• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
menu icon
go to homepage
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
subscribe
search icon
Homepage link
  • Vegetarian Recipes
  • Vegan Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
×
Home » Recipes » Muffins

Raisin Bran Muffins

Published: Jul 20, 2023 by Kate Hackworthy · 14 Comments

Jump to Recipe Print Recipe
A pile of muffins, with text: Raisin Bran Muffins.
A pile of muffins, and one with a bite out, plus text: Healthier Bran Muffins.

You'll love these healthy Raisin Bran Muffins! Packed with wholemeal flour, ripe banana, and a nutritious kick from bran and flax, these low-sugar muffins are a breeze to whip up and make for the perfect grab-and-go breakfast.

A pile of raisin bran muffins on a wooden board.
Healthy Raisin Bran Muffins

Finding a healthy and satisfying breakfast option can be a challenge, but these Healthy Bran Muffins are here to save the day.

Packed with fiber and nutrients, these muffins are not only delicious but also a great way to kick-start your morning.

Whether you're rushing out the door or enjoying a leisurely breakfast, these muffins are a convenient and satisfying choice.

Some mornings, as I chivvy the children into their uniforms and we hunt for lost school shoes, I just don’t have the time to whip up a pot of oatmeal.

That’s where a bit of morning meal planning comes in handy. I try to plan our evening meals on a Sunday and pre-prepare what I can, but now I like to extend that to breakfast.

It doesn’t take long to make these tasty bran muffins, and the kids love to help. Sure, there’s a bit of sugar in them, but not a lot since the raisins and banana add a lot of natural sweetness.

Serve up these raisin bran muffins with a Mango Pineapple Smoothie or a Mango Shake!

This recipe was originally posted on 20 June 2018, and updated with new text and photos on 20 July 2023.

Jump to:
  • Make-Ahead Breakfasts
  • Why you'll love this recipe
  • Ingredients
  • How to make Bran Muffins
  • Variations
  • Storage and freezing
  • Muffin recipes
  • 📖 Recipe
  • 💬 Comments

Make-Ahead Breakfasts

Muffins are often just portable cakes, but not these ones.

I’ve used wholewheat flour, wheat bran and flax to give them a nutritional boost. And reduced the sugar to the minimum.

You could throw in a small handful of grated carrot or even parsnip to add a little more veggie goodness.

Other healthy kid-friendly make-ahead breakfasts include baked oatmeal, breakfast popsicles and fruity yogurt bark.

They're all easy to make, can be made ahead and will delight kids and adults at breakfast time.

Try them with a dollop of raspberry compote or mango compote!

A muffin with a bite out, in front of a wooden board with a pile of bran muffins.

Why you'll love this recipe

  • Each bran muffin has just 215 calories.
  • Mashed banana replaces most of the oil.
  • Wholemeal flour and flax (optional) give a nutritional boost.
  • These bran muffins are made with wheat bran, which is rich in fiber and helps promote a healthy digestive system.
  • They are also packed with wholesome ingredients like whole wheat flour, flaxmeal, and ripe banana, providing essential nutrients to keep you feeling full and energized throughout the day.
  • With simple ingredients and straightforward instructions, these muffins are a breeze to make. You don't need any fancy equipment or culinary skills. Just mix the ingredients together, pop them in the oven, and voila! Freshly baked bran muffins in no time.
  • While this recipe calls for raisins, you can easily customize your muffins with your favorite add-ins. Whether it's chopped nuts, dried fruits, or even a sprinkle of chocolate chips, you can tailor these muffins to suit your taste preferences.
  • Busy mornings are no match for these muffins. Grab one or two as you head out the door, and you'll have a convenient and nutritious breakfast to enjoy wherever your day takes you. They are also perfect for packing in lunchboxes or as a midday snack.

