Molasses Bran Muffins

By Posie (Harwood) Brien
December 21, 2015
9 Comments


Author Notes: Adapted from Bob's Red Mill, these muffins are the perfect way to start a day. Packed with fruit, nuts, and coconut, they're delicate and moist enough to convert any bran muffin hater.Posie (Harwood) Brien

Makes: 12 muffins

Ingredients

  • 1 cup wheat bran
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup raisins (or other small or chopped dried fruit)
  • 1/2 cup chopped nuts
  • 1/4 cup shredded unsweetened coconut
  • 1 cup whole milk
  • 1/2 cup molasses
  • 3 tablespoons honey
  • 2 eggs, beaten
  • 1/2 cup applesauce
  • 2 tablespoons vegetable oil

Directions

  1. Preheat the oven to 400° F.
  2. In a large bowl, whisk together the wheat bran, flour, baking powder, baking soda, and salt.
  3. Stir in the fruit, nuts, and coconut to the flour mixture.
  4. In a medium bowl, mix together the milk, molasses, honey, eggs, applesauce, and oil.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Place 12 paper cups in a muffin pan, or grease the cups. Divide the batter evenly between the 12 cups.
  7. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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Reviews (9) Questions (2)

9 Comments

diana F. September 21, 2017
This is a great muffins recipe!<br />I was wondering how to submit fresh blueberries in the place of the nuts, dried fruit and coconut? What would be the ratio of fresh blueberries?<br />
 
Kristin G. June 5, 2017
Can I sub ground flaxseed for the wheat bran?
 
Laura415 February 17, 2016
This recipe is great for using stuff up in your cupboards and to use up things that would be food waste. They are also awesome Gluten free. I used oat flour (ground whole oats in a spice grinder) almond flour and a mix of random GF flours I bought but don't use regularly. Measure these to make 2.5 cups. <br />I had some chia/flax/buckwheat groats/hemp/millet cereal that I added 1/4 cup of. I wanted to use up the shredded carrot from juicing so I measured out 1/2 cup of that and added a little juice to moisten and subbed that for the applesauce. <br />This recipe is very forgiving and you can use up what's in the cupboards as far as flours, seeds, nuts, and fiber things. Came out well and since it's got a strong molasses flavor it still tasted quite like the original recipe despite the substitutions.
 
Sue M. January 17, 2016
Can I substitute buttermilk for the milk?
 
Author Comment
Posie (. January 17, 2016
Totally
 
Brenda January 11, 2016
Sounds Yummy. Has anyone tried this recipe? If so, pls. provide feedback.
 
Adriana Z. January 13, 2016
Made these last night and they are great! Made exactly as is and I had enough batter for 12 standard size muffins as well as 12 minis
 
Brenda January 13, 2016
Thanks Adriana . . . good to know. I am now really looking forward to trying this recipe.
 
Saffron3 January 4, 2016
At this moment in hospital. Will get home soon, will make these muffins! I love me a good easy tasty bran muffin! And, I loves me that black molasses. Thanks!