Recipe 19: Oatmeal Bran Muffins

Oatmeal Bran Muffins!

This recipe is for those mornings when I’m out of bed and on the road in a about 5 minutes flat and realize when I get there that I didn’t even grab breakfast. The same mornings that I begrudgingly buy some crap barista muffin when I know that I could have baked the same thing for a fraction of the cost (and fat). Yep. Here’s to those mornings.

These muffins have a dense, moist texture that hold well even when frozen. Pop one in the microwave in the morning and head out the door with breakfast in hand. They’re easy (literally, mix and bake) and they’re one of those items that fills your house with such a warm, “home sweet home” smell.

Bye the way….Scroll to the end for a bonus video!

Recipe 19: Oatmeal Bran Muffins

Note: I tried making these with actual rolled oats inside and they turned out a bit dry, so if you plan on including some, make sure you swap out an equal volume of the wheat bran, which seems just as absorbent, and hydrate the two together.


  • 1 & 1/2 cups wheat bran
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2/3 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt


First thing you want to do is preheat your oven to 375F. Then, grab your bran and put it into a bowl with the buttermilk, mixing until evenly distributed. You’re going to let this hydrate the bran for 10 minutes. It will be like cereal that’s been left too long in the milk, but it’s important.

Next, grab your muffin tin and line it with either folded parchment paper (as I had to use in the absence of muffin cups) or muffin cups. Sift together your dry ingredients and add your wet ingredients and the bran mixture. Mix roughly with a wooden spoon until just combined and add to the muffin tin. Top with a swirl of honey and some rolled oats for a pretty finish.

Bake 20-25 minutes until a toothpick inserted into the center comes out clean.




So a while back I decided to launch a Youtube account and this was my first recipe. Nervous and making all kinds of mistakes (like forgetting to buy muffin cups), if you need a laugh, enjoy! (Take pity!! :D)

4 thoughts on “Recipe 19: Oatmeal Bran Muffins

  1. Sheila in MD says:


    These muffins looked interesting to me-just wondering if there should be oatmeal in the ingredient list and also when you say wheat bran-are you referring to wheat bran cereal of just wheat bran? I suspect the later but wanted to make sure! Thanks!


    • Holli Mayer says:

      Hi Shelia! So I originally had oatmeal in the recipe, but the oats seemed to make the muffins a little too dry. If you are going to add them, I’d say to swap them out for a portion of the wheat bran and hydrate them with the buttermilk all the same. Now, I just relegate the oats to decorate the top with honey. As for the wheat bran, what I’m referring to is that “husk-like” bran that is all fluffy like it was shaved off. It’s the outer shell of the wheat berry and contributes fiber and B vitamins. I buy it in bulk at the local Henry’s Market. I hope this helps!

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