Combine flour, baking powder, baking soda, salt, cinnamon and raisins in a bowl, mix well and set aside. Cool in the pan for ½ hour. Preheat oven to 400 degrees. View All. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients. Preheat the oven to 350 °F. 2. Take the skin and the orange flesh in a blender and puree till smooth. Place the Post Cereals Raisin Bran in a ziplock bag and use a rolling pin to crush the cereals into oat size pieces. In a large bowl, stir the nuts and baking soda into the flour. Makover: 168 calories per muffin. Mix the flour, oil and sugar together in a bowl. In a large bowl combine eggs, honey, and vinegar. Preheat the oven to 400 degrees. Nonstick cooking spray. Preheat the oven to 375°F (190°C or 170° for a fan oven). Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Preheat oven to 425 degrees Fahrenheit. Stir together oats, applesauce, milk, egg, vanilla, butter and sugar. Mix all dry ingredients except the cereal in a large bowl. Add the wet ingredients to the dry ingredients and mix gently. yogurt and beaten eggs together. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Divide batter among cups. Heat oven to 375 degrees F. Line 18 regular-size muffin cups with paper liners. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. 4. Instructions. Whisk flour, sugar, baking powder, salt, cinnamon, nutmeg and orange zest in separate bowl. Stir in oil, applesauce, lightly beaten eggs, and sugar into cereal mixture. Mix all ingredients, except raisins, until well blended. Stir in the cereal; set aside. View All. Stir in dry ingredients, just until moistened. I agree with the other comment---no way do they make just 10 muffins. Line a muffin tray with cupcake cases, scoop some batter in and bake for 20 mins. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Lightly spoon flour into a dry measuring cup; level with a knife. In a small bowl, combine flour, brown sugar, cinnamon, and quick oats. Stir in oats, dates, raisins, and cranberries. Fill muffin tins. 3. Add muffin liners to a 12 slot muffin tin. Healthy Carrot Raisin Bran Muffins Amy's Healthy Baking. Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Preheat oven to 400ºF. Add wheat bran and buttermilk to a large bowl and mix well. Fold in quick oats and raisins. Bake for 18-22 minutes, or until a tester comes out clean. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Scoop about ¼ cup of batter at a time into a paper lined muffin pan. Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. In another . Set aside. Cut in half and juice to yield 1/4 cup juice. Grease or line 12-cup muffin tray. brown sugar, wheat germ, rolled oats, vanilla, salt, granulated sugar and 9 more. Combine shortening and sugars with a hand mixer on medium until fluffy. Pre-heat oven to 350 degrees and bake for approx. raisins, pumpkin pie spice, wheat bran, kosher salt, pure vanilla extract and 8 more. Combine - add the wet to the dry ingredients, then fold in the raisin bran cereal. BUT. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Scoop muffin batter into muffin pans 3/4 full, sprinkle streusel on top of muffins. Make a well in center of mixture. Large and medium mixing bowls Measuring cups and spoons Whisk Spatula 12 Cup Muffin tin Ingredients 1 Cup Unbleached all-purpose flour 1/4 Cup Whole Wheat Flour 1/2 Cup Oatmeal quick oats 1/2 cup Turbinado sugar 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Fine sea salt 1 1/2 tsp Ground cinnamon ¼ tsp Ground nutmeg 1/4 tsp Ground cloves Bake for 18 - 22 minutes or until lightly browned. Set aside for topping. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt; set aside. cinnamon. cinnamon, 1 tbsp. Line 12 muffin cups with paper or foil liners. Whisk eggs, brown sugar, oil and milk together until smooth. While store-bought or café muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these magical muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. In a separate bowl, mix milk, oil, egg, banana, and raisins together. Set aside. Once cohesive, gently stir in the raisins and the grated apple. ½ cup whole wheat flour. In a large mixing bowl combine the flour, baking powder, salt, cinnamon, and sugars. Add molasses and eggs and beat until incorporated. ground nutmeg, vanilla extract, wheat, baking powder, plain nonfat Greek yogurt and 11 more. Fill greased or paper-lined muffin cups three-fourths full. Combine flour, baking powder, baking soda, salt, cinnamon and raisins in a bowl, mix well and set aside. Preheat the oven to 350ºF. Let sit for 10 minutes. Fold until just combined. Line 12 muffin cups with papers or grease well. Mix wet ingredients and combine. Mix in the flour,oatmeal,baking powder and soda and salt until combined. Stir in the molasses mixture. 