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Moist and fiber rich, I love that this healthy bran muffin recipe turns out perfectly every time. These fluffy cinnamon spiced muffins make a hearty breakfast or snack. I enjoy them right away or freeze some for busy weekday mornings. They are delicious and kid friendly, and the best part is that they are ready in just 20 minutes.
It doesn’t get much better than a freshly baked muffin, and it’s even better when it’s healthy. That’s where these bran muffins with molasses really shine. I make them with wheat bran, whole wheat flour, applesauce, molasses, and plant-based milk, which makes them both satisfying and good for you.
This recipe is healthy, yet the flavor surprises everyone. My kids eat the muffins almost as soon as they come out of the pan, and they work just as well as an everyday snack alongside my peanut butter muffins and birthday cake muffins.
These bran muffins with molasses are my go-to when I need a quick and nourishing breakfast. As a health coach, I appreciate that they are made from simple and whole ingredients with no preservatives and no additives, just real food I trust in my own kitchen. Unlike the muffins you find in most coffee shops, these are naturally sweetened, rich in fiber, and keep you satisfied. Best of all, I can bake a fresh batch in just 20 minutes with no stand mixer or food processor needed.
What makes these muffins so reliable is their wholesome ingredients. I use wheat bran, which is packed with insoluble fiber to keep our tummies happy and healthy. The molasses gives a rich, caramel-like flavor, and the muffins stay moist without any fuss. I love that they are low calorie but still filling, and they freeze perfectly, so I can pull them out for breakfast on busy mornings. The texture is great, and the flavor is bold enough that even my picky eaters ask for seconds.
These muffins are perfect for anyone who wants a healthy breakfast or snack that actually tastes amazing. I once brought a batch to a friend’s house, and she was surprised that something so flavorful could be good for you. My kids love them as an after-school snack, and I love that I can serve something nutritious without compromising on taste. These bran muffins with molasses have become a small cozy tradition in our house for Christmas holidays, and I can’t imagine mornings without them.
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🥘 Ingredients
I love this bran muffin recipe with molasses because it uses these simple ingredients.
Whole wheat flour: I use wheat flour because it is nutrient-dense with a nutty flavor that white flour cannot match. If I can find whole wheat pastry flour, I always grab it.
Wheat bran: I like using regular wheat bran because it is sweet and nutty. You may know its flavor from raisin bran cereal. It also provides texture to muffins, bread, and other baked goods. I usually find it near wheat flour or in the health foods section.
Brown sugar: I use a small amount of light brown sugar to complement the sweetness of the molasses and applesauce. Coconut sugar or white sugar are great alternatives.
Baking powder and baking soda: Both are vital for fluffy bran muffins. The baking soda reacts with the acid in the molasses to help the muffins rise.
Salt and Cinnamon: I never skip the salt because it accentuates the sweetness. Cinnamon adds warmth and flavor and is packed with antioxidants.
Raisins: I use regular or golden raisins. Golden raisins are a bit sweeter with a fruity taste. Any dried fruit tastes delicious in this recipe.
Eggs: I use eggs to provide structure for muffins and other baked goods. I use flax eggs for a vegan version.
Apple sauce: I use unsweetened applesauce to prevent the muffins from drying out.
Molasses: I use molasses for its sweet, caramel-like flavor and because it helps the muffins rise by activating the baking soda. I avoid blackstrap molasses because it has a dark and bitter flavor.
Vegetable oil: I use vegetable oil instead of butter to keep the muffins moist. Canola oil or melted coconut oil are great options. I do not recommend olive oil for this recipe.
Soy milk: I use soy milk, but almond milk or whole milk also work. I can also make buttermilk bran muffins by replacing the soy milk with buttermilk, though then it would not be vegan friendly.
Apple cider vinegar: I use vinegar because it reacts with baking soda to create carbon dioxide and keeps the muffins light.
🔪 How To Make
Here are the steps on how I make this Healthy bran muffins with molasses:
Preheat Oven: I preheat the oven to 400 degrees Fahrenheit (200 Celsius). I line a muffin tin with muffin cups and set it aside. Alternatively, I sometimes spray the tin with nonstick cooking spray.
Mix Dry Ingredients: I combine the flour, wheat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Then I stir in the raisins.
