Best 4 Big Batch Bran Muffins Recipes

Kick-start your day with a delightful, wholesome breakfast treat with our collection of irresistible Bran Muffin recipes. Each muffin is a symphony of flavors, featuring the nutty crunch of bran flakes and a tender, moist crumb. Whether you prefer classic, indulgent, or allergy-friendly options, we have a recipe to satisfy every palate.

Indulge in the timeless taste of Classic Bran Muffins, where the perfect balance of sweetness and whole grain goodness shines through. For a decadent twist, try our Blueberry Bran Muffins, bursting with juicy blueberries in every bite. Our hearty Bran Muffins with Nuts and Seeds offer a crunchy, protein-packed variation that will keep you energized throughout the day. And for those with dietary restrictions, our Gluten-Free Bran Muffins provide a delicious alternative without compromising on taste or texture.

Here are our top 4 tried and tested recipes!

BIG BATCH BRAN MUFFINS

Big Batch Bran Muffins image

This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories.

Provided by Abby Girl

Categories Healthy

Time 45m

Yield 36 muffins

Number Of Ingredients 12

Ingredients

3 cups natural bran
3 cups all-bran cereal
2 cups boiling water
1 1/2 cups sugar
3 cups buttermilk
1 cup vegetable oil
1 cup molasses
4 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 tablespoon salt
2 cups raisins (blueberries, nuts, dates or a combination of)

Steps:

In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
Add the dry ingredients to the flour mixture.
Bake in a 375°F oven for 25 minutes or until cooked.

BIG BATCH BRAN MUFFINS

Big Batch Bran Muffins image

An adaptation of an excellent bran muffin recipie on this site, this was developed to feed a bunch of people or for freezing, since it's ultra-cheap. It was also an attempt to replicate the Raisin Bran Muffins at a local coffee shop -- which worked brilliantly, bwahaha!

Provided by BrotherAdso

Categories Quick Breads

Time 40m

Yield 24-36 Muffins, 36 serving(s)

Number Of Ingredients 17

Ingredients

1 (20 ounce) box Raisin Bran cereal or 8 -9 cups Raisin Bran cereal
2 cups buttermilk
2 cups skim milk
2 -2 1/2 cups whole wheat flour
2 -2 1/2 cups white whole wheat flour or 2 -2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1 1/2 cups sugar
4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1 1/8 teaspoons allspice
5/8 cup vegetable oil
4 eggs
3 tablespoons molasses
4 tablespoons artificial vanilla flavoring

Steps:

Preheat oven to 400, prep a muffin tin.
Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
Add the oil-egg-milk wet mixture to the batter. Stir.
Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
Bake for 16-20 minutes per batch in the 400 degree oven.

Nutrition Facts : Calories 220.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 24.3, Sodium 315.8, Carbohydrate 41.9, Fiber 3.6, Sugar 23.9, Protein 4.9

BIG BATCH BRAN MUFFINS

BIG BATCH BRAN MUFFINS image

This makes a gallon of muffin batter, and may be stored in an airtight container in the refrigerator for up to three months. As the batter ages, the raisins become plumb and juicy. This is convenient to have on hand, as you can make as few or as many muffins at a time as you want. I usually bake two dozen, and store the extras...

Provided by Josie-Lynn Belmont

Categories Other Breakfast

Time 15m

Number Of Ingredients 11

Ingredients

2 c all bran cereal
2 c boiling water
3 c sugar
1 c crisco
4 eggs
5 Tbsp molasses
4 c buttermilk
1 Tbsp salt
5 c flour
5 tsp baking soda
3 c raisins

Steps:

1. Soak the All Bran cereal in the boiling water until all the water is absorbed and the cereal is soft. Meanwhile cream the sugar and the Crisco, together. Add the eggs, and mix in the molasses. Add to the softened cereal. Add the buttermilk. Mix well. In another bowl, mix together the salt, flour and baking soda. Add to the Cereal mixture. Stir in the raisins. Mix well. Store in refrigerator.
2. I like to make this ahead, so that it gives the raisins time to soak in the batter, and soften. When ready to cook, preheat oven to 425°. Grease muffin tins, and pour batter in to about ¾ full. Bake for 18 minutes, or until muffins test done. (I check them after about 15 minutes, to make sure they don't get "over" done!)

BIG BATCH BRAN MUFFINS

Big Batch Bran Muffins image

Moist, healthy and delicious bran muffins - makes a HUGE batch of batter perfect for customizing and baking for the office, or freezing for fresh-baked taste anytime!

Provided by YummySmellsca

Categories Quick Breads

Time P1DT30m

Yield 45 muffins, 45 serving(s)

Number Of Ingredients 19

Ingredients

5 cups wheat bran
1/4 cup ground flax seed
5 cups buttermilk
2 1/2 cups plain non-fat Greek yogurt
1 cup canola oil
1/4 cup maple syrup
2 tablespoons vanilla
1 teaspoon maple extract (optional)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup Truvia, brown sugar baking blend (or 1 cup light brown sugar)
1 3/4 cups sugar
1/2 tablespoon salt
3 cups flour
2 1/2 cups whole wheat pastry flour
1 1/2 tablespoons baking soda
1 1/2 cups chopped dried fruit (I used cherries and apricots)
1 cup granola cereal (optional, I used Flax Plus® Pumpkin Flax Granola)
raw sugar, for topping (optional)

Steps:

In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
Heat oven to 375°F.
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).

Tips:

For a healthier muffin: Use whole wheat flour instead of all-purpose flour, and add fruits or vegetables like blueberries, bananas, or carrots.
For a sweeter muffin: Add more sugar or honey to the batter, or top the muffins with a streusel topping.
For a crunchier muffin: Sprinkle the tops of the muffins with oats or nuts before baking.
For a moister muffin: Use buttermilk or yogurt instead of milk in the batter.
For a muffin with a high top: Fill the muffin cups to the top with batter.
For a muffin with a flat top: Fill the muffin cups only 2/3 full with batter.

Conclusion:

This recipe for Big Batch Bran Muffins is a great way to make a healthy and delicious breakfast or snack. The muffins are easy to make and can be customized to your liking. With a few simple tips, you can create the perfect muffin for your taste. So next time you're looking for a quick and easy breakfast or snack, give this recipe a try. You won't be disappointed!