Low Sodium Raisin Bran Muffin
Start your day wholesome and heart-healthy with these flavorful Low Sodium Raisin Bran Muffins! Packed with nutrient-rich ingredients like whole wheat flour, wheat bran, and plump raisins, these muffins deliver fiber and natural sweetness without the extra salt. Ground cinnamon and nutmeg provide warm, aromatic spice, while applesauce and buttermilk keep the texture moist and tender. Perfectly portioned for a quick breakfast or snack, they are an easy-to-make treat that avoids overmixing for a light and fluffy crumb. Ready in just 35 minutes, they’re ideal for meal prep and can be stored or frozen for grab-and-go convenience. Whether enjoyed fresh from the oven or reheated, these low sodium muffins are a delightful way to fuel your day!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 cup Wheat bran
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Raisins
- 1 cup Buttermilk
- 0.5 cup Applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat bran, brown sugar, baking powder, ground cinnamon, and ground nutmeg. Mix well to ensure even distribution of dry ingredients.
Stir in the raisins, making sure they are well-coated with the flour mixture. This helps prevent them from sinking to the bottom of the muffins during baking.
In a separate bowl, whisk together the buttermilk, applesauce, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Be careful not to overmix, as this can make the muffins dense.
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 pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 199.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 600 mg | 46% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3124 mg | 66% | |
*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.
