Healthy Double Berry Bran Muffins

These berry bran muffins are low in fat and a great way to start a new year!
Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author breakfast for dinner


  • 2 cups wheat bran
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 1 1/3 cups 1% milk
  • 1 cup unsweetened canned pumpkin puree (or substitute apple sauce)
  • 1/2 cup blueberries
  • 1/2 cup raspberries


  1. Preheat oven to 400 degrees F. Line 12 muffin cups with muffin liners.
  2. In a large bowl, whisk together the bran, flour, baking powder, and salt. In another large bowl, whisk the brown sugar, eggs, and milk together. Then whisk in the pumpkin, until smooth.
  3. Make a well in the dry ingredients, then pour all wet ingredients into the center and mix until just moistened. Let batter stand for 5 minutes, then fold in berries. (Letting the batter stand will allow the bran to soak up the moisture.)
  4. Drop by spoonfuls into the muffin pan. Bake for 10 minutes at 400 degrees F, then reduce temperature to 350 degrees F and bake for another 15-20 minutes, until toothpick inserted in center of muffin comes out clean.
  5. Cool and serve.