All Bran Muffins with Raisins
Wholesome bran muffins loaded with plump raisins and natural sweeteners. This recipe combines high-fiber All Bran cereal with applesauce and honey for moist, tender crumb. The cereal is hydrated with boiling water first, creating a porridge-like base that keeps the muffins from drying out. Cinnamon adds warmth without overpowering the subtle fruit flavor. Perfect for breakfast or snacking, these store well and freeze beautifully. The recipe skips refined sugar entirely, relying on honey and applesauce for sweetness and moisture.
Ingredients
- 2 cup Kellogg's All Bran Original Cereal, sticks, about 5.5 ounces
- ½ cup raisins
- 1 cup boiling water
- 3 large , eggs
- ¾ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- ¼ cup avocado oil or canola oil
- 1 teaspoon vanilla
- ⅝ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- 1
Combine All Bran and raisins in a large bowl. Pour boiling water over mixture and toss with fork. Let cool, stirring occasionally, until All Bran is broken down and mixture is lukewarm.
- 2
Preheat oven to 375 degrees F. Coat standard muffin tin with cooking spray or line with paper liners.
- 3
Add eggs, applesauce, honey, oil and vanilla to All Bran mixture. Stir to combine.
- 4
Whisk together flour, baking powder, cinnamon, baking soda and salt in separate bowl.
- 5
Add flour mixture to bran mixture. Stir until evenly moistened.
- 6
Spoon batter into prepared muffin tin, filling wells completely. Transfer to oven.
- 7
Bake until muffins are puffed and spring back when lightly touched in center. A wooden skewer inserted in center should come out clean.
- 8
Cool in pan 5 minutes. Turn out and cool completely on wire rack.
Tips
Hydrating the All Bran with boiling water beforehand is key. This breaks down the cereal into small pieces and distributes moisture throughout the batter, preventing dry muffins.
Don't overmix the batter once you add the dry ingredients. Stir just until the flour is no longer visible. Overmixing develops gluten and makes muffins tough and dense.
Fill any empty muffin cups halfway with water. This ensures even heat distribution and prevents your pan from warping.
Good to Know
Airtight container at room temperature for up to 3 days. Freeze for up to 3 months in freezer bag.
Batter can be made 1 day ahead and refrigerated. Add 1-2 minutes to baking time if baking from cold.
Warm or at room temperature. Serve for breakfast, brunch, snacking, or paired with coffee. Also freezer-friendly for grab-and-go mornings.
Common Mistakes
Skip hydrating All Bran with boiling water to avoid dense, dry muffins with uneven cereal distribution.
Overmix the batter to avoid developing gluten, which results in tough, rubbery texture.
Fill muffin cups unevenly to avoid some muffins baking faster than others.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these muffins without honey?
Yes. Use maple syrup in equal quantity as listed. The muffins will have a slightly different flavor but same moisture and sweetness. Do not omit sweetener entirely, as it affects texture and rise.
How long can I keep these muffins?
Room temperature in airtight container: 3 days. Refrigerated: 1 week. Frozen: up to 3 months. Thaw frozen muffins at room temperature for 1-2 hours or reheat in 300 F oven for 10 minutes.
Can I freeze the batter?
Not recommended. The leavening agents (baking powder and soda) are activated once wet and will lose effectiveness if frozen. Bake muffins instead, then freeze for best results.