Whole Wheat Raisin Bran Muffins

August 5, 2010



It’s been quite the weekend – and since it’s Thursday already I guess the weekend has become an entire week. It was BC day here in Canada, celebrating out beautiful province of British Columbia which means a three day weekend, that somehow turned into an entire week. It has gone by so fast! It’s already the weekend again tomorrow. The past long weekend was a three day party. A friend of Adams got married – over three days! There was a Friday night party at the Grooms house, Saturday night was the ceremony which was larger than some peoples receptions! There were 500 people, catered appetizers during the ceremony and a delicious dinner following it! There was a delicious array of Indian food – butter chicken galore! Although, the 1st two days of celebration was vegetarian. Then on the reception day – meat! It was all very delicious. The ceremony and reception were beautiful and the weekend was awesome! We had lots of fun in the photo booth!



However, after eating until I popped all weekend I needed something a little bit different. After the appetizers, samosas, butter chicken..and the dessert! Ooooh the dessert. There was a big dessert buffet at the reception, and of course Wedding Cake! I was so excited. I hadn’t been to a wedding in 7 years! Yes, really. So I was super excited. And especially not since I had started my blog, so I was really looking forward to seeing the wedding cake and of course, eating it! It was scrumptious. It was a yellow butter cake, with lemon butter cream frosting. It was so light and perfect.

After all that, I needed something to get me back on track to healthier eating. One of my favorite muffins are bran! There is just something about a dense delicious raisin bran muffin. I just recently bought a large bag of whole wheat flour and I’ve begun using it for everything! I made really yummy whole wheat pancakes with blueberries Sunday morning. I’ve used it in all my cookie recipes now – It adds a dense nutty flavor to any baking. So I went on a mission to find the perfect bran muffin. There were some that used molasses, some that didn’t and some the cut up banana’s and added it to the mix. I took some ideas and made them my own. They are very delicious! And just what you need after a weekend of indulging!


Mix the flour and bran


Double yolkers! Adam’s mom bought me extra large eggs – as you can see compared to a regular one. And each has two yolks in it.


Make a well for the ingredients


And mix it up just enough – care to not over mix


Fill up your muffin cups so they will make a nice round mound on top – and bake!


Whole Wheat Raisin Bran Muffins


2-1/8 cups Whole Wheat flour
2-1/4 cups Wheat bran
2 teaspoons Baking soda
2-3 Medium Ripe Bananas – Mashed
1 cup Butter, room temperature
2 Large Eggs
1 cup Brown Sugar
2 Cups Raisins ( any kind will do )
1-2 Tbs. Milk
Dash of Cinnamon and or Nutmeg


  1. Position rack in the middle of the oven and preheat to 350° F.
  2. Boil about 1/2 cup of water. Place the raisins in a small bowl and pour hot water over top. This will plump the raisins and make them moist.
  3. In the large mixing bowl, whisk together the flour, wheat bran, baking soda and cinnamon/nutmeg.
  4. In another mixing bowl, whisk together the mashed banana and the softened butter until mixed. It’s ok if it is lumpy. Add the eggs and brown sugar and mix until thoroughly combined.
  5. Drain the raisins of excess water if there is any left over.
  6. In the large mixing bowl of dry ingredients, make a well in the center using a wooden spoon or spatula. Pour in the liquid ingredients, including the raisins. Gently fold the flour mixture into the banana mixture from side to side, just until combined. Don’t over mix. If it looks a little dry, feel free to add the 1-2 tbs. of milk until it reaches a slightly better consistency.
  7. Scoop the batter into the muffin cups using two spoons or a scoop.
  8. Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean.Cool in the pan, and then transfer to cooling rack. You can store them in a container for a few days after, or wrap well and freeze.


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  • Reply stephchows September 1, 2010 at 11:25 AM

    I love weddings that are really just eating marathons LOL looks like a beautiful wedding!

  • Reply Alisa September 8, 2010 at 10:17 PM

    Lovely photos. Your bran muffins look delicious.

  • Reply Joyce February 21, 2012 at 8:00 AM

    I made a batch of these yesterday and they turned out great! I put less raisins and subbed some of the oil for applesauce. Thanks for the recipe.

  • Reply Johanna January 16, 2013 at 2:31 PM

    Looks delicious! How many muffins does this make?

    • Reply Alicia January 16, 2013 at 7:02 PM

      I believe it makes 12 large muffins, and 24 smaller ones!

      • Reply Johanna January 18, 2013 at 9:28 AM

        Thank you! Large muffins are the only muffins that will do 😉

        • Reply Alicia January 18, 2013 at 1:19 PM

          haha – I agree!!

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