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
Ingredients: 5 cups (1.25 L) all-purpose flour; 5 1/2 cups (1.375 L) 100% bran cereal; 2 cups (500 ml) packed brown sugar; 1 cup (250 ml) chopped dates or raisins; 1 tbsp (15 ml) baking soda; 1 tbsp (15 ml) cinnamon; 4 cups (1 L) buttermilk or sour milk (see Notes); 1 cup (250 ml) vegetable oil; 4 eggs; Two 12-cup muffin tins, greased or paper-lined

Servings: persons

1
Preheat oven to 375F (190C)
2
In a large bowl, combine flour, cereal, brown sugar, dates, baking soda and cinnamon.
3
In another large bowl, mix together buttermilk, oil and eggs.
4
Stir into dry ingredients and mix until moistened.
5
Spoon batter into muffin cups, generously filling to the top.
6
Bake in preheated oven for 25 to 30 minutes or until golden brown.
7
Cool in pans for 5 minutes; remove muffins.
8
Cool on a wire rack.
9
To freeze: When completely cool, wrap individually in plastic wrap, then overwrap with foil; seal, label and date.
10
Freeze for up to 8 months.
11
To serve: Thaw in refrigerator overnight.
12
Or pack frozen in a lunch bag to defrost by noon.
13
From Dietitians of Canada: Great Food Fast

3274

kcal

Calories

255

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 cups (1.25 L) all-purpose flour, 5 1/2 cups (1.375 L) 100% bran cereal, 2 cups (500 ml) packed brown sugar, 1 cup (250 ml) chopped dates or raisins, 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.

That's it — enjoy your meal!

Big Batch Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions