Maple Raisin Bran Muffins

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Andrea Meyers - Maple Raisin Bran Muffins

Michael’s favorite cereal is raisin bran and we always have a box or two in the pantry. This is a fun and tasty way to get some healthy bran and add a little variety to breakfast. I adapted this from an old recipe I’ve had for years that used oil as a binder. I substituted applesauce to lighten up the recipe yet still keep the muffins nice and moist. The maple syrup adds another layer of flavor, although you can certainly use honey as in the original recipe.

[Updated March 2012.]


Makes 12 muffins.


large mixing bowl
small bowl
12 count muffin tin, lightly coated with cooking spray
#20 scoop


2-1/2 cups raisin bran cereal
1-1/4 cups low-fat milk
1/3 cup maple syrup or honey
1-3/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
1 large egg
1/4 cup applesauce
cinnamon sugar mix


1. Preheat oven to 400º F/200º C.

2. In the large mixing bowl, combine raisin bran cereal, milk and honey. Let the mixture stand until the cereal softens, about 10 minutes or so. The mushier the better.

3. In the small bowl, stir together the flour, baking powder, salt, sugar, and cinnamon.

4. Add the egg and applesauce to the cereal mixture and beat well. Fold in the flour mixture just until combined, but don’t over mix. Scoop the batter into the prepared muffin tin and sprinkle a little cinnamon sugar on the tops.

5. Bake in the preheated oven until lightly browned, about 18 to 20 minutes. Remove from the muffin tin and allow to cool about 5 minutes. Serve warm.

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  1. Jacqueline says

    hey there..i have been baking low-fat muffins for a long time, and for some reason, i always think applesauce makes the muffins very “heavy” (almost too moist and lost the crumbly texture). do you have the same problem with this recipe? or do you think i can substitute apple sauce with low fat yogurt or mashed bananas?


  2. says

    Jacqueline, I haven’t noticed that the applesauce changed the texture of these muffins much because they aren’t a light, crumbly muffin to begin with. The milk used in soaking the cereal adds protein and makes these a slightly heavier muffin.

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