Delicious Banana Bran Raisin Muffins

Prep Time
Cook Time
Ready In

"I think this may be my new bran muffin favorite! These bake out moist with a wonderful bran flavor. The bananas should be yellow with only a few dark spots they should not be black. Recipe adapted from All My Muffins Cookbook, written by Esther Brody"

Original recipe yields 15-16 servings


  • Serving Size: 1 (76.9 g)
  • Calories 241.9
  • Total Fat - 6.7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 15.7 mg
  • Sodium - 252 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 20.3 g
  • Protein - 4.3 g
  • Calcium - 170.3 mg
  • Iron - 9.5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 350 degrees f. Set oven rack to second-lowest position.

Step 2

Line 15 regular-size muffin tins with paper liners or spray with cooking spray.

Step 3

In a medium bowl combine the natural bran and the All-Bran with the buttermilk; allow to stand for 12-15 minutes, mixing a few times during that time (if the mix looks very dry then mix in a little more buttermilk).

Step 4

Meanwhile, in a medium bowl whisk egg, then add in oil and brown sugar, mix until very well combined. Mix in slightly mashed bananas.

Step 5

After the 15 minutes sitting time for the bran/buttermilk mixture, mix the sugar/banana mixture into the bran mixture.

Step 6

In a small bowl combine flour with next 5 dry ingredients. Mix in the raisins. Using a spoon or small spatula gently mix the flour mixture into the banana/bran mixture.

Step 7

Spoon the mixture between muffin tins filling almost to the top.

Step 8

Bake for 15-18 minutes or until a toothpick inserted into muffin comes out clean.

Tips & Variations

  • Muffin tins



Delicious and moist. I used the Craisin option. Will be making these again.

review by:
(13 Apr 2015)