High-Fiber Bran Maple Cupcakes – Lightly Sweet, Wholesome Treats

These High-Fiber Bran Maple Cupcakes hit that sweet spot between healthy and satisfying. They’re tender, not dry, and carry a gentle maple flavor that feels cozy without being heavy. If you’re looking to add more fiber to your day without giving up dessert, this recipe makes it easy.

They’re great for breakfast-on-the-go, lunchbox treats, or an afternoon snack with tea. And yes, they taste like cupcakes—not like “health food.”

Why This Recipe Works

• Moist texture from yogurt and oil: Greek yogurt and a touch of oil keep the crumb tender, balancing the fiber-heavy bran.
• Natural sweetness: Pure maple syrup adds flavor and moisture without the sharp edge of refined sugar.
• Balanced whole grains: A mix of wheat bran and whole wheat flour delivers fiber without making the cupcakes dense.
• Maple-warm spice combo: Cinnamon and vanilla lift the maple and add bakery-style aroma.
• Foolproof method: A classic wet-into-dry approach prevents overmixing and ensures a consistent bake.

Shopping List

• Wheat bran (unprocessed, not bran cereal)
• Whole wheat flour (or white whole wheat flour)
• All-purpose flour (for a lighter crumb)
• Baking powder
• Baking soda
• Fine sea salt
• Ground cinnamon
• Eggs (large)
• Greek yogurt (plain, 2% or whole)
• Milk (dairy or unsweetened almond/oat milk)
• Pure maple syrup (Grade A amber preferred)
• Brown sugar (light or dark)
• Neutral oil (avocado, canola, or light olive oil)
• Vanilla extract
• Optional add-ins: chopped pecans or walnuts, raisins, chopped dates, or mini dark chocolate chips
• Optional topping: maple yogurt glaze (Greek yogurt + maple syrup) or a light dusting of cinnamon sugar

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
2. Combine dry ingredients: In a large bowl, whisk 3/4 cup wheat bran, 3/4 cup whole wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
3. Whisk wet ingredients: In a separate bowl, whisk 2 large eggs, 1 cup plain Greek yogurt, 1/2 cup milk, 1/2 cup pure maple syrup, 1/4 cup packed brown sugar, 1/3 cup neutral oil, and 1 1/2 teaspoons vanilla.
4. Hydrate the bran: Pour the wet mixture over the dry.Let the batter sit for 3–4 minutes so the bran absorbs some moisture.
5. Fold gently: Stir just until combined. If using add-ins, fold in up to 3/4 cup total (nuts, raisins, or chocolate). Don’t overmix.
6. Portion the batter: Divide evenly among the 12 cups, filling each about 3/4 full.
7. Bake: Bake 16–20 minutes, or until the centers spring back and a toothpick comes out clean with a few moist crumbs.
8. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely.
9. Optional glaze: Stir 1/2 cup Greek yogurt with 2–3 tablespoons maple syrup and a pinch of cinnamon.Spoon a small dollop onto cooled cupcakes.

How to Store

• Room temperature: Keep plain cupcakes in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Refrigerator: If glazed or for longer storage, refrigerate up to 5 days. Bring to room temp for best flavor.
• Freezer: Freeze unglazed cupcakes in a zip-top bag for up to 3 months.Thaw at room temperature or microwave 15–20 seconds.

Health Benefits

• High in fiber: Wheat bran provides insoluble fiber that supports regular digestion and helps you feel full longer.
• Better-for-you sweetener: Maple syrup contributes trace minerals and moisture, allowing less refined sugar overall.
• Balanced macros: Greek yogurt adds protein and calcium, creating a more satisfying snack than standard cupcakes.
• Heart-friendly fats: Using a neutral oil instead of solid fats keeps saturated fat lower.
• Whole grains: Whole wheat flour retains bran and germ, offering vitamins, minerals, and extra fiber.

Common Mistakes to Avoid

• Skipping the rest: Not letting the batter sit briefly can yield a rough, dry crumb. The short rest hydrates bran.
• Overmixing: Stirring too much develops gluten and makes cupcakes tough. Mix until just combined.
• Baking too long: Fiber-rich batters dry out fast.Start checking at 16 minutes.
• Overloading add-ins: Too many nuts or raisins weigh the batter down. Keep it to 3/4 cup total.
• Old leaveners: Expired baking powder or soda results in flat, dense cupcakes. Check dates before baking.

Variations You Can Try

• Banana-maple: Replace half the yogurt with mashed ripe banana; reduce maple syrup by 2 tablespoons.
• Apple-cinnamon: Fold in 3/4 cup finely chopped apple and a pinch of nutmeg.Great with a light cinnamon sugar sprinkle.
• Nutty crunch: Add 1/2 cup chopped toasted pecans or walnuts and 2 tablespoons ground flaxseed for extra texture and omega-3s.
• Orange-cranberry: Stir in 1 teaspoon orange zest and 1/2 cup dried cranberries; swap milk for orange juice for a citrus note.
• Chocolate chip:</-strong> Fold in 1/2 cup mini dark chocolate chips and 1 tablespoon cocoa for a kid-friendly twist.
• Dairy-free: Use a thick dairy-free yogurt and plant milk; the texture stays tender.

FAQ

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend in place of both flours, and swap the wheat bran for oat bran. The texture will be slightly softer but still delicious.

Are these sweet enough without frosting?

They’re lightly sweet, similar to a breakfast muffin.

If you prefer a dessert-level sweetness, add the maple yogurt glaze or a thin maple cream cheese frosting.

Can I use honey instead of maple syrup?

You can, but the flavor will shift. Use the same amount, warm it slightly so it mixes easily, and consider adding an extra 1/4 teaspoon vanilla to balance the taste.

What if I only have whole wheat flour?

Use all whole wheat flour and add 1–2 tablespoons extra milk to prevent dryness. White whole wheat flour also works well and tastes a bit lighter.

How do I keep them from sticking to the liners?

Use high-quality parchment liners, or lightly spray the liners before filling.

Let cupcakes cool 10–15 minutes before peeling.

Can I reduce the sugar further?

Yes. Cut the brown sugar to 2 tablespoons and increase maple syrup by 1 tablespoon for moisture. Expect a milder sweetness.

How many cupcakes does this make?

This recipe makes 12 standard cupcakes.

You can stretch to 14 if you go slightly smaller; reduce bake time by 1–2 minutes.

Can I bake them as mini cupcakes?

Absolutely. Fill mini wells about 2/3 full and bake 10–12 minutes. Check early to avoid overbaking.

Do they work as a loaf or muffins?

Yes.

For a loaf, bake in a greased 8×4-inch pan at 350°F for 40–50 minutes, tenting with foil if browning too quickly. Standard muffins follow the same timing as cupcakes.

What’s the best way to reheat?

Warm in the microwave for 10–15 seconds or in a 300°F oven for 5–6 minutes. This refreshes the crumb and brings back moisture.

Wrapping Up

High-Fiber Bran Maple Cupcakes bring comfort and nutrition together in one easy bake.

With simple ingredients and a few smart steps, you get soft, maple-kissed cupcakes that fit your routine—breakfast, snack, or dessert. Keep a batch on hand, freeze a few for busy days, and enjoy a feel-good treat that doesn’t feel like a compromise.