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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 208

Author Lily Ernst

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

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Nutrition