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Moist Molasses Bran Muffins

Moist Molasses Bran Muffins


Step 1

Preheat oven to 400°F.

Step 2

Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.

Step 3

In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened.

Step 4

Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.

Makes 12 marvelous muffins.
Moist Molasses Bran Muffins

Servings: 12



Products Used in this Recipe

Wheat Bran

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Flours & Meals
Whole Wheat Flour

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Baking Aids

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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Ratings & Comments (22)

5 Stars  95%  21
4 Stars 5%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


22 Reviews

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Gary Rith February 3, 2012
Extraordinary and wonderful muffins! I like how it uses tasty molasses and apple sauce rather than white sugar, plus they are very moist. I use rice milk rather than milk, because of a dairy allergy and it worked great.
Grace March 12, 2012
This is an accurate and tasty recipe! Rice Dream works very well. I use a bit more nuts and raisins. I also beat the eggs before adding the remainder of wet ingredients. What a HEALTHY winner!
Jackie2830 April 13, 2012
Moist, fluffy, healthy.....without sugar or lots of fat. Plus the positive qualities of WW flour & wheat bran! You guys really did it! I added sunflower seeds instead of nuts. Next time I may add 3/4 cup raisins & no nuts. Also made Texas sized [got 7] baking 27 minutes. Thanks Sarah!
GaryD August 29, 2012
They have a wonderful, complex taste and texture, and just enough bran to let you know they\'re a bran muffin, but not so much bran that they are dry. I used honey instead of molasses and unsweetened apple sauce and non-fat milk. I used Bob\'s Red Mill Whole Wheat Pastry Flour.
Food Fanatic February 25, 2013
Wow these are great. Might I suggest trying some fruit besides raisins for variety? This Bran Muffin Recipe used raspberries for example!
Red Mill fan October 18, 2013
Excellent results from this recipe. But before baking, I noticed there was no salt (NaCl) in the ingredient list. So I added about 1/2 teaspoon sea salt. Also steamed the raisins lightly (this keeps them plump and prevents burning).
Joni October 27, 2013
These are so good, they are moist and keep very well. I use canned pumpkin instead of the oil and buttermilk instead of the milk and they come out great! I have made them three times. Next time I am going to add some banana!
Kristene December 5, 2013
Instead of applesauce, I mashed one overly ripe banana into the liquid. Since I was making them for a friend who won't eat cooked raisins, I substituted dried blueberries. Dee-licious! And exactly the molassesy taste I was hoping for. Great, easy recipe!
Karen January 28, 2014
This is a 10 of 10 muffin. I soaked the raisins in apple juice to plump them a bit and used broken walnut pieces - delicious.
pat March 4, 2014
I love these moist and delish muffins, just what I was looking for, no fancy expensive ingredients, either, so good!!!
wendy March 8, 2014
i supstituted the milk for yogurt and i used regular apples very good
Julie May 4, 2014
This was very good. My 5 and 7 year old kids eat 3 of them in 1 sitting.
Mindy May 30, 2014
Excellent, moist! substituted buttermilk, and used sprouted whole wheat flour and a little salt. I wish there was nutrition information with the recipe. I estimated there are 150 calories per muffin.
Bob's Red Mill June 2, 2014
Our Moist Molasses Bran Muffins recipe contains the following per muffin:

Calories from Fat: 50
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 35g
Sodium: 180mg
Total Carbs: 32g
Dietary Fiber: 5g
Sugars: 14g
Protein: 5g
Lynn Bradley September 6, 2014
does anyone know if there is a way to use yeast instead of baking soda and baking powder with this recipe? my boyfriend has congestive heart failure and the baking soda and baking powder increase the sodium in the recipe
Bob's Red Mill September 9, 2014
This recipe would be very challenging to convert to yeast-raised. We contacted Lynn with some great baking powder- and baking soda-free recipes.
Chell November 18, 2014
Delicious! However you shouldnt call them healthy unless you include the nutritional facts!!
Bob's Red Mill November 20, 2014
Chell, sorry for the lack of nutritional information for our recipes. We are currently in the process of updating and improving the functionality of our website. We do understand that nutrition facts are important to our customers. I have emailed you the nutrition facts.
Ruth December 16, 2014
Delicious. I used dried cherries cut in 1/2 instead of raisins, pecans and I added 2T each of dark baking coco powder & brown sugar. They are wonderful. I like that you don't have to soak the bran and I love love love molasses..I won't be trying any other recipe. This is the one!
Nicole January 1, 2015
Light and fluffy are not generally adjectives I'd use to describe bran muffins, but these really are. Next time I make them, I will add some spices. Ginger and cinnamon with the raisins, and maybe another batch with cranberries and orange zest. Salt, as well.
Laura January 6, 2015
We love this recipe, it makes very moist muffins. Substituted soy milk for dairy milk. Last time I made it, added some blueberries and used agave instead of molasses. This was different but still delicious.
Pualani January 23, 2015
These are delicious! I used buttermilk and Commercial sprouted wheat (didn't sprout it myself). Baked 15 minutes. I will be playing with the flours as my goal is to add more bran, maybe rye flour. Just need a calories count

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