Display Search Bar

I Heart Eating

Recipes for people who love to eat.

Oatmeal Raisin Bran Muffins

Posted by: Kate / Muffins / Posted: / Last updated:

Jump to Recipe - Print Recipe -

Oatmeal Raisin Bran Muffins are moist oatmeal raisin bran muffins filled with good-for-you ingredients like cranberries, apples, and oats.Oatmeal Raisin Bran Muffin on a gold cooling rack

I absolutely love these Oatmeal Raisin Bran Muffins!

Seriously. I wish I could adequately convey how fantastic I think they are. It might sound strange to be totally in love with bran muffins, but they really are that good.

I've lost count of how many times I've made these muffins. When I don't feel well or just want a make-ahead, grab-and-go breakfast, these oatmeal raisin bran muffins are one of my go-tos.

So, do yourself a favor, and give these muffins a try!

How to make oatmeal raisin bran muffins

Raisin bran and milk in a glass mixing bowl

Whisk together the milk, yogurt, and oil. Stir in the cereal and let it soften for about 5-10 minutes.

Oatmeal raisin bran muffin batter in a glass mixing bowl

Whisk in the sugars until combined. Add the eggs, and whisk until combined.

Oatmeal raisin bran muffin batter with a whisk in it

Add the flour, oats, baking soda, salt, and cinnamon. Whisk in just until incorporated.

Stir in the cranberries and apples until combined.

Oatmeal raisin bran muffin batter in a muffin tin

Divide the batter among the muffin tin cups. Sprinkle with nuts and sugar, if using.

Oatmeal Raisin Bran Muffin cut in half with butter on it

Tips

  • Milk: You can use anything from skim to whole milk in this recipe.
  • Greek yogurt: If you prefer, you can use 2% or whole milk yogurt.
  • Cranberries: Feel free to substitute raisins or another type of dried chopped fruit.
  • Apples: I use crunchy dried apples (like apple chips) in this recipe. ‘
  • Mixing: I recommend mixing the batter by hand to avoid overmixing.

Storing

These muffins will keep for up to 4 days when stored in a resealable container at room temperature. The muffins also freeze well.

Oatmeal raisin bran muffin topped with chopped pecans and sugar

More muffin recipes!

If you’ve tried this oatmeal raisin bran muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Oatmeal Raisin Bran Muffins

Oatmeal raisin bran muffins packed with fruit
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings:24 muffins
Course: Breakfast
Cuisine: American
Keyword: oatmeal raisin bran muffins, raisin bran muffins
Oatmeal Raisin Bran Muffin on a gold cooling rack
Print Rate Pin
5 from 6 votes

Ingredients

  • 1 ½ cups milk
  • 3/4 cup plain, nonfat Greek yogurt
  • 1/2 cup vegetable oil
  • 4 cups Raisin Bran cereal
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (, packed)
  • 2 large eggs
  • 1 ¾ cups all-purpose flour
  • 1/2 cup rolled oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup dried cranberries
  • 1/2 cup dried apples (in small pieces)
  • 1/4 cup chopped pecans or walnuts ((optional))
  • 2 tablespoons raw sugar ((optional))

Instructions

  • Preheat oven to 400 F. Grease 2 12-cup muffin tins.
  • In a large bowl, stir together milk, yogurt, and oil.
  • Stir in cereal, and let stand for 5-10 minutes to soften.
  • Stir in sugars until combined.
  • Add eggs, and stir until incorporated.
  • Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
  • Stir in dried cranberries and apples.
  • Divide batter evenly among prepared muffin cups.
  • If using, sprinkle nuts and sugar evenly over muffin batter.
  • Bake for 15-20 minutes, or until muffins spring back when lightly touched.
  • Cool in pan for 5-10 minutes before removing.

Notes

  • Milk: You can use anything from skim to whole milk in this recipe. 
  • Greek yogurt: If you prefer, you can use 2% or whole milk yogurt. 
  • Cranberries: Feel free to substitute raisins or another type of dried chopped fruit.
  • Apples: I use crunchy dried apples (like apple chips) in this recipe. '
  • Mixing: I recommend mixing the batter by hand to avoid overmixing.
  • Nutrition values are estimates. 

Nutrition Information

Serving: 1muffinCalories: 187kcal (9%)Carbohydrates: 30g (10%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 15mg (5%)Sodium: 247mg (10%)Potassium: 123mg (4%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 160IU (3%)Vitamin C: 0.2mgCalcium: 39mg (4%)Iron: 2.5mg (14%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Originally published 10/13/14. Updated with new photos and tips 8/4/20.

 

Reader Interactions

Join the Conversation

    Leave a Comment

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Patricia C. says

    5 stars
    These muffins are awesome! I used a fresh peeled apple, & substituted some coconut oil for half vegetable oil, and used 3/4 C Coconut Flour in lieu of same portion of the regular flour, and the muffins are moist & yummy!! You can taste the apple & cranberry as well as oats (I’m sure original recipe is just as good). Nuts on top are great. I will remake this recipe often!

    Reply

  3. KK Keller says

    5 stars
    Delicious!! I diced a fresh apple and used instead of dried and added chopped pecans to the batter as well. I omitted the nuts and sugar topping. So moist – this will definitely be my go to recipe. Thanks!!!

    Reply

  5. Barbara says

    These sound amazing! I have been making regular Raisin Bran Muffins for years but this recipe would be like my recipe on steroids! If I don’t have dried apple chips, do you think I could just use grated fresh apple?

    Reply
Featured On