These homemade applesauce bran muffins with raisins are ultra moist, super fluffy, and so tasty! Kid-friendly and so simple to make, they come together with wholesome ingredients for the ultimate on-the-go breakfast or snack. Plus, each one has 4g fiber to help keep you full for longer. Whip up a double batch to enjoy all week! {Nut-free, dairy-free-friendly & vegetarian}
Honey Bran Muffins – High Fiber, Moist & Delicious!
When it comes to easy breakfast options, these honey bran muffins with applesauce are always at the top of my list! Not only are they loaded with nutritious ingredients, they’re also super yummy and so simple to make.
They’re sweetened with just a touch of honey, making them low in sugar yet perfectly sweet with a delicious sticky glaze. Plus, they’re full of fiber to keep you satisfied until lunchtime!
Just like these Healthy Oatmeal Muffins, I love to whip up a big batch for a ready-to-go option for the family on those busy mornings when we’re crunched for time. No more scrambling to get breakfast on the table or settling for those pre-packaged bars.
If you’re looking for even more healthy muffin recipes, be sure to take a look at my Banana Blueberry Oatmeal Muffins and Mini Sweet Potato Muffins for recipes that can’t be beat!
Why We Love These Easy Bran Muffins with Raisins
- Dietitian-approved with plenty of insoluble fiber, potassium, magnesium, selenium, and B vitamins
- No buttermilk, refined sugar, or white flour needed
- Packed with whole grains
- Lower in sugar and more nutrient-rich than the muffins you find in the grocery store
- Super simple, easy-to-follow recipe
- Made with everyday pantry staples
- Ready in just 30 minutes
- Family-friendly option even picky eaters will enjoy
- Great for breakfast or an afternoon snack!
Ingredient Notes
- Wheat Bran: High fiber and nutrient-rich, wheat bran creates a hearty texture that’s so satisfying to taste. If you don’t have wheat bran, you can also sub in oat bran or try wheat germ.
- Whole Wheat Pastry Flour: Helps create extra fluffy bran muffins and is most similar to all purpose flour, while being higher in nutrients. Regular whole wheat flour can also be used, but the muffins may be more dense in texture.
- Sweeteners: Coconut sugar and honey boost the natural sweetness of the fruit. However, coconut sugar can easily be substituted with brown sugar, if you prefer.
- Seasonings: Cinnamon, salt, vanilla extract, and orange zest add extra flavor that really takes these healthy bran muffins over the top.
- Baking Powder & Baking Soda: These are key to helping your muffins rise, creating the ultimate fluffy texture.
- Milk: Any plant-based or dairy-based milk you like best can be used.
- Eggs: Are key to holding the ingredients together and providing an extra boost of protein. I haven’t tested it yet, but you can increase the fiber and fat content by swapping them out for chia or flax seeds.
- Unsweetened Applesauce: The secret to creating moist bran muffins without the use of tons of oil.
- Apple Cider Vinegar: Acts as an acid to activate the the baking soda and help the muffins rise. Is also a low-calorie, healthier substitute for buttermilk.
- Coconut Oil: A great source of medium-chain triglycerides, coconut oil helps lock in moisture and allows for easier mixing. Use unrefined coconut oil, or choose refined if you prefer a milder coconut flavor. Canola oil or vegetable oil will also work.
- Raisins: These are optional, but can be added to incorporate a bit of texture and extra sweetness. Leave them out if you’re not a raisin fan or try dried cranberries instead.
How to Make Applesauce Bran Muffins – Step-by-Step Instructions
- Preheat the oven to 400° F, and line a muffin pan with silicone or paper liners.
- Combine the dry ingredients in a large mixing bowl.
- In a second bowl, mix the wet ingredients.
- Add the wet ingredients to the flour mixture and mix until they are just combined.
- Stir in the melted coconut oil and raisins.
- Spoon batter into the muffin cups, stopping when they’re about 3/4 of the way full.
- Bake for 16-20 minutes or until an inserted toothpick comes out clean.
- Allow to cool on a wire rack. Brush baked muffins with a bit of honey to give them an extra sweet and sticky glaze.
Keep scrolling to the recipe card for the full printable muffin recipe!
Tips for the Best Bran Muffin Recipe
- For fluffy muffins: If you can find it, I recommend using whole-wheat pastry flour rather than regular whole wheat flour. It’s more finely ground than whole wheat flour and therefore produces lighter and fluffier muffins.
- Do not over mix the batter: This can cause the muffins to turn out tough and bake unevenly. Instead, mix the muffin batter until the wet and dry ingredients are just combined.
- For a sticky glaze: I like to brush a bit of additional honey onto the surface of the baked and cooled muffins. It adds a nice sticky glaze and incorporates a bit of extra sweetness.
- For soft and juicy raisins: Soak the raisins in a bowl of hot water before adding them to the muffins to help plump them up. If you’re not a fan of raisins, you can leave them out altogether.
Recipe FAQs
Not all bran muffins are created equally. Some bran muffin recipes or store-bought muffins are super high in sugar, sodium and saturated fat. These homemade bran muffins are high in fibre, lower in sugar and sodium, and made with whole grains for one power-packed muffin loaded with vitamins and minerals.
