Easy honey bran muffins a Mimi’s copycat. A bran muffin with molasses that is soft, a little chewy, sticky, and packed with amazing flavor and gooeyness, and they are on the healthy-ish side! Use oat bran or wheat.
If you are into copycat recipes, you might try my Flour’s Famous Banana Bread, Panera’s Broccoli Cheese Soup or Chipotle Chicken! Both spot on!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
I had to tweak the recipe slightly; the original recipe called for 4 teaspoon dry milk powder; I looked at the grocery store (truly), but honestly, I couldn’t be bothered, especially for just 4 teaspoons.
So, I did a little math conversion and came up with replacing said milk powder with cream or ½ & ½ and a little less water and wow did they turn out yummy!
Simple Ingredients for Honey Bran Muffins
- Light Brown Sugar, Honey & Molasses | You will make a glaze as well as use this in the bran muffins themselves.
- Oil | I like a heart-healthy oil like Avocado oil
- Egg | Room temperature is best, I always use large eggs
- Heavy cream or half & half | This acts as a binder
- Orange zest | Adds great flavor, take a few seconds and zest an orange.
- All-purpose flour | I use organic unbleached all-purpose flour
- Wheat Bran or Oat Bran | either can be used successfully, some readers have even used crushed bran cereal
- Baking Powder, Baking Soda and Salt | Make sure your leavenings are fresh!
How to make Mimi’s Honey Bran Muffins
Preheat oven to 350° F (175° C) and spray muffin tin (12 cup) with spray oil.
Step 1 | Make Honey Glaze
In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit longer to break down the larger granules. Set aside.
Step 2 | Make bran muffin batter
In a separate bowl, add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda, whisk to combine; set aside.
Fresh Tips
- If you can’t find wheat bran, use oat bran instead!
In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
Add egg, water, cream (or half & half) and (optional) orange zest and mix until incorporated, scraping sides of bowl occasionally.
Slowly add your dry ingredients with mixer on low speed until mixed.
Step 3 | Assemble and Bake
Stir glaze one more time. Then using a small cookie scoop or tablespoon, scoop about â…” of a tablespoon of glaze into the bottom of each muffin cup, spreading it around and up the sides; this will ensure that the glaze is evenly distributed and gets all over that muffin!
Using a medium or large cookie scoop, scoop batter into muffin cups, about â…” full, careful not to overfill them, they do overflow a bit, but you don’t want them overflowing onto the bottom of your oven.
Fresh Tip
- Some readers have said they only get 7-9 muffins from this recipe. The only thing I can figure out is that they are using a bigger muffin tin, as you can see from the image below, the batter fills up all 12 spots.
- I recommend this muffin pan; it’s my favorite USA-made pan.
Bake for 20 minutes until toothpick comes out clean.
As soon as they are done, line a cooling rack with a piece of parchment paper and carefully flip the muffin tin over, allowing those beautiful bran muffins to escape.
They don’t look like much, but once you invert them — watch out baby!!
Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe a drizzle of honey!).
Storage Tips
Cool completely and store in an airtight container on the counter for up to 5 days; it may be frozen for up to 6 months.
Variations and Substitutions for Oat Bran Muffins
- Fruit Additions: Add diced fruits such as apples, bananas, blueberries, or raisins (hello, honey raisin bran muffins) to the batter.
- Nut Additions: Chopped nuts like walnuts, almonds, or pecans can add a crunchy texture and extra protein to your muffins.
- Spice Additions: Add spices like cinnamon, nutmeg, or ginger for extra warmth and flavor.
- Yogurt: Substitute some or all of the liquid in the recipe with yogurt for added moisture and richness. Tho, I haven’t tried it.
- Flour Substitutions: If you’re looking to make the muffins gluten-free, you can substitute wheat flour with alternative flours such as almond flour, coconut flour, or oat flour. Keep in mind that you may need to adjust the amount of liquid in the recipe to achieve the desired consistency.
- Egg Replacements: If you’re vegan or allergic to eggs, you can use substitutes like flaxseed meal or chia seeds mixed with water, mashed banana, applesauce, or commercial egg replacers.
