Best Bran Muffins

The South Arm Multicultural Community Kitchen started off with a sweet recipe first.


This high fiber Best Bran Muffin is freezer friendly.


  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups ground wheat bran
  • 1 1/2 cups buttermilk
  • 1 cup water
  • 1/2 cup sugar (or honey)
  • 1/4 cup molasses
  • 2 eggs
  • 2 1/2 tablespoons oil (or coconut oil, melted)
  • 1 cup raisins


Source: South Arm Community Kitchen


img_0111Preheat oven to 350F.

Lightly coat a 12-cup muffin tin with non-stick cooking spray or butter. Dust generously with flour and knock off excess flour.

Add raisins to a small sauce pan and 1 cup of water to it. Bring to a boil and lower the heat and simmer for 10 minutes, remove from heat and let cool.

Strain the raisins and reserve the liquid.

img_0108While raisins are cooking, take a bowl and mix flour, baking soda, salt and ground wheat bran together. Set aside.

If you cannot find ground wheat bran, you can make your own by blending wheat bran cereal in a food processor or blender until coarse crumb mixture.


img_0114In a large bowl, blend (or whisk) together eggs, oil, buttermilk, molasses and sugar.
img_0117Add raisins to the wet ingredients and puree.
img_0118Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined, making sure not to over mix. If the batter is too dry, you add a little of the raisins cooking liquid a little at a time.
img_0121Fill muffin tin 3/4 full (we actually filedl all the way as we did not want to waste the excess batter).

Bake at a 350F pre-heated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.


img_0136Remove from pan and enjoy.

To freeze the muffins, let them cool completely at room temperature. Place in a large gallon sized zip lock bag and remove as much air as you can before zipping it closed. Place in the freezer. When ready to eat, either take them out the night before to thaw at the counter or microwave for 30 to 40 seconds if taken out straight from the freezer.

This Post Has 6 Comments

  1. Linda Kikkert

    Really good bran muffins! i like raisins so I made a small change and left the raisins whole. After boiling them they were juicy and plump, It made the muffins even more delicious in my opinion.

  2. Carole topper

    best recipe ever,they come out exactly like the picture and they are delicious.I substitute 1/2 cup of monk fruit sweetener for i/2 cup sugar to lower calories. thank you for the recipe

  3. Darlene

    Yum these look delicious. I’ll make these tomorrow morning and stuff them with our blueberries. Thanks for sharing your recipe Suanne and Ben.
    Nova Scotia

  4. Janet

    Why do you reserve the liquid.

  5. Sandy

    These muffins are great, also left the raisins whole and used part whole wheat and only half the sugar . Going to try switching blueberries for the raisins

  6. Jean M.

    I lost my go-to bran muffin recipe around a year ago. I’ve lost track of the number of times I’ve tried to replace it, but my search is over. These aren’t as good as my previous recipe — they’re way better… just the right amount of molasses, slightly crispy on the outside but moist and tender on the inside, perfect sweetness, oh wow, I’m in heaven!
    Made a couple of small changes. Had some overripe bananas that needed using, so I swapped 3 mashed bananas and 1/2 tsp cinnamon for the raisins and water. Used coconut sugar instead of white, and I like big tops so I filled the cups right to the top. Because they were big, I baked at 365 instead of 350. They were done to perfection in 25 minutes. Thank you for a wonderful recipe!

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