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 an added bonus, they are a good source of fiber. You’ll wonder how anything so healthy tastes so good!

This recipe was originally published on March 14, 2015 and republished on February 10, 2018 with updated content and photos.

Today, I would like to share with you this amazing 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!!

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 Date Bran 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 these bran muffins come together.

How to make Date Bran Muffins:

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 one 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.

Simply add the wet ingredients to the dry ingredients 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 really need.

Once the mixture is combined, portion into the muffin tin 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:

Zucchini Muffins

Buttermilk Oatmeal Muffins

Pumpkin Muffins

Greek Yogurt Muffins

Origins of the Recipe For Date Bran Muffins:

Well, you probably know by now how much I love my Robin Hood collection of recipes. I’ve already shared this recipe for Healthy Blueberry Oat Muffins and this recipe for Moist and Easy 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.

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!

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5 from 12 votes

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!

Course Breakfast

Cuisine American

Keyword bran and date muffins, bran muffins with dates, healthy bran muffin recipe

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 12 servings

Calories 147kcal

Author Maria Vannelli RD

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.

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: 1.1% | Vitamin C: 0.3% | Calcium: 4.5% | Iron: 7.7%