Raisin Bran Cereal Healthy Muffins
Start your morning on a healthy and delicious note with these Raisin Bran Cereal Healthy Muffins! Packed with fiber-rich raisin bran cereal and a blend of all-purpose and whole wheat flours, these wholesome muffins are naturally sweetened with brown sugar and spiced with a hint of cinnamon. Soaking the cereal in milk creates a soft, tender texture, while a splash of vanilla and a touch of coconut or vegetable oil add just the right amount of moisture. Perfectly portioned and ready in under 35 minutes, these muffins are a convenient grab-and-go breakfast or snack option for busy mornings. Enjoy them warm out of the oven or store them for a quick, nutritious bite throughout the week. Whether you're meal prepping or simply craving a bakery-style treat at home, these muffins are a wholesome way to fuel your day!
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Recipe Information
Ingredients
- 2 cups Raisin Bran cereal
- 1 cup Milk (preferably low-fat or plant-based)
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the raisin bran cereal and milk. Let the mixture sit for about 5 minutes, allowing the cereal to soften.
In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
After the cereal has softened, add the egg, vegetable oil, and vanilla extract to the large bowl. Mix everything until combined.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Stir gently until just combined—do not overmix.
Using a spoon or an ice cream scoop, evenly distribute the batter into the prepared muffin tin compartments, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 164.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 536 mg | 41% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 1673 mg | 36% | |
*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.
