I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?
Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.
The Goodness of Bran
I’m a fan of too many yummy, yet sugary cereals I’ll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:
6 grams of fiber for every cup
High in folic Acid
Promotes healthy digestive health
Helps to keep heart healthy
Source of whole grains
Keeps you full and satisfied
These were made using Heritage Flakes cereal, you can see some of the flakes baked on top giving a little crispness, they were very good!!!
Kid Friendly
I’m not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can’t even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.
Ingredients
Simple wholesome ingredients make these muffins easy to make as well as a wholesome breakfast or afternoon snack. I love to make a batch and even freeze some if you don’t think you’ll be able to finish them quickly.
Molasses – These muffins get their rich, deep color from the molasses. It also lends to some of the sweetness and rich flavor. I like to use UnsulphuredMolasses, however, I’ve subbed with date molasses and grape molasses with great success, so be creative.
Milk – We are a whole milk family but really any type of milk will work in these muffins – even a non-dairy milk. It’s really to create moisture and soften the bran cereal.
Eggs – I have not tried a flax or egg or egg replacer but would think either would work. If you give it a try, leave a comment!
Brown Sugar – I adore brown sugar and it’s such a compliment to the molasses which is sweet but not quite sweet enough. The bit of brown sugar plays well with the muffin and the balance of the ingredients. You can sub cane sugar if you prefer.
Bran Flakes – Bran Flakes, how boring?? But take a box of bran flakes and pour 4 cups into a muffin recipe and you have a magical transformation! I generally use plain old bran flakes, but I have used Heritage Flakes which is a mesh of Kamut, Khorasan, Wheat, Oats, Spelt, Barley, Millet and Quinoa flakes. It definitely worked but the flakes are heartier so you’ll get some texture on the tops (which I didn’t mind) so feel free to play around with your cereal of choice.
Flour – I’m using all-purpose flour, you can certainly sub half for spelt or whole wheat but with the bran flakes, I feel pretty good about all-purpose to keep these light and fluffy.
Raisins – These wouldn’t be Raisin Bran Muffins without the raisins…but hey, you do you and add in whatever you’d like: cranberries, currants, heck, even chocolate chips!
Ground Flax Seed – I’ll be the first to tell you I’ll do anything to get more fiber in my kids! So a little bit of flax seed is a great addition. Be sure to grind it, don’t use whole. Also, pro-tip, keep stored in fridge to stay fresh.
Coconut Oil – Don’t worry, I promise these don’t taste coconut-y, my oldest daughter HATES coconut and she devours these muffins! But you can also sub with any other oil you’d like.
Add-ins – The nitty gritty of the muffins, our leavening agents and spices: baking soda, cinnamon, salt
Honey – I really hope you take this last step and brush the tops with a bit of honey (or maple syrup). It gives the muffins a little shine and just a hint of sweetness when you bite in. So good!
The Process
I adore these muffins because they are one bowl and a quick bake! I often make them the night before and have ready for breakfast. There is a specific order to making these for a few reasons. First, making sure the bran cereal has enough time to soak and soften before mixing our dry ingredients. If using coconut oil, we want to ensure it doesn’t re-solidify when adding to the cold milk, so adding at the end is best. If you use another type of oil, adding it in with the wet ingredients is just fine.
In a large bowl combine your wet ingredients: molasses, milk, eggs and brown sugar.
Add in your bran cereal flakes and allow to soak for at least 5 minutes.
Dry ingredients get added to your soaked bran mixture: flour, baking soda, cinnamon, salt, flax seeds.
Finally add in your raisins and coconut oil. Mix until just combined – mixture will be runny and also clumpy from the bran cereal – it’s okay!
Bake and then brush with honey immediately after coming out of oven. Enjoy!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
1/4 cup coconut oil, melted (or your oil of choice) 4 oz*
2 Tablespoons of honey for brushing tops
Instructions
Preheat oven to 375 degrees Fahrenheit and place rack in center of oven.
Line muffin tins with liners or spray with cooking spray.
In a large bowl, combine: molasses, milk, eggs and brown sugar. Whisk until incorporated.
Add in your bran flakes and allow to sit for 5-10 minutes to soften.
Next, add in your dry ingredients: flour, baking soda, cinnamon, salt and flax seeds. Mix using a spatula until just combined.
Finally add your coconut oil and raisins.
Fill muffin tins to the top. Be sure keep mixing your batter contents and get raisins and bran cereal in each cup. I use a 1/4 cup measuring cup to fill.
You can fill to the top, the muffins will rise and pillow up but won’t spread.
Bake for 25-30 minutes until golden brown and a cake tester/skewer comes out clean.
Remove from oven, while still hot, brush tops with honey.
Remove from muffin tins and allow to cool on cooling rack. Enjoy!
Store in sealed container for up to 3 days, or fridge for up to 7 – reheat to enjoy.
Notes
Any type of milk will work in this recipe, you can use a milk alternative to make vegan.
I have not tried an egg substitute but for this type of muffin a flax egg or egg replacer will work just fine if you’re trying to create a vegan alternative.
If you’re using another type of oil besides coconut, you can add to your wet ingredients if you prefer.
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