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Classic Raisin Bran Muffins

November 7, 2020 By Lori 58 Comments

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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.

Classic Raisin Bran Muffins_1 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.

Classic Raisin Bran Muffins_2 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!

Classic Raisin Bran Muffins_3

 

Classic Raisin Bran Muffins

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.
4.65 from 14 votes
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Servings 12 muffins

Ingredients
  

  • 1.5 cups oat bran
  • 2/3 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
  • 2/3 to 1 cup raisins

Instructions
 

  • 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.

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Filed Under: Baked, Breakfast, Most Popular, Muffins Tagged With: bran, breakfast, brunch, muffins, raisins

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Reader Interactions

Comments

  1. MAndy

    March 7, 2016 at 4:27 pm

    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?

    Reply
    • Lori

      March 7, 2016 at 8:47 pm

      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.

      Reply
      • Lisa

        August 11, 2019 at 11:56 pm

        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.

        Reply
      • Sylvia

        May 14, 2022 at 4:12 pm

        5 stars
        Really lovely got the whole family eating these healthy muffins I do put less sugar than the recipe states and use a mixture of oils .Olive oil and good rapeseed oil .Itried all rapeseed but they tasted a bit earthy

        Reply
  2. Judy Mac

    March 7, 2016 at 11:22 pm

    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 ?/

    Reply
    • Lori

      March 7, 2016 at 11:40 pm

      This typo has given me a lot of great new ideas for BEAN recipes! I will get right on it!

      Reply
      • Melissa

        December 27, 2022 at 11:54 pm

        I used one cup sour cream three tbsp milk and wheat bran. There in the oven, hope it works. I’ll let ya know

        Reply
    • Deborah Wheeler

      November 20, 2021 at 4:40 am

      Hi, Thank you for this recipe for Classic Raisin Bran Muffins. My question is:
      has anyone tried substituting the flour for spelt? If so, would a person measure the same amount of spelt as for the flour? Would adjustments need to be made to baking powder and honey as well?

      Reply
      • Lori

        November 20, 2021 at 7:23 pm

        Hi Deborah, I have not tried that, but I understand Spelt flour is very close to all-purpose in baking and can be substituted 1:1.

        Reply
  3. SandraM

    March 8, 2016 at 4:40 pm

    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.

    Reply
    • Lori

      March 8, 2016 at 7:43 pm

      Great to hear Sandra, thanks for coming back to tell us!

      Reply
      • SandraM

        March 13, 2016 at 1:11 am

        Just made them again, but with blueberries rather than raisins. Yum.☺

        Reply
      • Joseph

        March 31, 2020 at 2:03 pm

        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

        Reply
        • Jennifer

          December 1, 2020 at 11:43 am

          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!

          Reply
          • Lori

            December 1, 2020 at 2:26 pm

            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.

          • Nat

            January 30, 2022 at 2:58 pm

            3 stars
            I tried these, but substituted oat bran for wheat germ(which I heard was ok and should give similar results) and used the molasses option instead of honey. I personally thought they were terrible, I would not recommend molasses, it gave them a bit of a bitter aftertaste…if you like that however, then go for it.

  4. BarbM

    October 18, 2016 at 12:12 am

    4 stars
    These muffins were a huge hit; used more honey than molasses, froze great. Am making them again tonight

    Reply
  5. Bev

    October 28, 2016 at 1:22 am

    These were great😊 I made them vegan by using flax egg and applesauce for oil! They are a keeper!!!!! I also used wheat bran 👍

    Reply
    • Lori

      October 28, 2016 at 1:29 am

      Thanks Bev, so glad you liked them!

      Reply
  6. Traci

    January 25, 2017 at 4:16 am

    4 stars
    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.

    Reply
    • Lori

      January 25, 2017 at 4:27 am

      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.

      Reply
  7. Kim

    February 19, 2017 at 3:35 am

    Hi, does this read 1 AND 1/2 cups oat bran? Thanks

    Reply
    • Lori

      February 19, 2017 at 4:56 pm

      YES.

      Reply
  8. Frances

    March 21, 2017 at 7:12 pm

    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?

    Reply
    • Lori

      March 21, 2017 at 8:08 pm

      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.

      Reply
      • Lisa F Quarm

        March 14, 2020 at 5:11 am

        5 stars
        I couldn’t find the nutrition label, can you post it again, please. Thank you.

        Reply
  9. Bob

    April 30, 2017 at 4:04 pm

    5 stars
    Excellent keep trying different recipes this is the best used molasses

    Reply
  10. Terry

    October 21, 2017 at 3:44 pm

    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.

    Reply
  11. ImaCookSumUp

    October 25, 2017 at 7:17 am

    Thank you kindly, looks exactly like grandpa used to make ’em!