- Oil Substitutions: You can use melted coconut oil, olive oil, or applesauce for a healthier option.
- Sweeteners: Try making these with Monk fruit sugar replacements.
- Buttermilk: I haven’t tried using buttermilk, you would need to change your leavening amounts, if you try it, let me know how it works.
- Whole Wheat Flour: For added fiber and nutrients, you can use whole wheat flour instead of all-purpose flour or in combination with it, though you may need a little more liquid.
High Altitude Sticky Honey Bran Muffins
I bake at 5280 feet above sea level and adapt my recipes for others baking at high altitudes. This recipe has also been successfully tested at sea level and other altitudes. For just about everyone, the recipe stays the same, for altitudes above 7,000 feet:
- Add 2 tablespoons additional flour
- Reduce baking powder to ¾ teaspoon
- Increase cream or water by 2 teaspoons
- Increase oven temperature to 375° F (190° C) and bake for a few minutes less.
What to serve with Oat Bran Muffins
- We love a chai latte with our bran muffins!
- Make it a breakfast party and serve these Panera Orange scones!
- See below for more ideas.
Best drinks to serve with bran muffins
Whip up a warm drink to make these oat bran muffins even more special! We suggest our Christmas chai latte (not just for Christmas), or this luscious Golden Milk latte and a personal favorite, Starbucks White Hot Chocolate.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Turmeric and Ginger Tea
Golden Milk or Turmeric Tea is a powerful, soothing, warm, immune boosting, antioxidant loaded, anti-inflammatory drink that also aids in sleep!
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Our favorite and most popular breakfast treats
Why is it so fun to whip up a fun treat for the family breakfast? Try our faves, these popular Panera orange scones, and our Panera Pumpkin Muffins; go healthy with this chocolate chip banana bread, or take it over the top with this Flour Banana Bread.
Best Pumpkin Muffin Recipe with Streusel (Panera Copycat)
Easy Panera Pumpkin Muffin recipe, a one bowl simple muffin recipe. Make regular or jumbo pumpkin muffins topped with buttery brown sugar crumb topping and a dusting of powdered sugar.
Healthy Chocolate Chip Banana Bread
Sweetened with maple syrup and ripe bananas, this recipe for Healthy Chocolate Chip Banana Bread cuts the refined sugar and gluten without losing the delicious homemade taste. The recipe makes either bread or healthy banana chocolate chip muffins and is gluten free, dairy free, grain free, and Paleo friendly.
Best Orange Glazed Scone Recipe (Panera Bread Copycat)
Panera Bread Orange Scone recipe, our tested, step-by-step orange scone recipe will guide you can recreate the same fluffy, citrus scones.
Best Easy High Altitude Banana Bread Recipe (+ Gluten-Free Option)
The best High Altitude Banana Bread, read the reviews! A banana bread with 4 bananas that is more moist and amazingly delicious! It freezes great, too! Plus instructions to make at any altitude, gluten-free adjustments too.
Please enjoy bran responsibly! —————– I crack myself up!!
Recipe lightly adapted from Lou Lou Girls.
I hope you loved this honey bran muffin recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? Don’t forget to comment!
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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Best Honey Bran Muffin (Mimi’s Copycat)
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Ingredients
Honey Glaze
- 3 tablespoons granulated sugar I used all-natural cane sugar, regular white sugar works too
- 3 tablespoons light brown sugar packed
- 3 tablespoons butter melted (not margarine)
- 2 tablespoons honey
- 2 teaspoons water
- pinch kosher salt
Bran Muffins
- 1 cup unbleached all-purpose flour
- 1 cup oat bran or wheat bran, they are interchangeable
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- â…“ cup light brown sugar packed (may try dark brown sugar too)
- ¼ cup honey
- 2 tablespoons molasses unsulphured
- ¼ cup vegetable oil I like avocado oil
- 1 large egg
- ¼ cup water
- 2 tablespoons heavy cream or half & half
- 1 ½ – 3 teaspoons orange zest Optional, Mix in or just sprinkle on top
Instructions
- Preheat your oven to 350° F (175° C) and spray muffin tin (12 cups) with spray oil.
