Dark Bran Muffins

    30 minutes

    This recipe makes fantastically dark bran muffins with more bran than flour in them. Instead of raisins, try using dates, prunes, figs, blueberries or nuts.

    46 people made this

    Serves: 18 

    • 2 1/2 cups wheat bran
    • 1 1/2 cups sifted plain flour
    • 1 teaspoon salt
    • 1 1/2 teaspoons bicarb soda
    • 2 eggs
    • 1 1/2 cups (375ml) buttermilk
    • 1/2 cup white sugar
    • 1/4 cup molasses
    • 2 1/2 tablespoons copha, melted
    • 1/2 cup chopped raisins

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 180 degrees C. Grease 18 muffin cups or line with paper muffin liners. Whisk the bran, flour, salt and bicarb soda in a mixing bowl; set aside.
    2. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses and melted copha until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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    Reviews in English (69)


    I was excited to try this recipe, since it is hard to find the dark bran recipe, and although I wasn’t blown away, they were not a disappointment. I did make some changes: I substituted the buttermilk with plain yogurt, the white sugar for brown, and shortening for margarine (trying to make them even more healthy). I also opted for blueberries rather than the raisins. I loved how moist they were inside, with a nice crust on top, and they expanded really nicely. I did think that the molasses taste was a little strong for me, and I like molasses, but after serving them at my 2 ½ year old’s play date, both the kids and moms really liked the flavour. I think next time I will half the molasses and put some applesauce in and see how it works. Definitely a great, high-fiber snack for kids and adults alike!  -  28 Jan 2010  (Review from Allrecipes USA and Canada)


    HOLY YUMTASTIC!!!! By far the best bran muffin I've ever had, will need to be buying bran by the truckload now haha. I actually omitted the sugar and oil, and added in a shredded apple to make up for it in terms of moistness. They were fantastically moist and tasty. Will make again and again.  -  22 Mar 2011  (Review from Allrecipes USA and Canada)


    I am really enjoying this for the second time - right now! I used spelt bran; let any bran soak for a few minutes in the bowl of wet ingredients so it's nice and moist coming out of the oven. I also used a buttermilk/yogurt combo, and a healthy oil because I hate measuring solid shortening. If you are not a bran muffin purist (mine is in a loaf), I recommend adding an additional cup of dried fruit (apricots, prunes) and nuts. Oh, and I like molasses so I increased to 1/3 cup. Good!  -  04 Mar 2010  (Review from Allrecipes USA and Canada)