These muffins use wheat bran and whole wheat flour for a naturally high‑fibre, heart‑healthy bake. We remove added salt and baking soda to keep them truly low salt, relying on a little low sodium baking powder for lift. They’re gently sweetened with honey and applesauce, making them a great kidney‑friendly snack or DASH diet‑friendly breakfast option.

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Table of Contents

Ingredients Needed

1 ½ cups whole wheat flour: spooned and leveled for accuracy.
1 cup wheat bran: adds fibre and texture.
1 teaspoon low sodium baking powder: replaces regular baking powder.
½ teaspoon ground cinnamon: warm spice.
1 large egg: room temperature for easy mixing.
½ cup honey or pure maple syrup: natural sweetness.
⅓ cup coconut oil: melted; keeps muffins moist.
⅓ cup unsweetened applesauce: adds moisture and reduces fat.
1 teaspoon pure vanilla extract: for flavour.
1 cup unsweetened nondairy milk or dairy milk: room temperature.
⅔ cup raisins: for natural sweetness; optional but classic.

How To Make Low Sodium Bran Muffins

Prep the Oven:
Preheat oven to 425°F. Spray a muffin tin with nonstick spray or use liners.

Combine the Dry Ingredients:
In a large bowl, whisk together whole wheat flour, wheat bran, low sodium baking powder, and cinnamon.

Mix the Wet Ingredients:
In another bowl, whisk the egg, honey, coconut oil, applesauce, vanilla, and milk until smooth.

Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Whisk until just combined, then fold in the raisins gently.

Fill and Bake:
Spoon the batter evenly into all 12 muffin cups, filling to the top. Bake at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven). Bake another 14–15 minutes until a toothpick comes out clean.

Cool the Muffins:
Let rest in the pan for 5 minutes, then move to a wire rack to finish cooling.

Recipe Tips

Use unsweetened applesauce for moisture without added sodium.
Folding the batter gently keeps muffins soft and fluffy.
Raisins add natural sweetness to support a low salt lifestyle.
Bake at high heat first for a nice muffin top.
Use unsweetened nondairy milk to keep sodium low.

How to Store & Reheat

Room Temperature: Store in a sealed container for 2–3 days.
Fridge: Keep up to 1 week; warm 10 seconds in the microwave.
Freezer: Freeze up to 3 months. Thaw overnight or reheat gently.

Nutrition Facts (approx. per muffin, adjusted for low sodium)

Calories: 185
Sodium: 10–20 mg
Protein: 4 g
Fat: 6 g
Carbs: 32 g
Fibre: 4 g
Sugar: 14 g

FAQs

Are bran muffins usually high in sodium?
Yes—most contain salt and baking soda, but these use no added salt and low sodium baking powder.

Can I make bran muffins without baking soda?
Absolutely. Low sodium baking powder provides enough rise for soft, tender muffins.

Can I use another mix-in besides raisins?
Yes—unsalted nuts, diced apples, or no-sugar-added dried fruit all work.

Is wheat bran low in sodium?
Yes, wheat bran is naturally low sodium and supports a heart‑healthy diet.

Can I use dairy milk?
Yes—just choose a low‑sodium option to keep the muffins sodium-friendly.

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