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These Raisin Bran Muffins are made with 100% stone ground whole wheat flour. All of the nutritious bran and germ still intact! Whole wheat muffins never tasted so good.
I’ve been completely wrapped up in baking lately. Without doubt, I’m blaming the sudden sweet tooth on pregnancy. Seems legit! Just last week I was raving about this walnut chocolate chip banana bread. I really did think that loaf was going to be my one oddball baked good on the blog for a long time. But then these muffins happened and I just *had* to bring them to you. These muffins outmatch any other muffins I’ve ever made. So okay, I’m not exactly the muffin man, but I do bake from time to time, and these bad boys definitely take the proverbial cake.
Sometimes it just feels good to bake.
I get why people say it’s therapeutic. There’s something pretty calm and harmonious about whisking ingredients together and filling your home with sweet and warming smells. And I’ve been really enjoying calm lately. Ever since this blog has become my business, I’ve struggled with work-life balance. Like most creatives, I’m hard on myself and I always feel like I should be doing more. Finished your work early today? Better get started on the next thing. Or you’re a slacker! But earlier this week I discovered that I’ve finally—even if accidentally—found equilibrium. I impressed myself on Tuesday: I wrote up some content, baked and photographed these gems, did yoga, started a book club, and got some reading in. And guess what! I didn’t get any less work done than days where I’d clocked in endless hours.
So friends, don’t burn yourselves out; it’s really not that productive.
Enjoy your weekend, and I hope at some point during it you find these warm muffins in your face :)
If you try these Raisin Bran Muffins or create your own variation, let me know in the comments! I love connecting with you.
Also, snap a photo and tag me on the Insta @killing__thyme and be featured in our newsletter.
Looking for more delicious muffins? Check out my Blueberry Banana Oat Crumb Muffins.
Here are some other beauty muffin recipes:
- Peanut Butter Jam Muffins from Craft of Cooking
- Tahini Tart Cherry Muffins from Heartbeet Kitchen
- Healthier Chocolate Chunk Muffins from My Diary of Us
Raisin Bran Muffins {Whole Wheat Muffins}
Ingredients
- 2 cups 100% stone ground whole wheat flour, I like to use Bob's Red Mill
- 1 cup unrefined brown sugar , I use coconut palm sugar
- 2 tsp baking soda
- 1.5 TBSP ground cinnamon
- 1/2 tsp kosher salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened apple sauce
- 2 tsp vanilla extract
- 1 large peeled apple, grated (about 1.5 cups)
- 1.5 cups raisins
Garnish (optional)
- Sprinkle of ground flaxseed meal
- Sprinkle of chia seeds
Instructions
- Preheat oven to 350º F. Line a muffin tray with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt; set aside.
- In another bowl, whisk together the eggs, olive oil, applesauce, and vanilla extract. Once cohesive, gently stir in the raisins and the grated apple. (As noted in the ingredients, make sure you peel the apple. Otherwise you'll end up with bits of tough skin broken up into your muffins and it won't do favors for the texture.)
- Gradually add the dry ingredients to the wet ingredients, stirring constantly, until everything is well combined.
- Spoon the mixture into the paper cups right up to the tops of the cups. Sprinkle the tops with ground flaxseed meal and chia seeds for an extra punch of nutrition (optional).
- Bake for 25 minutes, or until a cake tester/toothpick comes out clean.
I am making these for an event. Recipe is super easy to follow and the little bits I have tasted are delicious. I made 48 mini muffins and 2 regular muffins with the batter.
Hi, these muffins sound delicious. I was wondering if there is supposed to be some baking powder to provide leavening in the muffins?
Hi Kim! This recipe is a riff off of Bob’s Red Mill’s Morning Glory muffins which don’t include baking powder. The only time I’ve had them sink was upon taking them out a bit too early. I don’t think adding baking powder would hurt, though. If you add it, would you let me know how they turn out?