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    Home » Breakfast and Brunch » Date Bran Muffins

    Date Bran Muffins

    February 10, 2018 , Updated November 7, 2020 Maria 107 Comments

    Jump to Recipe
    A bran muffin on a plate. In the background, a basket of muffins.

    These are not your typical healthy Bran Muffins. Thanks to the recipe’s use of natural bran and dates, these bran muffins are moist, and naturally sweet making them a tasty start to your day! As a bonus, they are a good source of fiber. You’ll wonder how anything so healthy tastes so good!

    A close up of a bran muffin on a plate; a basket of muffins can be seen in the background.

    Today, I would like to share with you this quick and easy bran muffin recipe.

    Without a doubt, my favorite meal of the day is breakfast, so I’m sure you can just imagine how many recipes for healthy breakfast muffins I’ve accumulated over the years!

    Wait!!! I know I said the “B” word, but don’t click away just yet.

    Bran muffins can be so much more than you think!!

    A picture of natural wheat bran is shown.

    What exactly is bran?

    Bran is the outermost hard layer of whole grains (like oats, wheat or rice) that is removed as part of the milling process. Bran has a reputation for being a healthy food that tastes less-than-awesome, but these date bran muffins will help you change that preconceived notion!

    Why is bran good for you?

    • It can help lower the risk associated with heart disease and diabetes;
    • It can help in maintaining your weight;
    • It is a great source of fiber.

    And since we’re on the topic of fiber, I’m sure you’ve heard of another benefit of including bran in your diet… you know… regularity. 

    Do you know of an easy way to increase your fiber intake?

    It can be tough! But here is some good news: dates are a good source of fiber as well as bran. So, yeah, you guessed it! These healthy muffins can help you get that daily intake of fiber up! Plus, as I’ve said, they taste amazing too!

    Let me now finally prove it to you and show you how easily they come together.

    Instructions

    A collage of two pictures showing the texture change of whole dates to pureed dates.

    Before we can add the dates to the bran part of the muffin, the dates need to be simmered for about 10 minutes in water and lemon juice, until they become thickened and paste-like. We also need to add a few tablespoons of brown sugar and lemon zest to the pot. When the time is up, there should be no water “seeping” out of the thickened date mixture.

    While waiting for the date mixture to cool down, we can prepare the rest of the ingredients.

    In a large bowl, whisk all of the dry ingredients together -natural bran, flour, baking soda, salt, and brown sugar.

    In another bowl, combine the wet ingredients -one egg, one tablespoon of canola oil and buttermilk.

    By now, the date mixture should have had enough time to cool down. We are now ready to put this healthy bran muffin recipe together.

    A wooden spoon is used to combine the wet and dry ingredients used to make the bran muffins.

    Simply add the wet ingredients to the flour mixture and stir together until just moistened; then add the cooled down date mixture.

    Remember, when making muffins, there is no need to over stir! There is also no need for your stand mixture. A couple of bowls and a wooden spoon are all you need.

    The bran muffin batter is shown in the individual muffin cups.

    Once the mixture is combined, portion into the muffin pan and top with a slivered slice of date. Bake for about 20 – 25 minutes or until the top bounces back when lightly pressed.

    Your bran and date muffins are now ready to be enjoyed!

    Healthy muffins we love

    • Raspberry Muffins
    • Zucchini Muffins
    • Buttermilk Oatmeal Muffins
    • Pumpkin Muffins
    • Greek Yogurt Muffins

    A close up shot of a bran muffin on a plate.

    Recipe origins

    Well, you probably know by now how much I love my Robin Hood collection of recipes. I’ve already shared this recipe for blueberry oat muffins and this recipe for banana muffins. Robin Hood is where this date bran muffin recipe comes from as well. I have been making it for years, and they’ve always been a great breakfast on the go, or a sweet little healthy “dessert” for my kids when they were growing up.

    As far as modifications are concerned, I’ve decreased the amount of sugar from the original bran muffin recipe. I assure you it’s barely noticeable as dates are naturally sweet.

    By the way, I love dates and I love date muffins, so of course, I have more than one recipe for date muffins in my collection. 🙂 If you’re interested, you must try this whole-grain orange date muffin recipe!

    These date bran muffins are surprisingly moist and tender -no “sawdust” texture – only great tasting and good for you bran muffins!

    Do you have a favorite bran muffin recipe?

    I’d love to hear about it!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Date Bran Muffins recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A close up shot of a bran muffin on a plate.

