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!
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!!
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
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.
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.
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
- Lemon Poppy Seed Muffins with Oatmeal
- Pumpkin Muffins
- Greek Yogurt Muffins
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.
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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!
Recipe
Surprisingly Amazing Date Bran Muffins
Ingredients
Date Mixture:
- 1 cup chopped dates approx 8 dates
- 1 cup water
- ¼ cup brown sugar lightly packed
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon lemon zest
Bran Mixture:
- 1 ½ cup natural wheat bran
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ 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 ¾ full.
- Bake for 20-25 minutes or until top bounces back when lightly touched.
Notes
Nutrition
This recipe was originally published on March 14, 2015 and republished on February 10, 2018 with updated content and photos.
Irene Olsen
I really liked this recipe, it was easy to follow and the dates were subtle in the muffin, very moist even though they seem super healthy.
Maria
I am thrilled to hear you enjoyed these Date Bran Muffins Irene. Yes, dates really are a nutritional powerhouse! Thanks so much for taking the time to share your experience with this recipe, appreciate it 🙂
Wendy
I made these muffins yesterday and they were absolutely DELICIOUS!!! I knew they were going to be yummy but they truly were even better than expected –
I doubled the recipe and used larger muffin tins. Baked for 20 minutes and perfection! My husband and I couldn’t resist eating the first hot ones as they came out of the oven (with a bit of Kerry Gold butter melting in it) – oh my goodness!
Thank you for this wonderful recipe! It will become a family classic now.
Maria
How wonderful Wendy! The texture is just amazing, isn’t it? Thrilled to hear you guys enjoyed these bran muffins 🙂 Thanks so much for taking the time to comment, truly appreciate it ♥
Jacqueline
I doubled the recipe and added one diced and peeled granny smith at the last stage when adding date mixture. Yum! As I was making these I wasn’t quite confident it was going to turn out, I did really only guess the flour measurements because my cups weren’t clean and dry at the time and I may have had an excessive bran ratio, the mixture was very dry before adding the date mixture and I wasn’t sure if my date mixture was “thick”. I ate one about an hour after baking and it was okay but a large portion stuck to the paper patty making it an all-round unimpressive eat, but when eating it the next morning the flavour and texture had improved substantially and they are certainly a hit with me and my mom. Maybe I was a little to keen to eat them at first haha.
Maria
I am thrilled to hear that this bran muffin recipe eventually did work out for you. I love the addition of the apple! From the sounds of it, there may have been a little too much bran initially. My guess is that the overnight rest allowed the muffin to become moist. Thanks so much for taking the time to share your experience with this muffin recipe Jacqueline… really appreciate it ♥
Maria
Thanks for the recipe! I’m using these as a source of fiber and to keep me full during fasting for Ramadan (dates are a plenty when it’s utilized by everyone during that month).
I always buy the large tubs but end up with way too many between just me and my husband, and now I know what to do with all the extras! So thank you for this idea!
I made them last week and they were really good! They were just a tad salty. I wonder if it’s because I used all purpose flour instead of whole wheat flour? But, I will be making these again with wheat flour and half the salt.
Best,
Maria
Maria
So happy to hear you enjoyed these muffins! I also buy the large tubs… my problem is that I can’t stop eating them when I start… lol! Thanks so much for sharing your experience with this recipe, appreciate it ♥
Mabel Pope
I love using dates in bran muffins as well. Makes them sweet without too much sugar. I also find that when I’m making muffins without too much oil, the use of parchment baking cups eliminates the need to spray them. They work amazingly well.
Maria
Dates really are a wonderful food! Thanks for sharing your tips with us Mabel ♥ Appreciate your comment. Have a wonderful day 🙂
Poppy
Do you think I could use another type of flour instead of wheat (oat, spelt)? Thanks !
Maria
Although I have never tried, I think you would get good results. I would replace the flour with spelt. If you do decide to try it, I would love to hear about your results so that I can update the recipe card for our readers. Great question Poppy! Thanks so much for stopping by ♥
Poppy Rose
Yes!! Used oat flour and they were amazing
Maria
Fantastic! I am sure a lot of readers will appreciate this comment as much as I do ♥ Thanks so much for sharing, truly appreciate it 🙂
Elaine
Often those old “tried and true” recipes are the best! Love anything with Medjool dates, too!
Maria
Yes, this classic recipe for these bran muffins is a definite keeper! Appreciate you taking the time to comment, thanks Elaine 🙂
Marcellina
Yes, me too! I love breakfast! And I love dates. This is definitely my kind of muffin. Looking forward to making them.
Maria
Marcellina, I am sure you are going to love these bran muffins! Appreciate your comment, thanks so much for stopping by 🙂
Myrna
I have eaten my share of bran muffins over the years, however, none as good as your recipe. I made them in my muffin top pan and was delighted with the results. Bravo!
Maria
Thanks Myrna 🙂 Happy to hear you enjoyed the recipe! Thanks so much for taking the time to comment, appreciate it ♥♥♥
Ciao Chow Linda
I love bran muffins. I used to make the ones that called for a box of raisin bran cereal when my kids were little, but haven’t made them in years. The date addition sounds delicious. I’ll have to try these.
Maria
lol… I remember that recipe!!! Yes, I will have almost anything if it has dates in it 🙂 Appreciate your comment, thanks so much for stopping by Linda ♥