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Oatmeal Raisin Bran Muffins
Oatmeal raisin bran muffins packed with fruit
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
24
muffins
Calories
187
kcal
Author
Kate @ I Heart Eating
Equipment
Muffin tin
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
Serving:
1
muffin
|
Calories:
187
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
247
mg
|
Potassium:
123
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
160
IU
|
Vitamin C:
0.2
mg
|
Calcium:
39
mg
|
Iron:
2.5
mg