Best Bran Muffins Ever!

The problem with bran muffins is, in a word, texture. Bran muffins can be overly wet, gummy, dense, and heavy. Not very appealing. But a great bran muffin is a real pleasure: homey, slightly sweet, light, and cakey.

I've spent the past few weeks working on my muffins. And I think I have perfected the recipe. The latest batch is moist enough, but not too wet. There are plenty of raisins for sweetness, but no added sugar. The bran is supplemented with wheat germ and whole wheat flour. These are muffins you will enjoy, not just consume for their fiber content.

Try a batch and see!


1/2 cup All Bran cereal
1/2 cup hot coffee
1/3 cup olive oil (or coconut oil)
1/3 cup whole milk yogurt
2 large eggs, beaten
1 cup apple sauce
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 cup whole wheat flour
1 cup raisins
1/2 cup wheat germ

In a large mixing bowl, cover All Bran cereal with hot coffee. Let sit for about 5-10 minutes, or until liquid is absorbed. Add all liquid ingredients, followed by dry ingredients, stirring gently after each addition. Cover batter and refrigerate for several hours or overnight.

When ready to bake, preheat oven to 350F. Grease muffin tins well. Bake muffins for about 25 minutes, or until the tops are firm. Let muffins cool for about 5 minutes before removing from muffin tins. Serve muffins warm or cool. Bake as many muffins at a time as you wish. Remaining batter can be stored for several days in the fridge.