Bran Raspberry Muffins


I have a total thing for All-Bran.  Apparently this is something that happens as you enter your late thirty – a deep love and gratitude for high fiber foods.  I use it as the base of the breakfast sprinkles the kids (  And I can’t stop making these Bran Muffins.

bran raspberry muffins3 (1 of 1)

They are modified from a recipe in Heidi Swanson’s cookbook – Super Natural Every Day which is just a spectacular cookbook.  This is her blog which is one of the best food blogs out there – I eliminated the sugar since there is a good helping of maple syrup – and also added a ripe banana to offset the sugar reduction.  I have made these with several different fruit additions – shredded mango is particularly lovely.

I also did not have the oat or wheat bran her recipe calls for so I split the called for measurement of that (1/2 cup) between ground flax seed and ground chia seeds.

Matty, our 2 year old, assisted in the making of these muffins – it is a very simple recipe and my kids always enjoy helping out with and then consuming.  Shockingly, it does not take a great deal of arm twisting to get them to eat muffins – even these extremely healthy ones.

bran raspberry muffins Matty (1 of 1)bran raspberry muffins emi (1 of 1)

Bran Raspberry Muffins
Author: Inspired by Heidi Swanson’s Bran Muffins in Super Natural Every Day cookbook
  • 2 eggs beaten
  • 1 1/2 cup unsweetened almond milk (original recipe calls for yogurt or buttermilk but I did not have those on hand)
  • 1/2 cup barely melted butter
  • 1/4 cup maple syrup
  • 1 mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup ground chia seeds
  • 1 cup frozen or fresh raspberries
  • 1 1/2 cups All-Bran cereal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  1. Oven to 400 (mine runs hot so I set it to 350 – if you are not sure if yours is calibrated correctly I would set at 350). Butter or line 12 cup muffin pan.
  2. In large bowl combine butter, eggs, milk, banana, vanilla and maple syrup. Whisk to combine then add in All-Bran, flax and chia seeds and mix together- let sit for 5 minutes while you prepare dry ingredients.
  3. Whisk together flour, baking soda and powder, and salt in a small bowl. Pour that into the wet ingredients bowl, add raspberries and gently combine. It is a very thick batter which you don’t want to over work, but you also want to make sure there are no flour streaks left. Divide batter amongst muffin pan. I use an ice cream scoop and then if there is left over batter, just use a spoon to dollop on top.
  4. Bake about 20 minutes – mine took 22/23 minutes. Touch the middle of one to see if it is finished. Let cool in pan for 5 minutes then turn out on cooling rack.




Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page