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!
Is there another oil, rather than Canola oil to use………..veg or olive oil?
Thanks,
Anne
Any neutral oil – vegetable would be good.