Updated: Aug 24
Super Healthy Muffin Recipe
It's good for you AND it tastes great! These are my favourite kinds of foods.
These light, but moist muffins are an excellent source of your daily fiber (with approximately 3g/muffin) and a delicious way to start your day. The muffin tops are a little crispy and the inside is soft and airy. Mmmm...so good!
This healthy muffin recipe makes a big batch (approximately 30). I usually make them on the weekend and freeze for quick breakfasts throughout the week. They also make a nice addition to your lunch box.
Are you a busy parent? Batch cooking is the BEST way to save time! This muffin recipe is the epitome of batch baking. It makes a lot and will last a while in your freezer. You'll be happy when you're searching for a nutritious 'treat' to add to your child's lunch.
BONUS: This healthy muffin recipe is so simple your school age kids could make them!
This is a take on my mom's recipe (my kids Oma). As a child I always looked forward to her raisin bran muffins. They were so tasty that I usually ate too many and ended up with a sore tummy. Note: 1-2 muffins is usually enough 😉
Where do I find wheat bran in the grocery store?
Wheat bran is usually in the cereal aisle near the oats.
We're not fans of raisins, what would be a good swap?
You can easily swap the raisins for blueberries to make a delicious high fiber blueberry muffin recipe, or simply leave them out.
I don't have buttermilk. Can I use regular milk?
If you don't have buttermilk, mix 1 tbsp of white vinegar or lemon juice per 1 cup milk. Stir and let sit for 5 minutes before using.
Makes approximately 30 muffins
Print Version ⬇
3 cups wheat bran
3 cups buttermilk
1 cup vegetable oil
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1/4 cup molasses
3 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
1 tbsp baking soda
1 cup golden raisins
Preheat oven to 375° F.
In a medium size mixing bowl, mix together bran and buttermilk. Set aside.
In a separate, large mixing bowl, whisk oil, eggs, sugars, vanilla and molasses. Set aside.
In a third mixing bowl, whisk together dry ingredients - flour, salt, baking powder, baking soda and raisins.
Add bran mixture to wet ingredients and mix. Then stir in the flour mixture.
Mix all ingredients together until no dry flour remains. Do not overmix.
Spoon into prepared muffin tins (use paper liners), about 1/3 full.
Bake for 25 minutes or until toothpick comes out clean.
Pair these muffins with some fruit and yogurt for the perfect breakfast, light lunch or big snack!
I hope these muffins will become a family favourite in your home too 😊
If you enjoyed this recipe, I'd love it if you would leave a comment and hit the ❤️
Janine LaForte, RD
REAL LIFE NUTRITION