    Surprisingly Amazing Date Bran Muffins

    These are not your typical healthy bran muffins. Thanks to the recipe's use of natural bran and dates, these bran muffins are moist, naturally sweet, and a good source of fiber. Truly a healthy and tasty start to the day!
    4.95 from 35 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 147kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    Date Mixture:

    • 1 cup chopped dates approx 8 dates
    • 1 cup water
    • 1/4 cup brown sugar lightly packed
    • 1 teaspoon lemon juice freshly squeezed
    • 1/2 teaspoon lemon zest

    Bran Mixture:

    • 1 1/2 cup natural wheat bran
    • 3/4 cup all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/3 cup brown sugar lightly packed
    • 1 egg beaten
    • 1 tablespoon canola or vegetable oil
    • 1 cup buttermilk or sour milk

    Instructions

    • Preheat the oven to 375℉ (190C). Position rack to middle.
    • Paper line 12 muffin cups.
    • Combine the dates, water, brown sugar, and lemon juice in a saucepan.
    • Simmer for approximately 10 minutes or until thickened. Stir occasionally.
    • Set date mixture aside to cool.
    • In a large mixing bowl, combine bran, flour, baking soda,salt and brown sugar. Whisk together. Set aside.
    • In a small bowl, whisk together beaten egg, oil and buttermilk.
    • Add the liquid ingredients to the dry ingredients. Stir with wooden spoon until just moistened.
    • Gently fold in the date mixture.
    • Fill muffin liners 3/4 full.
    • Bake for 20-25 minutes or until top bounces back when lightly touched.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Medjool dates are used for this recipe.
    Whenever making these muffins, I use non-stick spray to coat the insides of the liners.
     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted lightly from Robin Hood

    Nutrition

    Serving: 1serving | Calories: 147kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Cholesterol: 15mg | Sodium: 315mg | Potassium: 220mg | Fiber: 4g | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1.4mg
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    This recipe was originally published on March 14, 2015 and republished on February 10, 2018 with updated content and photos.

     

     

     

     
     

     

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Deborah

      July 24, 2022 at 12:17 pm

      5 stars
      Bake these up all the time. Now a favourite. Thanks for a great recipe!!

      Reply
      • Maria

        September 13, 2022 at 1:18 pm

        How wonderful Deborah! Thanks for sharing!

        Reply
    2. Myrna Doucette

      April 24, 2022 at 2:13 pm

      5 stars
      I’ve made many bran muffins over the years but these were the best by far. I ran out of wheat flour so I subbed some oat flour. Still delicious!

      Reply
      • Maria

        April 26, 2022 at 10:17 am

        How wonderful Myrna! Thanks so much for sharing!

        Reply
      • Terry

        July 18, 2022 at 5:17 pm

        4 stars
        These bran muffins are delicious, I added wild fennel seeds…yummy

        Reply
    3. Mary Ann

      February 20, 2022 at 3:08 pm

      5 stars
      Amazing! Have made these so many times now. My new favourite!!

      Reply
      • Maria

        April 30, 2022 at 12:03 pm

        How wonderful Mary Ann! Thanks for sharing!

        Reply
    4. Kristina

      December 27, 2021 at 2:36 pm

      hi, can i sub oat bran for wheat bran?

      Reply
      • Maria

        December 29, 2021 at 9:57 am

        Thanks for your interest Kristina. Yes, I think that would be fine.

        Reply
      • Terry

        July 08, 2022 at 12:39 pm

        5 stars
        Great recipe , I added some wild fennel seeds…So yummy

        Reply
        • Maria

          July 08, 2022 at 8:42 pm

          Thanks so much for sharing Terry!

    5. Mary

      November 10, 2021 at 3:53 pm

      5 stars
      Great recipe! Thank you. I cut down on the sugar and added a couple of tablespoons of tamarind paste instead of the lemon juice and zest. I also added chopped walnuts and made two trays of mini muffins. They won’t last long!

      Reply
      • Maria

        November 13, 2021 at 12:38 pm

        How wonderful Mary! Thanks for sharing!

        Reply
    6. Karin Scott

      September 12, 2021 at 10:06 am

      5 stars
      Love this reciepie it’s a breakfast, snack favorite! Thank you!

      Reply
      • Maria

        September 12, 2021 at 10:23 am

        How wonderful Karin! Thanks so much for sharing!

        Reply
    7. Abdul

      July 16, 2021 at 5:56 am

      5 stars
      Excellent recipe. I substituted Splenda for the sugar in the dry mix and added some pumpkin seeds. Came out very well.

      Reply
      • Maria

        September 12, 2021 at 10:26 am

        Amazing Abdul! Thanks so much for sharing!

        Reply
    8. Ann Rairdon

      April 04, 2021 at 8:51 am

      Can you freeze these?

      Reply
      • Maria

        April 04, 2021 at 11:48 am

        Thanks for your interest Ann. Yes, they freeze wonderfully. Enjoy.

        Reply
      • Sandy McClaskey

        June 19, 2022 at 8:36 pm

        5 stars
        While cleaning out the deep freezer I found some Bran I’d forgotten about and decided to try this recipe. I no longer have any muffin tins so made a loaf of bread. Great recipe with very little fat and turned out so moist. I only keep Avacado oil for baking and Splenda Brown Sugar blend, made a beautiful loaf with 1/4 cup Raisins and pumpkin seeds as someone else mentioned. Love this recipe, thanks for sharing!

        Reply
    9. Barb

      December 15, 2020 at 12:57 pm

      So delicious! I cannot be without these in my cupboard so I always double the recipe!

      Reply
      • Maria

        December 15, 2020 at 10:19 pm

        I completely agree Barb. My family also loves this recipe. Thanks so much for stopping by, appreciate it!

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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