If you are anything like me you aren’t very good at mornings. You prefer to linger in bed until the last possible moment. What this usually means is that you forgot to get a lunch ready and you are probably going to have to skip breakfast. This recipe will save you from this unfortunate fate. Simply make these filling healthy muffins ahead of time, maybe on a weekend when you can stay in bed to your hearts content and roll out only to make food. That way you will have muffins that will save you all week when you are racing out the door and you can just snag one on your way out.
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We developed these muffins last year, and this year we have tweaked the recipe to a healthier version than the old recipe. This way you can keep all of the great taste with less repercussions. I mean who doesn’t love an easy, healthy, and most importantly satisfying breakfast? If you however have no concerns in the health area and you want to go for full flavor you can still find our earlier raisin bran muffin recipe HERE. Either way there are benefits to each version so it is just a matter of preference, we are just here to offer options for fulfilling and easy ways to make delicious food.
Grocery list:
- Raisin Bran Cereal 15-18 Ounces
- White Sugar
- Flour
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Salt
- Eggs
- Unsweetened Applesauce
- Butter
- Buttermilk
- Vanilla
Recipe Tips:
- The beauty of this recipe is that you can bake however many muffins you want at a time and save the batter in the fridge for at least 2 weeks. This way you can bake up some fresh muffins whenever you want them.
- This recipe makes about 3 dozen small muffins or 18+ large muffins. It really depends on the size of your muffin tins. As the batter stores in your fridge it becomes thicker and the bran flakes will mostly disappear. This does not change the taste or quality of the muffins at all. The last muffin is just as delicious as the first muffin!!
- You could add extra raisins, nuts or crasins, or maybe even chocolate chips to these muffins if desired. I love them just as written though.
- We like to make applesauce from apples off our tree at home. This is a great way to take this recipe one step further by making it with a homemade touch!
I modified these Raisin Bran Muffins to have less fat and less sugar.
- 1 box raisin bran cereal 15-18 ounces
- 1/2 cup white sugar
- 5 cups flour
- 5 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 1/2 tsp salt
- 4 beaten eggs
- 1 cup unsweetened applesauce
- 1/2 cup melted butter
- 1 quart buttermilk
- 1 tbsp vanilla
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Combine cereal, flour, baking soda, salt, and spices in an extra large mixing bowl.
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Add beaten eggs, vanilla, buttermilk, melted butter and applesauce. Mix until well combined.
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Fill muffin cups 2/3 full. Bake at 400 degrees for 20 minutes or until done.
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The beauty of this recipe is that you can bake however many muffins you want at a time and save the batter in the fridge for at least 2 weeks. This way you can bake up some fresh muffins whenever you want them. This recipe makes about 3 dozen small muffins or 18+ large muffins. It really depends on the size of your muffin tins. As the batter stores in your fridge it becomes thicker and the bran flakes will mostly disappear. This does not change the taste or quality of the muffins at all. The last muffin is just as delicious as the first muffin!!
You could add extra raisins, nuts or crasins, or maybe even chocolate chips to these muffins if desired. I love them just as written though.
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