Raisin Bran Muffins

November 18, 2017

Regular and Plant-based options. 


The first recipe is straight from Kellogg’s website. That’s the recipe I used to convert to plant-based, which follows. 


1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Kellogg's Raisin Bran® cereal
1 1/4 cups fat-free milk
1/3 cup honey
1 egg
1/4 cup vegetable oil

1. Stir together flour, baking powder, salt and sugar. Set aside.

2. In large mixing bowl, combine KELLOGG'S RAISIN BRAN cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F for 20 minutes or until lightly browned. Serve warm. 


Plant-based/vegan option



1 3/4 cup whole wheat flour

1 Tablespoon baking powder

1/4 teaspoon kosher salt

2 Tablespoons raw sugar

2 1/2 cups Raisin Bran cereal (I used store brand)

1 1/4 cups unsweetened almond or other non-dairy milk

1/3 cup 100% pure maple syrup 

1 flax egg (2TBSP warm water/2 TBSP flax meal)

1/4 cup unsweetened applesauce 


Can add handful of chopped nuts if desired. 


METHOD- follow above. (Instead of cooking spray, I used paper cupcake liners.)



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