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.
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.
This recipe was originally posted on 20 June 2018, and updated with new text and photos on 20 July 2023.
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.
They're all easy to make, can be made ahead and will delight kids and adults at breakfast time.
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.
- 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.
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 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.
- 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.
If you're looking for more great muffin recipes, then try these!
⭐⭐⭐⭐⭐ 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!
Check out the Veggie Desserts + Cakes cookbook on Amazon
Raisin Bran Muffins
- 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
- 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.
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.