Turn raisin bran cereal into delicious warm muffins. These healthy raisin bran muffins are a quick breakfast everyone loves.
If you like this recipe, check out my Protein Blueberry Muffins next!
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Fiber is always a good idea, at any age. There’s lots of ways to get more fiber in your diet. I’m a big fan of baking with it. Because then it almost seems like fiber is fun. This raisin bran muffin recipe is an easy and delicious way of adding more fiber to your diet. I like them topped with a little butter and apple butter if you have it. These muffins are terrific for an afternoon snack too.
More delicious recipes with fiber
Ingredients for healthy and delicious raisin bran muffins
- Raisin Bran Cereal – You’ll need 3 cups of raisin bran to make 10 muffins. This recipe is easily doubled or tripled.
- Dry Ingredients – Just all-purpose flour, baking powder, cinnamon and salt are needed.
- Wet Ingredients – I tested this recipe with full-fat buttermilk. You also need one large egg, four tablespoons of melted butter, a half cup of sugar and vanilla extract.
- Mix-Ins – The cereal brand website calls for adding chocolate chips to this recipe. I skipped the chocolate to keep these muffins a little healthier. You could also stir in one grated apple or extra raisins.
Instructions
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Then stir in the raisin bran cereal.
In a separate bowl, whisk together the buttermilk with the sugar, melted butter, egg and vanilla until smooth. Pour the wet mixture into the dry mixture and stir until just combined. Let the batter rest for about 10 minutes until it has visibly puffed up. Then gently stir again.
Use a 1/4-cup capacity muffin scoop to fill ten muffin liners in a muffin tin. Bake the muffins at 425 degrees F for 7 minutes. Without opening the oven door, reduce the heat to 350 degrees F and bake for 5 more minutes.
Rotate the pan front to back and continue to bake the muffins at 350 degrees F for 10 – 12 minutes more. A total of 22-24 minutes of baking time. Muffins are finished baking when they spring back when lightly touched with a finger.
For ingredient measurements and complete printable recipe card, keep scrolling to the bottom of this article.
EXPERT TIPS
- Tools matter when baking muffins! These folded paper muffin liners are a game changer. They provide more surface area for the muffin batter to hold onto and rise. Versus spreading flat and sticking to the muffin pan.
- A higher temperature at the start helps the muffins to rise better.
- Don’t guess when filling your muffin liners. Fill each liner with 4 tablespoons of batter. Four tablespoons is equal to one quarter cup of batter.
Serving suggestions
Serve these muffins as part of a hearty, healthy full breakfast or brunch. Here’s some more recipe suggestions to go with them –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container. You can freeze them for up to one month.
Kitchen tools
- I got this non-stick muffin pan for Christmas and I am in love!
- A 4-tablespoon capacity muffin scoop is a must for making bakery-style muffins at home.
- These paper liners are inexpensive and also necessary for perfect muffins.
Raisin Bran Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 3 cups Raisin Bran cereal
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/2 cup sugar
- 4 tbsp butter melted and cooled a bit
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Line a muffin tin with 10 tulip style paper muffin liners.
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Pour in the 3 cups of cereal and stir to combine.
- In a separate mixing bowl, whisk together the buttermilk, melted butter, egg, sugar and vanilla extract until very smooth.
- Pour the wet mixture into the dry and gently stir until combined and no streaks of flour remain. Allow to rest for about 10 minutes or until the batter puffs up.
- Give it one more stir to combine. Use a 1/4-cup capacity muffin scoop to fill the 10 liners with batter.
- Bake the muffins at 425 degrees F for 7 minutes. Without opening the door, reduce the heat to 350 degrees F and bake for 5 minutes more.
- Rotate the muffin tin front to back. Bake 10-12 more minutes at 350 degrees F. A total baking time of 22-24 minutes. Muffins are done when they spring back when lightly touched with a finger.
Nutrition
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