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Deep Dark Old Recipe Bran Muffins


"Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts."
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1 h 30 m servings 136 cals
Original recipe yields 18 servings (18 muffins)


  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  2. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Read all reviews 54
  1. 63 Ratings

Most helpful positive review

I was excited to try this recipe, since it is hard to find the dark bran recipe, and although I wasn’t blown away, they were not a disappointment. I did make some changes: I substituted the but...

Most helpful critical review

Not quite enough flavor yet but with some simple adjustments I'm pretty sure this can be a 5 star recipe (less salt, more fruit - apples seem like a good idea, some whole wheat flour). Worth pla...

Most helpful
Most positive
Least positive

I was excited to try this recipe, since it is hard to find the dark bran recipe, and although I wasn’t blown away, they were not a disappointment. I did make some changes: I substituted the but...

HOLY YUMTASTIC!!!! By far the best bran muffin I've ever had, will need to be buying bran by the truckload now haha. I actually omitted the sugar and oil, and added in a shredded apple to make ...

I am really enjoying this for the second time - right now! I used spelt bran; let any bran soak for a few minutes in the bowl of wet ingredients so it's nice and moist coming out of the oven. I ...

It was nice to find a recipe that didn't call for bran ceral. I am following a low GI diet so I made a few changes and the muffins came out great! First I changed the all-purpose flour to whole ...

a great start to a recipe. I solved the dryness problem that was encountered by so many reviewers by substituting one 16-ounce can of pumpkin for the equivalent volume of buttermilk, and they we...

These turned out great! Being on the healthy and frugal side here is the substitution I made instead of using white sugar and molases: I had in the fridge some "fiber bomb"* (I'll post recipe ...

OMG! These are the best Bran muffins I've ever made or eaten for that matter. I used black strap molasses and these bad boys are so moist and delicious even my picky husband went bonkers for th...

These are, hands down, the best wheat bran muffins i've tried by far. And trust me, I've tried my fair share of bran muffins. I actually used the same amount of mashed banana in place of the sho...

Awesome! I used whole wheat, millet and oat flours in place of the all purpose flour. Left out the white sugar (with the raisins, plenty sweet enough for me) and used coconut oil in place of t...