These raisin bran muffins are absolutely scrumptious and good for you. They are soft and moist, low in fat, and packed with fiber.
I remember when I was a kid, my mom used to buy raisin bran muffins from the local grocery store. It was such a treat for me, but I know is weird for a kid to get excited about bran muffins. I didn’t even know they were good for you. To me, they were these rich and dark muffins with bursts of sweet raisins. They were light and fluffy like a cake.
When I came across this recipe from Practically Poppy it reminded me of the muffins my mom used to buy. This recipe starts with tossing together some wheat bran, flour, baking powder, baking soda and salt. Then you whisk together some vegetable oil, sugar, molasses, eggs, milk and vanilla. Combine the two mixtures, fold in some raisins and bake. It’s incredible easy to make, and you can even prepare the batter in advance, refrigerate overnight, and bake fresh in the morning. What a great way to start the day! They are also loaded with fiber to help keep you regular.
Make sure you use natural wheat bran. Most bran muffin recipes call for boxed bran cereal. This one uses natural wheat bran flakes. Not only is it healthier, but the flakes also gives the muffins a light and fluffy texture, so no heavy-dense muffins here. You can find natural wheat bran in the cereal aisle in the whole grains section. They’re usually beside the rolled oats.
These muffins are moist and tender with pockets of sweet raisins. They have a lovely taste of molasses and light texture of wheat bran. The aroma is dark and rich with notes of brown sugar and vanilla.
Raisin Bran Muffins
These raisin bran muffins are absolutely scrumptious and good for you. They are soft and moist, low in fat, and packed with fiber.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 1 & 1/2 cups (65g) natural wheat bran
- 1 cup (125g) all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (60ml) vegetable oil (I used canola oil)
- 1/4 cup (60ml) molasses
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk
- 1 tsp vanilla
- 1/2 – 1 cup raisins (I used 1 cup)
Instructions
- Preheat oven to 375F and line a regular size muffin pan with 12 paper liners.
- In a large bowl, toss together the wheat bran, flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the oil, molasses, sugar, eggs, milk and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined. The batter will be thin and lumpy. Fold in the raisins. Divide the batter evenly into the 12 paper liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
The batter can be prepared a day in advance and refrigerated overnight. When ready to bake, preheat the oven, give the batter a stir and bake as instructed.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. These muffins also freeze well. Thaw overnight at room temperature.
Keywords: bran muffin recipe, raisin bran muffins
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I made this recipe this afternoon and substituted the raisins for blueberries and they tasted incredibly delicious and moist. I will definitely make this recipe again and have sent this recipe to my daughter to add to her recipe binder. Thank you for the great recipe 🤗
★★★★★
You’re very welcome, Elizabeth! Thank you for your feedback and great idea with the blueberries. I’m going to try that:)
Substituted fresh blueberries for raisins and whole wheat flour for the all purpose flour … these were wonderfully moist and light. I noted that they are not overly sweet as well … then I realized I had completely left the sugar out! This has definitely been bookmarked for using again. Thank you, Lily.
★★★★★
You’re very welcome, Trace! Thank you for your feedback and five star rating – much appreciated:)
I loved this recipe it turned out very nice. i weighed all the ingredients. I did bake the muffins at 450 degrees for 7 min. And then at 375 degrees for about 9 1/2 min. They domed up and looked real good. I do this with all muffins.
Thank you for the recipe.
You’re very welcome Donna, and thank you for the tip!
I made this the other day and I couldn’t believe how moist they are! Definitely not your typical dry bran muffins. The molasses is great as well. Thank you for sharing this recipe!
★★★★★
You’re very welcome! I’m glad you liked it and thank you for your kind review:)
I’m looking forward to trying this recipe. I love all of your recipes!
★★★★★
Aww, thank you, Michele! How nice of you to say:)