Raisin or Date Bran Muffins
Start your morning off right with these wholesome and delicious Raisin or Date Bran Muffins, a perfect blend of hearty wheat bran, white whole wheat flour, and warm cinnamon spice. Naturally sweetened with your choice of chewy raisins or tender chopped dates, this fiber-packed recipe is both nutritious and satisfying. With the creamy addition of yogurt and a touch of vanilla, each bite is moist and flavorful, making them ideal for breakfast on the go or a healthy snack. Ready in just over 30 minutes, these lightly spiced muffins are easy to prepare and can be customized with dairy or non-dairy milk options to suit your preferences. Serve them warm for ultimate coziness, or store them for later to enjoy freshly baked goodness throughout the week!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup White whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Brown sugar, packed
- 1 cup Raisins or chopped dates
- 1 cup Milk (dairy or non-dairy)
- 0.5 cup Plain yogurt
- 2 units Large eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by greasing it or lining it with paper liners.
In a large mixing bowl, combine the wheat bran, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Mix well to combine.
Add the raisins or chopped dates to the dry mixture, ensuring they’re evenly distributed throughout.
In a separate medium bowl, whisk together the milk, yogurt, eggs, vegetable oil, and vanilla extract until smooth and fully blended.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently using a spatula or wooden spoon until just combined. Do not overmix; it’s okay if there are a few lumps.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 451.0 g | 164% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 262.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 924 mg | 71% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3687 mg | 78% | |
*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.
