Favorite Raisin Bran Muffins

With loads of whole grains and fiber and the option to make them with chocolate chips, these are the very best kid-friendly Raisin Bran Muffins!

For the longest time, I didn’t think I liked Bran Muffins—or raisin bran muffins—so I had no interest in making them. And then I realized I simply hadn’t gotten the recipe right. Now that I figured out this recipe, all I can say is I am officially a Bran Muffin super fan!

With a nutty flavor and texture and lots of nutrition, this is the very best Bran Muffin recipe I’ve ever made. They also have lots of fiber (which you expect from a bran muffin!), so they’re a great high-fiber foods for kids.

(You may also like my high-fiber recipes for kids, including my Morning Glory Muffins, Blueberry Bran Muffins, and my Chocolate Chia Seed Pudding. Find more tips on toddler constipation if that helps, too.)

Ingredients You Need

Here’s a look at the ingredients you need to have to make theis Raisin Bran Muffin recipe. The recipe is fairly flexible, so you might be able to make these with ingredients you already have on hand.

• White whole wheat flour: I use white whole wheat flour here for tender texture and whole grains. You can also use a mixture of all-purpose flour and whole wheat flour instead if that’s what you have.
• Wheat bran: Wheat bran is the hard outer layer of a grain of wheat. When removed from the grains, it’s a flake that contains a lot of fiber and can easily be added to baked goods. Look for it near oats in the supermarket. Common brands include Bob’s Red Mill and Arrowhead Mills.
• Baking powder and baking soda: A combination of these results in muffins that bake through easily and rise perfectly.
• Cinnamon and vanilla: I like to add ground cinnamon and vanilla extract to my bran muffins for an added element of flavor.
• Milk: I use whole dairy milk in my baking, but you can use any milk you have on hand—including a nondairy milk.
• Butter: Melted unsalted butter adds richness and moisture to the base of this muffin recipe. To make them dairy-free, you can use melted coconut oil as needed.
• Honey or maple syrup: You can use either honey or maple syrup to help sweeten the muffin. Avoid honey for babies under 1 year old.
• Applesauce: Smooth applesauce helps ensure that these hearty muffins are tender and moist. You can use store-bought applesauce or homemade applesauce.
• Raisins: I used regular raisins here but golden raisins also work.

Step-by-Step Instructions

Below is an overview of how to make this Raisin Bran Muffin recipe for kids so you know what to expect. Scroll down to the end of the post for the full information, including the timing and amounts.

1. Add the dey ingredients to a large bowl and stir to combine gently.
2. Add the wet ingredients and whisk gently to combine.
3. Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
4. Bake until a cake tester inserted into the center comes out clean.

How to Store

Store cooled Raisin Bran Muffins in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.

Best Tips for Success

• We prefer these Raisin Bran Muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly and they will soften.) Top with butter, peanut butter, jam, apple butter, or other desired topping.
• Add one fruit flavor to the whole batch or stir in 1 tablespoon into each muffin to make a mixed batch or use chocolate chips.
• To make the Raisin Bran Muffins as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
• Dairy-free: Use melted coconut oil and nondairy milk.
• Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
• Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.
• Use blueberries or other diced fruit in place of the raisins if desired.

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Favorite Raisin Bran Muffins

With loads of whole grains and fiber and the option to add chocolate chips, these are the very best kid-friendly raisin Bran Muffins! (These are best served slightly warm.)

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5 from 16 votes

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Author Amy Palanjian

Cuisine American

Course Breakfast

Calories 168kcal

Servings 12

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1½ cups white whole wheat flour (or ¾ cup each all-purpose and whole wheat flour)
• ▢ 1 cup wheat bran (look for it near oats in the supermarket)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 cup milk
• ▢ ⅓ cup unsalted butter (melted and cooled slightly)
• ▢ ⅓ cup honey (or maple syrup)
• ▢ ⅓ cup applesauce
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ⅔ cup raisins

Get Recipe Ingredients

Instructions

• Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
• Add the flour, wheat bran, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine gently.
• Add the milk, eggs, butter, honey, applesauce, and vanilla and whisk gently to combine.
• Stir in the raisins (or blueberries, carrot, or chocolate chips). Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
• Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm.

Equipment

• Muffin Pan
• Mixing Bowl
• Storage Containers

Notes

• Store cooled muffins in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
• We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.)
• To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
• Dairy-free: Use melted coconut oil and nondairy milk.
• Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
• Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.
• Add a handful of chocolate chips to the batter if you prefer.
• Use blueberries or other diced fruit in place of the raisins if desired.

Nutrition

Serving: 1 muffin, Calories: 168kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 197mg, Potassium: 136mg, Fiber: 4g, Sugar: 11g, Vitamin A: 240IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published April 2023.