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Morning glory bran muffins

Morning Glory Bran Muffins

These morning glory bran muffins are moist, healthy, and delicious. They are simple to make and freeze well.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 muffins


  • 1 1/2 cups wheat bran 2 1/2 ounces
  • 1 cup buttermilk, preferably full fat As an alternative to store-bought buttermilk make your own by stirring 3/4 cup plain yogurt together with 1/4 cup milk.
  • 1 1/2 cups all purpose white flour 4 1/2 ounces
  • 1 teaspoon baking soda
  • 1 teaspoon salt, preferably fine sea salt
  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar 1 3/4 ounces
  • 1/4-1/3 cup unsulphured (not blackstrap) molasses I used 1/3 cup. For a less strong molasses flavor, use 1/4 cup.
  • 1/4 cup of vegetable oil I used canola
  • 1 large egg

Add Ins

  • 1/2 cup shredded carrots 1 1/2 ounces. About 1 large carrot.
  • 1/2 cup shredded, sweetened coconut 1 3/4 ounces
  • 1/2 cup coarsely chopped walnuts and/or pecans 2 ounces
  • 1/2 cup raisins 3 ounces. I used a combination of dark and yellow raisins.


  1. Preheat oven to 375 degrees F. Oil muffin tins or use liners.
  2. Combine wheat bran and buttermilk. Mix and set aside for 10 minutes.
  3. Whisk together the flour, baking soda, salt, cinnamon, and sugar.
  4. Mix together the add-ins (carrot, coconut, nuts, and raisins) in a small bowl. Set aside.
  5. Mix together the molasses, oil, and egg. Add in the bran and buttermilk, combining until the ingredients are a uniform, dark mixture.
  6. Mix the dry ingredients into the wet ones, just until they are barely combined.
  7. Gently mix the add-ins into the batter. Scoop out the batter by tablespoons full into the prepared muffin tins.
  8. Bake for 30-35 minutes in the center of the oven until a toothpick inserted into the middle of a muffin comes out clean. If possible, put a rimmed cookie sheet under the muffin tin so the bottom of the muffins do not get too dark.
    Morning glory bran muffins ready to bake. | Mother Would Know
  9. Cool for 10-15 minutes in pans before removing muffins.