3. Cut firm butter into small pieces and mix in with dry ingredients. Gluten-free + dairy-free. Our mission: Bring the bran muffin back into balanced territory with 100% whole grains and no refined sugar—but still keep it moist and packed with flavor. In a large measuring cup, whisk the olive oil with the egg and milk. Filed Under: Baked, Breakfast, Most Popular, Muffins Tagged With: bran, breakfast, brunch, muffins . Add molasses and eggs and beat until incorporated. Then grease a 12-muffin muffin pan. Preheat oven to 350º F. Line a muffin tray with paper muffin cups. In the prepared muffin tin, pour the batter three-quarters the way full. In a small mixing bowl, beat the egg. Preheat oven to 350F/180C for 15 minutes. Use a rubber spatula and stir just until combined. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes. In a separate bowl, mix buttermilk, egg, canola oil . Prepare Batter. Stir in the flour, salt and cinnamon and mix just until combined. 5.4 grams total fat per muffin. ½ teaspoon baking soda. 9 of 44. In a larger bowl, add the eggs, vanilla, sugar, oil and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. 1 ½ cups all-purpose flour. Banana Raisin Muffin. 5 from 4 votes Print Recipe Pin Recipe Leave a Review Ingredients 1 banana, mashed (approx 1/2 cup) ½ cup unsweetened applesauce ¼ cup maple syrup, can substitute with agave Preheat oven to 375 degrees and line a muffin tin with muffin liners. 2. Add in flour, baking powder, baking soda, salt and fold gently. Pour mixture on dry ingredients. Bring 3 cups of water to a boil in a small saucepan. Stir until they are mixed. ½ cup boiling water. brown sugar, and 1 tbsp. Stir in the raisins until they are mixed through evenly. Save leftover batter in the refrigerator. Spoon batter into greased muffin pan. • Stir together flour, the cup sugar, salt and baking powder. Alternatively, you can grease them with some one calorie cooking spray if you want to avoid using liners. 3. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Cool in the pan for ½ hour. Combine wet and dry ingredients, stir just until combined. In a separate bowl mix together eggs, buttermilk, oil, and vanilla, followed by the carrots, apple, raisins, and nuts (if you're using them). 1 c. raisins. Add egg, milk, oil and honey, mixing until just moistened. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Divide the batter evenly between the 12 muffin tins. Classic: 440 calories per muffin. Preheat oven to 375°F. Instructions. Healthy Oatmeal Raisin Muffins made with no oil, eggs, dairy, or refined sugars and flours. Let cool. In a large bowl, whisk together the flour, baking soda, salt and sugars. They taste good. Preheat oven to 400ºF. In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and cinnamon. Whisk the egg in a small bowl and then add in the milk and applesauce. Put the egg, milk, and oil in a small mixing bowl. In a medium bowl, combine almond flour and baking soda. CALORIES: 113.9 | FAT: 0.8 g | PROTEIN: 2.5 g | CARBS: 24.6 g | FIBER: 0.7 g. Full ingredient & nutrition information of the Cinnamon Raisin Applesauce Muffins Calories. Grease muffin pans. Take it in a bowl, add in egg, butter, sugar and mix well. Remove the pan from the heat and cool completely. In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside. Mix just enough to combine. Prepare muffin tin with liners or lightly grease them. 1. In a large mixing bowl, mix the flour, oatmeal, sugar, baking powder, salt and raisins. 1 ½ teaspoons baking powder. In a medium-size bowl, combine first nine ingredients. . Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Slowly stir them together. In a bowl combine the wet ingredients, the orange juice, honey, oil. Divide the brown sugar in half, and set aside 1/2 cup in a small bowl. In a separate bowl combine the dry ingredients, the flour, baking powder, porridge oats and raisins together. Add the flour mixture to the bowl with the wet ingredients and stir just until combined. (My large muffin tin took about 18 minutes). Fold in the apple and raisins. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just . Stir until moistened then set aside. In a bowl, add the flours, baking soda and salt. Fill muffin cups ¾ full and bake for 20-22 minutes. Add the flour to the mixture and stir until just blended, taking care not to over-mix. Stir in the raisins. Line a 12-cup muffin pan with paper liners and spray any exposed metal on top with cooking spray. Bake at 350°F for 15 minutes, until slightly browned around the edges. Set aside while mixing struesel. Scoop about ¼ cup of batter at a time into a paper lined muffin pan. Add egg, oil and chocolate morsels. 1 cup milk 1 egg, beat well 1 ⁄ 4 cup canola oil (or any vegetable oil) 12 pieces raisins, for topping (optional) DIRECTIONS Heat oven at 400 Fahrenheit. Preheat oven to 350 degrees F Combine the dry ingredients in a large bowl. . Preheat oven to 350 degrees. Add to wet ingredients and stir until just combined. Preheat oven to 375° F. Place paper muffin cups in 10 cups of a 12-cup muffin pan. For muffins: Mash bananas in a medium bowl. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. The only substitution I made was 1 cup of slivered almonds instead of 1 cup of raisins. Make a well in the center. Oatmeal Raisin Muffins Alida's Kitchen. Directions. Add egg, brown sugar, syrup, vanilla, and canola oil to oat mixture in mixing bowl. Add the cooled mixture to the bowl, and stir until blended. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Pour mixture into silicon or paper cups in a muffin tin. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins. Set aside. 1. In a medium bowl, mix together the egg, buttermilk, vanilla and oil. Add eggs, raisins, molasses, brown sugar and vanilla, stir. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray ( my pan is non-stick and doesn't require any grease). 9 of 44. Preheat oven to 425 degrees Fahrenheit. In a smaller bowl, mash the banana. First of all, you CANNOT fit 3/4 cup of anything in a standard muffin tin. We also suggest lightly spraying with cooking spray. Preheat oven to 400°F. Stir the liquid into the dry ingredients just until combined. Step 2 Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift together flour, baking soda, baking powder, salt and cinnamon. Spoon the batter into the prepared muffin cups, filling each almost to the top. Pour batter into prepared muffin pan and top with crumble. Add oil, egg, brown sugar, vanilla extract and raisins and whisk well. In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Combine the egg, milk and oil; stir into dry ingredients just until moistened. 1 tsp. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray. Immediately remove from pans. First, preheat oven to 350F. Set it aside at room temperature to cool, but don't let it solidify again. Coat a 12-hole muffin tin with cooking spray. First, the preheat oven to 350ºF and line a muffin tin with muffin liners. Mix in cereal. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract. These healthy carrot raisin muffins are made with almond and coconut flour and studded with fresh carrots and raisins. 1 c. applesauce. In large bowl, combine all wet ingredients; blend well. Lightly coat a 12-cup muffin tin with cooking spray. Banana Raisin Muffin. Advertisement. Preheat oven to 400°F. Baking options Scoop into greased muffin tins. Pre-heat oven to 400 degrees F. Grease or line 12 muffins tins, set aside. Bake for 25-30 minutes. Advertisement. The 2015-2020 Dietary Guidelines for Americans state that added . Combine the dry ingredients; stir into batter just until moistened. Drain well. Perfect for a quick breakfast or afternoon snack. Directions. Beat well. Although raisin bran is a source of several healthy nutrients, it tends to be high in added sugar and refined carbs. Stir dry ingredients into wet, mixing until combined. Let sit for 10 minutes to plump the raisins. Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Set aside. Stir in raisins. How to make Buttermilk Bran Muffins: Preheat the oven. melted butter; set aside. (Or use paper liners, your choice!) How to Make Oatmeal Raisin Protein Muffins. Line a 12-cup muffin tin with paper liners. Spoon the batter evenly into the muffin cups. Line a 12 cup muffin pan with paper baking cups. Mix the wet ingredients - whisk together the buttermilk, eggs, maple syrup, oil, and applesauce. Add half the dried fruit and fill each muffin case three-quarters full with the mixture. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and sat. Zest orange. Add wheat bran to a medium bowl then pour in half (1/3 cup) of the hot water. In a small bowl, combine the buttermilk and baking soda. Downsides. How to make Raisin Bran muffins: Preheat oven to 400°F. In a large bowl, add honey, olive oil, milk and vanilla extract. Bake 25 minutes or until golden brown. Stir until just combined. While the bran is toasting, heat 1 cup of the raisins with 1/2 cup of the water. buttermilk, egg, whole wheat pastry flour, baking powder, brown sugar and 7 more. Because these are sugar free and salt free they can be given to babies too(8 m and above).When you are a new mother, your biggest task is to feed your baby.I have shared a few more healthy cookie and muffin recipes that are very easily adaptable to be given to babies and kids- Healthy Oats and Raisin Cookies,Healthy Buckwheat Cookies & Ragi Chocochip Cookies, Healthy . 1. How to make these healthy muffins The process is pretty basic. Put the egg, milk, and oil in a small mixing bowl. In a large mixing bowl, combine the dry ingredients ( all-purpose flour, sugar, baking powder, salt, and cinnamon ) then make a well in the center of the dry ingredients. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon. Preheat oven to 425 and prepare muffin tin with butter or cooking spray. Ingredient Checklist. Add in the buttermilk/soda mixture and mix. In a large bowl combine eggs, honey, and vinegar. Spoon batter into prepared muffin cups, filling 2/3 full. 20-23 minutes (check for doneness with a toothpick) Remove muffin tin from oven and lightly sprinkle muffin tops with a dry mixture of equal parts coconut sugar and cinnamon powder while still warm. Let cool at least 10 minutes. Directions. Transfer the flour to a large mixing bowl, add the rest of the dry . Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Lightly oil a 12 cup muffin tin or use paper liners. Combine all muffin ingredients in mixer and beat until combined. Add almond milk, pumpkin puree, and vanilla and mix again. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. Stir dry ingredients into wet, mixing until combined. Fill the prepared muffin cups 2/3 full with the batter. . Let stand about 2 minutes or until cereal softens. • In large mixing bowl, combine the sugar and cinnamon. Fold in raisins. Fold the contents of the wet bowl into the dry ingredient bowl. Stir until they are mixed. Then add the molasses and bran flakes and mix until combined. Combine oil, cereal, buttermilk in a large bowl, let sit for 5 mins. Preheat the oven to 180°C (350°F, gas mark 4). Print Recipe Pin Recipe Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 12 Ingredients 2 cups blanched almond flour A standard muffin pan has 1/2-cup cups and this recipe made 21 muffins when I made it. Bake at 350°F for 15 minutes, until slightly browned around the edges. Line 12 muffin cups with papers or grease well. Stir in raisins. Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg and cloves in a saucepan; bring to a boil. Drain the raisins. Preheat the oven to 400 degrees. Pour the wet ingredients ( milk, melted and cooled butter, egg, and vanilla extract ) into the well. Add the remaining water to another bowl then add the raisins, set aside. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Lightly grease or line a 12 cup muffin tin with paper liners. Set aside. Directions. Add the Raisin Bran cereal, stir to combine . If you want to make the crumble topping, stir ingredients together in a small bowl. ⅔ cup golden raisins or dried currants. While store-bought or café muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these magical muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. Add the raisins, carrots and walnuts. Cinnamon Raisin Applesauce Muffins. Slowly stir them together. Fold in raisins. Start by preheating your oven to 180°C / 160°C fan oven / 350°F. Mix the dry ingredients - whisk together the flour, baking soda, salt, and cinnamon. Preheat oven to 350 degrees and prepare a muffin tin with papers or cooking spray. Bake and serve! • In large mixing bowl, combine cereal and milk. 13.4 grams total fat per muffin. In a large mixing bowl, mix the flour, oatmeal, sugar, baking powder, salt and raisins. Remove from heat and add raisins. Pre-heat oven to 180C fan and line a 12-hole muffin tin with paper cases. Then add the milk, eggs and vanilla extract and stir well. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray. 2. Mix dry ingredients. Because these are sugar free and salt free they can be given to babies too(8 m and above).When you are a new mother, your biggest task is to feed your baby.I have shared a few more healthy cookie and muffin recipes that are very easily adaptable to be given to babies and kids- Healthy Oats and Raisin Cookies,Healthy Buckwheat Cookies & Ragi Chocochip Cookies, Healthy . Stir in the oats and raisins. Yummy, low-fat muffins that are perfect as a light snack or after-dinner treat. Top with butter and honey. Add carrots and stir a few times. Add wet ingredients to flour mixture and stir well. In another bowl, whisk together the eggs, olive oil, applesauce, and vanilla extract. Preheat oven to 375°F. Mix very well. Add flour to the bowl add remaining dry ingredients to bowl, folding together. Bake at 375 degrees F for 15-20 minutes. Line 12 muffin tins with muffin cases. Add the raisins AND the water from the raisins and mix well. Add the egg and beat well. Stir in the oats and raisins. Instructions. Add brown sugar, butter and oil and mix until texture is like wet sand. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. In a large mixing bowl, add eggs and whisk for 15 seconds. Pour in the milk, avocado oil and vanilla extract. Fold in flour mixture. Beat the eggs in a separate bowl and then add the sugar, milk, raisins, and vanilla to the eggs. ⅓ cup toasted wheat germ. Combine all dry ingredients in a large bowl. nutmeg and salt. Preheat the oven to 400 degrees. . To the flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. In a food processor combine the raisins, molasses, vanilla and applesauce (or diced apple) and pulse a few times to blend In a smaller bowl combine the eggs, milk and oil. Preheat oven to 350°F. Mix together the other 1/2 cup brown sugar, cinnamon, and raisins in a separate small bowl. Spiced Raisin Bran Muffins Good Housekeeping. Instructions. Fold in the grated carrots. For the topping: In a small bowl, combine 1/4 cup oats, 1/4 tsp. Sprinkle over batter. Mix the dry ingredients together: flour, baking powder, salt, and sugar. Grease 12 muffin cups. Healthy Oatmeal Raisin Muffins Garnish With Lemon. Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Combine shortening and sugars with a hand mixer on medium until fluffy. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray ( my pan is non-stick and doesn't require any grease). How to make banana bread muffins. Start by blending the oats with the dates in a high-velocity blender for 45 seconds, or until you are left with fine flour. In a small bowl, whisk together flours, baking powder, cinnamon and salt. These flavorful little muffins are perfect for breakfast or a snack! Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. In mixing bowl, combine all dry ingredients; mix well. Stir in egg and milk. In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Mix together the coconut oil and brown sugar. Preheat oven to 375 degrees F (190 C). Mix eggs, applesauce, vanilla and 1/4 cup juice in large bowl with electric mixer on medium speed 2 minutes, or until smooth. Add the egg, milk, and oil, stirring well. Add in raisins and fold gently. Instructions. Instructions. Stir with a whisk to combine. In a medium bowl, combine almond flour and baking soda. In a small bowl, combine oats and buttermilk. Instructions. Simply mix the dry ingredients (flour, sugar, flax, spices, salt, baking powder, baking soda) in a large bowl. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.