Moist Molasses Bran Muffins

Prep Time

10-15 minutes

Prep Notes

To make these muffins vegan you can substitute  1/4 cup soft silken tofu for each egg, and almond milk for the dairy milk. This also makes these muffins very moist and delicious.  I like to freeze them individually to grab for on the go especially during the busy holiday season.  Enjoy!

Cooking Time

14-17 minutes


12-15 standard size muffins


1-cup wheat bran

1 ½ cups whole-wheat flour (I like to use whole spelt wheat flour)

½ cup raisins (or currants)

1 tsp baking powder

1 tsp baking soda

1-cup milk (low-fat/ non-fat or non-dairy such as almond milk)

½ cup molasses (alternatives are honey, or barley malt syrup)

¾ cup unsweetened applesauce

¼ cup chopped walnuts

2 T. canola or safflower oil

2 eggs, beaten (can substitute ¼ cup of soft silken tofu per 1 egg)


Preheat oven to 400. Grease standared muffin tins with coconut oil. Combine wheat bran, flour, baking powder and baking soda.  Stir in nuts and raisins.  In a separate bowl, blend applesauce, milk, molasses, oil and eggs(or tofu).  Add to dry ingredients and stir just until moistened.  Spoon into greased muffin tins and bake 14-17 minutes.  Makes 12-15 marvelous muffins.


Keep this wrapped in the freezer for grab and go. 


Bob's Red Mill with a few modifications from Prairie Health Companion