Raisin Oat Bran Muffins
These oat bran muffins are the perfect balance of flavor and healthy ingredients, without being overly sweet. They’re moist, delicious, and make a great breakfast or snack. Serve them with a pat of butter, and you’re ready to go!
I love bran muffins. Not more than chocolate muffins but that’s just because I’m a chocolate fiend. But if I want a change, I will pick this muffin because it has great flavor, is satisfying and delicious.
Years ago, when I would head off to work a day shift at the restaurant, I would stop at a well-known coffee/donut place before my shift. I would usually get a bran muffin.
But these are far superior to any store-bought muffin I’ve ever had. The texture is perfect, and the taste is outstanding.
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Why You’ll Love This Recipe
- Healthy and satisfying: These muffins are made with wholesome ingredients like oat bran, flax meal, and almond flour, keeping them nutritious and filling.
- Freezer-friendly: Make a batch and freeze some for later—perfect for busy mornings.
- Versatile ingredients: You can easily swap flours or add your favorite mix-ins like nuts or dried fruits.
Helpful tips
- I’ve had to buy oat bran from Amazon because I can’t find it easily in local stores. If you can’t find it, wheat bran will also work. But I say try it with oat bran first.
- Be careful not to over mix the batter or the muffins won’t rise as well.
- These muffins freeze well when stored in an airtight container. We use a gallon ziplock bag. We usually freeze half of the muffins after they are completely cooled or at least have come to room temperature.
- These muffins can stay in the freezer for up to 6 months.
- After they’ve baked, if your cake tester comes out clean, the muffins are done but know that they may sink somewhat.
- If you want this recipe to be vegan, you can substitute 1/4 cup applesauce for the egg.
- I use spelt flour because I enjoy it but if you prefer, you can substitute it with all-purpose flour (white) or whole wheat flour.
How to make oat bran muffins
Pre-step
Preheat the oven to 400 degrees Fahrenheit. Get a large bowl, rubber spatula, and muffin tins. Place 9 muffin cups in the muffin pan (or tins).
Step one
Gather the dry ingredients – sprouted spelt flour, almond flour, oat bran, brown sugar, flax meal, baking soda and salt. (A)
Step two
Gather the wet ingredients – large egg, molasses, olive oil, almond milk and vanilla. (B)
Step three
Place all the dry ingredients in the mixing bowl before adding the wet ingredients. (C)
Step four
Mix the flour mixture and the wet ingredients with a rubber spatula until almost combined. Add raisins and fold them in, but be careful not to over-mix.
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Step five
Spoon the batter into the muffin cups. (D)
Step six
Bake for 22 minutes or until done. Use a cake tester or toothpick to test their doneness. The tester should come out clean.
Let them rest in the pan for 5 minutes before transferring the muffins to a wire rack to cool.
Time to plate one.
I’m drooling, so now I have to bite it.
Yum, yum, yum.
Storage
- To store: Store in an airtight container at room temperature for up to 3 days.
- To freeze: Freeze in an airtight container or ziplock bag for up to 6 months.
- To reheat: Warm in the microwave for 10–15 seconds for a freshly baked taste.
Serving Suggestions
- A smear of butter or almond butter.
- A drizzle of honey or maple syrup.
- Fresh fruit or a smoothie on the side for breakfast.
I hope you enjoyed this oat bran muffins recipe!
Other muffin recipes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Oat Bran Muffins
Ingredients
- 1 cup spelt flour or flour of choice
- 1/2 cup almond flour or flour of choice
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup flax meal
- 1 cup oat bran
- 1 egg
- 3/4 cup almond milk or milk of choice
- 1/4 cup molassas
- 1 teaspoon vanilla
- 1/2 cup olive oil
- 1 cup raisins
Instructions
- Preheat oven to 400 F and line the muffin pan with paper cups.
- Put all your dry ingredients in a mixing bowl.1 cup spelt flour, 1/2 cup almond flour, 3/4 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup flax meal, 1 cup oat bran
- Add wet ingredients and stir until combined.1 egg, 3/4 cup almond milk, 1/4 cup molassas, 1 teaspoon vanilla, 1/2 cup olive oil
- Add raisins and fold into the batter – do not over-mix.1 cup raisins
- Spoon batter into each cup – fill 9 cups for bigger muffins.
- Bake for 22 minutes or until done. Use a cake tester or toothpick to check doneness.
- Eat, smile, and enjoy.
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I’ve had to buy oat bran from Amazon because I can’t find it easily in local stores. If you can’t find it, wheat bran will also work. But I say try it with oat bran first.
- Be careful not to over mix the batter or the muffins won’t rise as well.
- These muffins freeze well when stored in an airtight container. We use a gallon ziplock bag. We usually freeze half of the muffins after they are completely cooled or at least have come to room temperature.
- These muffins can stay in the freezer for up to 6 months.
