Classic Raisin Bran, is it the perfect breakfast muffin?
Sometimes a classic recipe is still the best. This is one of my Mom’s, and it’s a keeper.
What do you look for in a great breakfast muffin? I think of…
Good nutrition… check.
Great taste… check.
Easy to make and freezes really well… check and check.
These babies are super-moist and tender with great flavour from the oat bran and honey. I piled in a ton of Thompson raisins which add a sweet hit of fruity goodness.
The word ‘classic’ has a tarnished reputation. Sometimes it makes a recipe sound old-fashioned, out-of-step with today, unhealthy or even boring and uninspired. Not at all. I call these Classic Raisin Bran Muffins because they are healthy, delicious, so easy to make, but most of all it’s a recipe that should never be forgotten.
I shouldn’t just call these the perfect breakfast muffins, as they make the perfect partner to a cup of green tea anytime of day… enjoy!
- 1.5 cups oat bran
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup milk
- 1 egg, slightly beaten
- ¼ cup honey or molasses
- ¼ cup canola oil
- ⅔ to 1 cup raisins
- Grease or line 12-cup muffin tray. Preheat oven to 400ºF.
- Combine all dry ingredients in a large bowl. Add egg, milk, oil and honey, mixing until just moistened. Fold in raisins.
- Fill muffin cups ¾ full and bake for 20-22 minutes.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
Wondering – Can you use regular All Bran type cereal for this, or do you have to use oat bran? And can you make oat bran using rolled oats in a food processor?
Hi Mandy, those are both great questions. I have not tried ether, so I am guessing… I think the All-Bran will work. You can add it hard to get a crunchy texture, or soak it in the milk for 5 minutes before adding. I think the oatmeal in food processor should work for sure. Just make sure you measure the final ground result.
There I was all excited about a new bean recipe (love my black bean brownies) – the email subject line said “Classic Raisin Bean Muffin” … wonder how to remake that old favourite as a black bean bran muffin ?/
This typo has given me a lot of great new ideas for BEAN recipes! I will get right on it!
Made these with wheat bran instead of oat bran, as that is what I had in the house. These turned out great. Such a quick and simple recipe. Will make these again.
Great to hear Sandra, thanks for coming back to tell us!
Just made them again, but with blueberries rather than raisins. Yum.☺
These muffins were a huge hit; used more honey than molasses, froze great. Am making them again tonight
These were great😊 I made them vegan by using flax egg and applesauce for oil! They are a keeper!!!!! I also used wheat bran 👍
Thanks Bev, so glad you liked them!
Any suggestions for High Altitude adjustments? I made these tonight with Almond Milk at 5500 feet and they didn’t puff up nicely like your photo.
Hi Traci, I don’t know anything about high altitude baking adjustments. Allrecipes.com recommends the following: Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Hi, does this read 1 AND 1/2 cups oat bran? Thanks
YES.
I was looking for a bran muffin to add fibre to my diet. According to your nutrition analysis, there is very little fibre in these muffins. Is this correct?
Hi Frances, I have taken a new look at the Nutrition label. I have inserted a new on. I have used oat bran, you can up the fibre by adding a bit of wheat germ or substituting whole wheat flour.
Excellent keep trying different recipes this is the best used molasses
Very yummy & moist. Did the original recipe. Next time I will decrease the sugar & honey to see if it makes a difference. Which will decrease the calorie amount.
Thank you kindly, looks exactly like grandpa used to make ’em!
Really yummy muffins
I added dried cranberries and chocolate chips!
Yummy
And added more cinnamon!
I made these using 1.5 cups quick oats, ground to a course flour in my vitamix (about 20 pulses) and reduced the flour to 1/2 cup. They were great! So I made them again, subbing coconut milk for the oil, and they were great again… So I made them again also subbing plant milk for the egg and the milk and the oil and reduced tge brown sugar to 1 TBS and they were still amazing. Winner on the moisture and bake time, and so far the best super low fat muffin I’ve made ever. I used molasses, not honey. Maybe I will try that next time. Thank you!
So glad you liked the recipe. It’s great to hear about your substitutions that worked out!