Dairy-Free Raisin Bran Muffin
Elevate your breakfast game with these irresistible Dairy-Free Raisin Bran Muffins, a wholesome twist on a classic favorite. Packed with fiber-rich bran cereal and naturally sweet raisins, this recipe uses unsweetened almond milk and coconut oil to achieve moist, tender muffins without any dairy. Enhanced with the warm flavors of cinnamon and a hint of maple syrup, these muffins strike the perfect balance between nutritious and delicious. Perfect for a quick breakfast on the go or a satisfying midday snack, they come together in just 35 minutes and are simple enough for beginners. Whether you’re embracing a dairy-free lifestyle or simply looking for a healthier homemade treat, these muffins are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups Bran cereal
- 1.5 cups Unsweetened almond milk
- 0.5 cup Raisins
- 2 pieces Large eggs
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with muffin papers or lightly greasing it with a dairy-free option.
In a large bowl, combine the bran cereal and unsweetened almond milk. Let the mixture sit for about 10 minutes until the cereal softens.
Stir in the raisins, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your dairy-free raisin bran muffins warm or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 174.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 827 mg | 64% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
