You won’t believe how delicious these bran muffins are! People hear whole wheat and bran and expect something to be lacking in flavor. But that couldn’t be farther from the truth with these delicious muffins!
Each batch makes about 40 muffins. I love to make them and serve for breakfast, and the freeze the rest. We then take them out for busy weekday breakfasts or for after school snacks.
Your entire family will love these! And it feels so good watching them eat something that is so healthy and nutrient dense.
If you don’t have Kamut, you can still make these! We did for years. But we promise, switching to Kamut will upgrade these as well as everything else you make!
Whole Wheat Kamut Bran Muffins
- 5 cups Whole Wheat Kamut flour (grind your own Kamut berries)
- 5 tsp baking soda
- 2 tsp French gray course salt
- 2 tsp ground cinnamon
- 6 cups raisin bran or bran flakes cereal
- 3 cups sugar
- 4 large eggs
- 1 cup oil or melted butter
- 1 quart buttermilk (4 cups)
- 2 tsp vanilla extract
In a very large bowl, mix flour, baking soda, salt, and cinnamon. Add cereal and sugar. Mix.
Beat eggs in a large bowl. Blend in oil, buttermilk, and vanilla. Pour egg mixture into cereal mixture and stir well.
Transfer batter to a large container with a tight-fitting lid and refrigerate until ready to use. (It is important to keep it air-tight for batter to remain fresh for up to 6 weeks.)
When ready to bake, preheat oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir batter any further. Fill cups (about 2/3 full). Bake until tops spring back when touched, about 20 minutes.