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    Home > Recipes > Muffins

    Raisin Bran Muffins

    Published: Apr 16, 2020 · Modified: Sep 7, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    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!

    Side shot of a white and blue tray of raisin bran muffins on a blue dish towel with flowers on the side.
    Jump to:
    • About the recipe
    • Video
    • Ingredients
    • Instructions
    • Baking options
    • Storing and freezing
    • Recipe
    • Comments

    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!

    Video

    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.
    Measured ingredients in bowls for making muffins on a linen tablecloth.

    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!
    A sliced raisin bran muffin with melted butter on a blue plate sitting on a blue dish towel.

    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.....

    An example of muffins baked in ramekins in the microwave vs. oven to show texture.
    An example of muffins baked in the microwave vs. oven to show texture.

    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.
    Close-up shot of a sliced muffin spread with melting butter.

    Other muffin recipes to enjoy:

    • Glazed lemon poppyssed muffins on a wire rack with a container of yogurt in the background.
      Lemon Poppy Seed Muffins with Fresh Raspberry Glaze
    • A cooling wire rack with pumpkin cream cheese streusel muffins and a pumpkin in the background.
      Pumpkin Cream Cheese Streusel Muffins
    • An overhead shot of Moka Chocolate Chip Muffins on wrinkled white parchment paper with one muffin broken in half.
      Moka Chocolate Chip Muffins - a Kaldi's Coffeehouse copycat!

    Are you ready to make these Raisin Bran Muffins? Let me know how they turn out for you! 

    Leave a comment and rate the recipe below. This will help me with the creation of future recipes!

    I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and you will find lots of menu inspiration on my Pinterest boards.

    You can find my top 10 freezer-friendly meals, and these can help you build out a successful meal-prep strategy if that is your goal.

    To scale the recipe up or down: simply click on the number after
    "servings" on the recipe card below. A slider will appear that you can adjust to scale the recipe up or down and the ingredients will automatically update.

    Recipe

    A ceramic blue and white tray filled with raisin bran muffins on a blue dish towel.

    Raisin Bran Muffins

    This easy recipe Raisin Bran Muffins 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!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Resting time:: 8 hours hours
    Servings: 30 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.

    Video

    Notes

    Freezing instructions:
    Bake muffins according to recipe directions. Cool completely on a wire rack before storing in an airtight, freezer-safe container or gallon-size freezer bag. 
    To thaw, place in the fridge overnight and microwave for 30-40 seconds the next morning. To thaw from frozen, microwave on 70% power for 1 minute, then wrap in foil and heat in a 350°F oven for 8-10 minutes. 
    Serving: 1muffin | Calories: 187kcal | Carbohydrates: 31.3g | Protein: 5.6g | Fat: 5.3g | Saturated Fat: 0.7g | Cholesterol: 26mg | Sodium: 363mg | Potassium: 157mg | Fiber: 3.6g | Sugar: 11.9g | Calcium: 55mg

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    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

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