Ingredients

  • Wheat Bran: This high-fiber ingredient adds texture and nutritional value to the muffins. If you don't have wheat bran, you can substitute it with oat bran or bran flakes.
  • Buttermilk: Buttermilk helps keep the muffins moist and tender. If you don't have buttermilk on hand, you can make a simple substitute by adding lemon juice or vinegar to regular milk and letting it sit for a few minutes.
  • Ripe Banana: Mashed ripe banana adds natural sweetness and moisture to the muffins. It also helps bind the ingredients together. If you're not a fan of banana, you can try using unsweetened applesauce as a substitute.
  • Vegetable Oil: This provides moisture to the muffins and contributes to a tender texture.
  • Egg: The egg acts as a binding agent and adds structure to the muffins.
  • Brown Sugar: A touch of brown sugar adds sweetness and a hint of caramel flavor to the muffins. If you prefer, you can use a natural sweetener like maple syrup or honey instead.
  • Vanilla Extract: Vanilla extract enhances the flavor of the muffins.
  • All-Purpose Flour: This is the base flour used in the recipe. If you want to make the muffins entirely whole grain, you can replace it with whole wheat flour.
  • Whole Wheat Flour: Adding whole wheat flour boosts the fiber content of the muffins.
  • Ground Flax (Flaxmeal) (optional): Flaxmeal adds extra fiber and healthy omega-3 fatty acids to the muffins. If you don't have flaxmeal, you can omit it.
  • Baking Soda and Baking Powder: These leavening agents help the muffins rise and become light and fluffy.
  • Ground Cinnamon: Cinnamon adds a warm and comforting flavor to the muffins.
  • Raisins: Raisins provide a burst of sweetness and chewiness in every bite. Feel free to substitute them with other dried fruits or even chocolate chips for a treat.

How to make Bran Muffins

Preheat oven to 375°F / 190°C. Lightly grease a muffin tin or line with paper cases.

Soaking the bran.

Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.

Mixing the wet batter.

In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk mixture.

Sifting dry ingredients into the batter, and stirring in raisins.

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.

Muffin cups filled with batter, and baked bran muffins.

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.

Variations

  • Turn these into vegetable muffins by adding grated carrot or parsnip.
  • Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, a little extra cinnamon and ½ teaspoon ground nutmeg.
  • For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.
  • Sprinkle some Gorp on top before baking for extra nuts, seeds and fruit.

Storage and freezing

Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).

Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.

Muffin recipes

If you're looking for more great muffin recipes, then try these!

Spinach Muffins with Chocolate Chips
Kale Green Muffins
Blueberry Zucchini Muffins
Vegan Banana Muffins
Persimmon Muffins
Chocolate Beet Muffins
Lemon Kale Muffins

Looking down at a stack of healthy raisin bran muffins.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

Veggie Desserts Cookbook by Kate Hackworthy

Check out the Veggie Desserts + Cakes cookbook on Amazon

📖 Recipe

Close up of a pile of raisin bran muffins.

Raisin Bran Muffins

Kate Hackworthy | Veggie Desserts
You'll love these Healthy Raisin Bran Muffins! Packed with wholemeal flour, ripe banana, and a nutritious kick from bran and flax, these low-sugar muffins are a breeze to whip up.
5 from 14 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
SaveSaved!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12
Calories 215 kcal

Equipment

  • mixing bowl
  • 12-hole muffin pan
  • Oven
  • Fine Mesh Strainer

Ingredients
 

  • 1½ cups (75g) wheat bran
  • 1 cup (250ml) buttermilk (or 1 cup/250ml milk with 1 tablespoon lemon juice or vinegar stirred in and left to sit for 5 minutes)
  • 1 ripe banana mashed
  • 2 tablespoons vegetable oil
  • 1 egg
  • ⅓ cup (65g) brown sugar
  • 1 teaspoons vanilla extract
  • ½ cup (75g) all purpose flour (plain flour)
  • ⅓ cup (50g) wholewheat flour
  • 1 tablespoons ground flax (flaxmeal) optional
  • 1 teaspoons baking soda (bicarbonate of soda)
  • 1 teaspoons baking powder
  • ½ teaspoons ground cinnamon
  • ½ teaspoons salt
  • ⅔ cups (100g) raisins

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

Variations
Turn these into vegetable muffins by adding grated carrot or parsnip
Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, an extra ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.
Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).
Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.

Nutrition

Calories: 215kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 13mgSodium: 408mgPotassium: 309mgFiber: 4gSugar: 8gVitamin A: 25IUVitamin C: 1.3mgCalcium: 48mgIron: 2.2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

More Muffin Recipes

  • Side view of a sweet Spinach Muffin recipe with chocolate chips, with some chocolate in front
    Spinach Muffins with Chocolate Chips
  • Close up of a frozen berry muffin on a table.
    Frozen Berry Muffins
  • Side view of a table with a raisin muffin with a bite out in front of a pile of muffins.
    Raisin Muffins
  • A wooden table with a pile of muffins, bowl of mincemeat, and a mincemeat muffin with a bite out in front.
    Mincemeat Muffins
  • Tweet
  • Share
  • Email

Reader Interactions

Comments

    5 from 14 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Debbie Bang

    March 15, 2024 at 7:44 pm

    5 stars
    Very good, moist and easy to prepare.

