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Cinnamon-Raisin Peanut Butter Oat Bran Muffins

Have you guys seen all of the new peanut butter flavors popping up? What a dream.

Wait, maybe that’s just a dream for me? You know I love my nut buttahhhhhhhhhh. Here’s a confession: I secretly want to have a pantry devoted to all of the nut butters I can hoard. (Probably a bad idea for my waistline, although I think my tastebuds would appreciate it very much.)

Did you know that today is National Chocolate Chip Cookie Day?! You think I would have made you a cookie recipe but nope; you get good old healthy bran muffins.

In reality, they’re actually really, really good bran muffins! Come on, you know I wouldn’t lie to you.

Last week I found myself craving my Grandmother’s marvelous bran muffins. I remember them being moist, delicious, and perfect with a cup of coffee in the morning. So off I went to the grocery store on a quest to find bran muffin ingredients.

Annnndddd two hours later, I emerged from Trader Joe’s. I should really learn to make lists of the things I actually need.

The muffins have a slight peanut butter flavor and are lightly sweetened with honey. My favorite part about these muffins is that they’re bursting with  plump, juicy raisins and packed with cinnamon.

These muffins make a great healthy go-to breakfast, too! They can be individually frozen and then warmed in the microwave before you head out the door for work. And at only 179 calories with 6g of protein, I’m definitely loving them!

The flavor combinations are endless: Replace chocolate chips for the raisins! Use coconut oil instead of peanut butter! Add blueberries or walnuts! Just enjoy!


Cinnamon-Raisin Peanut Butter Oat Bran Muffins
Prep time: 
Cook time: 
Total time: 

Cinnamon Raisin packed Peanut Butter Oat Bran Muffins. A healthy, delicious muffin!
  • Cooking spray
  • 1 cup oat bran (I found mine at Trader Joe’s, you can also use wheat bran)
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/3 cup all natural creamy or crunchy peanut butter
  • 1/4 cup honey
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened applesauce
  • 1 cup unsweetened almond milk
  • 3/4 cup raisins
  1. Preheat oven to 350 degrees F. Spray 12-cup muffin tin generously with nonstick cooking spray. You can use muffin liners if you’d like, but make sure to spray the inside of those, too.
  2. In a large bowl whisk together oat bran, flour, baking powder, salt and cinnamon; set aside.
  3. In separate large bowl beat together peanut butter, honey, egg, and vanilla until smooth and creamy. Whisk in applesauce and milk and mix well.
  4. Add wet ingredients to dry ingredients and mix with a wooden spoon until just combined. (It’s important to not over mix here as we are dealing with whole wheat flour!) Gently fold in raisins.
  5. Fill each muffin cup 2/3 full with batter. Bake for 15-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool on wire rack for about 10 minutes. Remove muffins and finish cooling on wire rack. Makes 12 muffins. I love spreading mine with extra peanut butter or a drizzle of honey! Muffins are best when warm.

15 Responses to Cinnamon-Raisin Peanut Butter Oat Bran Muffins

  • Without a doubt, the best looking and sounding bran muffins I’ve ever seen! Normally I think ugh when it comes to bran muffins but you have me wanting one!

  • Chloe says:

    ah, my silly peanut allergy ruins another awesome recipe!
    will cashew/almond butter work? :)

  • jan says:

    What is the apple sauce for? Is that a butter substitute? Can I use something else coz I don’t have that in stock and I want to bake this first thing in the morning! I have bananas…..

  • I love muffins, but they tend to be so unhealthy for you. I’m excited to try out your healthy version! Love the idea of adding in some PB.

  • Martina says:

    I have been drooling over the picture of the muffins on facebook all day – I’ll definitely have to try them they look so yummy!

  • Janna says:

    Mmmmm…..YUM! I omitted the raisens and opted for chocolate chips instead. It’s never really too much of a choice for me when presented with the two options. :)

    I did notice that the recipe ingredient list says 2 eggs and the instructions say “add the egg.” I was kind of confused which one was the typo (is it one egg or two?) So I added two and they turned out fine. Just thought I’d let you know so you can modify as necessary.

    Also…for some reason I can always get about 3-4 more muffins than you. I consider it a muffin bonus, but maybe Montana muffin pans smaller than Minnesota muffin pans or something? Ha. Which leads me to a question – do you really need to fill any extra muffin cups with water while you’re baking? I always do but I’m not sure if it’s necessary. I figured you could help me solve that mystery once and for all.

    As always, thanks for the great recipe. Hoping my little girl likes these tomorrow morning as much as I’m enjoying them tonight! If there are any left.

  • Mariam says:

    You are the healthy muffin queen! Another recipe to add to my collection, they look scrumptious! Quick question, do you think I can use whole spelt as a substitute for the ww pastry flour or should I do half half with all purpose?

  • Sarah says:

    Is there anything better than cake for breakfast? Especially if it’s not TOO super unhealthy! These look awesome.

  • Tessa says:

    I just made these! Delicious! Except I was out of flour and used old fashioned oats instead. Plus cranberries instead of raisins. So yummy and healthy! I even crumbled one up in greek yogurt. :) Thanks for the recipe!

  • Emmanuelle says:

    I definitely want these for my breakfast tomorrow! Thanks for sharing, these muffins look delicious!
    I just discovered your blog, BTW, and kind of fell in love with all your wonderful recipes.

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