Bran Muffins With Molasses And Raisins

Deep brown from rich molasses, this Bran Muffins with Molasses and Raisins recipe also calls for buttermilk and makes a healthy breakfast or snack.

Our old fashioned all bran muffins have a sweet and rich taste while being packed full of fiber.  We love the unique flavors in these easy muffins!

A dozen moist bran muffins with molasses and raisins in a muffin tin on blue and white napkin

Bran Muffins with Molasses Recipe

Basic ingredients come together to make a wonderfully sweet and hearty Bran muffins with molasses and raisins recipe.  The ingredients are All-Bran cereal, milk, buttermilk, molasses, an egg, baking soda, baking powder, flour, salt and raisins.

These muffins are so good!  Since everything old is new again I’m just waiting on these old fashioned muffins to be the next coffee shop trend.

The fiber and rich ingredients make this bran muffin recipe with molasses and raisins very filling which is perfect for breakfast or an after school snack!  Serve with some Instant Pot Hard Boiled Eggs for a healthy and balanced snack!

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For a similar muffin that’s loaded with even more ingredients try our All-Bran Muffins.  Another muffin on the healthier side, but packed with fruit and oatmeal is our Blueberry Banana Oatmeal Muffins.  We love having so many yummy options!

Close up of a single deep brown healthy bran muffin on a white plate

My preschool daughter was very excited to grab her first muffin, but was disappointed when she realized it wasn’t actually a chocolate cupcake. As long as you’re not expecting chocolate you’ll enjoy this recipe!

Ingredients Needed:

  • All-Bran cereal
  • Buttermilk
  • Milk
  • Molasses
  • Egg
  • Baking soda
  • Baking powder
  • Flour
  • Salt
  • Raisins
Pan of freshly baked all bran muffins with molasses, raisins and buttermilk

Recipe Tips & Tricks

  • Fiber One cereal can be substituted for Kellogs All-Bran Cereal
  • All-Bran Cereal Buds are also a good cereal substitute
  • Allow about 30 minutes for the cereal to soften so that muffins will be moist
  • Don’t over stir the mixture
  • The original recipe calls for a moderate oven which is 350F to 375F – I have a convection oven so bake at 350F
  • Muffins will be about 2 1/2 inches in diameter
Half of an old fashioned All Bran and Raisin Molasses Muffin showing all bran cereal and raisins

Old Fashioned All Bran Muffins with Raisins

We love how great the muffins taste, and that they certainly have a vintage feel to them. The combination of sweetness from the raisins, molasses and richness that buttermilk adds is so classic!

This recipe came from my husband’s late grandmother.  Grandma had several healthy recipes and these fiber filled muffins are one of them! His family has generously shared so many books and handwritten recipe cards.

This particular old-fashioned recipe came from a hometown cookbook with yellowing pages.

Muffin tin with Bran and Raisin Molasses Muffins that are packed full of fiber and healthy on a dish towel

Other delicious recipes that she has shared are Cinnamon Cream Cheese Bars, Crock Pot Stew Meat & Mushrooms in Wine Sauce, Crock Pot Spaghetti and Crock Pot Bacon Cheeseburger Meatloaf.

Step By Step Instructions

Preheat oven to 350F.

In a medium sized mixing bowl combine bran cereal, milk, buttermilk and molasses. Let stand until most of the moisture is absorbed – about 20 – 30 minutes.

Beat egg and mix well into cereal mixture.

All-Bran cereal soaking in molasses, buttermilk and egg

In a separate bowl sift together or use a fork to stir together flour, baking soda, baking powder and salt.

Sifting flour, baking soda and baking powder together with a fork in a glass mixing bowl

Add to cereal and molasses mixture.

Stirring flour into all bran cereal to make muffin batter

Add raisins to mixing bowl and stir only until combined.

Do not over stir or muffins may not rise.

Raisins and flour to stir into bran and molasses muffin mixture

Drop by spoonful or use a cookie scoop to drop into a well greased muffin tin.

Fill 2/3 full. Will yield 12 – 15 muffins.

