Classic raisin bran muffins are wholesome, filling, and delicious. Made with wheat bran, whole wheat flour, molasses and raisins, you’ll love these muffins as a simple grab-and-go breakfast.
Want to try making your own breakfast muffins!? I promise they’re really easy. After creating my popular Banana Oatmeal Muffins I knew I had to create another grab-and-go breakfast recipe!
Store-bought muffins are usually loaded with too much sugar, unwanted preservatives and lower quality ingredients to maximize company profits.
So not only will you be saving money by making them yourself, you’ll be eating healthier too.
These classic raisin bran muffins are made with molasses which gives an incredible sweetness that you just can’t get with any other ingredient.
What Is Wheat Bran?
There are three parts to a wheat kernel: wheat bran, wheat germ and endosperm. The exterior of the kernel is actually the wheat bran and is separated during the processing of the kernel.
Wheat bran is known for being an amazing source of fiber. Just 1/4 cup provides 24% of the recommended daily value (source).
Wheat bran can be used for a variety of things including sprinkling on cereals, adding to casserole recipes, in smoothies, in meatballs, pancakes and muffins.
Ingredients To Make Classic Raisin Bran Muffins:
- Wheat Bran – Wheat bran is high in fiber. You can usually find it in the baking section, or near porridge options in your grocery store, or you can buy wheat bran online.
- Whole Wheat Flour – I used whole wheat flour for this recipe, but you can also use all-purpose flour.
- Molasses – This gives the muffins more moisture and that rich dark hue.
- Oil – Today I’m using vegetable oil. You can also use coconut oil, avocado oil, or olive oil.
- Eggs – Eggs help to moisten the muffins, and act like a glue that holds the batter together.
- Brown Sugar – Other options for sugar include coconut sugar and raw cane sugar.
- Raisins – These are optional but a great addition. Any dried fruit will taste great in these muffins. Try chopped dried apricots, dried cranberries, and pitted dates.
- Buttermilk – Buttermilk will create a more acidic batter that results in moist and tender muffins. If you don’t have buttermilk, a milk alternative (dairy or non-dairy) can also be used.
Instructions to make classic raisin bran muffins:
- Combine Wet Ingredients: In a small bowl, beat the egg with a fork. Then add all wet ingredients – buttermilk, oil, molasses and brown sugar.
- Mix The Dry Ingredients In A Separate Bowl: Stir together the whole wheat flour, wheat bran, baking soda, baking powder, and salt.
- Add Wet Ingredients To Dry Ingredients. Mix everything together for a smooth batter.
- Fold In Raisins. Mix until just combined.
- Pour into a greased muffin pan and bake.
Can You Freeze Classic Raisin Bran Muffins?
These muffins can definitely be frozen! Make sure they are completely cool before freezing.
Write the date and name of recipe on a freezer bag. Then store each cooled muffin inside and tightly seal.
To thaw them, you can leave them on the counter to thaw naturally over a few hours. Or you can pop them in the microwave for a few seconds wrapped in a paper towel.
Storing classic raisin bran muffins
These muffins can be kept on the counter in an air-tight container or bag for up to one week. They can also be kept in the fridge, depending on your preference (I like to keep my muffins in the fridge).
As mentioned above, these muffins can also be frozen for up to 2-3 months.
More Muffin Recipes:
I love muffins because they’re simple to make, and great for a quick snack. Here are some more muffin recipes you might like to try.
- Banana chocolate chip spelt muffins
- Zucchini orange oat muffins
- Zucchini chocolate chip muffins
- Farmhouse sausage biscuit muffins
Classic Raisin Bran Muffins
- Preheat oven to 350°F. Lightly grease a muffin tin and set aside.
- In a small bowl, beat the eggs, then add in buttermilk, brown sugar, oil and molasses.
- In a separate bowl, mix together whole wheat flour, wheat bran, baking soda, baking powder and salt.
- Pour the wet ingredients into the dry ingredients and mix together to create a smooth batter.
- Fold in the raisins (mix until just combined).
- Pour batter into a greased muffin tin. Each cup should be about half or 3/4 full. This gives batter room to rise.
- Bake for 20-25 minutes, or until the toothpick comes out clean when poked in the center.
- Let cool for 10 minutes, then transfer to a rack to cool completely.
- Store in an airtight plastic container or bag for up to one week.
- These muffins can also be frozen in a freezer bag for up to 2 months.