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August 8, 2011

Raisin Bran Muffins

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I'm pretty sure the words that popped into your head didn't include:


now did they?  Well... they will now!

In honor of my grandfather visiting to see me go off to my sophomore year of college, I made these bran muffins for him! I could sense that the store-bought bran muffins weren't pleasurable to eat, and I just knew that he never looked forward to eating that Fiber1 Original Bran Cereal every morning.

Fiber One:  Cardboard, yes.  Delicious, no.

Raisin Bran Muffins:  Cardboard, no.  Delicious...  HECK YES!

These would serve as a perfect breakfast.  They contain satiating protein, healthy fats, and filling fiber. Plus, they are low-glycemic! My grandpa loves how these muffins don't leave your fingers all oily and greasy like the store-bought muffins will do. Compared to the store-bought varieties, these Raisin Bran Muffins have less fat, more fiber, more protein, and a nutritious, recognizable ingredient list.

Here are the nutrition facts for one large muffin:

Raisin Bran Muffins:  [low fat, high fiber/protein]
(makes 6 large muffins)
   144g (1+1/2 cups) Old Fashioned Rolled Oats
   120g (1 cup) Whole Wheat Pastry Flour
   75g (1+1/4 cup) Wheat Bran
   20g (1/4 cup) Whey Protein Concentrate
   1/2 cup Raisins
   1+1/2 tsp Cinnamon
   1 tsp Baking Powder
   1 tsp Baking Soda
   1/4 tsp Sea Salt
   1 cup Unsweetened Soymilk
   246g (1 cup) Unsweetened Applesauce
   105g (5 tbs) Honey
   42g (2 tbs) Molasses
   14g (2 tbs) Ground Flaxseed
   14g (1 tbs) Grapeseed Oil
   7g (1 tbs) Egg Replacer (no water!)
   1 tsp Vanilla Extract
   1 tsp Hazelnut Extract
   1 tsp Stevia Extract

1. Preheat your oven to 375 degrees Fahrenheit
2. Measure all the dry ingredients and whisk together in a large bowl
3. Measure all the wet ingredients and pour into the large bowl with the dry ingredients, fold until just mixed (don't overstir!). The mixture should look like there is too much liquid
4. Spray a 6-muffin tin with PAM and divide the batter evenly in each tin. Bake for 40 minutes, or until the tops have browned and a toothpick comes out clean. If you are not eating right away, put into an airtight container otherwise it will dry out.

Happy baking!  If you weren't "regular" before, you will be now!  hehe


  1. These bran muffins look amazing! Love the one in the little red pot :)

  2. We've been looking for a way to treat dad for a healthy delightful muffins that he adores. Yours look amazing, my pap will surely like it.

  3. Yum! Gorgeous shots. These muffins look scrumptious. I am a sucker for raisin and bran, as weird as that may sound. Thanks for sharing.

    I love that little red vessel. Where did you get it?

  4. Russell,
    Np! I got it at Pier1 Imports. They have amazing baking decor there :)

  5. Awwww :D just have to say that these look so adorable! Makes me want to eat them UP!

  6. OMG! My FAVORITE muffin, although I'd add some shredded carrots to this beauty. Gotta make this.

  7. Great recipe. I would just add that, if you also want to loose some weight, you could use other sweeteners. Kick out the sugar. Reduce both fat and carbs. In fact, you do use honey, which is great.

    1. Most definitely! (I'm just a hardcore sweet tooth, haha)
      If you were to remove the honey, I would probably increase the oil by two-three tablespoons (at least, as honey provides some moisture) and the stevia extract by 1/2 tsp. Great idea, Igor, I'll try that soon :)

  8. Hey I can't find Egg replacer here where I live...can I substitute it with flaxmeal or chia seeds or something? I REALLY want to try these I've been craving healthy breakfast muffins for awhile now and yours look perfect. :)

    1. Hi Annie! You can try using one whole egg OR 2T flax meal + 1 tbs water. I haven't tried these without the egg replacer but I'm sure these substitutes will work fine. Good luck, hope you like them :)


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