These wholesome raisin bran muffins bring together nutty whole wheat flour, juicy apples, and naturally sweet raisins for a moist, fiber-packed treat.
Rich in plant-based nutrients, heart-healthy fats, and protein from eggs, they’re a smart choice for breakfast or snacking.
With minimal added sugar and no refined flour, these muffins are satisfying yet nourishing, making them perfect for everyday baking, meal prep, or grab-and-go mornings.
Raisin Bran Muffins
Equipment
- 1 muffin tray (12-cup)
- 12 paper muffin liners
- 2 Large mixing bowls
- 1 whisk
- 1 spatula or wooden spoon
- 1 Box grater
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
Ingredients
- 2 cups whole wheat flour stone-ground preferred
- 1 cup coconut palm sugar or unrefined brown sugar
- 2 teaspoons baking soda
- 1 ½ tablespoons ground cinnamon
- ½ teaspoon kosher salt
- 3 large eggs
- ½ cup olive oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 large apple peeled and grated (about 1 ½ cups)
- 1 ½ cups raisins
Optional Topping:
- Ground flaxseed meal sprinkle
- Chia seeds sprinkle
Instructions
- Prepare Oven and Muffin Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before your batter is ready. This step is essential for even muffin rise and texture. Line a 12-cup muffin tray with paper liners or lightly grease each cup with a small amount of oil to prevent sticking and make muffin removal easy.
- Mix Dry Ingredients: In a large mixing bowl, combine whole wheat flour, coconut palm sugar (or unrefined brown sugar), baking soda, ground cinnamon, and kosher salt. Whisk thoroughly so the dry ingredients are evenly distributed and light in texture. This ensures baking soda is dispersed evenly and avoids clumps of sugar or cinnamon in the muffins.
- Combine Wet Ingredients: In a separate bowl, crack the eggs and whisk them until smooth and slightly frothy. Add olive oil, unsweetened applesauce, and vanilla extract, whisking after each addition until fully combined. This emulsification process ensures a moist, smooth muffin base.
- Prepare Apple and Raisins: Peel and finely grate the large apple. Grating creates tender apple bits that blend evenly without tough skin. Add the grated apple and raisins to the wet mixture and gently fold them in so they are distributed evenly without overmixing. This adds natural sweetness and moisture to the batter.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients in small portions, folding gently with a spatula until just combined. Avoid overmixing as it activates gluten, making muffins dense. The batter should be thick and slightly lumpy, with apples and raisins evenly suspended throughout.
- Spoon Batter into Muffin Cups: Using a spoon or ice cream scoop, portion the batter evenly into the prepared muffin cups. Fill each cup nearly to the top for a generous rise. Tap the muffin tray gently on the counter to release air pockets and ensure even baking.
- Add Optional Nutritional Toppings: If desired, sprinkle ground flaxseed meal and chia seeds over the muffin tops before baking. These toppings add extra fiber, protein, and healthy fats while giving a subtle texture to the muffins’ surface.
- Bake Until Golden: Place the muffin tray in the preheated oven and bake for about 25 minutes. Check doneness by inserting a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs. Oven temperatures vary, so start checking at around 23 minutes to avoid overbaking.
- Cool Muffins Properly: Remove the muffin tray from the oven and let it cool for about 5 minutes. Transfer muffins to a wire rack to cool completely. This preserves texture and prevents sogginess, keeping the muffins moist but slightly crisp on top.
- Serve and Store: Enjoy muffins warm or at room temperature. Pair them with nut butter or a light drizzle of honey for extra flavor. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Thaw muffins before eating for best results.
Notes
- Use 100% stone-ground whole wheat flour for optimal texture and nutrition. If unavailable, whole wheat pastry flour can be a lighter substitute.
- For sweeter muffins without refined sugar, try using coconut palm sugar or maple syrup. Adjust the quantity slightly to taste.
- Always peel and grate the apple instead of chopping it, ensuring even moisture and avoiding tough skin pieces.
- Avoid overmixing the batter to prevent dense muffins; a few lumps are fine.
- For a richer flavor, allow the batter to rest for 10–15 minutes before baking.
Chef’s Secrets: Baking Whole Wheat Muffins Perfectly
The key to perfect whole wheat muffins lies in balancing texture and moisture.
Whole wheat flour can be denser, so pairing it with apples and applesauce adds natural sweetness and moisture without extra fat.
Use a light touch when mixing the batter — overworking it activates gluten, making muffins tough.
Adding flaxseed or chia seeds on top not only boosts nutrition but also creates a delightful crunchy texture.
Finally, baking at a steady 350°F ensures an even rise without drying out the muffins.
Serving Suggestions: Delicious Ways To Enjoy
These muffins are wonderfully versatile and can be enjoyed in many ways.
Serve them warm with a light spread of almond or peanut butter for added protein and healthy fats.
Pair them with a cup of herbal tea or coffee for a satisfying breakfast or mid-morning snack.
They also make a nutritious lunchbox addition or post-workout snack.
For a special treat, slice a muffin and serve it with fresh fruit and a dollop of Greek yogurt.
Storage Tips: Keep Muffins Fresh Longer
To maintain freshness, store these muffins in an airtight container at room temperature for up to 3 days.
To extend shelf life, wrap each muffin individually in parchment paper or plastic wrap and freeze in a sealed container for up to 1 month.
When ready to enjoy, thaw at room temperature or warm gently in the oven or microwave for a freshly baked taste.
Adding toppings like flaxseed or chia seeds just before serving preserves their texture and nutritional benefits.
Frequently Asked Questions
1. Can I substitute whole wheat flour?
Yes. You can substitute with whole wheat pastry flour for a lighter texture or use a half-and-half mix with all-purpose flour. Keep in mind that this will slightly change the flavor and nutrition profile.
2. Can I make these muffins vegan?
Absolutely. Replace eggs with flax or chia “eggs” (1 tablespoon ground flaxseed/chia seeds mixed with 3 tablespoons water per egg) and substitute applesauce or plant-based oil for egg moisture.
The texture will remain moist but slightly different.
3. How can I make muffins less sweet?
Reduce the sugar by 1/4 cup or replace some of it with mashed banana or unsweetened applesauce. You’ll still have natural sweetness from the apples and raisins without extra refined sugar.
4. Can I add other mix-ins?
Definitely! Chopped nuts, dried cranberries, shredded carrots, or shredded coconut work well. Just keep the total additional dry ingredients to about 1 cup to maintain proper texture and baking time.
5. What’s the best way to reheat muffins?
Warm muffins in the microwave for 15–20 seconds or in a preheated oven at 325°F for 5–7 minutes. This restores softness and enhances the flavor. You can also lightly toast them for extra texture.
