When we used to eat cereal every morning, we went for relatively healthy versions. One of our favorites was raisin bran. I would top it with a sliced banana and pour skim milk over it. I make my own cereals sometimes but they are slightly time consuming so I don’t do it for breakfast daily. Muffins however are very quick and easy to make the night before. A quick reheat in the oven or microwave the next morning and we’re good to go. They are also great for grab and go for those days we are running late out the door to preschool.
Bran muffins are one of those “health foods” that typically aren’t healthy at all. Bran is healthy and full of fiber, but all the sugar and oil that goesinto the muffins turns it into a calorie and fat dense dessert more than a healthy muffin.
These have a great deep flavor from the molasses and sort of nutty from the wheat bran while still being airy and moist. I pretty much just love muffins.
For breakfast I still serve them alongside a banana and a glass of milk. It just feels like the right combination to me. For dessert, we eat them straight out of the oven, sometimes with a thin smear of butter or peanut butter.
Both of the children more than approve. And there are a lot more raisins than appear below since Cassidy picked them all out of my muffin as I was taking pictures. And then ate the rest of my muffin.
Raisin Bran Muffins
1.5 cups whole wheat flour
1 cup wheat bran
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/8 tsp salt
1 cup milk, buttermilk, or non-dairy alternative
1/4 cup plain greek yogurt
1/4 cup molasses
1/4 cup sugar
1 tsp vanilla extract
3/4 cup raisins
Sift together flour, wheat bran, spices, baking soda, and salt.
In a separate bowl combine milk, egg, yogurt, molasses, sugar, and vanilla.
Fold together wet and dry. Stir in raisins.
Bake in 12 foil lined muffin tins at 350 F for 22-26 minutes
Fat: 1 g
Sodium: 140 (6%)
Carbohydrates: 33 g
Dietary Fiber: 3 g
Sugars: 14.8 g
Protein: 4.1 g