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Raisin Bran Muffins
You'll love these Healthy Raisin Bran Muffins! Packed with wholemeal flour, ripe banana, and a nutritious kick from bran and flax, these low-sugar muffins are a breeze to whip up.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 215 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1½ cups (75g) wheat bran
- 1 cup (250ml) buttermilk (or 1 cup/250ml milk with 1 tablespoon lemon juice or vinegar stirred in and left to sit for 5 minutes)
- 1 ripe banana mashed
- 2 tablespoons vegetable oil
- 1 egg
- ⅓ cup (65g) brown sugar
- 1 teaspoons vanilla extract
- ½ cup (75g) all purpose flour (plain flour)
- ⅓ cup (50g) wholewheat flour
- 1 tablespoons ground flax (flaxmeal) optional
- 1 teaspoons baking soda (bicarbonate of soda)
- 1 teaspoons baking powder
- ½ teaspoons ground cinnamon
- ½ teaspoons salt
- ⅔ cups (100g) raisins
Instructions
- Preheat oven to 375°F / 190°C. Lightly grease a muffin tin or line with paper cases.
- Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
- In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk/bran mixture.
- Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.
- Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Cup of Yum
Notes
- Variations
- Turn these into vegetable muffins by adding grated carrot or parsnip
- Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, an extra ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
- For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.
- Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).
- Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Sodium
408mg
(17%)
Potassium
309mg
(9%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
25IU
(1%)
Vitamin C
1.3mg
(1%)
Calcium
48mg
(5%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 408mg | 17% |
| Potassium | 309mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.