Start by preheating your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or giving it a light spray with nonstick spray to make cleanup easier. In a bowl, blend wheat bran and buttermilk, then let it sit to soften the bran and improve texture.

Then, stir together applesauce, brown sugar, egg, cinnamon, and vanilla. Mix everything together until well blended and fragrant.

Then, carefully fold in the flour, baking powder, baking soda, and salt. Tender muffins come from a batter with some lumps, so no worries.

Using a spoon or cookie scoop, divide the batter evenly into 12 muffin cups. The batter might look a bit thick or rustic, but that’s exactly what homemade muffins are all about!

Bake them for about 18 minutes, but start checking around 16 minutes by inserting a toothpick, if it comes out clean or with just a few crumbs, they’re done.

Cool muffins in the pan for a bit before moving to a wire rack. This resting time helps them firm up without drying out, so you get moist, delicious bran muffins every time.