Banana Raisin Bran Muffins

"This is a recipe I found on the back of a Roger's Wheat Bran bag, only I tweaked it a little, and the results were fantastic!"
photo by kittycatmom photo by kittycatmom
photo by kittycatmom
photo by kittycatmom photo by kittycatmom
Ready In:
12 muffins




  • *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
  • Preheat oven to 375 degrees.
  • Mix together wheat bran and buttermilk; let stand ten minutes or so.
  • Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
  • Mix together flour, baking soda, baking powder and salt.
  • Add to first mixture and stir until just blended.
  • Add raisins and spoon into greased or lined muffin tins.
  • Bake for 15-20 minutes and enjoy! :).

Questions & Replies

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  1. Marie D.
    Great recipe……pretty much foolproof. Very moist and tasty. A great use of frozen bananas. My fridge is getting too full of them. I have also used dried cranberries, 1/4 cup to a scant 1/2 cup.
  2. kittycatmom
    Great recipe. Very moist and quick to make. I doubled the recipe, and added cinnamon and peanut butter chips. Delicious! Thank you for sharing.
  3. Denise in da Kitchen
    Wow! These are so moist and flavorful! Best of all they allowed me to use up my old bananas and the rest of the buttermilk in my fridge! The only change I made was to use crushed raisin bran in place of the wheat bran and I did have to use white flour. No matter, though as they turned out great! Thanks Sugar for this great new favorite!
  4. smurphsgirl
    Great recipe although I 'tweaked' yours (just as you did with the't have any raisins, so used sultanas....ran out of wholemeal flour, so topped up with whole bran....couldn't find the vanilla, so left it out, but they turned out lovely and moist and tasty. Greatly appreciate your recipe as my husband has high cholesterol and I'm always looking for new ways to make his food less mundane and whole bran is the way to go. Any more tips would be greatly appreciated. Cheers, Tricia.
  5. LonghornMama
    Absolutely fantastic! More than 5 stars! Healthy yet light and moist. I make lots and lots of muffins, and eat them most mornings for breakfast on the run. This one is a wonderful combination of good tasting and good for you. You'd never know it was lower in fat (with lowfat buttermilk or soured milk, the fat grams would be lower than what's listed to the left). I'll definitely make these again! Thanks for sharing the recipe!


Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
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