The last bran muffin recipe you will e v e r need.

As you know, I make muffins all. the. damn. time. My bran muffins were always just slightly off. They were either a little too branny or not enough. Too moist or too dry.

Never again.

I have finally found the perfect ratios of

bran to wheat

baking powder to flour

wet to dry

banana to egg


I seriously recommend you book mark this recipe, that is, if you like bran muffins. ๐Ÿ™‚

I couldnt decide if I wanted to make nutty banana bran muffins or dark chocolate banana bran muffins, so I made a batch of go-either-way batter and made both!

All you gotta do is make the batter and then divide it into however many bowls (corresponding to how many different flavors).

I divided my batter into two bowls. To one I added dark chocolate chips, and to the other I added ground (this is KEY) walnuts and almonds.

Recipe: Makes 10 muffins

Mix the dry ingredients in one bowl and the wet in another. Pour the wet over the dry and stir with as few swoops as possible. Pour into a greased muffin tin. Bake at 350 for 30-40 minutes.

Note: Soak your grains first! This is a good resource.

Dry ingredients –

1 1/2 cups whole wheat pastry flour

1 1/2 cups wheat bran

1/2 cup sugar

2 tsp baking soda

pinch salt

ground, toasted walnuts & almonds (if making the banana nut muffins only)

Wet ingredients –

2 large super ripe bananas

1 medium egg

1 cup milk

1/2 tsp vanilla extract (if making the chocolate chip muffins only)


Bananas * High in potassium which helps the body eliminate excess salt and water (good for bloating)! Also help prevent muscular cramps and improve blood circulation. Bananas are high in zinc, which is key for healthy hair. They have also been linked to the prevention of stomach ulcers because they protect the stomach mucous layer. They are high in vitamins C and A, and phosphorus (which helps improve memory).

Wheat bran * contains TONS of iron, B vitamins, magnesium, phosphorous and antioxidants! 1 cup has 25 grams of fiber and 9 grams of protein!

Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

14 thoughts on “The last bran muffin recipe you will e v e r need.

  1. Ah, I’m a huge bran lover. Lately I’ve been cutting back though, b/c I read that one mustn’t eat bran, or any other grain (even rolled oats) without pre-soaking for at least 7hrs and cooking it. Otherwise the grains’ fiber will actually lower the nutritional density of your other eats, b/c it tends to absorb minerals and vitamins, makung it almost impossible for ur body to break down. I used to eat bran like it’s my job and now I’m a little afraid of it – how stupid!! But with ur recipe I can easily prepare (presoaked*lol*) muffins and freeze them, in order to get my bran fix spontaneously ๐Ÿ˜‰
    Just love how hearty and dense they look… Yummylicious!

    Enjoy ur day โค Mel

    1. Oh my gosh! You are right! I just read all these articles about it. I knew about soaking grains and nuts but I didnt think to soak whole wheat FLOUR and BRAN! Wohhh. Im gonna do a post about it soon. And now I need to (or should…..) fix all my recipes… damnit. 

  2. You are the muffin queen… I’ve said it before and I’ll continue to say it. ๐Ÿ˜‰

    Yum! I really like the looks of those… seriously, you’re site is the first place I go for muffin recipes/ideas.

  3. I want to try your recipe since it looks delicious. Could you provide some instructions on how you soaked your grains for this recipe?

      1. Here is what i am confused about. Do I add the milk to the bran and the flour to soak over night over mix all together and let soak?

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