These wholesome bran muffins are everything we want in a feel-good breakfast muffin: soft, not too sweet, and packed with fiber-rich goodness. Made with ripe bananas, grated carrots, wheat bran, and a touch of applesauce, they’re naturally moist and full of flavor. Plant-based milk and cozy spices like cinnamon and nutmeg tie it all together for the kind of muffin that feels indulgent — but isn’t.
Whether you’re meal prepping for the week or just need a quick grab-and-go snack, these healthy bran muffins check every box. They’re simple to make, great for kids and grown-ups alike, and sneakily packed with all the good stuff. No fuss. Just wholesome ingredients, big flavor, and a nourishing start to the day.
Spelt Bran vs. Wheat Bran: Both Breakfast Superstars!
Choosing between spelt bran and wheat bran is kind of like picking your favourite pair of sneakers—they both get the job done, but they’ve got their own unique style. Spelt bran’s lower gluten content makes it easier to digest for some, and its nutty flavour enhances muffins deliciously. Meanwhile, wheat bran is a timeless favourite, adding classic, hearty goodness to your muffins. Availability and cost may differ between the two. Ultimately, the choice depends on personal preferences and dietary needs. Whichever you choose, both shine in this tasty and healthy bran muffin recipe!
Bran Muffins Ingredients
Let’s break down the main ingredients of this breakfast muffin recipe:
- Applesauce & Banana: Add natural sweetness and moisture for tender, flavorful muffins.
- Plant-Based Milk: Helps moisten the batter—unsweetened soy, almond, or oat all work.
- Bran (Wheat or Spelt): Adds fiber, texture, and a hearty, nutty flavor.
- Olive Oil & Maple Syrup: Bring richness and subtle sweetness.
- Eggs: Bind everything together and give structure.
- Golden Raisins: Add chewy bursts of sweetness.
- Muscovado Sugar: Deepens flavor with a hint of caramel and molasses.
- Spices & Salt: Cinnamon, nutmeg, and salt balance and boost the overall flavor.
- Carrot & Walnuts: Add moisture, crunch, and a pop of color.
- Flour (All-Purpose or Spelt): Provides structure—just don’t overmix!
Together, these ingredients create a flavourful and wholesome bran muffin that’s perfect for breakfast or as a satisfying snack!
How to Make These Healthy Breakfast Muffins
Making these tender, fiber-packed muffins is easier than you think. Here’s how it all comes together—exact quantities and timing are in the printable recipe card below!
Step 1: Prep the muffin tin and wet ingredients
Start by preheating the oven and lining your muffin pan. Then mix together the applesauce, mashed banana, plant-based milk, and wheat bran. Let it sit so the bran can soak up the goodness.
Step 2: Mix the batter
In a separate bowl, whisk together oil and maple syrup, then add in the eggs and spices. Combine that with the bran mixture, then fold in shredded carrots, raisins, walnuts, and finally the flour—just until everything comes together. Don’t overmix!
Step 3: Bake and cool
Scoop the batter into the muffin cups, bake until golden and cooked through, and let them cool slightly before transferring to a wire rack. Once cooled, they’re ready to eat, or perfect for stashing away for busy mornings.
Adapting this Breakfast Muffin recipe
There are several ways you can adapt this breakfast muffin recipe to suit your taste preferences or dietary needs:
- Vegan Option: Replace the eggs with flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) to make vegan muffins.
- Sweetener Alternatives: Feel free to swap the maple syrup with honey, agave nectar, or another preferred sweetener.
- Nut-Free Version: If you have nut allergies or prefer nut-free muffins, omit the walnuts or replace them with seeds like pumpkin seeds or sunflower seeds for added crunch.
- Fruit Variations: Experiment with different fruits in place of bananas, such as more applesauce, pureed pumpkin, or grated zucchini, to change up the flavour profile of the muffins.
- Additions: Get creative and add other mix-ins like shredded coconut, dried cranberries, chopped dates, or dark chocolate chips for added flavour and texture.
Looking for other healthy muffins recipes?
If you’re anything like me, once you find a good breakfast muffin recipe, you want more of that magic. These bran muffins are on repeat in my kitchen, but I’ve got a few other favorites I think you’ll love just as much:
Bran Muffins
These Breakfast Muffins combine carrots, bran, applesauce, bananas, and a medley of warm spices for a wholesome morning treat. With a moist, tender crumb and bursts of sweetness from sultanas and walnuts, they're perfect for a satisfying breakfast or snack.
I’d love your feedback – just click on the stars to rate the recipe! ⭐
Ingredients
- 125 g applesauce (1/2 cup)
- 1 1/2 medium ripe bananas, mashed (125 g or 1/2 cup)
- 1 cup plant-based milk (e.g. unsweetened soy milk)
- 1 cup wheat bran or spelt bran (70 g)
- 1/3 cup neutral-tasting olive oil, or other oil of choice (60 ml)
- 1/4 cup maple syrup (4 tablespoons)
- 3 medium eggs
- 1/2 cup sultanas/golden raisins (65 g)
- 50 g muscovado brown sugar
- 1 teaspoon cinnamon (Ceylon)
- pinch of freshly grated nutmeg
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 large carrot, grated (125 g)
- 1/2 cup walnuts, chopped (50 g)
- 3 cups all-purpose or spelt flour (Type 630), sifted (415g)
Method
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Preheat oven to 350°F / 180°C and line a muffin tin with muffin liners. Alternatively, coat the wells generously with butter to prevent sticking.
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In a medium bowl, mix together the applesauce, mashed banana and milk together, add bran and stir to combine. Set aside to allow the bran to absorb the liquid.
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In a large bowl, whisk together the oil and maple syrup. Add the eggs, one at a time and whisk until fully incorporated. Add the brown sugar, nutmeg, and cinnamon, salt, baking soda, baking powder, and continue whisking until fully combined.
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Add the bran mixture to the bowl with the egg mixture, and stir with a spatula until combined. Add the raisins, carrot, walnuts, stirring until incorporated.
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Slowly incorporate the flour and gently fold until just combined, ensuring no dry pockets remain. Do not over mix!
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Evenly spoon the batter into the prepared muffin cups and bake until golden brown and a toothpick inserted into the centre comes out clean, about 25 minutes.
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Remove from oven and let stand for 10 minutes, then remove from the muffin tin and continue cooling on a cooling rack.
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Once cooled, serve as a delicious breakfast, snack, or treat! Enjoy!
Notes
- To prevent muffins from sticking to the paper liners, it’s important to use high-quality liners and to allow the muffins to cool slightly before removing them from the pan. Once fully cooled they will easily release from the liner.
- Storing muffins: Once baked, and fully cooled, store in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can store them in the refrigerator for up to one week.
- Freezing and Thawing Muffins: For longer-term storage, you can freeze the muffins. To do this, individually wrap the cooled muffins in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.
- When you’re ready to enjoy the muffins, simply thaw them at room temperature or reheat them in the oven (or microwave) until warmed through. This allows you to enjoy homemade muffins at your convenience while preserving their freshness and flavour!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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