This easy Raisin Bran Muffins recipe makes a HUGE batch and features a whole-grain muffin that is naturally sweetened with applesauce and maple syrup. I love to bake these and freeze for breakfast during busy weeks!
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About the recipe
Raisin Bran Muffins are a breakfast treat I've been enjoying since I was a little kid. My mom would make a HUGE batch of batter and then bake them fresh in the morning before we would start homeschooling. I was so spoiled to start the day with a fresh muffin hot out of the oven!
My version of these Raisin Bran Muffins has definitely evolved over the 15+ years that I've been making them. But this version is the one that I think I'll settle on. These muffins are 100% made with whole grains, naturally-sweetened with applesauce and maple syrup, and kept light and fluffy with low-fat buttermilk.
It's such a treat to have batter ready to bake up a hot muffin in the morning. This quick and easy raisin bran muffin recipe is one you are sure to love!
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Ingredients
- 4 cups low-fat buttermilk - this is my milk of choice in muffin recipes because it keeps the batter light and moist.
- 4 large eggs
- 1 cup maple syrup - these muffins are lightly sweetened with maple syrup. If you'd like them to be sweeter, I recommend serving them with honey butter.
- ½ cup oil - I most often use avocado or canola oil.
- ½ cup unsweetened applesauce - this replaces half of the oil you would find in most muffin recipes, making them lower in fat and calories.
- 5 cups white whole wheat flour - this is my flour of choice for healthy baked goods as it is higher in fiber and protein.
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 6 cups bran cereal with raisins - I recommend a lower-sugar version, like Nature's Path.
Instructions
- Mix the wet ingredients - whisk together the buttermilk, eggs, maple syrup, oil, and applesauce.
- Mix the dry ingredients - whisk together the flour, baking soda, salt, and cinnamon.
- Combine - add the wet to the dry ingredients, then fold in the raisin bran cereal.
- Bake and serve!
Baking options
You have a few options for baking this muffin batter: in a traditional muffin tin, in ceramic ramekins, or in a mug for the microwave.
In the pictures below, the muffin on the right was baked in the microwave and the muffin on the left was baked in the oven.....
As you can see, the muffin cooked in the microwave is a little paler and fluffier than the muffin baked in the oven. I prefer them baked in the oven because you get that nice, crisp muffin top texture that we all know and love.
However, if you're in a hurry and want a "mug muffin" to eat on the go, the microwave method will do just fine!
Storing and freezing
- Storing the batter: you can store unbaked muffin batter up to 1 week. Keep it in an airtight container in the refrigerator. Bake the batter as you need fresh muffins.
- Store baked muffins in an airtight container in the refrigerator for up to 1 week.
- Freeze baked muffins in an airtight container for up to 6 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for 1 hour.
Other muffin recipes to enjoy:
Are you ready to make these Raisin Bran Muffins? Let me know how they turn out for you!
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Recipe
Raisin Bran Muffins
Ingredients
- 4 cups low-fat buttermilk
- 4 large eggs
- 1 cup maple syrup
- ½ cup oil (avocado or canola)
- ½ cup unsweetened applesauce
- 5 cups white whole wheat flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 6 cups bran cereal with raisins (I recommend a lower-sugar version, like Nature's Path)
Instructions
- In a large bowl, combine the buttermilk, eggs, maple syrup, oil, and applesauce by whisking together.
- In another large bowl, stir together the flour, baking soda, salt, and cinnamon.
- Gradually stir in the flour mixture into the wet mixture until well incorporated. Use a rubber spatula to gently fold in any flour residue from the sides or bottom of the bowl into the batter along with the raisin bran cereal.
- Transfer to a large air-tight container fitted with a lid and store in the refrigerator for eight hours before baking the batter (this softens the bran cereal).
Baking Method #1:
- Heat oven to 400°F. Grease the wells of a muffin tin (only grease the number of wells needed to make the desired number of muffins). Fill the wells ⅔ full and bake for 16-19 minutes until set. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve the muffins warm or at room temperature.
- You may also bake a single muffin in a greased 4-6 ounce ramekin according to the method above; it will take 18-20 minutes to bake.Use up the muffin batter within one week. Baked muffins can be stored in the refrigerator for up to one week.
Baking Method #2:
- Grease a 4-6 ounce ramekin or coffee mug with cooking spray. Fill ⅔ full with muffin batter. Microwave on high for 90 seconds. Let cool slightly before enjoying warm.
