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.
Oatmeal in the food processor will result in oat flour. Oat brandy is a different part of the grain and will give an entirely different flavor. It would be the difference between oatmeal and Kellogg’s brand flakes.
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.☺
Hi Lori
You can’t call these raisin bran muffins your making authentic
Traditionally it’s done with wheat bran not oat bran
Oat bran muffins are another recipe
Joseph
I love the idea of adding molasses, as I bought some to make treacle tart for Christmas. My question is, would the substitution of buttermilk ( or milk with a bit of vinegar in it) work in this recipe. As to the previous comment, you can call them whatever you want, if it’s your recipe!
Sure! Buttermilk has a tangy flavor and thicker consistency than milk and will give the muffins a light, moist, and tender texture. More like cake.
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.
I couldn’t find the nutrition label, can you post it again, please. Thank you.
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!
Is there another oil, rather than Canola oil to use………..veg or olive oil?
Thanks,
Anne
Any neutral oil – vegetable would be good.
I made these using crshed up Raisin Bran. They are a big hit! I still added the cup of raisins.
Great idea!
Is this for a Keto diet
I don’t think you can use all-purpose flour or oat bran on that diet. You can try to swop out for Almond Flour + Flax seed meal, but I have not tried it.
I just wanted to stop in and say thanks a million for this recipe!! About a year ago I was given a bag wheat bran and looked up recipes to make bran muffins. I came across this recipe and gave it a try. A year later we are constantly making your muffins!! They are a family favourite! Occasionally I make the odd swap but they have always turned out perfect! I have used wheat bran in place of oat bran, craisins in place of raisins, and fresh pureed pumpkin in place of the egg (because I was out of egg). Blessings!
Mine looked different – bulging with the bigger amount of dried dates, figs, apricots and chopped pecans I added. Reduced the sugar to 1/4 cup. Oh wow, these are killer!!! I’m going to have to give some away or I’ll eat the whole dozen today. Use whatever dried fruit you like or have on hand and you won’t go wrong.
I would like to omit the raisins, but otherwise love the recipe. Will this affect how much batter I should use?
No problem, you can leave out the raisins and the recipe will be just fine. If you like, you could substitute in dried cherries, blueberries or cranberries. Fresh blueberries or cranberries would work as well.
Thank you for responding 🙂
Made receive exactly with exception of half raisins and half walnuts very good
Hi. I have made these several times, and they are quickly becoming a family favourite. I use Wheat Bran, as that is what I had in my cupboard. I have also substituted the honey or molasses for golden syrup (which I guess is a type of molasses), and have done a mix of dried apricot & raisins, as well as just raisins. Each and every time they have been a success. And never last past a day. Many thanks.
Just made these. So moist and delicious. I used Crushed raisin bran cereal and I didn’t add any additional raisins. I used molasses. Thank you for a great recipe.