30 day Raisin Bran muffins

Cook and Eat healthy for 30 days bran muffins

This 30 day raisin bran muffins recipe is filled with dried fruits and nuts; wholesome, soft, moist and tasting faintly of ginger spice even though no spices are added.

I prefer to bake the bran muffins the day after the mixture is made so that the ingredients have time to soften and the flavors can infuse. However it can be baked within 30 minutes of mixing.

This 30 day bran muffin recipe is so awesome that we usually kept it a maximum of 2-3 days before it was all baked and eaten. However, my recent test had it in the fridge for 3 weeks before baking with very little loss of integrity and only a slight increase in density.

I was at high school when a family friend first gave me her 30 day muffin recipe made with nutty wheat flour and wheat bran. She was making the raisin bran muffins as part of a healthy eating plan and said that it was a lifesaver on days when she was busy and needed something to grab and go.

I was not sure what to expect from a refrigerator raisin bran muffin recipe, but since we all liked muffins I agreed to at least try it. I was pleasantly surprised because despite the lack of fancy ingredients it is a relatively healthy bran muffin recipe that tastes so good, and is both delicious and filling.

30 day Raisin Bran muffins breakfast

What to add to raisin bran muffins

  • Dried fruits like raisins, sultanas, dates or figs add sweetness while cranberries added a sweet sour note.
  • Chopped or grated fruits like apple or pear add moistness to the baked muffin but may start fermenting if the mixture is kept longer than 4-5 days.
  • You can add banana for raisin bran banana muffins or grated carrot for a carrot bran muffin recipe.
  • I like to add chopped toasted walnuts or pecans for additional texture and flavor.
  • Soft brown sugar gives the muffins a delicious caramel flavor and color but this can be substituted with light brown, castor or fine granulated sugar. Note that the substitution will result in a lighter color and less depth of flavor.
  • You can make this an all bran muffins recipe by replacing the cake flour with wholewheat flour. You should note that the consistency will be much heavier and it will have a denser crumb.
  • The recipe can also be tweaked to use oat flour instead of cake flour and making oat bran muffins.
  • You can also replace the eggs and make vegan bran muffins with applesauce or flaxseed egg replacer. I have not tried the recipe without eggs but it is an option for vegans or those with egg allergies.
  • The digestive bran in the recipe gives a fiber boost and the high fiber bran muffins are quite useful when you are suffering constipation. Just remember to drink lots of water.

Surprisingly the refrigerator raisin bran muffins were also a favorite of my teenage Saturday cake stall customers. I suspect that it’s because they were great in school meal bags for a mid-morning or afternoon snack, when learners often experience an energy slump.

Somewhere along the line when my product range expanded we stopped making these healthy raisin bran muffins recipe as much, and the recipe was lost. I was so pleased when I received my Ultimate Snowflake Collection recipe book written by Heilie Pienaar, and saw that there was a similar Snowflake 30 day bran muffin recipe to the one I recall from my youth.

Just baked raisin bran muffins

For more breakfast options why not try:

Raisin and bran refrigerator muffin ingredients

30 day Raisin Bran muffins

Razena Schroeder
These 30 day raisin bran muffins are delicious; wholesome, soft, moist and with the crunch of walnuts and a faint hint of ginger although no spice is added.
4.81 from 21 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine South African
Servings 24
Calories 232 kcal


  • 210 grams cake flour approximately 375 ml or 1 1/2 cups
  • 140 grams high bran wholewheat flour approximately 250 ml or 1 cup
  • 10 ml bicarbonate of soda approximately 2 teaspoons
  • 5 ml salt
  • 90 grams digestive bran approximately 500 ml or 2 cups
  • 275 grams light soft brown sugar (Muscovado) approximately 435 ml or 1 3/4 cups
  • 5 ml lemon rind, grated
  • 150 grams raisins approximately 250 ml or 1 cup
  • 125 grams pitted dates, chopped approximately 17 medium dried dates
  • 110 grams walnuts, chopped approximately 250 ml or 1 cup (equivalent to 1 1/4 cup walnut halves)
  • 2 large eggs approximately 70 grams each
  • 500 ml milk approximately 2 cups
  • 125 ml olive oil approximately 1/2 cup
  • 5 ml vanilla extract approximately 1 teaspoon


