Refrigerator Bran Muffins

Yes these muffins have everything but the refrigerator in them but the cool thing is that you can keep the batter in the fridge for up to 6 weeks and make them in small batches so they are always fresh.  Who wouldn’t want a fresh baked muffin in the morning and they only take 15 to 18 minutes to bake.

Thanks to Karen from my yoga class for telling me about this recipe on Tosca Reno’s website and for suggesting I go to the local Bulk Barn to get all my ingredients.  These muffins even got a thumbs up from M this morning.  Most of my muffins fail the M test, so these are worth trying.

I added cinnamon and cranberries to my batter, and this recipe is not gluten free.  I can’t wait to make another batch of muffins in the morning.  Enjoy !

So I made my second and third batch of these muffins and there are a couple of things I changed.  I increased my cooking time to 20 minutes and reduced the heat to 400 F.   You may need to adjust your temperature and cooking time depending on your oven.

Also, I found the batter was getting a bit heavy by the third and fourth day, so I added a bit more almond milk to soften the batter a bit.  They still tasted great !

Refrigerator Bran Muffins

Updated version of the refrigerator bran muffin with chia and flax seeds and almond and spelt flour.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Lunch, Snack


  • 1 cup spelt flour
  • 1 cup Almond Flour
  • 2 cups bran
  • 1/2 cup ground flax seeds
  • 1/2 cup chia seeds
  • 1/2 cup maple syrup or honey
  • 2 tsp baking soda
  • 2 tsp Baking Powder
  • 1 tsp Sea salt
  • 2 whole eggs beaten
  • 1/2 cup liquid egg whites
  • 1 1/2 cups organic milk or almond or rice milk
  • 1 cup water
  • 3/4 cup coconut oil melted
  • 1 tbsp vanilla extract or paste
  • 1 tbsp Cinnamon
  • 1 cup raisins, nuts or cranberries Optional


  • Combine all dry ingredients in one large bowl.
  • Combine all wet ingredients in another bowl. Mix well.
  • Add wet ingredients to dry ingredients and fold until just combined. Do not over mix. If the batter is too dry add more milk or water until the batter is slightly runny.
  • Fill prepared muffin cups with batter and bake at 425 degrees for 15 minutes or until done.
  • Store remaining batter in covered air-tight container in refrigerator.

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