Honey Bran Muffins

Moist, lightly sweet, and outrageously delicious. These fiber-packed honey bran muffins are a healthy snack you’ll want to eat.

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Honey bran muffins are the perfect sweet snack if you’re working on your health.

They’re sweet, nutty, and super satisfying. But the best part about this bran muffin recipe is that it’s loaded with nutrient-dense and high fiber ingredients like wheat bran, whole wheat flour, and ground flax.

A delicious muffin that can support gut health and heart health? Sign me up!

These dietitian-designed muffins also happen to be egg-free and sweetened exclusively with honey. They make the perfect, easy meal prep snack for adults and kids.

Prefer something savory? Try my healthy sausage and cheese muffins.

Why you’ll love honey bran muffins

Dietitian-made: This muffin recipe is created by a Registered Dietitian to maximize nutrition without sacrificing satisfaction.

High fiber: Nourishing ingredients like wheat bran and ground flaxseed means these muffins are loaded with fiber to support your heart and digestion.

Super easy: You don’t need much cooking skill to make these tasty muffins.

Good for meal prep: One batch of these muffins can last you and your family the whole week.

Moist and delicious: My honey bran muffins are perfectly moist with a slightly crisp top. They have the perfect texture and the most incredible nutty flavor.

What makes these muffins healthy?

• Sweetened with honey — I used less honey (sugar) than other recipes
• Egg-free — swapped for flaxseeds for extra fiber and healthy fats
• High fiber — from ingredients like whole wheat flour, ground flax, and wheat bran
• Healthy fats — we used olive oil and ground flax instead of butter
• Extra protein — milk and Greek yogurt give these muffins a boost of protein

Ingredients and swaps

Here are some important ingredient notes for this honey bran muffin recipe:

• Wheat bran: Look for plain wheat bran, not bran cereal.
• Whole wheat flour: I used good old whole wheat, all-purpose flour because it’s easy to find. You can substitute regular all-purpose if preferred, but it’s less nutrient-dense.
• Ground flaxseed: Used instead of eggs for healthy fats, structure, and moisture. You can likely substitute for two eggs, but I haven’t tested.
• Milk: I used 2% cow’s milk in testing, but any milk you have available should work.
• Plain greek yogurt: I used plain, non-fat Greek yogurt. Feel free to use any fat percentage you have available. I would not recommend leaving this out.
• Honey: This is the only sugar in this recipe! I have not tested any substitutions, but another liquid sweetener should work fine.
• Apple cider vinegar: This helps the muffins rise and stay fluffy! I don’t recommend any substitutions.

Scroll down to the recipe card for a full list of ingredients and directions.

How to make honey bran muffins

Position your oven rack to the middle and pre-heat to 350 F. Line a muffin tray with silicone or paper liners and set aside.

In a large mixing bowl, whisk together dry ingredients.

In another large mixing bowl, whisk together all wet ingredients until completely smooth. Make sure to scrape any honey off the bottom of the bowl while whisking.

Add dry ingredients to wet ingredients. Mix together with a wooden spoon or spatula until just combined. Be careful not to over-mix!

Spoon batter into prepared muffin pan. I used a large cookie scoop for this step for less mess.

Bake muffins for 18-22 minutes, or until the tops are set. Your honey bran muffins are done cooking when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Let your muffins cool in the pan for 5-minutes before transferring to a wire rack.

How to serve honey bran muffins

You can enjoy your honey bran muffins plain.

Or, warm them in the microwave and spread with a generous pat of butter, a drizzle of honey, and a sprinkle of flakey sea salt.

They’re also great with peanut butter, almond butter, or even a scoop of Greek yogurt.

Add extra protein

For a more protein-rich snack, try this:

• Crumble your muffin over greek yogurt
• Serve with a protein shake or smoothie
• Enjoy with a handful of nuts or seeds

Storage

• Store in the fridge for up to 3 days
• Store in the freezer for up to 3 months
• Make sure your muffins are stored in sealed food containers with fitted lids, or in freezer-safe bags if necessary. Defrost in the fridge overnight if eating from frozen.

Honey bran muffins are best served warm. Heat for 10-seconds in the microwave before eating.

Top tips

• Properly measure your flour using the spoon-and-level method to avoid using too much.
• Don’t over-mix your batter or your muffins may be tough and dry.
• Don’t wait between making your batter and baking — the batter changes texture quickly.
• Transfer batter to the muffin tray using a large cookie scoop.
• Use silicone muffin liners to prevent sticking.

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