Mix Wet Ingredients: I combine the remaining ingredients in a medium bowl.
Combine Ingredients: I pour the milk mixture into the flour mixture and stir until it’s combined.
Scoop and Bake: I let the muffins cool for a few minutes before transferring them to a wire rack. I enjoy serving them with a generous smear of butter!
Let Cool: I let the muffins cool for a few minutes and then transfer them to a wire rack. I love serving them with a smear of butter!
My #1 Secret Tip for this recipe is to let the muffins come to room temperature before storing them. If they’re still warm, condensation can form and make the muffins soggy.
Other Tips To Keep In Mind:
- Cooling Tip: I don’t remove the muffins from the tin right away. I let them sit for a few minutes to set up first so they don’t fall apart.
- Easy Release: I use muffin papers because they make the muffins much easier to remove.
- Ingredient Sourcing: If I can’t find wheat bran at the store, I buy it online. I usually go with Bob’s Red Mill brand because I like its quality.
- Flour Choice: For a fluffier muffin, I like to use white whole wheat flour instead of regular wheat flour.
📖 Variations
I love how easy it is to customize these low fat muffins to fit my tastes and dietary preferences. Here are a few simple variations I make often:
Vegan: To make this recipe vegan friendly, I replace the eggs with 2 tablespoons of ground chia seeds in the dry ingredients and 6 tablespoons of water in the wet ingredients.
Banana with Molasses: I replace the applesauce with mashed banana. I make sure to use a ripe banana so it’s nice and sweet.
Chocolate Chip: I replace the raisins with 3/4 cup of semi-sweet chocolate chips. It’s the perfect way to turn this recipe into more of a healthy dessert. I like to slather peanut butter on this delicious version.
🍽 Serving Suggestions
For a sweeter muffin, I like to sprinkle coarse sugar on top before baking, it gives a slight crunch and enhances the sweetness. These bran muffins are perfectly served warm with whipped cream or strawberry jam, making them a comforting breakfast option.
This is also best paired with my biscoff latte or my mocha latte. It makes breakfast or snack time satisfying.
🧊 Storage Directions
Storing: If I want my muffins to stay moist, I always let them come to room temperature first before storing. I put them in an airtight container or a ziplock bag and try to enjoy them within 3 days for the best results. If I leave them out on the counter all day, they tend to dry out.
Freezing: I freeze most of my muffins! I wait until they are completely cool, then place them in an airtight container and freeze them for up to 3 months. Sometimes I freeze them on a sheet pan first, then transfer them to a ziplock bag to keep them from getting smooshed.
❓ Recipe FAQs
This usually happens if I over-mix the batter because that develops too much gluten and makes the muffins dense. Using too much flour or not enough liquid or fat can also make them dry. If I bake them too long or at too high a temperature, that will dry them out as well.
If I don’t use enough leavening, like baking powder or baking soda, my muffins don’t rise properly. I also notice that using too much bran or other heavy ingredients compared to the liquids can weigh the batter down and make the muffins dense.
Weak or old leavening, incorrect measurements, or overmixing can prevent the batter from holding enough air to lift during baking.
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📋 Recipe Card
Healthy Bran Muffins Recipe With Molasses
Moist and fiber rich, I love that this healthy bran muffin recipe turns out perfectly every time. These fluffy cinnamon spiced muffins make a hearty breakfast or snack. I enjoy them right away or freeze some for busy weekday mornings. They are delicious and kid friendly, and the best part is that they are ready in just 20 minutes.
Servings: 12 muffins
Calories: 157kcal
- My #1 Secret Tip for this recipe is to let the muffins come to room temperature before storing them. If they’re still warm, condensation can form and make the muffins soggy.
- Cooling Tip: I don’t remove the muffins from the tin right away. I let them sit for a few minutes to set up first so they don’t fall apart.
- Easy Release: I use muffin papers because they make the muffins much easier to remove.
- Ingredient Sourcing: If I can’t find wheat bran at the store, I buy it online. I usually go with Bob’s Red Mill brand because I like its quality.
- Flour Choice: For a fluffier muffin, I like to use white whole wheat flour instead of regular wheat flour.
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 212mg | Potassium: 472mg | Fiber: 4g | Sugar: 16g
