Big Batch Bran Muffins Recipe

Name: Big Batch Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 cups wheat bran; 1/4 cup ground flax seed; 5 cups buttermilk; 2 1/2 cups plain non-fat Greek yogurt; 1 cup canola oil; 1/4 cup maple syrup; 2 tablespoons vanilla; 1 teaspoon maple extract (optional); 1 tablespoon cinnamon; 1/2 teaspoon nutmeg; 1/2 cup Truvia, brown sugar baking blend (or 1 cup light brown sugar); 1 3/4 cups sugar; 1/2 tablespoon salt; 3 cups flour; 2 1/2 cups whole wheat pastry flour; 1 1/2 tablespoons baking soda; 1 1/2 cups chopped dried fruit (I used cherries and apricots); 1 cup granola cereal (optional, I used Flax Plus(R) Pumpkin Flax Granola); raw sugar, for topping (optional)

Servings: persons

5 cups wheat bran
1/4 cup ground flax seed
5 cups buttermilk
2 1/2 cups plain non-fat Greek yogurt
1 cup canola oil
1/4 cup maple syrup
2 tablespoons vanilla
1 teaspoon maple extract (optional)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup Truvia, brown sugar baking blend (or 1 cup light brown sugar)
1 3/4 cups sugar
1/2 tablespoon salt
3 cups flour
2 1/2 cups whole wheat pastry flour
1 1/2 tablespoons baking soda
1 1/2 cups chopped dried fruit (I used cherries and apricots)
1 cup granola cereal (optional, I used Flax Plus(R) Pumpkin Flax Granola)
raw sugar, for topping (optional)

1
In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
2
Stir in the sugars and salt until well blended.
3
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
4
Use immediately or portion into lined muffin cups (fill 3/4 of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
5
Heat oven to 375°F.
6
Bake for 30 minutes (fresh) or 35-40 minutes (frozen).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 cups wheat bran, 1/4 cup ground flax seed, 5 cups buttermilk, 2 1/2 cups plain non-fat Greek yogurt, and more.

Yes, Big Batch Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big Batch Bran Muffins

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