- In a small bowl, whisk together granulated sugar (3 TBL), brown sugar (3 TBL), honey (2 TBL), melted butter (3 TBL), water (2 tsp) and pinch of salt. Whisk longer to break down the larger granules if using all-natural cane sugar. Set aside.
- In a separate bowl add dry ingredients; flour (1 cup), wheat/oat bran (1 cup), salt (¼ tsp), baking powder (½ tsp), and baking soda (1 tsp) and whisk to combine, set aside.
- In a bowl of a stand mixer or a large mixing bowl, mix brown sugar (⅓ cup), honey (¼ cup), molasses (2 TBL), and oil (¼ cup) and mix on medium speed until smooth.
- Add egg (1 room temp), water (¼ cup), cream (2 TBL) (or half & half) and orange zest (1 ½-2 tsp) and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with a mixer on low speed until mixed.
- Stir glaze and using a small cookie scoop or tablespoon, scoop about â…” of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
- Using a medium or large cookie scoop, scoop muffin batter into muffin cups, about â…” full, careful not to overfill them, they do overflow a bit, but you don't want them overflowing onto the bottom of your oven. *If your muffin pan is deeper or larger than most, fill until about ½ full or make fewer larger muffins.Bake for 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
- As soon as they are done, line a cooling rack with a piece of parchment paper and carefully flip the muffin tin over, allowing those beautiful bran muffins to escape.
- Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe drizzle of honey!) Please enjoy bran responsibly! ————- I crack myself up!!
Video
Notes
Nutrition
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Brenda A
These muffins are great! I didn’t use the glaze and they are delicious! The best bran muffin recipe ever!
Kathleen Pope
That’s so wonderful, Brenda, thank you so much!
Jolene
Followed directions to the tee. Made exactly a dozen and it came out so delicious. Family said it’s a keeper. Thank you for the recipe…
Kathleen Pope
You are so welcome Jolene! Thank you for that kind comment!
Debra
Because I love oranges I used OJ in place of water, Added more zest in muffins and added zest to the glaze! Next morning the orange flavor and aroma was devine!
Kathleen Pope
That sounds divine!!
Hannah
Love this recipe! Thank you!
Kathleen Pope
Thank you Hannah, so glad you loved it!
Roz
These came out beautifully. We all love these muffins! So delish. Thanks.
Kathleen Pope
So glad you love them, Roz! Thank you for your kind comment!
Gia
Can plain yogurt replace the cream?
Kathleen Pope
I have never tried that, let me know how it works out.
Amelia
These muffins are fabulous. I add two teaspoons of cinnamon, 1/4 teaspoon of nutmeg, 1/8 teaspoon of cloves, 1 teaspoon of vanilla, and because I add 2 1/2 defrosted frozen bananas, I add 1/4 cup of flour. Incredible flavor. The best bran muffins I’ve ever eaten.
Thank you for the recipe.
Kathleen Pope
I love your twist on this, Amelia! YUM! Going to have to try it myself! Thank you for your kind comment!
Darcelle Mealin
I just made these muffins and they are absolutely delicious!! I loved Mimi’s Cafe bran muffins and have been looking for a copycat recipe , and here it is , it taste just like the ones at Mimi’s . Thank you so much for posting it. Oh , and my husband said they were outstanding ????
Kathleen Pope
Thank you so much Darcelle, so glad you and your husband enjoyed them!
Michelle
Best bran muffin recipe ever! I added some left over flax seeds (whole, cooked) and made bite sized muffins instead. Definitely a keeper! Thank you so much for sharing!
Kathleen Pope
Yum! Doubly good for you with flax in them too! Thank you for your kind words!
Lara Moreno
Excellent, looks just like the photo, tastes just like the restaurant made it. I paid $16 for 4 from the restaurant last week. Bravo!
Kathleen Pope
Thank you Lara, love that so much and yes love saving money and enjoying the yummies!
Ieva
Absolutely loved these muffins! We used orange blossom honey and the flavour of the glaze was divine! The muffins themselves were really tender and moist too! Great recipe!
Kathleen Pope
So glad you loved them!
Claudia Lamascolo
These looked good I had to try it and they were delicious and was a big hit!
