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!
- 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
- 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.
- In a large bowl whisk together oat bran, flour, baking powder, salt and cinnamon; set aside.
- In separate large bowl beat together peanut butter, honey, egg, and vanilla until smooth and creamy. Whisk in applesauce and milk and mix well.
- 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.
- 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.