3 Week Bran Muffins

These yummy 3 Week Bran Muffins are easy to make fresh every morning (batter is in the fridge), and a delicious way to get your daily dose of dietary fiber.

3 Week Bran MuffinsThis recipe is akin to the “6 Weeks Bran Muffin” recipe that is outlandishly good and has been around forever. I’ve just tweaked the basic recipe a bit and made my own version. I call these 3-Week Bran Muffins because that is the longest I’ve ever kept the batter in the fridge (it never lasts that long)!

This bran muffin recipe can be adapted to use only one form of fiber (twigs or flakes) or both. I prefer buying one box of cereal as opposed to two, so I do the twigs version which is Fiber One original. I love adding coconut for the flavor and also because it makes the muffins more moist.

These muffins are chock full of fiber, delicious,  and a great breakfast on the go. I typically bake a dozen and then refrigerate the rest of the batter to use as needed.

3 Week Bran Muffins

Yield: 24
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These muffins are loaded with fiber but taste fantastic. The batter will last up to 3 weeks in the fridge.


  • 1 cup boiling water
  • 1 cup bran cereal (buds or twigs); or 1 3/4 cups bran flakes
  • 1/2 cup vegetable oil
  • 2 1/2 cups Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raisins or craisins
  • 1/2 cup flaked coconut
  • 2 large eggs
  • 2 cups buttermilk
  • 1 1/4 cups sugar
  • 2 cups bran cereal (buds or twigs); or 3 1/2 cups bran flakes


  1. In a small mixing bowl, pour boiling water over 1 cup of cereal. Allow the mixture to cool to lukewarm, about 30 minutes.
  2. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins/craisins and coconut; set aside.
  3. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
  4. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
  5. Stir in the dry cereal.
  6. Add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
  7. Preheat oven to 375°F. Bake 20-25 minutes until just golden on top.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 4204Total Fat 142gSaturated Fat 37gCholesterol 20mgSodium 6916mgCarbohydrates 694gSugar 357gProtein 71g
Fiber One 3 week bran muffins
Baked Muffins & Batter For the Fridge

Savvy Kitchen Tool: I recently bought this Wilton Avanti Everglide Muffin Pan, and I cannot rave about it enough. It is truly non-stick (as opposed to other pans that claim to be but fall short).  I’ve made several batches of muffins in this pan, and the muffins literally fall out of the pan perfectly formed and intact.

Wilton Avanti Muffin Pan



This is the pan after baking the bran muffins…….




Wilton muffin pan


And this is the pan after a few swipes with a sudsy dishcloth.


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