Bran Muffins Revised

Bran Muffins Revised


So I really like bran muffins and I totally forgot that I did ๐Ÿ˜œ
So when my sister-in-law sent some over and they were quickly eaten up, I decided to try to make a healthier version of the recipe we generally use.
They turned out nicely but they were not overly sweet by any means, which we personally, were ok with.
If you choose to add in the raisins, that would up the sweet factor, I just canโ€™t withstand raisins in any kind of baking so I left them out ๐Ÿ˜ฌ

I love having a muffin warmed up with a little smidgen of butter and a slice or two of marble cheese ๐Ÿคค๐Ÿ‘Œ๐Ÿป




4 cups Bran Flakes cereal
2 cups All Bran cereal
2 cups boiling water

1/4 cup butter or margarine
3/4 cup applesauce
3/4 cup packed brown sugar
3/4 cup honey
2 tablespoons maple syrup
4 eggs
4 cups buttermilk

4 cups whole wheat flour
2 tablespoons baking soda
1 tablespoon baking powder
dash of salt


2 cups raisins – optional
1 cup slivered or chopped almonds




In a large bowl combine the cereals and boiling water, set aside.

In a mixing bowl, cream together the butter, applesauce and sweeteners.
Beat in eggs one at a time and then add in the buttermilk, mixing well before pouring into the cereal mixture and stirring the two together.

In another bowl, mix the flour, baking soda, baking powder, salt – and nuts and raisins if you choose to add those.

Add to batter, stir to combine.

You can store the batter in the refrigerator for up to six weeks.

As the desire for a fresh bran hits, you can bake off a few at a time so they are always fresh ๐Ÿ˜

Heat the oven to 400 F and fill a lined muffin tin 3/4 full.
Bake for 18-20 minutes.



Remove from the pan to cool and then hopefully, enjoy!๐Ÿ’•๐Ÿ‘Œ๐Ÿป


Please comment if you try the recipe and let me know your thoughts ๐Ÿ˜ƒ

One thought on “Bran Muffins Revised

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