Julie Clark
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Raisin Bran Muffins
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Raisin Bran Muffins are a healthy way to start your day! Made with whole wheat flour, bran flakes and raisins.
I’m going to be honest with you. I love raisins. It seems like people either love raisins or hate them. One of my favorite ways to eat these dried-by-the-sun fruit? Just by the handful.
We’ll throw a handful of raisins in oatmeal cookies, baked oatmeal, popcorn bars, carrot bread or even potato bundt cake. They add a natural, sweet flavor!
If you’re looking a healthy snack, give this raisin bran muffin recipe a try!
Is raisin bran muffin healthy?
When we really need to have a special treat, we make these Raisin Bran Muffins. And they’re good for you! Here’s why we love them:
- They are made with whole wheat white flour and bran flakes, so they are full of heart-healthy fiber.
- Coconut oil keeps them super moist.
- California raisins give them just the right amount of sweetness along with extra fiber, potassium and 6% of your daily iron (per serving).
These make a perfect breakfast as your kids head out the door for school.
What is wheat bran?
Wheat bran is the outer shell of grains such as barley, rice, oats, wheat and corn. Bran flakes is that bran crushed up, put together with other binders, nutrients and seasonings.
For this recipe we used a store brand of “bran flakes”. You can use Wheaties cereal if you’d like!
Feel free to use raisin bran cereal, we just recommend adding another handful of raisins to the batter when mixing.
How to Make Raisin Bran Muffins
We made some healthy substitutions in this recipe such as coconut oil and white whole wheat flour. You can use regular whole wheat flour or even all-purpose flour if you’d like. And you can use a different type of oil if you prefer too (such as vegetable oil).
- In a small bowl, combine the buttermilk and baking soda. Set aside.
- In a large bowl, mix together the coconut oil and brown sugar. Add the egg and beat well.
- Add in the buttermilk/soda mixture and mix.
- Then add the molasses and bran flakes and mix until combined.
- Stir the flour, salt and cinnamon into the wet ingredients and mix just until combined. Do not over mix.
- Fold in the raisins.
- Use a large cookie scoop to scoop muffin batter into paper-lined muffin tin to 2/3 full.
- Bake at 425ºF for 5 minutes, then lower the oven temperature to 375ºF for 12-15 minutes, until the top of the muffin bounces back when you touch it.
What if I don’t have buttermilk?
We love the tang and tenderness that buttermilk gives these muffins. But what if you don’t have any sitting in your fridge? Make your own homemade buttermilk!
Simply add a teaspoon of white vinegar to a measuring cup, then fill it the rest of the way with milk. Allow this to sit for 5 minutes, then gently mix. You’ll have a great substitute for buttermilk.
Do raisin bran muffins freeze well?
Another thing I love about these muffins is that they are freezer-friendly. Make up a few batches of these muffins, freeze them, then pop them out of freezer and into the microwave as you need them. They’ll stay moist, tender and full of amazing flavor.
How long do muffins last in the freezer?
If you wrap the muffins in a plastic wrap and an airtight container, then muffins will keep for about 2-3 months in the freezer. This makes them a great breakfast on the go!
Raisin Bran Muffins
Raisin Bran Muffins are a healthy way to start your day! Made with whole wheat flour, bran flakes and raisins.
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup coconut oil (melted)
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon molasses
- 1 cup crushed bran flakes
- 1 1/4 cups whole wheat white flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 425ºF. Line muffin cups with paper liners.
- In a small bowl, combine the buttermilk and baking soda. Set aside. 1 cup buttermilk, 1 teaspoon baking soda
- Mix together the coconut oil and brown sugar. Add the egg and beat well. Add in the buttermilk/soda mixture and mix. ½ cup coconut oil, ¾ cup brown sugar, 1 large egg
- Then add the molasses and bran flakes and mix until combined. 1 tablespoon molasses, 1 cup crushed bran flakes
- Stir in the flour, salt and cinnamon and mix just until combined. Do not over mix. Fold in the raisins. 1 ¼ cups whole wheat white flour, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ½ cup raisins
- Use a large cookie scoop to scoop muffin batter into paper-lined muffin cups to 2/3 full.
- Bake for 5 minutes, then lower the oven temperature to 375º for 12-15 minutes, until the top of the muffin bounces back when you touch it.
- Allow the muffins to cool, then store in an airtight container or freeze until needed.
Video
Notes
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffins. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 224kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 192mg | Potassium: 157mg | Fiber: 2g | Sugar: 16g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 1.6mg
Amazingly delicious and moist! Love them. I’m going to double up the recipe next time. Don’t even taste the coconut. They are a tad greasy on the bottom of the cupcake liners and did stick some to the side of the liners, but it could have been the ones I used.
can almond flour be used instead?
Soo yummy I loved it
I LOVE the fact that you use bran instead of a packaged breakfast cereal full of sodium and other unfriendly ingredients. I’m on my way to WINCO for some California raisins and bran flakes. Just ate my last raisin corn muffin (I’m actually chewing the last bite as we speak) and will make these this afternoon. My favorite raisins are the plump golden California raisins.
So yummy! That appears amazing.
how delicious do these raisin and bran muffins look! defintiely craving one right now.. i love home baked muffins!
I’m a huge fan of California raisins too! They are the perfect snack, aren’t they?! These muffins sound like a great way to start the day! 🙂
Surprisingly, I’m actually on the fence with raisins — I could take ’em or leave ’em! In snacks I don’t mind them, and I actually really love them in salads! CA raisins are the best 🙂 I LOVE these bran muffins!
I love raisins and muffins! This is a great muffin to start the day or have for a healthy, mid-morning snack. Thanks for sharing – pinning and tweeting! Happy Tuesday!
I can’t wait to try these muffins! I love bran muffins!
These look amazing! Pinning now!
I happen to love bran muffins….these look delicious!!!
What a great way to start off your day, especially when you are in a hurry! I love this muffin recipe…healthy and delicious…thanks for sharing!
I love raisins and your muffins. Thank you.
Love raisins in muffins, cookies, cereal, fruit salad, chicken salad, and chocolate covered. I am not crazy about eating them alone. When do you add the buttermilk and soda???