Chocolate Raspberry Bran Muffins – Super healthy kids

These Chocolate Raspberry Bran Muffins are light and fluffy with just the right amount of sweetness. They’re packed with chocolate flavor and juicy raspberries… and pack a surprising amount of fiber and nutrients!

Why You’ll Love These Chocolate Raspberry Bran Muffins

Oh how we love these muffins! They have almost nothing to do with tasting as good as they do. They’re low in sugar, high in fiber, and won’t win any awards for looks.

But. They’re super moist, extra chocolatey, just sweet enough and sprinkled with bright, juicy raspberries. They taste like a decadent treat, but they’re actually a nutritious muffin that you can feel good about serving for breakfast!

Fiber plays an important role in gut health. It also helps maintain blood sugar levels and helps keep you fuller for longer. But most kids (and adults!) don’t get enough fiber in their diets. Bran muffins are a great way to kick in extra fiber! And while I have an abiding love for my favorite bran muffins, this chocolate raspberry version hits the spot for them.

Ingredients for Chocolate Raspberry Bran Muffins

• bran cereal– We used Fiber One
• buttermilk– Buttermilk helps create a moist, tender muffin.
• coconut oil– We love the hint of coconut you get from the coconut oil in these muffins, but you can use any neutral-flavored oil.
• eggs– Gives structure and rise to the muffins.
• vanilla extract– adds delicious flavor!
• flour– We used all-purpose flour, but you can use whole wheat or a mixture of both.
• sugar– We used regular granulated sugar.
• cocoa powder– We used regular cocoa powder, but processed in the Netherlands gives you a deeper chocolate taste.
• baking soda– makes a light and fluffy muffin.
• Salt– we used kosher salt.
• Frozen Raspberries– We used frozen raspberries, but you could substitute fresh ones.
• Mini Chocolate Chips– because these muffins aren’t very sweet, we loved the addition of mini chocolate chips!

How to make Chocolate Raspberry Bran Muffins

1. heat the oven to 375 degrees; Place muffin cases in the mold.
2. stomp Bran cereal in a blender or food processor.
3. Place Leave the muesli in a bowl with the buttermilk for 5 minutes.
4. Add to wet ingredients, whisk to combine.
5. Add to dry ingredients, stir just until combined.
6. Easy crack frozen raspberries; Fold into the muffin batter along with the chocolate chips.
7. spoon pour the batter into prepared muffin tins.
8. Bake for 20-25 minutes. Let it cool down a little before putting it on the cooling rack.
9. Enjoy!

Tips & Suggestions

• We used Fiber One Bran Cereal, but bran buds or flakes would also work. Just make sure you use 100% bran granola.
• The bran and buttermilk mixture will be very thick. It’s OK! We promise it will work out in the end.
• Roughly chop your frozen raspberries before folding them into the batter. This will give you nice raspberry specks and flavor throughout the muffin. You can skip this step, but you’ll end up with big, mushy pockets of raspberries. But if that’s your thing, go ahead and let her whole!
• These muffins don’t rise very much in the oven, so you can fill your muffin cases about 3/4 full.
• We don’t recommend using regular chocolate chips in this muffin as they don’t pair well with the fluffy muffin and tend to sink to the bottom. The mini chocolate chips were perfect.
• You can omit the raspberries altogether if you want an easy, beautiful chocolate bran muffin.
• Store in an airtight container in the refrigerator for 5-7 days or in the freezer for 3-4 months.
• Don’t mix too much when adding the dry ingredients! Stir just until you get a light and fluffy muffin.

More delicious muffin recipes to try:

• Heat oven to 375°F. Place the muffin cases in the muffin tin or grease a muffin tin well.

• Place the bran granola in a blender or food processor and coarsely chop.

• Place shredded granola in a medium bowl and stir in buttermilk; Leave for 5 minutes.

• Add oil, eggs and vanilla to the granola mixture; Combine whisk. Add flour, sugar, cocoa, baking soda and salt; just stir until moistened.

• Lightly crush frozen raspberries with the back of a spoon so they break up into small pieces. Gently fold into the muffin batter along with the chocolate chips (if using).

• Divide the batter evenly among the muffin cups.

• Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Remove muffins immediately from pan and let cool on wire rack before serving.

Calories: 231kcal | Carbohydrates: 36G | Protein: 6G | Fat: 9G | Saturated Fatty Acids: 6G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 1G | Trans fats: 0.02G | Cholesterol: 37mg | Sodium: 317mg | Potassium: 234mg | Fiber: 5G | Sugar: 20G | Vitamin A: 312ie | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg