on my list to try when my friend brought some over. One taste of the homemade muffins was motivation to adapt them for my blog.

Here’s what I changed: I replaced the all-purpose flour with whole wheat flour. I decreased the buttermilk and baking temperature so I could sweeten the muffins with honey instead of brown sugar. The flavor of honey is lovely here, as is the lemon zest, which adds some freshness that reduces the prominence of the whole wheat flavor.

Choose between mild extra-virgin olive oil, such as California Olive Ranch (I can’t taste it) or melted coconut oil. I tried these muffins with melted butter instead of oil, but the muffins are much more moist with oil.

You can easily make these muffins dairy-free by making your own buttermilk with dairy-free milk, such as plain unsweetened almond milk or cashew milk.

I couldn’t resist sprinkling the tops with raw sugar for a sparkly, lightly crunchy top. They’re just delightful.

Recipe Variations

This recipe is flexible. The fresh fruit contributes some moisture and sweetness, so I wouldn’t omit it entirely, but you can play around with the fruit options. This recipe could easily become raspberry, strawberry or apple bran muffins. Thinly slice the strawberries and either cut the apple into a small dice or shred it.

I appreciate the lemon zest flavor with the blueberries, but you could substitute orange zest with strawberries or raspberries.

Serving Suggestions

I’ve been enjoying these muffins with Greek yogurt for breakfast. They make good snacks, too, with or without a spread of salted butter or nut butter, like peanut butter or almond butter.

They keep well in the freezer for months—I love to have them on hand for emergency snacks (I defrost them by microwaving them for about 15 to 20 seconds).

More Wholesome Baked Goods to Try

Here are just a few more naturally sweetened muffins and quick breads:

• Healthy Banana Bread or Maple-Sweetened Banana Muffins
• Healthy Blueberry Muffins
• Healthy Zucchini Muffins
• Strawberry Oat Muffins

Please let me know how your bran muffins turn out in the comments! I love hearing from you.

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