- After they’ve baked, if your cake tester comes out clean, the muffins are done but know that they may sink somewhat.
- If you want this recipe to be vegan, you can substitute 1/4 cup applesauce for the egg.
- I use spelt flour because I enjoy it but if you prefer, you can substitute it with all-purpose flour (white) or whole wheat flour.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love bran muffins! These muffins were so good – moist and just perfect!
They are super yummy! Hubby can eat 2 at a sitting.
Yesss! You’re right, I DO want to run out and make these muffins straight away after just looking at your photos haha, but I confess, I’m 100% with you on making the larger muffins. Sorry, but a teeny tiny ‘normal’ muffin just won’t cut it! 😛 Now, I’m normally a choc chip fiend too but after your description, I’m thoroughly inspired to make them with bran. Can’t wait to try! 😀
Hehe. Thanks Laura! 🙂
Yum!! These muffins were so light and fluffy.
Thanks Sandi. They are my hubby’s favorite.
Love these muffins! But everyone already knows that.
Indeed you do, hub o’ mine!!
There is no molasses in the ingredients list.
Katie, Thanks for pointing that out. The things we miss even when we read something 100 times. I fixed the recipe card to reflect 1/4 cup of molasses! Thanks again!
So I made these today, I have to say I really like them, texture was good, like a hearty healthy muffin. I am not much of a sweet flavor fan so it was a little to much sugar for me. I used coconut flour instead of spelt, otherwise I stuck to the recipe. Could you use applesauce instead of the oil? And reduce the sugar? Thanks for the recipe
Thanks for your questions Cindy! I’m glad you liked them. You can substitute applesauce instead of oil at a 1:1 ratio. And you can also reduce the sugar, I’d say I’d go as low as 1/2 cup but if that’s still too much for you, 1/3 might be okay but I’ve never tried it like that. Good luck and let me know how it goes.
I really loved these muffins but when I went to take them out of the nonstick tin some fell apart. I did not want to use muffin Cup papers. What did I do wrong?
I’m glad you’ve enjoyed the muffins and I’m sorry they sometimes stick for you, Pam. I’ve always used the muffin paper cups. I don’t think you did anything wrong. Maybe grease the muffin tins? (I know it’s counter intuitive because of the nonstick pan but since some have fallen apart, that’s what I’d do in the future. I never trusted my nonstick and actually go rid of it. Now I only use paper. I hope this was helpful. Thanks for your comment.
Delicious. I added three ripe bananas to a double recipe and used just 1/2 C brown sugar for double batch. Also added 1 1/2 C walnuts.
Yum! I’m glad you liked them. Thanks for the comment Nancy! And great additions.
I am not a breakfast person…BUT these muffins were just what I needed with my morning coffee.
Thanks, Gloria!
These oat bran muffins are the perfect treat to go with your morning cup of coffee. Love them.
Thank you Sharon! They are a family favorite!
I love a good bran muffin and this recipe is outstanding, currently enjoying one with my coffee! Thanks so much! 🙂
That’s so awesome, Kathryn. I’m glad you’re enjoying them. They are a family favorite.
There is nothing quite like a batch of fresh, home-baked muffins in the morning! It’s such a comfort treat for me but with these I don’t have to feel too guilty about having a muffin for breakfast with my coffee. They were so moist and delicious ^_^
Thanks so much Tammy! I know what you mean about feeling guilty! These don’t make me feel that way. My chocolate ones do, unfortunately. 😉
This was such a great little breakfast or snack. They were delicious!
Thanks so much Paige!
I have made these oat bran muffins for breakfast today, well, it was more of a brunch and they were so delicious especially with my cup of coffee. Kids loved them too! I will definitely make these again.
Thanks Ramona. I’ve very glad to hear that! 🙂
So much fiber in these muffins! As a fiber fanatic, I’m so impressed with this recipe! These are great for breakfast.
Yay, a homemade bran muffin that tastes great. I decreased the sugar ratio a bit and sub’d in honey for the brown sugar and maple syrup for the molasses. Used walnuts instead of fruit as I had them on hand. Otherwise I followed the recipe as is. Very yummy & still sweet enough for us. Thank you.
I’m glad to hear that Julie! I never thought of substituting maple syrup instead of molasses. I’ll have to try that the next time I make them. Thanks for letting me know!
Could instant oatmeal be used in place of oat bran?
I don’t see why you couldn’t use instant oatmeal, but I’ve never used that.
Funny thing…I thought I had oat bran in my pantry. turns out ot was cream of buckwheat. However this recipe works well. I used spelt flour and quinoa flour. I also sub’d honey for the molasses (bc I didn’t have molasses). I soaked the raisens first and added pecans as well. the muffins are amazing!
I’m so glad to hear that, Melanie! Did you end up using the cream of buckwheat? So fun. I love when people adapt the recipes to make it work for them. Thanks for letting me know.