Mom's Best Honey Bran Muffin Mix (Large 3lb Bulk Bag)

These are the great refrigerator muffins of yesteryear--without the refrigerator. They're five-star muffins. People come back and buy them over and over. Read the reviews to see just how enthusiastic people are over their muffins.

People love adding fruit, nuts, spices, and flavors to their muffins. You can make anything from banana muffins to ginger muffins. You'll find 30 different ways to make them here. Some of the instructions we developed. Some are contributed by customers.

These are easy--just add water. It makes a big batch of healthy muffins.

Customer Questions

• My grandmother made the best bran muffins in a cereal box. How do these compare? My mother made them, too. They were refrigerator bran muffins. I think we nailed it. They taste exactly like what I remember.
• How easy are they? Just add water.
• Do I need those little paper liners? No. Just grease your pan well. Let them cool for a few minutes, and then lift them out with a soft spatula.
• Are these healthy? Yep. Lots of wheat bran and with honey, reduced sugar.
• This is a big batch, 12 large muffins. Can I freeze the extras. Yes, let them cool and then put them in a plastic bag with a zipper or a tie.  They will last for months.
• How do I thaw and reheat them?  Just stick them in the microwave. You don't need to thaw them.
• In the winter, I may have a half-dozen kinds in the freezer. If I'm going on a road trip,  I just pick two or three and pack a bag for the truck. I let them thaw in the truck and grab one when I'm hungry. Best road snack ever. 
• Are they as good as new? They're as good as new.
• I read that people add fruit. Do I need to? No, they are great just as they are.

 See the smaller, single-batch mix here.

"Growing up, I loved the refrigerator bran muffins my mother made. She made them from a recipe on a cereal box. These are those muffins. But they're quicker and easier--you can make them from a mix.

"Occasionally, she added raisins.  Here, you'll find instructions to make them 13 ways, plus 17 serving suggestions from customers. Mother kept leftover batter in the refrigerator, sometimes for weeks.

It's safer to go ahead and bake the batter and freeze the leftover muffins. When the kids want leftover muffins after school, nuke 'em.  They'll taste like fresh."

Dennis Weaver

13 Proven Recipes from a Mix

1. To make Banana Muffins: Replace the water with 3 cups mashed bananas, 2 teaspoons banana flavor, and 1 1/2 tablespoons water.
2. To make Banana Nut Muffins: Make as above and add 3/4 cup chopped walnuts.
3. To make Cranberry Nut Muffins: Add 3/4 cup dried cranberries plus 3/4 cup nuts.
4. To make Raisin Muffins: Add one cup of golden or dark raisins.
5. To make Date Nut Muffins: Add 3/4 cup dried date pieces plus 3/4 cup nuts.
6. To make Raisin Nut Muffins: Add one cup of raisins plus 3/4 cup nuts.
7. To make Cranberry Orange Muffins: Add 1 cup dried cranberries plus two tablespoons of fresh orange zest.
8. To make Cinnamon Chip Muffins: Add one cup of cinnamon chips plus one teaspoon of your best ground cinnamon.
9. To make Chocolate Chip Muffins: Add one cup of chocolate chips plus one teaspoon vanilla extract.
10. To make Pina Colada Muffins: Add 3/4 cup dry shredded coconut, 3/4 cup well-drained pineapple chunks, and one teaspoon butter rum flavor.
11. To make Ginger Pear Muffins: Add one cup of dried pears plus one teaspoon of ground ginger.
12. To make Caramel Pear Muffins: Add one cup of dried pears and two teaspoons of caramel flavor.
13. To make Candied Ginger Muffins: Add one cup of candied ginger pieces.

You get the idea. Add similar quantities of your favorite "add-ins," one cup of a single ingredient or 1 1/2 cup of a combination. For wet ingredients like grated apples, carrots, or zucchini, you'll have to experiment, but it will be something similar to the banana muffins above.

We have tried dried cranberries, walnuts, cinnamon chips, and candied ginger, one cup each time. The candied ginger was excellent, and it does give them some "pop." Next up is dried apricots. We have a wonderful apricot flavor. I'll add a teaspoon or two and the dried apricots.

Tips and Suggestions from Our Customers

• "I prefer to make 6 jumbo-sized muffins instead of 12 smaller muffins, and they bake all the way through, unlike some other mixes."--Chris Earls
• "Tons of raisins. I added chopped walnuts, and that will be my go-to breakfast."  Judy M 
• "I decrease the water and add applesauce and cinnamon. My hubby's favorite."  
  Deborah B 
• "I make mini loaves of the Cinnamon Raisin Bran mix, so my husband has one
  nearly every day."  Debra E
• "I like the idea that you can make only 6 at a time instead of a dozen."  Virginia Moeller
• "Try bread pudding!"  Skip Willis (I assume Skip is tearing his leftover muffins into chunks and using them in place of bread.)
• "Love these!! I added diced apples to mine and reduced the water by 1/3 cup. Came out perfect!"  Amy Castelletti
• "I make a batch and put them in my freezer for those mornings I'm running late." Sherry
• I make these twice a week, sometimes with raisins, sometimes with dried cranberries. Connie Sneed
• "Love this product. I add blueberries, raspberries, cinnamon, and mango."  rick leavitt
• "This is a wonderful mix. I added craisins and pecans, they were delicious."  
   Frances Billings 
• "These make up with all kinds of adders, apricots, or blueberries, even zucchini."  Cherie ODonnell 
• "Added walnuts and raisins - awesome! (I think shredded carrots would be a great ingredient to add and will try this variation too!),"  KathleenCar 
• "I made the batter and filled the cups up halfway. Then I placed jam in the middle and topped it with the remaining batter."  Cathy S. 

Look what others say!

Most people love the ability to add fruit, nuts, and more to their muffins. Don't forget the 13 recipe ideas below. 

"These are so good I wanted to eat the cup liner! I added some frozen blueberries and HOLY MUFFINS, these were so good. Moist with just the right amount of sweet to it. Thank you, Prepared Pantry!"  Kelly Chester

"This is wonderful mix. I added craisins and pecans, they were delicious. The mix makes big tall muffins. I love it." Frances Billings 

"My best bran muffins ever... What a great mix . . .. These make up with all kinds of adders, apricots, or blueberries even zucchini. They freeze and reheat for a perfect breakfast with my coffee and yogurt...you don’t HAVE to tell anyone it is such a simple mix....thanks Prepared Pantry." Cherie O'Donnell 

"These muffins are delicious and hearty. But as you can see in the other reviews, these muffins are a blank canvas to customize however you want. Add nuts, dried fruit, or enjoy them just the way they are!" Jennifer McHenry

"I grew up on my mother's bran muffins, made with "that breakfast cereal " that everyone used to make bran muffins back in the day. They were super good, but kind of a pain to make. This mix makes the BEST bran muffins I've ever eaten, better even than my old favorites. I keep this mix on hand all the time, and make the muffins a couple of times per month. They're fabulous!"  LanaM

You'll make these often. With all the ways you make them, your family will never get tired of them.  

Keep them on hand in your pantry.

Ingredients: Enriched Wheat Flour Bleached (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Wheat Bran, Soybean Oil, Dry Honey, Wheat Starch, Soy Flour, Dry Whey, Leavening (Baking Soda), Honey, High Fructose Corn Syrup, Nonfat Milk Solids, Dry Egg Whites, Salt, Nonfat Dry Milk, Corn Syrup, Calcium Propionate, As preservative), Soy Lecithin, Calcium Stearate, Silicon Dioxide, Citric Acid. This product contains wheat, milk, eggs, soy and may contain traces of nuts.