However, when my friend, Stacy, said these were a family favorite, I knew I had to try them. Because I’ve learned to pay attention when Stacy recommends something. She know her stuff — especially when it comes to food!
Kaitlynn (my 10-year-old) made the first batch of these and I promptly fell in love. I fell so much in love with them, that I have been making 1-2 batches every week and eating at least a few of these every DAY.
They are easy to make, they don’t require a lot of steps, they are delicious, and they are packed with nutrition. If you’ve been looking for a good bran muffin recipe that is also really good for you, try these out!
By the way, Stacy sent me these USA Pans as a gift. Now I know why she has sung their praises over and over and over again. They are amazing!
In typical Crystal style, I took the original recipe and re-did it. 🙂 You can see the original recipe here.
The Best Bran Muffins
- 2 cups wheat bran
- 1¼ cups milk
- ¼ cup melted coconut oil
- 2 Tbsp. molasses
- 1 egg
- 1¼ cups whole-wheat flour
- ½ cup raw sugar
- 1 Tbsp. baking powder
- ¼ tsp. salt
- ⅔ cup raisins, optional
Preheat oven to 400 degrees. In a mixing bowl, mix together bran and milk and let soak for 5-10 minutes.
Stir together oil, molasses, eggs. Mix into bran mixture.
Combine remaining ingredients and stir together. Pour the dry ingredients into the bran mixture until evenly mixed.
Pour batter into 12-15 greased or lined muffin cups. Bake for 20 minutes at 400 degrees until lightly browned.
Allow to cool for 10 minutes and then remove from muffin tins.
Looking for more muffin recipes? Check out my post on My Top 7 Favorite Freezer-Friendly Muffin Recipes.