An easy and versatile bran muffin that is healthy, LOW CALORIE, and so delicious!

This muffin batter stays in the refrigerator for 2 weeks! You can bake as many muffins you want, when you want!

Do different things with them! I

love them plain, or sometimes I add whatever I feel like that morning. Into each muffin you can add a few raisins, berries, chocolate chips, chopped apples, nuts, dates, dried fruit. Whatever your heart desires!

So for 2 weeks you can make a big variety of bran muffins and eat healthy!

Here is a great hint for baking really high muffins, any flavor, any recipe!  Preheat your oven to 400º or 425º. Bake your muffins at this high heat for 8 minutes, then lower the heat to whatever temperature your recipe says. Do this for every muffin recipe you have and you will get nice looking, high-top muffins!  The extra high temperature at the beginning causes the top part of the muffin batter to rise first. This hint is tried and true by me and it really does work!

One plain refrigerator bran muffin is just 95 calories! A few additions to each muffin is not going to bring up the calories much at all!


2-Week Refrigerator Bran Muffins
An easy and versatile bran muffin that is healthy, LOW CALORIE, and so delicious! This muffin batter can stay in the refrigerator for 2 weeks, and you can bake as many muffins you want, when you want! Add raisins, nuts, berries, whatever you want, when you want! Make one muffin, or many! The whole recipe makes 32 muffins at only 89 CALORIES EACH! They are fantastic!
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Prep Time14 minutes
Cook Time20 minutes
Course: Breads, Breakfast, Side Dish
Cuisine: American
Servings: 32
Calories: 89


  • 3 cups all-bran cereal (whole bran cereal, not flakes)
  • 1 cup boiling water
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 3 eggs
  • 2-1/2 cups flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk


  • Preheat the oven to 425Fº.
  • Pour the cereal into a large bowl, then add the boiling water. Mix it well and set it aside.
  • 3/ With an electric mixer at medium speed, cream the brown sugar and butter until fluffy.
  • Add the eggs and mix well.
  • On lowest speed, add in the flour, baking soda, salt, buttermilk, and cereal mixture, mixing it all well.
  • Put the batter in a covered container and refrigerate the batter for up to 2 weeks, or use some immediately.
  • Spray or or butter the muffin tins.
  • Fill the muffin tins about ¾ full, then add whatever you want to each muffin. You can leave some muffins plain or to each muffin you can add a few berries, dates, dried fruit, raisins, nuts, or any combination you wish. Your muffin tins will be almost full. That is fine. You want to fill the muffin tins almost to the top.
  • Bake the muffins for 8 minutes, then reduce the temperature to 400ºF. and bake for 12-15 minutes more, or until a cake tester inserted into the center of a muffin comes out clean.
  • Cool the muffins in the tins on a wire rack for 5 minutes, then remove the muffins from the tins and place them on the wire rack to completely cool or serve some warm!
  • Store the baked muffins covered at room temperature on top of the counter.
  • The batter can be stored in the refrigerator for up to 2 weeks to make muffins whenever you want!
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 200mg | Potassium: 97mg | Fiber: 2g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg


  1. Anonymous November 10, 2014 at 5:01 pm

    These sound really good Angie. Will have to try them.

    1. ang1m November 10, 2014 at 6:02 pm

      ok great! Let me know how you did!! I love these!


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