Posted on 15 June 2018
This is the BEST healthy raisin bran muffin recipe EVER! They’re quick and easy to make, bake up like a dream, sugar and dairy free and they taste like little drops of raisin bran heaven. These Sugar And Dairy Free Raisin Bran Muffins are not to be missed…
Picture this – breaking open a steaming hot muffin with a dark golden-brown crispy crust, a moist and soft centre dotted with raisins and dates for the perfect amount of sweetness. That glorious, rich Raisin Bran Muffin aroma wafting out the kitchen and through the house, is this not the perfect scenario, for like, any moment in time, ever?
If you agree, which I’m going to assume you do, then we can be friends.
Let’s bond over the absolute best Sugar And Dairy Free Raisin Bran Muffins that I’ve ever made, or tasted, in fact, the best Raisin Bran Muffins full stop. In the whole wide world.
You will also love my Breakfast Banana Bran Spice Muffins, my Easy Savoury Corn Zucchini Muffins, my Oatmeal Peanut Butter Banana Muffins, my Banana Pecan & Cinnamon Muffins, my Easy Lemon Poppy Seed Blender Muffins, my Healthy Chocolate Banana & Apple Muffins and my Orange & Strawberry Breakfast Muffins.
The idea, aroma and taste of a raisin bran muffin has always appealed to me…It seems like a healthy option when you’re at a coffee shop or out for brunch. The only draw-back is that they’re usually packed full of the white stuff – sugar. Which is not ideal when your aim is to have something that’s yummy and also good for you.
So why are these Sugar And Dairy Free Raisin Bran Muffins so good for you?
- The obvious – they are refined sugar free
- Dairy free (for those of you who are lactose intolerant, or just don’t eat dairy)
- Packed full of fibre from the bran, oats and wholewheat flour
- Raisins are loaded with energy and rich in fibre, vitamins, and minerals
- Dotted with dates which are also full of fibre, rich in vitamins, minerals, energy and protein to keep those muscles strong!
- Coconut oil which is said to help with weight loss, regulate metabolism and regulate thyroid
That’s a whole lot of goodness right there! The batter will be quite wet, but that’s what we want so that the muffins are nice and moist.
These little beauties are ideal for breakfast on the go, brunch get-togethers, or to just have around for a quick snack when the tummy is calling out for something sweet and satisfying.
Plus they’re low carb and carry a fairly low amount of calories as far as muffins go.
The batter needs to be pressed down into the muffin tin, use your hands for best results! The fun part is that you can play around with this recipe and make it your own! I hope you do, and report back about your findings, I wanna know…
Add a banana or some mashed sweet potato to the recipe, yum.
Another way to add some extra excitement (not that they really need it), is to enjoy these muffins warm, sliced in half with a nice dollop of healthy nut butter slathered on, and a dash of honey. I have to admit, I have tried this little combo and WOWEE, it was soooo good. This could be my mid-morning snack forevs.
I think I’ll just have a never-ending supply of these Sugar And Dairy Free Raisin Bran Muffins sitting in my deepfreeze (yes, they freeze brilliantly!), for muffin peanut butter moments.
I think it’s essential. I’m sure you agree, we’re friends now, you have to agree with me, at least when it comes to these muffins.
Go forth into the kitchen, don your apron and try this AMAZING muffin recipe! And then let me know what you think, I can’t wait to hear from you.
The BEST healthy and easy super delicious Sugar And Dairy Free Raisin Bran Muffins full of fibre, vitamins, minerals, energy and protein.
- DRY INGREDIENTS:
- 1 cup wholewheat flour
- 2 cups bran
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp bicarb of soda
- 1/2 cup desiccated coconut
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup raisins
- 3/4 cup pitted dates , chopped small
- WET INGREDIENTS:
- 2 eggs
- 1/2 cup coconut oil , melted (or olive oil)
- 2 cups almond milk
- 1 tsp vanilla essence
Preheat oven to 180°C, grease a non-stick muffin pan.
In a large mixing bowl, combine the dry ingredients: wholewheat flour, bran, rolled oats, baking powder, bicarb of soda, coconut, cinnamon, mixed spice, nutmeg, raisins and dates.
In another smaller bowl, lightly beat together the wet ingredients: eggs, coconut oil, almond milk and vanilla essence.
Form a well in the centre of the dry ingredients and pour in the wet ingredients. Mix together until the mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
Pack the mixture into the muffin cups right to the top, and press down with your fingers. Bake for 20 minutes or until a cake tester comes out clean and the muffins are dark golden brown.
Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely. Or eat them hot if you can’t wait!