Fresh Raspberry Bran Muffin Recipe #SundaySupper

Raspberry Bran Muffins-3Labo(u)r day. The weekend we used to dread since it meant back to school was right here. Now some kids go to school year round and the rest have already started in this area. It’s time to get into a routine and welcome fall. Unless you live in the Bay Area where it’s fall 90% of the year.

I really like the idea of fresh raspberries but I honestly don’t enjoy eating them as much as say blueberries or strawberries. They just are kind of gritty to me, and when you get a non-perfectly ripe berry things are just underwhelming. I’m not saying you should use sub-par raspberries in this recipe but the rest of the ingredients let the fruits natural awesome taste shine through even if they aren’t perfectly sweet.

Raspberry Bran MuffinsI tried to make these a bit healthier with whole wheat pastry and regular flours. It makes for a more dense muffin. Feel free to use all-purpose if you like them a bit fluffier.  There is a lot of egg replacer in these because the flour is so dense. I’m not sure if a flax egg would be able to handle it, I didn’t try.


Fresh Raspberry Bran Muffin Recipe


  • 2 1/2 cups wheat bran
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking soda
  • 1 cup non dairy milk
  • 1 Tbsp apple cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup blackstrap molasses
  • 1/4 cup agave nectar
  • 2 Tbsp enerG egg replacer
  • 3/4 cup water
  • 1 1/2 cups fresh raspberries


  • Preheat oven to 400 degrees F. Spray muffin tins or line with paper liners.
  • In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
  • In a smaller bowl, whisk together the non-dairy milk and apple cider vinegar. Let set 5 minutes.
  • Add the canola oil, molasses and agave nectar.
  • Mix the enerG egg replacer and water. Add to the wet mixture.
  • Stir wet ingredients into dry ingredients until barely blended. Fold in raspberries.
  • Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Hi, this is my first visit to your blog and YUM, you just made my absolutely favorite muffin even better with the addition of raspberries! Thank you for sharing your recipe for #SS!

  2. Well said Shannon! The Bay Area is like experiencing autumn all year round. And your wholesome muffins are the perfect tummy comfort breakfast and snack food. Whole wheat flour and pastry flour always seem to provide a great nutty, filling density which I love =)

    P.s. Loved your post on vegan cheesecake ice cream…Did you post a recipe? Somehow I couldn’t find it…Would you be willing to send me a link?

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