Raisin Bran Muffins
Soft, moist, and naturally sweetened, these raisin bran muffins are made with hearty whole wheat flour, juicy apple, and wholesome raisins. Packed with fiber, protein, and healthy fats, they make a nutritious breakfast or snack you can feel good about enjoying every day.
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.
