High-Fiber Raspberry Bran Muffins
These high-fiber raspberry bran muffins are soft, moist, and packed with juicy raspberries, hearty bran cereal, and little bites of creamy white chocolate. Made with Greek yogurt, whole wheat flour, and honey, they’re a healthy breakfast muffin that tastes like a bakery treat while still being nourishing enough for everyday snacking.
Why you’ll love this recipe:
- Wholesome and high-fiber – Made with bran cereal, whole wheat flour, and Greek yogurt for a satisfying and nutritious muffin.
- Perfect balance of tart and sweet – Juicy raspberries and creamy white chocolate make every bite deliciously flavorful.
- Soft, moist, and bakery-style – These muffins stay tender for days and freeze beautifully for easy breakfasts and snacks.
If you are looking for more high-fiber treats, try my Healthy Apple Crisp, Apple Oatmeal Cups, and Healthy Baked Oatmeal.
Ingredients you’ll need:
- Milk – Adds moisture and helps create a soft, tender crumb.
- Greek yogurt – Adds protein, moisture, and richness while keeping the muffins light and fluffy.
- Honey – Naturally sweetens the muffins and helps keep them moist.
- Eggs – Provide structure and help bind the batter together.
- Olive oil – Keeps the muffins soft and moist without using butter.
- Vanilla extract – Enhances the overall flavor and sweetness.
- All-Bran Original cereal – Adds fiber and helps create a hearty texture.
- Whole wheat flour – Adds whole grain nutrition while keeping the muffins tender.
- Salt – Balances and enhances all the flavors.
- Baking powder – Helps the muffins rise and become fluffy.
- Baking soda – Reacts with the yogurt and honey to give the muffins extra lift.
- Raspberries – Add juicy bursts of tart, fresh flavor.
- White chocolate – Adds a creamy sweetness that balances the tart raspberries.
How to make high-fiber raspberry bran muffins
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, whisk together the milk, yogurt, honey, eggs, olive oil, and vanilla. Stir in the bran cereal and set aside for 5 minutes.
Step #2) In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Add to the wet ingredients.
Step #3) Stir until almost combined. Then fold in the raspberries and white chocolate.
Step #4) Divide the batter into a greased muffin pan. Bake at 400F for 20 minutes.
🌟 Expert tip:
- Use fresh or frozen raspberries. If using frozen berries, do not thaw first.
- Gently fold in the raspberries to avoid breaking them apart too much.
- Letting the bran cereal soak helps create a softer texture.
Delicious variations:
- 🍫Replace the white chocolate with milk chocolate or semi-sweet.
- 🍋Add 1 teaspoon of lemon zest for a bright citrus twist.
- 🫐Swap raspberries for blueberries or blackberries.
- 🌰Add chopped walnuts or pecans for extra texture.
Storing & freezing instructions:
Storing – Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Freezing – Once they have completely cooled, place the muffins in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Recipe FAQs:
Yes, though whole wheat baking flour gives these muffins a softer texture while adding more fiber and nutrients.
Yes, you can use a dairy-free yogurt and a milk alternative, though the texture may be slightly different.
Yes, these muffins are perfect for meal prep and stay moist for several days, making them great for quick breakfasts or snacks throughout the week.
If you’ve tried this High-Fiber Raspberry Bran Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
High-Fiber Raspberry Bran Muffins
Ingredients
- ½ cup milk
- ¾ cup plain 2% Greek yogurt
- ½ cup honey
- 2 eggs
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1½ cups all bran original cereal
- 1 ¼ cups whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups raspberries, fresh or frozen (not thawed)
- ½ cup white chocolate, chopped
Instructions
- Preheat oven to 400F. Generously grease a muffin pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the milk, yogurt, honey, eggs, olive oil, and vanilla. Stir in the bran cereal and set aside for 5 minutes.½ cup milk, ¾ cup plain 2% Greek yogurt, ½ cup honey, 2 eggs, ¼ cup olive oil, 1 teaspoon vanilla extract, 1½ cups all bran original cereal
- In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Add to the wet ingredients.1 ¼ cups whole wheat flour, ½ teaspoon salt, 2 teaspoon baking powder, 1 teaspoon baking soda
- Stir until almost combined. Then gently fold in the raspberries and white chocolate. Divide the batter into the prepared muffin pan.1½ cups raspberries, ½ cup white chocolate
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Notes
Recipe slightly adapted from Nourished By Nic
