High Fiber Raisin Bran Muffins
Delicious high fiber raisin bran muffins offer a wholesome, slightly sweet treat packed with fiber and raisins, perfect for healthy breakfast or snack options.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Sift together the flour, sugar, salt, and baking powder in a large bowl.
- In a separate bowl, combine the high fiber all bran cereal, skim milk, egg, and canola oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the raisins.
- Spoon the batter into greased or paper-lined muffin tins, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin and serving.
Tips & Substitutions
For a healthier twist, try substituting half of the all-purpose flour with whole wheat flour for added fiber. If you want a touch of spice, consider adding a teaspoon of cinnamon or nutmeg. You can also replace the canola oil with applesauce for a lower-fat option. Make sure not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These High Fiber Raisin Bran Muffins are perfect for breakfast or as a snack. Serve them warm with a smear of butter or cream cheese for extra richness. They pair beautifully with a hot cup of coffee or tea. For a complete meal, enjoy alongside a fresh fruit salad or a bowl of Broccoli Carrot Soup for a balanced vegetarian recipe.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of High Fiber Raisin Bran Muffins contains roughly 343 calories, with 6g protein, 77g carbohydrates, and 3g fat. It is a good source of iron (18% of the Daily Value), calcium (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cereal?
Yes, you can substitute high fiber all bran cereal with other high-fiber cereals like bran flakes or even oatmeal. Just ensure that the cereal you choose has a similar texture to maintain the muffin's consistency.
What if I don't have skim milk?
If you don't have skim milk, you can use any milk you have on hand, such as almond milk, soy milk, or whole milk. Each will bring a slightly different flavor and richness to the muffins, but all will work well.
Can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flaxseed meal or a commercial egg replacer. Use plant-based milk and replace the canola oil with melted coconut oil or applesauce. This will keep the muffins moist and delicious while adhering to a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).