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Molasses Bran Muffins

Updated: Apr 4

Dark, moist, delicious and healthy. Made with blackstrap molasses, these bran muffins are easy to make and freeze really well.

I bake a dozen at a time and freeze them in zip-lock bags. In the morning, I take one out and in 30 minutes or less it is thawed to perfection, and it is just as moist as it was when it came out of the oven. Jam-packed full of iron and fibre, these muffins will keep you healthy!

Pre-heat oven to 400 degrees F


1/4 Cup Sunflower oil

1/4 Cup Blackstrap Molasses

1/2 Cup or a bit less of brown sugar

2 Eggs, beaten

1 Cup milk, either 2% or you can also use Almond milk, unsweetened

1 Teaspoon vanilla

1 1/2 Cups natural bran

1 Cup unbleached flour

1 1/2 Teaspoons of baking powder

1/2 Teaspoon of baking soda

1/4 Teaspoon sea salt

1/2 Cup California dark raisins


Mix together oil, molasses, sugar, eggs, milk and vanilla

Fold in bran

Sift together flour, baking powder, baking soda and salt

Add to wet ingredients until just blended. Do not over-mix

Fold in raisins

Line a muffin tin with paper liners (Wilton makes the best in my opinion)

Add the muffin batter, distribute evenly

Bake in 400 degree F oven for 17 minutes

Test for doneness with sharp knife

Rest for five minutes. Remove muffins and enjoy one. You don't need to add anything to these muffins, however, a pat of sweet butter or a spoonful of thick orange marmalade is always welcome.

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