Raisin Bran Muffin Recipe

This high fiber breakfast muffin combines raising bran cereal, milk and flour that’s absolutely irresistible. A healthy breakfast on the go for busy mornings.

About This Raisin Bran Muffin Recipe

Here at Casa Pura Vida we have a little bit of trouble keeping… er, regular.  Big Sister has had all kinds of problems emptying her colon basically since birth. I will give her Miralax when things are especially bad, but I prefer to tackle the problem with a super high fiber diet.

When we went through a streak of behavioral constipation here recently, I pulled out an old high fiber muffin recipe that my mom would make when we were kids.  This is a great recipe for kids- even if they aren’t having trouble moving their bowels. 

Not only is this recipe easy (I often make them while I’m scrambling eggs and we eat them right away) and healthy (it’s low in sugar and high in fiber!),  it’s sure to get everyone “moving” in the morning.  

I’ve now got the recipe memorized because they are so delicious and everyone loves them! I’ll confess though- I love raisin bran muffins more than anyone in the house! And now that we can get Raisin Bran cereal in Costa Rica (thanks Wal-Mart!) even our tico family is loving these muffins!

Raisin Bran Muffin Recipe

Ingredients:

  • 1 ½ cups of white flour
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups raisin bran cereal
  • 1 and ¼ cups of milk
  • 1 egg
  • ⅓ cup vegetable oil
  • 12 muffin tin liners

Instructions:

  1. Preheat oven to 400 degrees and line 2 ½ inch cupcake tins with paper or grease.
  2. Measure raisin bran and milk into a bowl and stir slightly to combine.  The mixture should stand 1-2 minutes until the cereal has softened.
  3. In a small bowl, measure and combine the dry ingredients (flour, sugar, baking powder, and salt) into a small mixing bowl.  
  4. Add oil and egg to the cereal mixture.
  5. Stir until most of the milk is combined.
  6. Add flour mixture to the other bowl, combine with cereal mixture and stir until just combined.  
  7. Pour batter evenly (about 1/2 cup per muffin) into lined muffin pan
  8. Bake at 400 degrees for 15-17 minutes.  The muffins should be golden, but not look completely baked.  I have noticed that if I leave them too long, they dry out too quickly.  Cool and serve.  Store at room temperature or in the refrigerator in an airtight container.

Notes:

I find that if I let the cereal get too soggy, or I mix the wet ingredients so much that there isn’t any milk in liquid form, what happens is the muffins turn out really dense and dry. 

We’ve been making this recipe for a long time, and it seems that most raisin bran has fewer and fewer raisins each year.  I have taken to adding a handful of raisins to the batter before I add the dry ingredients.  

More of our favorite breakfast recipes:

Substitutions

You can substitute brown sugar for the granulated sugar. You can also just use bran flakes and raisin instead of the actual arising bran cereal.

I often use ¾ cup white flour and ½ cup whole wheat flour when I make these. 

 

Variations

Sometimes I use Raisin Bran Crunch and then omit the sugar.

I will also often measure out the dry ingredients and the 3 cups of raisin bran the night before and then when I wake up just heat the oven and mix everything together. They are ready really fast that way.

Serving Suggestions

Serve for breakfast or a snack – we prefer them warm, so if they are day old I just nuke them in the microwave for about 15 seconds. We eat them with scrambled eggs and fruit, fresh juice and a hot cup of Costa Rican coffee.  

Why not pair Raisin Bran Muffins with a glass of fresh Tamarindo juice?

FAQ

How do I store raisin bran muffins? –  I store them on the counter in an airtight container. They only last about 3 days are room temperature.

Can I freeze these muffins? – Yep! I would just make sure they are in an airtight container. Bring them down to room temperature before freezing and defrost int he refrigerator before eating.

Our most popular Costa Rican recipes:

Printable Recipe

Yield: 12 muffins

Raisin Bran Muffin Recipe

Raisin Bran Muffin Recipe

This high fiber breakfast muffin combines raising bran cereal, milk and flour that's absolutely irresistible. A healthy breakfast on the go for busy mornings.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 ½ cups of white flour
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 3 cups raisin bran cereal
  • 1 and ¼ cups of milk
  • 1 egg
  • ⅓ cup vegetable oil
  • 12 muffin tin liners

Instructions

  1. Preheat oven to 400 degrees and line 2 ½ inch cupcake tins with paper or grease.
  2. Measure raisin bran and milk into a bowl and stir slightly to combine.  The mixture should stand 1-2 minutes until the cereal has softened.
  3. In a small bowl, measure and combine the dry ingredients (flour, sugar, baking powder, and salt) into a small mixing bowl.  
  4. Add oil and egg to the cereal mixture.
  5. Stir until most of the milk is combined.
  6. Add flour mixture to the other bowl, combine with cereal mixture and stir until just combined.  
  7. Pour batter evenly (about 1/2 cup per muffin) into lined muffin pan
  8. Bake at 400 degrees for 15-17 minutes.  
  9. The muffins should be golden, but not look completely baked.  I have noticed that if I leave them too long, they dry out too quickly.
  10.  Cool and serve.
  11.  Store at room temperature or in the refrigerator in an airtight container.

Notes

I find that if I let the cereal get too soggy, or I mix the wet ingredients so much that there isn't any milk in liquid form, what happens is the muffins turn out really dense and dry. 

We’ve been making this recipe for a long time, and it seems that most raisin bran has fewer and fewer raisins each year.  I have taken to adding a handful of raisins to the batter before I add the dry ingredients.  

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 622Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 50mgSodium: 651mgCarbohydrates: 92gFiber: 3gSugar: 49gProtein: 9g
Please double-check this information with your favorite nutrition calculator.

Like it?  Pin It!

You Might Also Like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

No Comments

    shares