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halved muffin showing how light and moist they are, made with oat bran, sultana raisins and apple

Healthy Bran Muffins

Jill Colonna
Healthy bran muffin recipe with oat bran, apple, golden raisins, dates and low in sugar. Based on my Granny's old-fashioned UK recipe made from scratch.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack, teatime
Cuisine American, British
Servings 10 muffins
Calories 216 kcal

Equipment

Ingredients
  

  • 110 g (4oz/¾ cup) plain flour (all-purpose) mixed with sifted wholemeal flour
  • 50 g (1¾oz/½ cup) oat bran
  • 50 g (1¾oz/½ cup) porridge oats
  • 30 g (1oz/ 2 tbsp) soft dark brown sugar (Muscovado) or unrefined cane/coconut flower sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt fleur de sel
  • 1 large egg organic
  • 100 ml (3.5 fl oz / ⅓ cup) whole milk (or semi-skimmed)
  • 70 g (2.5oz / ⅓ cup) butter (unsalted) melted (or olive oil)
  • 50 g (1.75oz/¼ cup) golden raisins (or cranberries)
  • 50 g (1.75oz/¼ cup) dates roughly chopped
  • 1 (50g /1.75oz) apple grated

Instructions
 

  • Preheat the oven to 200°C/400°F (180°C fan/Gas 6). Prep muffin cups: line a regular tin with paper cases, or lightly butter/oil non-stick or silicone moulds.
  • In a large bowl, mix the dry ingredients: flour, oats, oat bran, baking powder and soda, sugar and salt. Add the raisins, dates and coat in the flour.
  • In another smaller bowl, beat the egg with the milk. Add to the dry ingredients. Add the melted butter (or oil) and grated apple and stir just until mixed together and the batter is smooth.
  • Spoon the mixture into paper cases inserted in muffin tins (or directly into buttered moulds or non-stick muffin moulds). Fill at least ¾ of the way up. (Fills 10 large or 12 slightly smaller.)
  • Sprinkle with a few porridge oats (optional) and bake in the oven for 15-20 minutes.
  • Leave to cool for about 10 minutes before taking out of the tin and cool on a wire rack.

Notes

Preparing Muffin Tins: For healthier bran muffins, skip aerosol sprays. They’re not healthy, go rancid fast, and taste off. Rub with butter or a few drops of vegetable oil onto the tin with your fingertips or a piece of kitchen paper. Otherwise use paper liners.
To serve: best served fresh on the day but for busy bakers, make the night before and store in an airtight container once cool.
Sugar: If not using sweet dates, then use 100g (½ cup) raisins - but you may wish to add a little more sugar: i.e. 50g (2oz/ ¼ cup).
Apple: if using pantry ingredients, replace the grated apple with 3 tablespoon of unsweetened applesauce - to make this apple sauce recipe (handy to make in advance and freezes well).
Holiday Version: Add a half teaspoon of cinnamon, nutmeg or gingerbread spice to make them into Gingerbread Apple Muffins.
Gluten-free bran muffins: replace the flour with all purpose gluten-free flour.
Measures: All my recipes are best made using digital kitchen scales in precise metric grams for consistently successful results. Ounces (and cups) are given as an approximate guide. 
Nutritional information per serving: 4.4g Protein; 2.1g fibre; 7.8g fat; 38g (14%) carbohydrates. % in daily value: 76% sodium; 69% calcium; 46% potassium; 16% iron; 37% vitamin D.

Nutrition

Calories: 216kcal
Keyword bran muffins recipe, bran muffins with raisins, bran muffins without buttermilk, healthy bran muffins, oat bran muffins
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