I have made these bran muffins for years, and everyone in our house absolutely loves them! The recipe makes A LOT of muffins, which I really like. I make 2 dozen and then put the rest of the batter in the fridge and make them throughout the week when we run out.

Life has gotten significantly easier now that Eden is the one who puts the batter in the muffin pans! All I have to do is ask her. She loves getting the batter out and making another pan of muffins.

I got the original recipe from Mel’s Kitchen, but I make them slightly different. Honestly, the only reason I make them differently at all is because when I messed them up the first time, I ended up liking them. So I just stayed with it!

Before I get to the recipe, here’s a tip: You don’t need a whole box of bran flakes for the recipe so put the extra in a gallon freezer bag and freeze it for the next time you make muffins. Save money and a trip to the grocery store.

Bran muffin recipe

• 4 cups bran flakes (cereal)
• 2 cups oat bran
• 2 cups boiling water
• 1 quart (4 cups) buttermilk
• 8 tablespoons (1/2 cup) butter, melted
• ½ cup applesauce
• 1¾  cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 5 cups whole wheat flour
• 4 teaspoons baking soda
• 1 teaspoon salt

In a large bowl, pour boiling water over the bran flakes, mix, and let it sit until they have cooled slightly. Mix in eggs, melted butter, buttermilk, apple sauce, and vanilla. Add in oat bran, wheat flour, baking soda, and salt.

Spoon into lined muffin trays, filling them ¾ full. Bake 15 minutes at 350°.

Store extra batter in the refrigerator for up to a week.