Show Subscription Form

Date-Nut Bran Muffins Recipe
Date-Nut Bran Muffins Recipe photo by Taste of Home

Date-Nut Bran Muffins Recipe

Read Reviews
5 3
Publisher Photo
This excellent bran muffin recipe has been in Daria Burcar's family over 25 years. "They're incredibly moist and chock-full of healthy ingredients like raisins, dates and nuts," says the Rochester, Minnesota resident.
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES: 30 servings


  • 2 cups All-Bran
  • 1 cup crushed Shredded Wheat
  • 1 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 2-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup canola oil
  • 1 cup chopped dates
  • 1 cup raisins
  • 1 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 206 calories, 7 g fat (1 g saturated fat), 15 mg cholesterol, 177 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a large bowl, combine the cereals and boiling water; let stand for 5 minutes. In another large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil. Stir cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2-1/2 dozen.
Originally published as Date-Nut Bran Muffins in Taste of Home June/July 2007, p47

Reviews for Date-Nut Bran Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 31, 2013

"OMG! These muffins are incredible. Definitely Not your Grandparents Bran Muffin!"

Reviewed Mar. 11, 2011

"DELICIOUS! Have made twice now and both times with great success. Thanks for the recipe!"

Reviewed Mar. 4, 2011

"Would make these again and again. Very moist and they freeze very well. I made one dozen muffins and one 4x12 loaf with this recipe. I doubled the amount of dates instead of using raisins. Would be great for brunches or family gatherings."

Loading Image