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.

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.

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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

★★★★★

5 from 2 reviews

These raisin bran muffins are absolutely scrumptious and good for you. They are soft and moist, low in fat, and packed with fiber.

• Author: Lily Ernst
• 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

1. Preheat oven to 375F and line a regular size muffin pan with 12 paper liners.
2. In a large bowl, toss together the wheat germ, flour, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together the oil, molasses, sugar, eggs, milk and vanilla.
4. 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.
5. 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