Kathleen Pope
Yay!! Thanks!
Irena
Yum, these remind me so much of the sticky date pudding but with more of a honey profile. Super moist, delicious, sweet – all around winning muffins!
Kathleen Pope
I’ve never had sticky date pudding, but so glad you loved them and now I’m intrigued!
Tayler
I’ve made these muffins several times and they always turn out perfectly! Making them again this weekend!
Kathleen Pope
YAY! So glad they are a go-to recipe for you!
Shadi
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Kathleen Pope
Super easy!!
Tavo
The muffins were delicious! Super easy to make and tasty! Thanks for the recipe!
Kathleen Pope
So glad to hear! Thanks for your kind words!
Ieva
Such nice and moist muffins! Absolutely delicious and easy to make! We all loved the honey glaze on them!
Kathleen Pope
That honey glaze is the best!!
Jessie
I am in LOVE with these muffins. Just the right amount of sweetness, and inverting them after baking plus a little bit of butter and honey on top make them feel really elegant and special.
Kathleen Pope
Oh with that melty pat of butter on top!!
Katherine
Rich and chewy! These muffins are so good!
Kathleen Pope
Thank you!
Kerry
Hi Kathleen I’m from Australia & don’t know about mimics muffins but am making them. Can you use Muffin wrappers to bake them in? Thanks
Kathleen Pope
I have never tried making in baking wrappers, since the recipe has a glaze that starts on the bottom and then you invert them to serve and eat. If you do try it, smear a little of the glaze on the bottom of the wrapper and then reserve a little to place on the top either before baking or after baking. Let me know how it turns out?
Linda
I’ve tried the muffin papers they don’t peel off. I do not recommend
Kathleen Pope
Thanks for that FYI, Linda! Did you by chance spray them with non-stick spray first? Just curious if that would help them not stick. I’ve always just made in my muffin tin and have never had them stick.
Rita Inostroso
I was wondering, the recipe calls for 2 Tbs half/ half or heavy cream. I find myself buying the half/ half and only using it for the recipe. Is there a way I could use my 2% milk? Would it make a difference?
Kathleen Pope
I haven’t tried it Rita, but typically switching up milk shouldn’t impact the recipe that much, it won’t be quite as rich, but I’d say go for it and let me know how it turns out.
Rita Inostroso
I baked the muffins with artificial sugars, and baked them in my jumbo 6ct muffin tins. I wanted the Mimi’s experience. I made 2 batches and baked 1 doz. Really awesome recipe!
Kathleen Pope
Love that Rita!! So glad it worked well and that you made it yours by making with sugar replacements!
Rita Inostroso
I made these muffins 3 times, and gave away to friends, they raved how delicious the muffins were. I used artificial sugars and baked then in my jumbo 6ct muffin tins. I wanted the Mimi’s experience. Great recipe!!
Kathleen Pope
Love hearing this! Thanks so much!
Debra Hunsberger
These look fabulous! This is a novice baker question – Would I be able to make these larger, in a 6 cup muffin pan?
Stephanie Payne
Just make these…know nothing of Mimi or her muffins…but sure do love me some honey bran muffins!! None available on my little remote island so online ordered the wheat bran and whipped these up. O. M. G. – incredible!! Thank you sooo much for the opportunity to create these luscious morsels myself ????????. Will try with the raisin idea too next time, but this is a keeper, forever. Thank you!
Kathleen Pope
Well your kind of sweet comments just make me smile! Thank you so much Stephanie, they are a favorite of ours too and I am so glad you loved them!! Appreciate your kind comment.
Susan
What an Amazing “mimi” recipe! Living in Washington we do miss Mimi’s AND their Honey Bran Muffins. I have made this twice before BUT decided to follow it EXACTLY as written. 😉 It turned out so good…i did however add 1/2 cup plumped raisins,upon my husbands request, they were as we remember, Thank you.
I would like to attach a picture but can’t seem to find that link ?
Kathleen Pope
Thank you so much Susan, you are such a doll and I love that it turned out so good and that you added raisins to make your hubby happy! That’s how we roll isn’t it! And, yes unfortunately there isn’t a way to attach a picture to the post itself, only on social media channels, but thanks for trying!
