Refrigerator Bran Muffins

I think it’s safe to say that I have a slight muffin obsession. But honestly, can you have too many go to muffin recipes? I think not. Last year I went looking for a bran muffin recipe and once I discovered the inspiration for these I stopped looking.

Refrigerator Bran Muffin 01

Not only are they delicious and healthier (applesauce replaces some of the butter), but the batter can be stored in the refrigerator for up to 14 days. Yep, you read that right. Once you make the batter you can let it sit in the refrigerator for up to 2 weeks and when you are ready to bake them  just give the batter a good stir before spooning into a muffin tin.

Refrigerator Bran Muffin

Now these muffins aren’t going to win any awards for the prettiest muffins, but what they lack in looks they make up for by being moist, hearty and just slightly sweet. Perfect to pair with your morning or afternoon coffee. Have you tried my Double Dark Chocolate Muffins or my Healthy Banana Oatmeal Muffins yet? 

Refrigerator Bran Muffins

The bran flakes, all-bran and water mixture looks a little strange at first. But I promise if you let it sit while it cools and stir every few minutes it will come together.

Yield: Makes 24 muffins


2 cups wheat bran flakes
1 cup all-bran (look like little twigs)
1 cups boiling water
2 cups buttermilk
4 tablespoons butter, melted
1/4 cup (no-added sugar) applesauce
3/4 cups brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt

  1. In a large bowl with a tight fitting lid, place the wheat bran flakes and the all-bran and pour the boiling water over and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be very thick and sticky.
  2. After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
  3. The batter can be covered and kept in the refrigerator for up to 14 days. To bake, scoop the batter into greased or lined muffin tins filled 3/4 full. Bake at 375 for about 15-17 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Inspired by this recipe.

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