This recipe is crap – I followed thsi to the letter – being a chef – they batter was not just thick – it was like fudge – I persevred but I would consider uyou have made a mistake on the quantity of Bran
I’m sorry to hear that you had trouble with the recipe, Kim. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
A good recipe, except that I thought the amount of bran it called for was way too much. It didn’t specify if it could be bran cereal (sticks, flakes, buds), or had to be baker’s bran. I used All Bran sticks. The 2 1/2 cups made very dense muffins. I wasn’t expecting light fluffy muffins, but this was extreme. All the other recipes I’ve tried used 1 or 1 1/2 cups. Just to my taste preference, honey alone does not give this enough flavor and sweetness. I would probably use 1/4 cup honey and 1/2 cup brown sugar next time.
Hi Julia, wheat bran is typically in flakes from my experience. The brand that I use is Bob’s Red Mill. We definitely would of specified if it were a type of cereal that needed to be bought, sticks or buds. Hope this helps. Thanks!
Brutal. Too much bran dry and tasteless if you don’t know what kind of bran to use in a recipe perhaps you shouldn’t be writing a recipe that calls for it? A total waste of my ingredients.
I’m sorry to hear that you had trouble with the recipe, C. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you. As stated in the recipe, the bran is wheat bran.
Liked ease of making recipe. Muffins really tasty. Liked sweetness. Had to use wheat germ instead of wheat bran b/c store out of bran. I think muffins denser than they would have been with the bran . I slice them into fourths, toast the slices, put butter on them, delicious!
As advertised, but not for everyone. This is a dense, moist muffin clearly i tended as nourishment rather than a treat – perfect for breakfast with cheese & fruit. My single recommendation is that the mixture sit for 10 minutes before spooning into the tin to allow the bran to more fully absorb the moisture. I’d make these again.
Delivered a healthier bran muffin. I was a bit nervous as the muffin had less baking soda and powder than most recipes and a lot more bran and ww flour. The muffins came out moist, tasty and better than expected. I really liked the fact this is a healthier muffin. I did not have walnuts so did not use, I think the walnuts would cut the sweetness of the 1/2 cup honey as I found them a little too sweet. I also used semi sweet choc chips (1/4 cup) and probably would omit next time. Will be making them again.
These worked out great! We skipped the walnuts due to allergies and didn’t add mix-ins the first time, but the muffins still were delicious and moist. Love the honey instead of sugar, it makes for a rounder flavour I think. Definitely holding on to this one for future use.
These muffins are perfect! The recipe works great as written and so yummy. Yup, these muffins are bran-ny but that’s what I was looking for. I’ve made a double batch twice and turned out well both times. Thanks for my new goto bran muffin recipe!
excited to try these. Always looking for high protien and fiber snacks.
just a note about the nutrition breakdown… seems like the fiber is a typo. 23g is almost the entire recommended daily intake! I ran the recipe through an app and came up with 8g fiber per muffin.
The nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps! Enjoy C!
These muffins came out perfectly moist and delicious! I added chocolate chips and used Bob’s Red Mill egg replacer. I love the heartiness of the bran and whole wheat flour. My new go-to muffin recipe when I need a healthy dessert!
Very tasty and moist, even though they do not rise very much. These will become a regular for me. Thank you for specifying the exact amount of banana! Roasting the walnuts is a nice touch as is the cinnamon. I think a bit of cardamom might also be good. I used all purpose flour because that’s what I had on hand, but I think whole wheat would be even better. I added raisins and used neutral vegetable oil rather than olive oil. In the nutritional information, I wonder where the trans fat comes from–none in my ingredients.
So glad to hear you enjoyed the recipe, Sabrina. The nutritional information comes from the ingredients we’ve inputted into the recipe card, so now sure how the plugin calculates it. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
Hi Georgia! I’ve only tested the recipe as written so it would be hard for me to say for sure. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
This recipe is my new favorite! I have celiac and do all my own baking. The only substitutions I made were for the flour (I use King Arthur gf flour) and I used gf oat bran. Other than that I followed recipe exactly. I don’t know what some of the negative reviews were about? These were fantastic!
I had a big bag of wheat bran that I wanted to use up, so this recipe helped make a dent. The batter was dense when I scooped it in the pan but it lent a surprisingly soft muffin.
I only had about a tablespoon of honey left so also added about 1/4 cup cane sugar. Used sour cream instead of yogurt, and added chocolate chips, cashew and mixed frozen berries (cranberry blueberry and haskaap)
All in all I think the recipe is pretty flexible in every regard except for the wheat bran, based on the comments.
Any chance I can sub oat brain for wheat bran in this recipe? (Also, I bought your cookbook and LOVE it!)
Hi Noelle! I haven’t tried it myself but it should be okay use. If you decide to experiment, I’d love to know how it goes!
Can I substitute melted butter for the oil?
Hi Janelle! I’ve only tested it with oil so I am unsure but it could likely work. If you decide to experiment, I’d love to now how it goes!
Do you use bran cereal or wheat bran (like Bobs Red Mill that is sold by the flour)?
Hi Erin! I’m not sure if you saw but in the recipe it’s listed as wheat bran. Not listed as cereal. Hope this helps!
Hi Erin
This recipe is crap – I followed thsi to the letter – being a chef – they batter was not just thick – it was like fudge – I persevred but I would consider uyou have made a mistake on the quantity of Bran
2 1/2 cups is way too much
I’m sorry to hear that you had trouble with the recipe, Kim. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Really great muffin, Tasty, moist . I am always looking for recipes for Greek Yogurt which I buy in bulk from Costco.
