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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 (14)

5 Stars  100%  14
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


14 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

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