Berry Delicious Bran Muffins

Healthy Mixed Berry Bran Muffins

Full of fibre and fruit, these Healthy Mixed Berry Bran Muffins are sweetened only with honey and molasses. Perfect for a morning muffin.

I noticed the other day that I haven’t very many muffin recipes here. Truth be told, I don’t eat a ton of muffins. Part of the reason is that many muffins have as much fat and calories as a piece of cake and honestly, when that’s the case, I’d rather have cake ;) So when I do make muffins, they tend to be of the non-cake variety.

These muffins fill the bill perfectly. They are full of fibre, from the wheat bran, to the oat bran to the whole wheat flour. Add in lots of fruit and sweetening without white sugar and there’s lots to love about these muffins.

Mixed Berry Bran Muffins

Cook’s Notes for Healthy Mixed Berry Bran Muffins

These muffins are also endlessly customizable. For my batch, I used blueberries and raspberries. Blackberries would also be nice. Use a combination of fruit of just one kind – about 1 pint worth, whatever kind of fruit you use. For sweetening, a nice honey is all you need. I actually used Lyle’s Golden Syrup for my batch with added great flavour. As for the molasses, you’ll want to use “Fancy” or mild molasses, not blackstrap, which would be a little too harsh in flavour for these muffins.

And finally, feel free to add in any other goodies you like, such as flax seed or meal or chia seeds etc. I love to use fresh fruit in these muffins, but I see no reason why frozen berries wouldn’t work just as well.

Mixed Berry Bran Muffins

Mixed Berry Bran Muffins

Mixed Berry Bran Muffins

Course: Snack
Cuisine: American, Canadian
Keyword: bran muffins with fruit recipe, healthy muffin recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Energy: 226 kcal
Author: Jennifer
Delicious muffins, full of fibre and fresh fruit and sweetened with honey and molasses. Lining muffin tin with paper liners is highly recommended! Add as much fruit as you like and feel free to add in other goodies like flax seed/meal or chia seeds etc.


  • 2 cups wheat bran
  • 1 cup oat bran
  • 1 cup whole wheat or all-purpose flour (I used white whole wheat)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2/3 cup milk
  • 2/3 cup plain greek yogurt
  • 1/4 cup mild molasses (not blackstrap)
  • 1/3 cup + 1 Tbsp + 1 Tbsp. honey (I used Lyle's Golden Syrup)
  • 1/3 cup neutral oil (vegetable, canola etc.)
  • 1/2 pint fresh raspberries (approx.)
  • 1/2 pint fresh blueberries (approx.)


  1. Preheat oven to 375° F. Line 12 muffin cups with paper liners (really recommend liners for these muffins as they tend to be loose and may fall apart when trying to remove from just a greased muffin cup.)

  2. In a large mixing bowl, combine the wheat bran, oat bran, flour, baking soda, baking powder and salt. Whisk to combine well.
  3. In another medium bowl, lightly beat the eggs. Add the yogurt and milk and stir well to combine. Then add the molasses, honey and oil and stir until well combined.
  4. Pour the wet ingredients over the dry, and gently stir together. Gently fold in your fresh fruit.
  5. Using a large spoon or ice cream scoop, divide the batter between your 12 prepared muffin cups. Bake for about 22-25 minutes, rotating the pan halfway through. Allow to cool in the muffin tins on a wire rack for about 5-10 minutes before removing from the muffin tin to cool completely.

Tags from the story
, ,


I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.