Moist Bran Muffins

Prep Time
Cook Time
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"Some bran muffins are so dry that you need to drink down a gallon of milk, These muffins are guaranteed to be moist and delicious! they are also pretty healthy to"

Original recipe yields 12 servings


  • Serving Size: 1 (129.3 g)
  • Calories 319.8
  • Total Fat - 11.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 29 mg
  • Sodium - 348.7 mg
  • Total Carbohydrate - 55.7 g
  • Dietary Fiber - 7.2 g
  • Sugars - 25.6 g
  • Protein - 5 g
  • Calcium - 113.2 mg
  • Iron - 2.8 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Spray 12 muffin tins with nonstick cooking spray.

Step 3

Place raisins in a small bowl of warm water to soak.

Step 4

In a large bowl, beat together eggs, milk, oil, molasses, applesauce, vanilla, nutmeg, cinnamon, and brown sugar. Mash bananas by hand while still inside peel, add to mixture using fork to further break up fruit and blend.

Step 5

In a small bowl, combine oat bran, flaxseed meal, flour, baking powder, baking soda, and salt. Slowly add to wet ingredients, blending only until all ingredients are combined.

Step 6

Drain raisins, add to mix.

Step 7

Spoon into muffin pan, filling cups to the top (it fine if batter is slightly higher than top rim of cup).

Step 8

Bake on middle rack for 15-20 minutes or until baked through. Do not overbake!

Tips & Variations

No special items needed.



These muffins are moist and delicious as promised. I used almond milk rather than cow's milk and I divided the batter in half, adding raisins to one portion and dried cranberries to the other. I was a bit concerned about the quantity of nutmeg but it works beautifully in this recipe.

(14 May 2013)