I had an aunt that was exceptionally partial to bran muffins. When she visited us, I indulged her with fresh muffins every morning. Her recipe (which I scrupulously followed) was based on All-Bran breakfast cereal. My wife and I prefer Scotch oatmeal, so we do not normally keep All-Bran in the house, so we have not been in the habit of making bran muffins for years.
However, milling flour (and sifting) generates a surplus of bran. I have taken to cheating, I sold out -- bran muffins are back on the menu (in rotation). Making bran muffins is less work than making 100% whole wheat bread (from 100% extraction flour) that my wife likes. (Some of us do like dark, dense bread a lot! But then, we also eat herring. : )
My muffins are made with soy milk and lemon juice, so I do not need to keep buttermilk. I use fresh-ground, soft-wheat as my flour, so the only evil elements are the small amounts of brown sugar and oil. They are more healthy than the muffins I made for my aunt.
There is no law that says US PdC must be full of bran. My wife prefers breads made from 90% extraction flour, and sometimes I add some white bread flour when the menu calls for a less assertive bread. However, today lunch was borscht, which called for a flavorful, dark bread. It was a small loaf, because dinner will be Asian Fusion served with rice, not bread.