  • Sift the flours, bicarbonate of soda and add the salt into a large bowl. 
  • Empty the sifted bran into the bowl as well and add the other bran.
  • Add the raisins, chopped dates and walnuts and mix with the dry ingredients.
  • Rub the lemon rind into the sugar to release the essential oils and aromatics.
  • Whisk together the eggs, milk and oil and add the vanilla extract.
  • Add the egg mixture to the sugar and lemon rind and whisk for a minute to dissolve any sugar lumps. 
  • Add the liquid ingredients to the dry ingredients and mix lightly until just combined and still lumpy. Overmixing will make the muffin rubbery.
  • At this point you can cover and refrigerate the muffin batter until required (it lasts up to 30 days), or let it rest while you prepare the baking pans.
  • Heat the oven to 180 degree celcius or 160 if it is a fan assisted oven / 355 F / Gas mark 4.
  • Line a muffin tin with deep muffin liners and fill each liner at least two thirds of the way.
  • Bake for 20-25 minutes or until done.
  • For batter that has been refrigerated, spoon into the muffin liners and allow to come off the chill at room temperature for 10 minutes before baking.
  • Serve muffins warm or at room temperature with salted butter, jam and cheese.


  • You can substitute melted coconut oil or sunflower oil for olive oil. 
  • For the high bran wholewheat flour I use Snowflake Nutty Wheat but you could use Graham Flour instead. I find that store bought wholewheat flour always goes bad easily or has weevils.
  • I have made my own on occasion. For 250 grams whole wheat flour combine the following: 6.25 grams wheatgerm + 35 grams bran + 208.25 grams cake flour


Calories: 232kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 15mgSodium: 214mgPotassium: 206mgFiber: 3gSugar: 15gVitamin A: 55IUVitamin C: 0.7mgCalcium: 47mgIron: 1.2mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipes, healthy, make-ahead, simple recipe
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This recipe was first published on 12/05/2015 and has since been updated.

30 day Raisin bran muffins pin 1

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  • Reply
    February 25, 2024 at 12:28 am

    I usually bake and freeze Bran Muffins for my breakfasts. This recipe will give fresh baked muffins when I want them!! Yay!!

    • Reply
      Razena Schroeder
      February 25, 2024 at 10:09 am

      I actually tested to see if the batter would stay good in the fridge for 30 days and it did. I love having fresh hot muffins out of the oven too.

  • Reply
    Jeannette (Jay Joy)
    April 30, 2019 at 12:07 am

    These 30-day raisin bran muffins looks so scrumptious. I was just thinking that I needed to start baking again. They bring such joy in the home. Why is no one asking why they are called 30-day? Are they good for 30 days?

    • Reply
      Razena Schroeder
      April 30, 2019 at 12:23 am

      Technically they are supposed to be able to keep in the fridge for up to 30 days. When I made them previously I always baked up the entire batch within a few days. As mentioned in the article, I have actually kept the muffin mixture for 3 weeks before baking the first batch. I baked the rest on 30 days and it still tastes delicious.

  • Reply
    April 29, 2019 at 12:33 am

    These look delicious! I can’t wait to try.

  • Reply
    Kalyan Panja
    April 26, 2019 at 6:08 pm

    Thanks for sharing this nice and easy muffins recipe, which is one of my favorites anytime.

  • Reply
    April 26, 2019 at 3:15 pm

    This looks so good! Omg! I love Muffins but I’m definitely not the best baker lol. Thanks for sharing.

  • Reply
    April 26, 2019 at 12:38 pm

    I love this recipe so much! Every single ingredients sounds amazing. I’l definitely be adding this to my list of things to try.

  • Reply
    April 26, 2019 at 11:22 am

    Yummy! These look deliscious! I’ll surely try to make a vegan version of them this weekend 😉 Thanks for sharing!

  • Reply
    Alexandra Cook
    April 26, 2019 at 10:52 am

    This looks nice and simple to put together but so delicious! Perfect for a weekend treat!

  • Reply
    April 26, 2019 at 4:01 am

    Raisin Bran was one one my favorite cereals back home. I miss it teribbly. I have to hunt down a box here in Japan and make this.

    • Reply
      Razena Schroeder
      April 26, 2019 at 11:30 am

      This does not require raisin bran cereal. It uses wholewheat flour and wheat bran and I have never tried to substitute that with cereal.

      • Reply
        April 26, 2019 at 4:50 pm

        Thanks! We have wheat bran here in Japan, so I will try to make this!

