Go Back
muffin on small plate with saucer and drink in background
Print Recipe

Raspberry Oat Bran Muffins

Change up your breakfast routine with this flavorful yet nutritious dish! 
Course: Breakfast, Snack
Servings: 18

Ingredients

  • 1 1/2 cups oat bran
  • 1 1/2 cups whole wheat flour
  • 1/2 cup brown sugar packed
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups raspberries

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Preheat the oven to 400°F.
  • Line a muffin tin with paper liners or spray muffin tin cups with non-stick baking spray.
  • Place the berries in a colander and dip them in a bowl of cold water. Gently swish the colander in the water, then allow the berries to drain. After washing, carefully spread the berries in a single layer on a tray or baking sheet lined with paper towels. Pat the berries dry with another paper towel.
  • Mix dry ingredients in a medium bowl.
  • In separate bowl combine applesauce, eggs, and vanilla.
  • Pour the applesauce mixture into the flour mixture.
  • Fold in the raspberries.
  • Bake muffins for 15-18 minutes until tops are beginning to turn golden brown and a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. The internal temperature of the muffins should be 200°F.
  • Remove muffins from the oven, and as soon as you can handle them, transfer them to a wire rack to cool. Make sure you don't leave them in the pan, or they will become soggy.