    Reply
  12. Alli

    November 4, 2017 at 12:34 pm

    5 stars
    Really yummy muffins
    I added dried cranberries and chocolate chips!
    Yummy
    And added more cinnamon!

    Reply
  13. Mary

    January 25, 2018 at 3:37 am

    5 stars
    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!

    Reply
    • Lori

      January 25, 2018 at 3:18 pm

      So glad you liked the recipe. It’s great to hear about your substitutions that worked out!

      Reply
  14. Anne

    July 29, 2018 at 4:03 pm

    Is there another oil, rather than Canola oil to use………..veg or olive oil?

    Thanks,

    Anne

    Reply
    • Lori

      July 29, 2018 at 10:41 pm

      Any neutral oil – vegetable would be good.

      Reply
  15. KIM

    February 8, 2019 at 2:14 am

    4 stars
    I made these using crshed up Raisin Bran. They are a big hit! I still added the cup of raisins.

    Reply
    • Lori

      February 10, 2019 at 5:11 pm

      Great idea!

      Reply
  16. Karen

    February 11, 2019 at 6:25 am

    Is this for a Keto diet

    Reply
    • Lori

      February 13, 2019 at 6:52 pm

      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.

      Reply
  17. Amy Paling

    March 11, 2019 at 12:37 am

    5 stars
    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!

    Reply
  18. Cheryl

    April 8, 2019 at 3:15 pm

    5 stars
    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.

    Reply
  19. Lisa Hallman

    October 15, 2019 at 2:10 am

    I would like to omit the raisins, but otherwise love the recipe. Will this affect how much batter I should use?

    Reply
    • Lori

      October 15, 2019 at 1:15 pm

      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.

      Reply
      • Lisa

        February 17, 2020 at 4:46 am

        Thank you for responding 🙂

        Reply
  20. Grace

    April 7, 2020 at 6:51 pm

    Made receive exactly with exception of half raisins and half walnuts very good

    Reply
  21. Karen Peel

    May 20, 2020 at 12:02 am

    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.

    Reply
  22. Myrna Griffin

    October 31, 2020 at 6:17 pm

    5 stars
    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.

    Reply
  23. Paul hunt

    March 5, 2021 at 12:45 pm

    When I combined the dry ingredients to the wet I thought it was rather runny and very. Wet, not what I expected at all and had to check the recipe again to make sure that I didn’t make a mistake. The muffins were only baked for 15 mins and came out dry , almost Burnt . I’ll try these again because the taste was great. So should the mixture Be quite runny of did I do something wrong ???..

    Reply
    • Lori

      March 6, 2021 at 3:59 pm

      Not sure Paul. This is a fairly thin batter but really works pwerfectly.

      Reply
  24. Nora

    March 31, 2021 at 1:00 pm

    What is the calorie count in this muffin? Delicious muffin!

    Reply
    • Lori

      March 31, 2021 at 1:28 pm

      I added a Nutrition Facts label at the the end of the recipe. Hope this helps!

      Reply
  25. Amy E. Botticello

    April 7, 2021 at 5:55 pm

    5 stars
    I doubled the recipe and it worked out great! Excellent texture and flavor. I usually make a 100% oat bran muffin, but the small addition of white flour gave it a nicer texture. Thanks for posting!

    Reply
    • Lori

      April 7, 2021 at 6:05 pm

      Glad you liked it Amy, thanks for coming back to tell us!

      Reply
  26. Melissa

    October 11, 2021 at 6:34 pm

    5 stars
    Made these today using wheat bran and I used molasses, they are SO good! Probably the best muffins I’ve ever made! This recipe is definitely a keeper! Thank you!

    Reply
  27. Chris EA

    October 16, 2021 at 12:37 am

    I ;love raisin bran muffins so have been wanting to try to make some.. This recipe sounds perfect, however, I bake/cook very little so need some help with the bran. Do you buy oat or wheat bran separately? If so, what department would that be….where they sell flour, etc? Or do you just make this from oatmeal cereal like Quaker oats or bran cereal like All-bran or similar? Sorry to sound so dense, but want to know what I’m doing before I start.
    Anxious to try these. Thank-you

    Reply
    • Lori

      October 16, 2021 at 4:13 pm

      You can use OAT bran or WHEAT bran. Try this one, it’s in the cereal section: https://www.quakeroats.com/products/hot-cereals/oat-bran-hot-cereal

      Reply
    • Lori

      October 16, 2021 at 6:12 pm

      Here is one more– Wheat Bran from Walmart https://www.walmart.com/ip/Bob-s-Red-Mill-High-Fiber-Wheat-Bran-16-oz-Pkg/455682698

      Reply
  28. Bianca

    January 17, 2022 at 5:26 am

    These are in the oven right now! They smell delicious! I can’t wait to try them. Very easy recipe!

    Reply
    • Lori

      January 17, 2022 at 2:41 pm

      Hope you loved them as much as I do!!!

      Reply

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