Oatmeal Bran Muffins with Raisins Pecans
Start your day with a wholesome and satisfying treat by making these Oatmeal Bran Muffins with Raisins and Pecans! Packed with the natural goodness of bran cereal and rolled oats, these muffins are deliciously moist thanks to the buttermilk base and lightly sweetened with brown sugar. The warm hint of cinnamon perfectly complements the burst of sweetness from plump raisins and the crunch of chopped pecans, creating a flavor and texture harmony in every bite. Quick to prepare in just 15 minutes, these nutrient-rich muffins balance fiber, protein, and a touch of indulgence—ideal for a grab-and-go breakfast or a healthy snack. Whether enjoyed warm from the oven or on the go, these bakery-style muffins are a crowd-pleaser that can be stored or frozen for convenience!
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Recipe Information
Ingredients
- 1.5 cups bran cereal
- 1 cup rolled oats
- 1.25 cups buttermilk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 units large eggs
- 0.75 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 0.25 cup unsalted butter, melted and cooled
- 0.75 cup raisins
- 0.5 cup pecans, chopped
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the tin.
In a large mixing bowl, combine the bran cereal and rolled oats. Pour the buttermilk over the mixture and let it sit for 10 minutes to soften.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs lightly. Add the brown sugar, vanilla extract, and melted butter, and whisk until smooth and combined.
Stir the egg mixture into the softened bran and oat mixture until evenly blended.
Gently fold in the dry ingredients until just combined. Do not overmix to avoid dense muffins.
Fold in the raisins and chopped pecans, distributing them evenly throughout the batter.
Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 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 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 21.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 197 mg | 4% | |
*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.
