Description
A nostalgic and healthier version of classic Raisin Bran Muffins, packed with whole grains and sweet raisins, perfect for breakfast or snacks.
Ingredients
Scale
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup brown sugar or coconut sugar
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 1 1/4 cup whole wheat flour
- 1 cup wheat bran
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.
- In a small mixing bowl, beat the eggs until frothy and mix in the buttermilk, brown sugar, vegetable oil, and molasses until well combined.
- In a separate bowl, mix the dry ingredients: whole wheat flour, wheat bran, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients by pouring the wet mixture into the dry ingredients and folding gently.
- Fold in the raisins until evenly distributed.
- Fill each muffin cup half to three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to one week or freeze for up to two months.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg