There's nothing more satisfying than making a one bowl muffin recipe! These Molasses Raisin Bran Muffins are so satisfying, easy to make and a great breakfast option that keeps you full. A play on Raisin Bran cereal in muffin form.
These Molasses Raisin Bran Muffins are just slightly sweet and perfect for breakfast or an afternoon snack.
Perfect for Little Hands
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 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 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 pantry staple ingredients make these muffins easy to make as well as a filling 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 Unsulphured Molasses, 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 - Something to bind the muffins
- 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 granulated sugar if you prefer.
- Bran Flakes - 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. You can also use a box of Raisin Bran, but definitely still add in the extra raisins!
- Flour - I'm using all-purpose flour.
- 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 like to add a bit of ground flax seed in these muffins to give them an extra boost. Be sure to grind it or purchased ground, don't use whole seeds. 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 neutral oil you'd like.
- 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!
- Baking soda, cinnamon, salt
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!
See recipe card for detailed quantities and time.
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!
xoxo,
Cosette
Molasses Raisin Bran Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 28 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
A wholesome bran muffin, one bowl! Recipe adapted from All Recipes.
Ingredients
- ½ cup of Unsulphured Molasses (or your favorite variety of molasses), 4 oz
- 2 ½ cups of whole milk (you can choose any type of milk), 20 oz*
- 2 large eggs*, whisked
- ½ cup packed brown sugar, 85 grams
- 4 cups Bran Flakes
- 2 cups all purpose flour, 256 grams
- 1 Tablespoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- 2 Tablespoons ground flax seeds (optional)
- 1 cup raisins, 150 grams
- ¼ 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 ¼ 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.
Alison says
Thank you for this recipe! These muffins were delicious and easy to make. I froze a few with the idea of meal planning but ended up pulling them out and eating them within a week. They were too good to stash away!
Cosette's Kitchen says
Hahahah! I know that feeling - they go so fast and actually last quite a while after making - they heat well. Thanks for sharing. I also got your entered into the contest!
xoxo,
Cosette
Dyana says
I substituted 1/4 c honey for 1/4 c mollasses and added 1/2 c melted butter. Flavor and texture were great! Unfortunately, despite the added butter, the muffin bottoms stuck in the muffin cup liner. Any suggestions?
Cosette's Kitchen says
Hi Dyana,
So sorry to hear that and sorry for the late reply. In my experience with any muffins, especially in liners, after removing from oven allow to cool for about 5 minutes then take the muffins and flip them sideways in the tin or remove completely to set on a wire rack. Once the muffins are completely cool they shouldn't stick at all. Most will stick if you peel while still hot. I hope this helps for the next time and thanks for the substitution notes, glad it worked!
xoxo,
Cosette