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Raisin Bran Muffins

Delicious and nutrient-packed, these raisin bran muffins are healthy and are perfectly moist with just the right amount of sweetness. There is no reason healthy food can’t taste good, and these muffins are a perfect example of that!

These fiber-rich muffins have many health benefits in addition to the delicious flavor. Some of these include longer satiety, regulation of blood sugar, reduced risk of heart disease and stroke, lower incidence of colon cancer and regulation of gut health.

Raisin bran muffins: A great source of fiber!

The recommended fiber intake per day for women is 28-30 grams and for men 38-40 grams. Fiber can be both soluble and insoluble and is dependent on water to produce its benefits. The ingredients listed in these raisin bran muffins are examples of soluble fiber.

The benefits of flax seeds

One of the great benefits of flax seeds is that they assist in improving lipid levels. These nutrient-rich seeds not only provide fiber but also protein and omega 3 fatty acids.

You can purchase flax seeds in the powder form (flaxseed meal), or in seed form. For the purpose of this recipe, either will work! I personally prefer whole flax seeds since I always have them in my pantry. I add flax seeds into my morning granola, my morning smoothie, and even on top of my salad! If purchasing ground flaxseed, be sure to refrigerate it once opened to preserve freshness.

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Raisin Bran Muffins

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  • Author: Amy @ The Pastry Blog
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


Units Scale
  • 187 g whole wheat flour
  • 133 g oat bran
  • 88 g flax seed or flaxseed meal
  • 30 g wheat germ
  • 2 1/2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 2/3 tsp fine sea salt
  • 160 g full-fat sour cream
  • 67 g unsweetened applesauce
  • 67 g honey
  • 160 ml whole milk
  • 2/3 tsp pure vanilla extract
  • 113 g unsalted butter, melted
  • 133 g dark brown sugar
  • 2 large eggs (100 g)
  • 193 g raisins


  1. Generously grease a muffin tin with non-stick cooking spray. Preheat the oven to 425°F.
  2. Check the hardness of the raisins if needed, and soak in a bowl of hot water until use.
  3. In a medium bowl, combine the flour, oat bran, flax seed, wheat germ, baking powder, baking soda, and salt and set aside.
  4. In a separate bowl, combine the sour cream, applesauce and honey and stir until combined.
  5. Combine the milk and vanilla and set aside.
  6. Melt the butter, then transfer into the bowl of a stand mixer using a paddle attachment. Add the brown sugar and mix on medium-low until combined.
  7. Add the eggs and mix until combined.
  8. Add in the sour cream mixture and stir until combined.
  9. Add in half of the flour mixture, followed by all of the milk, followed by the remaining flour.
  10. Stir in the raisins.
  11. Divide the batter evenly into a muffin tin, filling each mold to the very top.
  12. Bake at 425°F for 5 minutes then lower to 400°F for 13-15 min or until a toothpick inserted into the center comes out clean.


If using flaxseed meal, refrigerate once opened. Wheat germ also requires refrigeration once opened.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1 muffin
  • Calories: 389
  • Sugar: 28.9 g
  • Sodium: 347.4 mg
  • Fat: 14.8 g
  • Saturated Fat: 7.1 g
  • Unsaturated Fat: 2.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.8 g
  • Fiber: 7.2 g
  • Protein: 8.2 g
  • Cholesterol: 59.2 mg

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