Door County Mom
I made these tonight. I accidentally put in a full cup of water tho! Yikes! So I tasted the watery batter and it was so sweet. I added 1/4 cup more of wheat bran. Then I also added 1/4 cup more flour. I tasted the batter again, and it was still very sweet. I let it sit for 20 minutes and the batter thickened up magically! I made the muffins and they turned out great. But I only filled 2/3 full and they did come out small. I did get 12 muffins, but again, they were small. For the glaze, I omitted the white sugar and it all still came out just fine. BTW, when I added the water, I added 1/4 apple cider and 3/4 water (again, I know, too much water!). The flavor of the muffins was very good.
Side note: It was very hard to read this recipe because your page has so many ads. I know you need to make $ for all the time and effort you put in, plus I know it costs $ to host a site. I just wish you didn’t have so many. My two cents! Otherwise, this was a good experience. Thank you!
Kathleen Pope
Love all of your adjustments to make it yours! That’s what this site is all about, making adjustments when you see fit! Sorry about your experience with the ads, never my intention to frustrate or annoy anyone, there is a balance for sure and I will check with my ad agency about my settings! Hope you continue to enjoy those muffins!
Jane
So in other words you did not make this recipe – you concocted your own. You should make the recipe as stated so you know what it is going to taste like first and then make your own version afterwards.
Michel
This recipe has some issues…it doesn’t make 12 muffins…I got 6. they were a bit dry
For the second time round I doubled the glaze and filled the muffin pan half and half-half glaze/half muffin mix-turned out much better; gooey sticky muffins-8 muffins
Kathleen
That is so strange Michel? How large is your muffin tin? So sorry you experienced that though, I take it personally when someone makes one of my recipes and it doesn’t work out as planned, happy to try and troubleshoot with you!
Mary
Thanks for this amazing recipe they turned out perfect I added raisins to mine
Kathleen
Thank you so much Mary, love that you made it your own by adding raisins!! Yum! Happy baking, Kathleen
Shelley
I made this recipe today and they tasted great, but they didn’t look great. After flipping them onto the parchment paper they sunk in the middle and ended up looking like blobs. I didn’t have wheat bran so I substituted wheat germ. My baking powder and soda were brand new. I’m not sure what I did wrong.
They are very tasty and won’t go to waste, but I would like them to look as good as they taste.
Kathleen
Hi Shelley, thanks for reaching out. I read up a little on wheat germ and wheat bran, found that you can typically substitute them 1:1, so my only thought if they sunk is that you didn’t bake them quite long enough. Or it could be your oven temp, have you checked your oven temp recently, the temp could have made a difference too, many ovens run hot or cold by 25-50 degrees (mine tends to run cool). Bake them until a toothpick comes out clean, hopefully that will help you trouble shoot!
Marie
Theses tasted good but wondering why the recipe only made 1/2 a muffin tin (6 muffins). My muffins were not that big either and didn’t spill over the top. I live in Canada so I’m wondering if it’s because we have different flour.
Kathleen
Good Morning Marie,
That’s so strange, my recipe makes twelve, filling a standard sized muffin tin?? I would think even though your flour may be different that you should still get the same quantity. As far as your muffins not spilling over the top, I am wondering if your baking soda and or baking powder might have lost their oomph? I am also assuming you put in a full cup of wheat bran and a cup of flour? Just double checking as this has me stumped for sure, of all the times I’ve made them as well as others, this is the first I’ve heard of it not filling a full tin?
Would love to help you figure this out, if you are willing!
Thanks for reaching out!
Kathleen
Michel
@Marie, same here! I live in Mexico so I’m wondering if its because the recipe works best in US…haha, just joking. The second time I made them I doubled the glaze recipe and filled each muffin cup a little less than half with the glaze. This stretched the recipe to 12 muffins…barely. It’s always fun to experiment and tweek a recipe and eventually make it your own. Cheers from Mexico (Irish expat)
Kathleen
Thank you Michel for taking the time to write an encouraging word! I do not know why if using the same basic ingredients this wouldn’t fill a regular sized muffin pan? Are you only filling them â…” full? I will have to remake them again soon and triple check my numbers, but I have made them several times and it’s always yielding 12.
