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!
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!
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!
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
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
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.
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.
In a separate bowl sift together or use a fork to stir together flour, baking soda, baking powder and salt.
Add to cereal and molasses mixture.
Add raisins to mixing bowl and stir only until combined.
Do not over stir or muffins may not rise.
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.
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
Bran and Raisin Molasses Muffins
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
Equipment
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Nutrition
Originally published March 12, 2019 with photos updated on April 11, 2022.
These muffins sure look like a tasty way to start the day. YUM!
Can I double this muffin recipe? Thanks, Anna
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!
Hi Jennifer! These sound very good!! Did you use All Bran Original, Buds or Flakes?
Hey there! Great question! We used All Bran Original. Hope you enjoy this recipe!
They were tasty but I did not find them sweet at all. I would put some sugar in them next time.
I am looking for an old recipe that makes about 8 dozen and the batter will last 6 weeks in the refrig.
Can you use all bran buds or flakes .If so is the measurements the same.Thank you
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!
Very dry. Added bit more buttermilk to mixture.
Followed recipe,,made 12 delicious , moist, tasty muffins,,,
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?
I was wondering also, no fat in the recipe?
Hey There! There’s some fat in the buttermilk. It’s a unique recipe, hope you enjoy 🙂
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.