Using a large cookie scoop to fill muffin tin with bran muffin batter

Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Let rest about 5 minutes before removing from the pan. Enjoy!

More Vintage Recipes:

Here are a few other old-fashioned recipes from our farm family.  We hope you enjoy these too!

Printable Recipe For Bran and Raisin Molasses Muffins

Baking pan of easy Bran and Raisin Molasses Muffins on white towel

Bran and Raisin Molasses Muffins

Servings 12 muffins
Jennifer @ Plowing Through Life
Deep brown, this Bran Muffin recipe with molasses and raisins reminds me of a healthy breakfast cereal from my childhood.
4.25 from 4 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • 2 cups Kellogg’s All-Bran
  • 1/2 cup buttermilk
  • 3/4 cup milk
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder scant
  • 1 cup flour sifted
  • 1/2 teaspoon salt
  • 1/2 cup seedless raisins

Instructions
 

  • Combine All-Bran, milk and molasses; let stand until most of moisture is taken up.  Add egg and beat well.
  • Sift together flour, soda, baking powder and salt; add with raisins to All-Bran mixture, stirring only until combined.  Grease and flour muffin pans – fill 2/3 full.  
  • Bake in moderately hot 350°F about 25 minutes.  Let stand about 5 minutes before removing from pans.  Yield:  12 to 15 muffins, 2-1/2 inches in diameter.

Video

Nutrition

Calories: 144kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 16mgSodium: 244mgPotassium: 444mgFiber: 4gSugar: 13gVitamin A: 242IUVitamin C: 2mgCalcium: 117mgIron: 3mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally published March 12, 2019 with photos updated on April 11, 2022.

Collage of Bran and Raisin Molasses Muffins with text.

19 Comments

  1. These muffins sure look like a tasty way to start the day. YUM!

  2. Can I double this muffin recipe? Thanks, Anna

    1. Jennifer @ Plowing Through Life says:

      Hey there! Great question – yes this recipe should work out well doubled. I just pulled a couple out of the freezer for breakfast this morning – hope you enjoy these as much as we do!

  3. Hi Jennifer! These sound very good!! Did you use All Bran Original, Buds or Flakes?

    1. Jennifer @ Plowing Through Life says:

      Hey there! Great question! We used All Bran Original. Hope you enjoy this recipe!

  4. They were tasty but I did not find them sweet at all. I would put some sugar in them next time.

  5. I am looking for an old recipe that makes about 8 dozen and the batter will last 6 weeks in the refrig.

  6. Can you use all bran buds or flakes .If so is the measurements the same.Thank you

    1. Jennifer @ Plowing Through Life says:

      Hey There! I didn’t even know about the buds, so I use flakes. I’m not sure what the conversion would be, but I imagine it would be similar. Thanks for your comment!

  7. Very dry. Added bit more buttermilk to mixture.

  8. 5 stars
    Followed recipe,,made 12 delicious , moist, tasty muffins,,,

  9. Thank you for your recipe. I made these today. They were very dry. Am I missing the fat ingredient or is there nine in this recipe?

    1. I was wondering also, no fat in the recipe?

    2. Jennifer @ Plowing Through Life says:

      Hey There! There’s some fat in the buttermilk. It’s a unique recipe, hope you enjoy 🙂

  10. 5 stars
    These were perfect, not too sweet not dry. I think the secret to not dry is soaking the raisins before using them in any recipe. I cover them with water & they soak while I prepare the rest of the ingredients. Drain them in my mesh strainer & pop them in the batter.

  11. Victoria Handrahan says:

    5 stars
    I let the bran ,milk, molasses set then I use my stick blender and puree. Then I add the egg add 2 tb s of get oil. They come out perfect. In fact I can’t keep them in the house,they go so fast. I make 2 hatches a week.

  12. Can’t get All Bran. Can I substitute General Mills Fiber One cereal?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested that, but I do think it would work. Please let me know if you give it a try.
      Hope you enjoy! ~Jennifer

  13. 2 stars
    I made these today and they came out very dense and dry

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