Maeve
These are so delicious! I eliminated the 1/3 cup of brown sugar from the muffin mix because the orange blossom honey I had is really sweet and this still came out sticky, sweet and fully craveable! Also, I didn’t have a muffin pan so I used an 8×8 square pan with zero issues. Thank you so much for this new family favorite.
Kathleen
Love it Maeve! Sounds delicious and so great to know you can make it in an 8×8, makes portion control a little easier that way too! Happy Baking!
Be well,
Kathleen
Diane
These are perfect! Crusty exterior, creamy interior, with a bit of chew. No need to look further for a Mimi Bran Muffin. Nailed it!
Kathleen
Why thank you so much Diane, makes my day when I hear from readers who’ve tried recipes and love them! Happy baking, be well! Kathleen
Michel
@Kathleen, Everybody’s kitchens, flours, oven and techniques are a little different so we should all expect some variable results. It’s a great recipe with delicious results!…to all the bakers out there; if it doesn’t turn out quite right the first time, just tweak the recipe a bit…that’s what baking is all about…a kitchen experiment of Love, exploration…and determination. Thanks so much for posting your fun delicious recipes!!
Kathleen
Yes, Absolutely!! Thanks for the encouragement!
Christina
This tasted really good, and brought back memories of eating them in the restaurant. They were easy to make, too. I didn’t have molasses so I used rice malt syrup. I also used coconut oil. They were slightly drier than I remember, but that might be due to my using a convection oven. I did reduce it to 300 degrees but next time I’ll try reducing the cook time by a few minutes.
Kathleen
Hi Christina, thank you for commenting and putting in your substitutions as well. If they were dry I would definitely suggest the reduction in oven temp as you did along with reduction of cooking time! Glad you liked them! Happy baking, Kathleen
Kristy
I love Mimi’s Cafe bran muffins and this recipe is spot on! They are perfect! I couldn’t find wheat bran so I used oat bran (in the oatmeal section). I’m already planning on making them again. My family all fought over who got to eat the last one!
Kathleen
Love that you used oat bran, if I had had some it’s probably what I would have used! Thank you so much for commenting, glad your family loved them!
Danny G
Really awesome and detailed recipe and instructions. Thanks for this awesome recipe. Going to make it in the weekends.
Kathleen
Thanks Danny, hope you love it!
Brenda
I absolutely loved the Mimi’s Honey Bran muffins but they closed in our city several years ago so I tried this recipe & they truly are “copy cat” to Mimi’s! I didn’t have molasses so used 1 Tablespoon of syrup instead (per a review I had read); finally bought some molasses & it does make the muffins taste better & “exactly” like Mimi’s taste. I used the larger muffin tin that makes 6 & also added chopped dried cranberries (approx 1/2 cup) & chopped pecans (approx 1/3 cup) which made them take about 5-7 min longer in the oven. Thank you SO much for this recipe!
Sally McMillen
The recipe says that one muffin has 33 grams of fiber, was it supposed to be 3 grams? Just wondering!
Kathleen
Hi Linda, We wish huh! I went into the nutrition card to double check, it’s actually 33 carbs and 2 grams of fiber, it confused me too! It’s a nutritional card and I just plug in the number of servings and based on the ingredients it comes up with the calculations.
Bud hussein
Miz Helen
This looks like a delicious muffin that we will really enjoy! Thanks for sharing with us at Full Plate Thursday and have a good week!
Miz Helen
Kathleen
Thank you so much Miz Helen! I sure hope your readers will enjoy, it’s a pretty darn tasty “healthy” muffin!!
dawnv40
I made these honey bran muffins tonight and they turned out wonderful! I did not have wheat bran so I substituted with oat bran. They were delicious but a little more cake like than the “Mimi’s” muffins. I will try with the wheat bran next time. Still yummy and easy to make!
Kathleen
YAY! So glad you liked them Dawn! Good to know about the oat bran, I’ve been wanting to try them with oats, cake like is not all bad!
Heidi Gurley
These look heavenly!
Kathleen
Thank you so much Heidi!! They are!!!