382 aran recipes

A hearty bread machine loaf with whole wheat flour, oat bran, vital wheat gluten, and honey. High fiber, soft crumb, and completely hands-off.

Bran cookies with raisins, cinnamon, and sour milk for a hearty, old-fashioned drop cookie with fiber and a soft, cake-like texture. A wholesome cookie that tastes like a bran muffin in cookie form.

Oat bran raisin cookies with rolled oats, brown sugar, walnuts, and the option to swap raisins for chocolate chips. A hearty, fiber-rich drop cookie with a chewy texture.

Sourdough whole wheat cheddar bread for the bread machine. Sourdough starter, whole wheat flour, bran, and sharp cheddar bake into a tangy, nutty, cheesy loaf with real depth.

Oat bran muffins with whole wheat pastry flour, honey, and a hint of cinnamon. High-fiber breakfast muffins ready in 30 minutes, no eggs or butter required.

Healthy and delicious muffins are great for breakfast to start the day!

Tender buttermilk scones with wholesome bran flakes, lightly sweetened and golden-baked. From mixing bowl to breakfast table in 30 minutes.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Add some extra fiber to your diet with these scrumptious muffins that are extremely easy to make!

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.

Easy raisin bran muffins made with the cereal straight from the box, no soaking required. A wholesome breakfast that bakes up in 30 minutes flat for busy mornings.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Easy whole wheat bran muffins sweetened naturally with apple juice and raisins instead of sugar. No added fat, no oil, high fiber. A clean-eating breakfast muffin made in one bowl.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.