Baby Bran Muffins

Baby Bran Muffins

These bran muffins are delicious hot out of the oven with a touch of butter & jam. They are even more moist the next day! Recipe adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971



  1. Preheat oven to 425ºF and place muffin liners in or apply non-stick spray to a 12-cup muffin pan or a 24-cup mini muffin pan.
  2. In a medium bowl mix:
    • 2 cup whole wheat flour
    • 1 1/2 cup wheat bran
    • 3/4 tsp salt
    • 1 1/4 tsp baking soda
    • 2 TBS brown sugar, light
  3. In a large bowl, whisk together:
    • 2 cup yogurt, plain , full fat
    • 1 egg, large , lightly beaten
    • 1/2 cup honey
    • 2 TBS butter, unsalted , melted
  4. Fold in the dry ingredients into the wet ingredients until combined. Do not over mix.
  5. Fold in:
    • 1 cup cranberries, dried
  6. Divide batter evenly into the prepared muffin pan and bake in the oven for 10-15 mins., or until muffin tops are a deep golden brown. For standard sized muffins cook for 15-20 mins.
  7. Let the muffins rest in the pan for 5 mins., then turn out onto a cooling rack to cool completely.

Baby Bran Muffins  Detail

Prep Time: 20 min
Cook Time: 30 min

Difficulty: Easy
Servings: 24
Serving Size: 2 mini muffins

Serving Suggestions: Instead of a cup of cranberries, add a cup of raisins or any dried fruit and nuts! You can also substitute a cup of fresh blueberries.