Raisin Bran Muffins
User Reviews
5
Raisin Bran Muffins
Description
Raisin Bran Muffins bring together wheat bran and a mashed ripe banana, contributing to both nutrition and moisture within the muffins. The batter includes both all-purpose and whole wheat flours mixed with baking soda, baking powder, cinnamon, and salt, creating a balanced rise and subtle spice in the finished product. The addition of raisins lends bursts of chewy sweetness throughout the muffins.
Baking at 375°F for about 15 minutes, these muffins develop a tender crumb with a slight sweetness from the brown sugar and vanilla extract. After baking, letting them cool slightly in the tin before transferring to a wire rack helps maintain their shape and texture.
They work well as a grab-and-go breakfast or a snack alongside tea or coffee. Variations can include stirring in grated carrot or parsnip for a vegetable boost or adding pineapple and coconut for a tropical twist. To keep these fresh, store in an airtight container lined with paper towels to absorb moisture, and the muffins can also be frozen once cooled.
Ingredients
- 1½ cups wheat bran 75g
- 1 cup buttermilk or 1 cup/250ml milk with 1 tablespoon lemon juice or vinegar stirred in and left to sit for 5 minutes, 250ml
- 1 banana mashed, ripe
- 2 tablespoons vegetable oil
- 1 egg
- ⅓ cup brown sugar 65g
- 1 teaspoons vanilla extract
- ½ cup all-purpose flour 75g aka plain flour
- ⅓ cup whole wheat flour 50g
- 1 tablespoons ground flaxseed optional, aka flaxmeal
- 1 teaspoons baking soda aka bicarbonate of soda
- 1 teaspoons baking powder
- ½ teaspoons ground cinnamon
- ½ teaspoons salt
- ⅔ cups raisins 100g
Instructions
- Preheat oven to 375°F / 190°C. Lightly grease a muffin tin or line with paper cases.
- Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
- In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk/bran mixture.
- Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.
- Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
- For a vegetable variation, add grated carrot or parsnip to the batter.
- Create Carrot Cake Bran Muffins by including 1 cup grated carrot plus additional cinnamon and nutmeg.
- Try a tropical flavor by adding chopped pineapple and shredded coconut.
- Store muffins in an airtight container lined with paper towel to prevent sogginess; separate layers with paper towel if stacking.
- Allow muffins to cool completely before freezing in airtight bags or containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 408mg | 17% |
| Potassium | 309mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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