Glad you enjoyed it, Helene! Thank you!
A good recipe, except that I thought the amount of bran it called for was way too much. It didn’t specify if it could be bran cereal (sticks, flakes, buds), or had to be baker’s bran. I used All Bran sticks. The 2 1/2 cups made very dense muffins. I wasn’t expecting light fluffy muffins, but this was extreme. All the other recipes I’ve tried used 1 or 1 1/2 cups. Just to my taste preference, honey alone does not give this enough flavor and sweetness. I would probably use 1/4 cup honey and 1/2 cup brown sugar next time.
Hi Julia, wheat bran is typically in flakes from my experience. The brand that I use is Bob’s Red Mill. We definitely would of specified if it were a type of cereal that needed to be bought, sticks or buds. Hope this helps. Thanks!
Brutal. Too much bran dry and tasteless if you don’t know what kind of bran to use in a recipe perhaps you shouldn’t be writing a recipe that calls for it? A total waste of my ingredients.
I’m sorry to hear that you had trouble with the recipe, C. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you. As stated in the recipe, the bran is wheat bran.
Liked ease of making recipe. Muffins really tasty. Liked sweetness. Had to use wheat germ instead of wheat bran b/c store out of bran. I think muffins denser than they would have been with the bran . I slice them into fourths, toast the slices, put butter on them, delicious!
Glad it worked out! Thank you for the feedback, Linda!
As advertised, but not for everyone. This is a dense, moist muffin clearly i tended as nourishment rather than a treat – perfect for breakfast with cheese & fruit. My single recommendation is that the mixture sit for 10 minutes before spooning into the tin to allow the bran to more fully absorb the moisture. I’d make these again.
Thanks for the feedback!
Delivered a healthier bran muffin. I was a bit nervous as the muffin had less baking soda and powder than most recipes and a lot more bran and ww flour. The muffins came out moist, tasty and better than expected. I really liked the fact this is a healthier muffin. I did not have walnuts so did not use, I think the walnuts would cut the sweetness of the 1/2 cup honey as I found them a little too sweet. I also used semi sweet choc chips (1/4 cup) and probably would omit next time. Will be making them again.
I’m so glad to hear you enjoyed the muffins! Thank you!
My absolute favorite go-to bran muffin! I always have these -either fresh on my counter or extra in the freezer. So,so good!
These look fabulous! Thanks for sharing, Diane!
These worked out great! We skipped the walnuts due to allergies and didn’t add mix-ins the first time, but the muffins still were delicious and moist. Love the honey instead of sugar, it makes for a rounder flavour I think. Definitely holding on to this one for future use.
Great to hear! Thank you Kat!
These muffins are perfect! The recipe works great as written and so yummy. Yup, these muffins are bran-ny but that’s what I was looking for. I’ve made a double batch twice and turned out well both times. Thanks for my new goto bran muffin recipe!
Glad to hear you enjoyed them, Charlene!
excited to try these. Always looking for high protien and fiber snacks.
just a note about the nutrition breakdown… seems like the fiber is a typo. 23g is almost the entire recommended daily intake! I ran the recipe through an app and came up with 8g fiber per muffin.
The nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps! Enjoy C!
These muffins came out perfectly moist and delicious! I added chocolate chips and used Bob’s Red Mill egg replacer. I love the heartiness of the bran and whole wheat flour. My new go-to muffin recipe when I need a healthy dessert!
So glad to hear, Dani! They look fabulous!
Very tasty and moist, even though they do not rise very much. These will become a regular for me. Thank you for specifying the exact amount of banana! Roasting the walnuts is a nice touch as is the cinnamon. I think a bit of cardamom might also be good. I used all purpose flour because that’s what I had on hand, but I think whole wheat would be even better. I added raisins and used neutral vegetable oil rather than olive oil. In the nutritional information, I wonder where the trans fat comes from–none in my ingredients.
So glad to hear you enjoyed the recipe, Sabrina. The nutritional information comes from the ingredients we’ve inputted into the recipe card, so now sure how the plugin calculates it. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
These look so good! Can I substitute Lakanto brown sugar for the honey? Any recommendations for tweaking the recipe this way?
Hi Georgia! I’ve only tested the recipe as written so it would be hard for me to say for sure. If you decide to experiment with it, let me know how it goes! Hope you enjoy it!
This recipe is my new favorite! I have celiac and do all my own baking. The only substitutions I made were for the flour (I use King Arthur gf flour) and I used gf oat bran. Other than that I followed recipe exactly. I don’t know what some of the negative reviews were about? These were fantastic!
So glad to hear you enjoyed it, Julie! Thank you!
I think my review I sent was four stars by mistake. Absolutely meant five stars!!!⭐️
Thank you!
Can you provide metric measurements by weight rather than (or in addition to volume)?
Hi Richard! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
I had a big bag of wheat bran that I wanted to use up, so this recipe helped make a dent. The batter was dense when I scooped it in the pan but it lent a surprisingly soft muffin.
I only had about a tablespoon of honey left so also added about 1/4 cup cane sugar. Used sour cream instead of yogurt, and added chocolate chips, cashew and mixed frozen berries (cranberry blueberry and haskaap)
All in all I think the recipe is pretty flexible in every regard except for the wheat bran, based on the comments.
Glad it worked well for you, Nicolle! Thank you!