Lower Fat Raisin Bran Muffins
Start your day on a wholesome note with these Lower Fat Raisin Bran Muffins—an irresistible fusion of flavor and nutrition. Perfectly moist and subtly sweetened with brown sugar and unsweetened applesauce, these muffins make a guilt-free breakfast or snack option. Featuring a blend of all-purpose and whole wheat flours for added fiber and heartiness, these muffins are further enriched with the goodness of raisin bran cereal and a hint of cinnamon for warm, comforting flavor. A quick 10-minute prep time ensures this recipe is as convenient as it is delicious, while optional extra raisins add a delightful burst of natural sweetness. Whether enjoyed fresh out of the oven or stored for later, these muffins strike the perfect balance between healthy and satisfying.
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Recipe Information
Ingredients
- 2 cups Raisin bran cereal
- 1.25 cups Low-fat milk
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup, packed Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional, for extra)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large bowl, combine the raisin bran cereal and low-fat milk. Let it sit for about 5 minutes to soften the cereal.
In a second bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
To the cereal mixture, add the unsweetened applesauce, egg, and vanilla extract. Mix until well combined.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to avoid dense muffins.
If using extra raisins, gently fold them into the batter at this point.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 191.3 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 626 mg | 48% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 1976 mg | 42% | |
*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.