    Reply
  2. Qwinn

    March 12, 2024 at 8:26 am

    5 stars
    A perfect classic raisin bran muffin!

    Reply
  3. Louise

    March 20, 2023 at 1:59 pm

    5 stars
    I've made these today for the third time. I need the bran and having just been diagnosed type 2 diabetic, I think 1/3 of a cup of brown sugar over 12 muffins isnt too bad? Anyway, my husband also loves them so they'll be a regular treat in our home. Thank you! 🇨🇦 in Northern Ireland.

    Reply
  4. Emma

    January 15, 2023 at 8:22 am

    5 stars
    I made these for the 1st time today, I used coconut oil and added frozen blueberries to half. They are awesome. Definitely going to try adding carrot next time as not that keen on the raisins.

    Reply
  5. Shadi

    September 20, 2020 at 2:16 pm

    5 stars
    These muffins were great for kids school snack, I made a big batch this weekend!

    Reply
  6. Sam

    April 02, 2019 at 4:50 pm

    5 stars
    These were incredible! Love grab and go breakfasts in our house for those rush rush mornings!

    Reply
  7. Rebecca

    September 21, 2018 at 12:48 pm

    5 stars
    Oh, I loved these. They're sweet enough without being cake-like. Perfect for my kids.

    Reply
  8. Saffy

    August 03, 2018 at 8:08 pm

    5 stars
    Light and fluffy, just sweet enough. Turned out perfect first time. I'm not sure if these are freezable but I'm going to try.

    Reply
    • Kate Hackworthy

      August 04, 2018 at 11:55 am

      Hi Saffy
      I'm so pleased that you like them! They should be fine to freeze. 🙂

      Reply
  9. Pam

    June 20, 2018 at 3:31 pm

    5 stars
    Perfect healthy breakfast. And I like anything that you make one time and then have breakfast for several days.

    Reply
  10. Mike from Chili Pepper Madness

    June 20, 2018 at 3:15 pm

    5 stars
    Muffins are perfect for the morning! These will definitely get the day started out right. I dehydrated some spent grains from making a batch of beer. I wonder how they would work for this recipe. Might try it!

    Reply
  11. Gloria

    June 20, 2018 at 2:03 pm

    5 stars
    These look perfect for breakfast or as a snack. Perfect to take along when you don't have time to eat. Healthy and delicious.

    Reply
  12. Felesha Bell

    June 20, 2018 at 1:42 pm

    5 stars
    These cute bran muffins look like a perfect way to start the day!!! Can't wait to try them!!

    Reply
  13. Lana

    June 20, 2018 at 12:39 pm

    5 stars
    I'm always looking for breakfast ideas and these bran muffins were perfect! Since I'm always on the go, I can make these the night before and grab them in the morning. They were so fluffy! I might try adding the grated carrot next time for the goodness! : )

    Reply

Primary Sidebar

Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

Collage of press logos.

Popular recipes

  • Stack of naan breads on a plate.
    Easy Naan Bread Recipe (15 Min Yeast-Free Flatbread)
  • Plate of lentil dahl and rice.
    The BEST Easy Red Lentil Dahl
  • Soup in a bowl with a spoon.
    Easy Lentil Soup
  • Spoonful of sauce on a jar of it.
    Cane's Sauce Recipe (copycat)

Vegetable Cake Recipes

  • A cake and a piece of cake sitting on top of a table.
    Apple Kale Cake with Apple Icing
  • Close up of cut loaf cake.
    Parsnip Loaf Cake
  • Cake on a cake stand with slices missing
    Vanilla Spinach Cake
  • A slice of lemon cucumber cake on a plate.
    Lemon and Cucumber Cake

My cookbook

Veggie Desserts and Cakes Cookbook cover.

Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

Footer

↑ back to top

About

  • About me
  • Contact
  • Work with me
  • Press
  • Veggie Desserts Cookbook

Newsletter

  • Sign Up for newsletter updates

Partner Sites

  • You Say Potatoes

Disclaimers

  • Disclosures & Affiliate Policies
  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Kate Hackworthy / Veggie Desserts

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This recipe worked out perfectly!
The whole family loved this recipe!
Easy and tasty!
I'm sure we'll be making this recipe again and again!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.