Golden Raisin Oat Bran Muffins
Start your day the wholesome way with these Golden Raisin Oat Bran Muffins, the perfect balance of hearty nutrition and naturally sweet flavor. Packed with fiber-rich oat bran, whole wheat flour, and plump golden raisins, these muffins offer a satisfying texture and a touch of honeyed sweetness in every bite. A hint of cinnamon adds warm, aromatic spice, while buttermilk ensures a tender, moist crumb. Ideal for breakfast or a mid-day snack, these easy-to-make muffins are not only a nutritious option but also freeze beautifully for grab-and-go convenience. With simple pantry ingredients and just 15 minutes of prep time, this recipe is both family-friendly and meal-prep approved.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.75 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Golden raisins
- 1.25 cups Buttermilk
- 1 large Egg
- 0.25 cups Honey
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with non-stick cooking spray.
In a large mixing bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
Add the golden raisins to the dry mixture and toss to coat them evenly. This prevents them from sinking to the bottom of the muffins during baking.
In a separate medium bowl, whisk together the buttermilk, egg, honey, vegetable oil, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be thick and slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 13.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 242 mg | 5% | |
*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.