Due to the high insoluble fibre content found in wheat bran, bran muffins may be helpful for easing constipation. That being said, it’s important to keep in mind that your total diet matters too. As a general recommendation, aim to get around 25-35 grams of fibre per day, stay properly hydrated and incorporate regular physical activity to keep things smooth and regular.
Sure! To make mini muffins, follow the recipe as directed. Then, just spoon smaller amounts into a greased mini muffin tin until all of the batter has been used. It may require a shorter baking time since the muffins will be smaller, so keep a close eye on them to prevent them from getting overcooked.
Storage Guidelines
Room temperature: You can store these honey bran muffins at room temperature overnight. Any longer than that, and they should be placed in the fridge or freezer to keep them fresh.
Fridge: To prevent your bran muffins from becoming soggy, store them in an air-tight container in the fridge for up to 4 days in a single layer with paper towels placed on top and underneath.
Freezer: Freeze the muffins in a large freezer safe bag or airtight container for up to 3 months. To keep them from sticking together, stack them in layers with parchment or wax paper in between.
What to Serve with Bran Applesauce Muffins
These bran muffins with applesauce can be served as a complete meal on their own. Or, for an extra balanced and healthy breakfast or brunch, they can be paired with your favorite proteins and mains.
Try them along with:
- Banana Smoothie without Yogurt
- Mini Egg Bites
- Strawberry Banana Smoothie with Yogurt
- Almond Milk Turmeric Latte
- Yogurt (or try this Homemade Fruit on the Bottom Yogurt)
- Extra drizzle of honey
- Apple butter
- Fresh fruit (with Yogurt Fruit Dip)
Bran Muffin Variations
- To make dairy-free: Use unsweetened almond milk, oat milk or other preferred milk alternative.
- For different flavor: Use molasses instead of honey.
- Add vegetables: Try adding grated carrot and/or zucchini.
- Swap out raisins: Add chopped dates, dried cranberries or chocolate chips instead of raisins.
- For extra crunch: Try adding some chopped walnuts or pecans.
More Healthy Muffins
- Banana Protein Muffins
- Cinnamon Sweet Potato Muffins
- Banana Muffins with Applesauce
- Gluten-Free Peach Muffins
- Gluten-Free Apple Cinnamon Muffins
- Healthy Carrot Pineapple Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Honey Bran Muffins with Applesauce {High Fiber}
Ingredients
Dry ingredients
- 1 cup wheat bran
- 1 1/2 cups whole-wheat pastry flour
- 1/4 cup coconut sugar (or sub in brown sugar)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
Wet ingredients
- 3/4 cup milk (or milk alternative)
- 2 large eggs
- 1/4 cup honey (plus additional for the top of each muffin)
- 1/3 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 1/3 cup melted and cooled coconut oil
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 400 F. Line muffin tin with silicone or paper liners.
- In a large bowl, combine wheat bran, whole wheat flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, combine milk, eggs, honey, applesauce, vanilla and orange zest.
- Add the wet ingredients to the dry ingredients and mix until they are just combined.
- Stir in melted and cooled coconut oil and raisins, mixing again until just combined.
- Spoon batter into 12 muffin cups, until about 3/4 of the way full.
- Bake for 16-20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean.
- Allow to cool and brush lightly with a bit of additional honey, if desired.
Notes
- For more fluffy muffins: If you can find it, I recommend using whole-wheat pastry flour rather than regular whole wheat flour. It’s more finely ground than whole wheat flour and therefore produces lighter and more fluffy muffins.
- Do not over mix the batter: This can cause the muffins to turn out tough and bake unevenly. Instead, mix the batter until the wet and dry ingredients are just combined.
- For a sticky glaze: I like to brush a bit of additional honey onto the surface of the baked and cooled muffins. It adds a nice sticky glaze and incorporates a bit of extra sweetness.
- For soft and juicy raisins: Soak the raisins in a bowl of hot water before adding them to the muffins to help plump them up. If you’re not a fan of raisins, you can leave them out altogether.
Nutrition
This recipe was originally posted in August 2022 and some of the text, photos and formatting were updated in January 2025.
Is it really one tablespoon of baking powder? Or could that be a typo?
No, that’s correct. It’s one tablespoon of baking powder :)
the recipe is great but holy heck can food bloggers stop telling us how yummy they are and giving us the back story on what the meal means to them and answering questions like “are they good for constipation” and even giving us directions on how to make them before we even get to the ingredients list. Even “jump to recipe” jumps to an ad and you have to keep scrolling. Ughhh. Anyway these muffins were a hit with me and my friends.
Thanks for your feedback! I do my best to provide the best content I can that’s free and accessible to people at any skill level. The additional information included with each of my recipes contains tips and tricks, troubleshooting guides, answers to frequently asked questions, and more! I realize not everyone may need the extra info, or they want to make the recipe ASAP so I also have a table of contents at the top of each post (along with the jump to recipe button) that takes you directly to the ingredients and instructions to make sure those needs are covered too. Sounds like you may not need the extra info and that’s awesome! Feel free to use the table of contents and if you ever run into an issue while making my recipes, be sure to check out the additional information included with the recipe. Always happy to help!
I am a sucker for good healthy muffins so i am so excited to try these!!! They look so good and filling!!! Thank you for sharing your recipe!
It’s my pleasure! We definitely enjoyed the muffins…they were very satisfying! Keep me posted on how it goes if you decide to try them out :)