  • Reply
    Ogbugbu Ejiroghene
    April 26, 2019 at 3:17 am

    the sight of these make me hungry, am definately going to try them out. thanks for sharing

    • Reply
      Razena Schroeder
      April 26, 2019 at 11:31 am

      After reading your comment I had two for breakfast this morning with a big mug of coffee 🙂

  • Reply
    April 25, 2019 at 9:41 pm

    I am a muffin fan already, from today, i became a fan of your blog as well

  • Reply
    April 25, 2019 at 5:43 pm

    These sound so yummy! I love the idea of putting raisins in them!

  • Reply
    April 25, 2019 at 5:29 pm

    I can’t believe they last so long! Thanks for the great recipe! I am dreaming of butter now!!!

    • Reply
      Razena Schroeder
      April 25, 2019 at 5:35 pm

      I suspect that very few people actually get to find out since the muffins literally fly off the plates. Having tested it for myself, I can confirm that they taste as good after 3-4 weeks as they do if you bake them within the first 24 hours :). I did keep it refrigerated and covered the entire time and there was no unnecessary liquid or any mould on the surface at all.

  • Reply
    April 25, 2019 at 9:08 am

    I always get Raisin Bran muffins when we go to sprouts but I’ve never made them! This recipe looks amazing.

  • Reply
    Owen G
    April 25, 2019 at 7:26 am

    They look delicious Razena. Definitely a recipe for us to try.

  • Reply
    Indya | The Small Adventurer
    April 25, 2019 at 7:16 am

    These look awesome, and I bet they taste amazing! I used to be OBSESSED with raisin bread, I’d have it every single day, until I had to cut out gluten. However, I think I could substitute my gluten free flour and whip up a batch of these guys for myself 😊

    • Reply
      Razena Schroeder
      April 25, 2019 at 5:41 pm

      If you can find a gluten free equivalent of wholewheat flour / graham flour that could work. Perhaps buckwheat flour or something that has oat bran.

  • Reply
    April 25, 2019 at 6:00 am

    My little one loves muffins! Although I not sure if she will like bran muffins, I am thinking of giving it a try. It’s a much healthier option 🙂

    • Reply
      Razena Schroeder
      April 25, 2019 at 5:39 pm

      If my nephews are anything to go by, topping it with sliced fruits or berries works every time, even for the picky eaters 🙂

  • Reply
    April 25, 2019 at 5:39 am

    Your pictures are making me drool. These look fantastic! Pinning this recipe for later.

  • Reply
    Ashli Ferguson
    April 25, 2019 at 1:26 am

    I normally don’t eat muffins but these do look great and moist!!

  • Reply
    April 25, 2019 at 1:20 am

    Bran Muffins are my absolute favorite, yummm!!! And the recipe is so easy to follow, thank you so much.

  • Reply
    April 24, 2019 at 5:04 pm

    Wooh! This looks really delicious and fluffy! I would love to try this recipe out. Mouth-watering <3

    • Reply
      Razena Schroeder
      April 24, 2019 at 5:32 pm

      Thanks Kenneth. It really tastes so good with just a pat of good quality butter.

  • Reply
    April 24, 2019 at 4:22 pm

    This is definitely a great recipe to make especially that the muffins keep for so long in the fridge. Sometimes you just want to grab a healthy snack and don’t have time to make it, so these are perfect for moments like this.

    • Reply
      Razena Schroeder
      April 24, 2019 at 4:43 pm

      Indeed, we have so much else that take up time in our lives that every make ahead recipe, shortcut, time saver or hack helps 🙂

  • Reply
    Nahashon Kyalo
    April 24, 2019 at 3:04 pm

    I love muffins, but that is one long procedure. I hope I’ll be able to pull through and have results just like yours.

    • Reply
      Razena Schroeder
      April 24, 2019 at 4:47 pm

      Even on a slow day it takes me no more than 20 minutes to prepare the muffin batter. It doesn’t have to rest more than 30 minutes before baking, but I do believe it gives a better result.

  • Reply
    April 24, 2019 at 2:58 pm

    im actually not a huge raisin bran fan but it looks good in the muffin form! ill have to try it sometime

    • Reply
      Razena Schroeder
      April 24, 2019 at 4:53 pm

      I wasn’t either until I tasted this bran muffin recipe. I found that other recipes are always too sweet or the muffin texture is very dry.

  • Reply
    April 24, 2019 at 2:08 pm

    these look good and healthy! I Would surely add carrot or banana!


    • Reply
      Razena Schroeder
      April 24, 2019 at 2:23 pm

      I am a bit of a purist and love them as is, preferably with a generous pat of butter and a cup of hot tea 🙂

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