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Pail Full of Bran Muffins (made with bran flakes cereal)

This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal.  Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.

This week is the first full week where the kids are back at school, and we’re all back to routine.  It’s a great week 😉  Admittedly though, it’s been a bit hard getting back to normal after the holiday season…I feel like we’ve been on holiday mode for weeks now.  And I did so much cooking and baking for the holidays, that as soon as Christmas passed I really didn’t feel like doing much more in the kitchen.  So we finished leftovers, ate what we had around, got takeout way too much, and also tried to eat clean out the freezer and pantry.  Needless to say, the grocery situation around here was a little lacking hahaha!  But now that we’re all back to normal, I stocked up the house and it feels great.  I’ve also got my baking mojo back, and have been busy making muffins, cookies and snacks for school lunches.

Using Bran Flakes Cereal

The first thing I baked was a big batch of homemade Pail Full of Bran Muffins…everyone here loves bran muffins.  I usually make these with bran, but I didn’t have any here, so I made these with bran cereal flakes (Bran Flakes).  I have always wanted to share a recipe for bran muffins that used bran flakes cereal as a main ingredient, as opposed to bran.  The reason being that most of the time I have this type of cereal in my pantry, and so maybe you do too.  So when the craving for a bran muffin strikes, I can make them without having to run to the store to buy bran.

Bake fresh muffins when you want them!

I really love Pail Full of Muffins recipes, because they allow me to make fresh muffins when I want them.  What I will usually do is make the muffins in batches of 12.  12 muffins for now and more for later.  That way the muffins are fresh and moist when you want them!  And I think the muffins get better the longer the batter sits.

Pail Full of Bran Muffins (made with bran flakes cereal)

Made with Bran Flakes

For these muffins I used my original Pail Full of Muffins recipe as the guideline, but substituted the wheat bran for bran flake cereal. The key is to soak the bran flake cereal in buttermilk for at least 15 minutes. The result is a tender and hearty bran muffin!  Both types of bran muffins are delicious, this recipe is just a little more dense than one made with bran.

Pail Full of Bran Muffins (made with bran flakes cereal)

These are delicious right out of the oven smothered in butter, and even a little bit of honey or raspberry jam.  So gosh darn good.  Enjoy!

Recipe Tips:

  • Batter: The batter can stay in the fridge for up to 2 weeks. Bake the muffins as you want them.
  • Options: If you love cinnamon, you can add 1 teaspoon to the dry ingredients.
  • Raisins: Feel free to leave the raisins out if you don’t like them.
  • Perfect for lunches, snacks, breakfast and brunch!
  • Freezing: These baked muffins freeze well.

Pail Full of Bran Muffins (made with bran flakes cereal)

This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal.  Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 36 medium muffins 1x


  • 5 1/2 cups bran cereal flakes
  • 3 cups buttermilk
  • 1 cup oil
  • 3 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup raisins
  • 3 cups all purpose flour
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 1 1/2 tsp salt


  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper liners. Set aside.
  3. In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
  4. In a separate bowl whisk together the oil and eggs.
  5.  Stir in both sugars and vanilla.
  6. Then stir in the bran mixture and raisins. Mix well.
  7. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  8. Combine the bran mix with the flour mix.
  9. Fill muffin cups about 2/3 full.
  10. Bake for 25 minutes.
  11. Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.


The batter can stay in the fridge for up to 2 weeks.  Bake the muffins as you want them.

Keywords: bran muffin recipe, bran muffins, muffin

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Banana Berry Bombs

Hearty Banana, Apple & Carrot Oatmeal Muffins

Hearty Banana, Apple & Carrot Oatmeal Muffins

Oatmeal Muffins

Oatmeal Muffins

Blueberry Buttermilk Muffins

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Cake Doughnut Muffins

Cake Doughnut Muffins

Have a delicious day!

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  • Reply
    Happy Nutritionist
    September 3, 2018 at 7:40 PM

    Nutrition information: With raisins, 185 calories per 65 gram (before baking) muffin. Without raisins, 170 calories per 60 gram (before baking) muffin.

  • Reply
    January 22, 2019 at 12:52 PM

    have not made them yet i am diabetic and will cut back on sugar may not taste the same ?but thank you

  • Reply
    September 6, 2019 at 7:18 AM

    5 stars
    I absolutely LOVE these muffins, I’ve made them multiple times now and they ALWAYS come out good. I blend the cereal and raisins before soaking, I like the small soft raisin bits all throughout the muffin.

    • Reply
      Jo-Anna Rooney
      September 6, 2019 at 8:59 AM

      I’m so happy you enjoy them Holly! They really are SO good!

  • Reply
    lisa g.
    January 17, 2020 at 7:45 PM

    If I keep some batter in the fridge to bake for later then what would the baking time be since the batter is cold? Thank you!

    • Reply
      Jo-Anna Rooney
      January 19, 2020 at 3:13 PM

      Hi Lisa! I use the same baking time for all the muffins, even the cold batter as I haven’t found the need to adjust it. But if after the 25 minutes they don’t look done to you (ie. the centre is still looking a bit jiggly), you can bake them for a few minutes longer.

  • Reply
    February 8, 2020 at 9:56 AM

    5 stars
    These were absolutely delicious! I was wanting a recipe that used the cereal flakes, since that’s what I keep on hand for eating. I reduced the recipe to one third and got 9 five-oz muffins. I baked at 375 to get them a little more rounded. I added a smidge of orange zest and cinnamon, and left out the raisins. In the future if I have raisins and add them, I will probably chop them a bit. These baked up so pretty, and were so tender and moist. Thank you!!

    • Reply
      Jo-Anna Rooney
      February 8, 2020 at 12:09 PM

      You are SO welcome! I’m so happy you enjoyed this recipe Diane! And I love your addition of orange zest and cinnamon…yum

  • Reply
    February 9, 2021 at 12:06 PM

    5 stars
    I substituted craisins for the raisins since that’s what I had and they were fantastic. Everyone in my house and work loved them and have asked for more. Thank you so much for this great recipe.

  • Reply
    February 12, 2021 at 12:50 AM

    Hi there I have a ton of brown sugar in my pantry, can I use brown sugar for both instead of white sugar and brown sugar ?

    • Reply
      Jo-Anna Rooney
      February 12, 2021 at 9:33 AM

      Hi Allie! It can work, but because brown sugar is more wet it can change the texture and the baking time of the muffins. If you try it let me know how it works!

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