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Karen’s Mom’s Bran Muffins

Check this out: You make the batter. It keeps in the fridge for 2-3 weeks. This makes it possible to bake a few fresh muffins daily (while supplies last), and serve up something healthy, tasty, homemade, and warm for school-morning breakfast. We’re sure that one day, your kids will look back and be amazed!



  • 2 cups buttermilk
  • 1 ½ cups whole wheat flour
  • 2 eggs
  • 2 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup bran flakes
  • ½ cup canola oil
  • ½ cup honey


  1. Step 1

    Preheat the oven to 350°F.

  2. Step 2

    Mix everything but the flour and bran in a large bowl with a whisk. Add flour and bran flakes and mix well.

  3. Step 3

    Pour into muffin tins and bake for 14 to 17 minutes.

  4. Step 4

    Keep the batter in the refrigerator for 2 to 3 weeks and bake a few fresh every morning. Option to top with blueberries or bananas before baking.