Healthy Raisin Bran Muffins! Enjoy a cozy morning with delicious muffins that nourish your body while delighting your palate.

These Healthy Raisin Bran Muffins are a delicious, crowd-pleasing treat that strike the perfect balance between wholesome nutrition and irresistible flavor. Bursting with sweet raisins and hearty wheat bran, they deliver a moist, lightly sweet crumb that makes them ideal for a nourishing breakfast or a satisfying on-the-go snack. Every bite offers a comforting sweetness complemented by a wholesome texture, making these muffins a staple in meal-prep kitchens and a standout on any brunch table.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

These muffins are a total winner in my kitchen, and the love runs deep. The kids devour them, eyes lighting up, while Dad immediately inhaled and downed two and insisted we bake them every week. It’s a comforting, family-approved recipe that proves healthy can be ridiculously tasty.

Give this recipe a try, and you’ll see why it’s become a weekly routine for our family meals. LOL

Tips for Success:

• Flavor Profile: These Healthy Raisin Bran Muffins are delicious, filled with sweet raisins and healthy wheat bran. They are moist and lightly sweet, perfect for breakfast or a snack.
• Resting the Muffins before Baking: Resting the muffin batter for at least 5 minutes (up to 10 minutes) before baking allows the flour to fully hydrate. This makes for a tender crumb.
• Oven Temperature Switch: Start the oven at 400F for the first 7 minutes, this allows the muffins to quickly crest and puff up creating that beautiful muffin dome.
• Flour Substitutions: These muffins were specifically designed to use whole wheat flour and wheat bran. We do not have any substitutions to offer.
• NOT Gluten Free:  These muffins are not gluten free.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
• Raisins: We used golden raisins, but you can easily use regular raisins. Or you can leave the raisins out entirely.
• Molasses: The molasses adds excellent depth of flavor and is reminiscent of brown sugar.
• Health Benefits of Wheat Bran: Wheat bran is the nutrient-dense, hard outer layer of the wheat kernel, separated during the milling process. It is exceptionally high in insoluble fiber and packed with nutrients like magnesium, selenium, phosphorus, and iron. Often used to boost fiber intake, it has a light, flaky texture and a mild, sweet-nutty flavor. It can also help manage blood sugar, reduce cholesterol, and support heart health.
• Muffin Paper Liners: We used natural cupcake liners.
• Cookie Scoop or Ice Cream Scoop: If you have a medium-sized cookie scoop or a small ice cream scoop, use that to fill the muffin liners. Otherwise, after filling the batter, if the tops look a tad bit “choppy”, then try to smooth out the tops a little by using a warm, wet spoon to avoid the choppy peaks and valleys that may occur when dropping batter with a spoon as the batter is thick. This is not required, but it does help the muffins look prettier and rounder when using a spoon. In other words, the muffins will rise, but they will keep pretty much keep the same form coming out of the oven as when you put them in the oven.
• Muffins Sticking to Liners A Tad: Because we do not use oil on the Whole Food Plant Based Diet, the muffins will slightly stick to the paper liners after baking; however, the longer you wait to eat them (several hours), the less they will stick. They don’t stick enough to the liners to be concerned, but we do want you to know that they can stick and you will lose a tiny bit of the muffin to the liner.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days at room temperature.  Store in a covered air-tight container.

These muffins freeze well.

Pantry Products:

• Whole Wheat Flour: We used Sunrise Flour Mill Organic Heritage Whole Wheat Flour. Feel free to use your favorite whole wheat flour.
• Wheat Bran: We used Bob’s Red Mill Wheat Bran. Feel free to use your favorite wheat bran.
• Molasses: We used Grandma’s Unsulfured Original Molasses.  Feel free to use your favorite molasses.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• Muffin tin (holds 12 regular-sized muffins)
• 12 Paper cupcake/muffin liners

If you try these tasty muffins, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Raisin Bran Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 19-20 Minutes
• Total Time: 35 Minutes
• Yield: 12 Muffins 1x
• Category: Breakfast, Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

These Healthy Raisin Bran Muffins are a delicious, crowd-pleasing treat that strike the perfect balance between wholesome nutrition and irresistible flavor.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1 ½ cups whole wheat flour *
• 1 cup wheat bran *
• 2 Tablespoon flaxseed meal
• ½ teaspoon cinnamon
• 1 Tablespoon cornstarch (or arrowroot powder)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• ½ cup pure maple syrup
• 1/3 cup unsweetened applesauce
• 1 Tablespoon molasses *
• 1 cup unsweetened plain plant milk
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla 

Other Ingredients:

• ½ cup golden (or regular) raisins

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Instructions

1. Preheat the oven to 400 F, center rack.
2. Line the muffin tin with 12 paper liners, set aside.
3. Place the all the Dry Ingredients into a mixing bowl, whisk to combine.
4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
5. Stir in the raisins.
6. Carefully spoon the batter into the paper-lined muffin tin up to the top.
7. Allow the muffin batter to sit for 5 minutes on the counter before placing in the oven.
8. Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F and bake for 12 to 13 minutes or until a toothpick comes out clean.
9. Remove from the oven and allow the muffins to cool in the muffin tin for 5 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 12 regular-sized muffins

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