These White Chocolate Raspberry Bran Muffins are a high fiber, lower sugar twist on classic bran muffins and make an easy breakfast or snack to prep ahead.
If you're looking for a bakery-style muffin that's both satisfying and nourishing, these white chocolate raspberry bran muffins are a great option. They combine juicy raspberries with pockets of melted white chocolate in a soft, fiber-rich bran muffin base. They're also perfect for meal prep. Bake a batch at the start of the week and you'll have a quick breakfast or snack ready whenever you need it!
Like my Chocolate Baked Oat Cups and Apple Cinnamon All-Bran Muffins, these bran muffins are designed to be a more balanced option. Made with bran cereal, whole wheat baking flour, and Greek yogurt, they're higher in fiber and lower in sugar while still tasting delicious.
Why This Recipe Is Dietitian Approved
- High fiber. Using bran cereal and whole wheat pastry flour helps boost the fiber content, making these muffins more satisfying than traditional muffins.
- Lower in sugar. These muffins are sweetened with honey and contain less added sugar than many bakery-style muffins.
- Perfect for prep. Bake once and enjoy all week. These bran muffins store well in the fridge or freezer, making them an easy addition to breakfasts or snacks.
White Chocolate Raspberry Bran Muffins Recipe
Ingredients
Greek yogurt. For a moist texture (and a bit of added protein). 0, 2 or 5% greek yogurt will all work!
Milk. Any milk of choice can be used!
All Bran Original Cereal. The key ingredient in these all-bran muffins. I also recommend using the original bran cereal (not bran buds) as the original variation absorb moisture a bit easier due to their thinner shape!
Honey. Our natural sweetener of choice in these white chocolate raspberry muffins.
Flour. Whole wheat pastry flour is what we use in this recipe. Whole wheat pastry flour is softer than hard red wheat flours and will create a more light and mild flavor in these muffins
Olive Oil. To help create the perfect moist texture, we add ¼ cup of olive oil and any neutral tasting oil of choice.
Egg. This recipe calls for two whole eggs!
Vanilla Extract. For added flavour.
Frozen raspberries. I recommend using FROZEN (and not thawed) raspberries as they are easier to incorporate into the batter without breaking or running their colour.
White chocolate. I recommend using baking white chocolate to ensure it melts in these muffins (white chocolate chips tend to hold their shape and will not create the pockets of melted chocolate we want in these muffins).
Leavening Agents. This recipe uses both baking powder and baking soda to provide enough rise! My top tip to ensure your muffins RISE it to make sure your ingredients are not expired!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 400℉ and prepare a 12-cavitiy muffin tray (I recommend using a silicone muffin tray if available).
- In a large mixing bowl whisk together milk, Greek yogurt, honey, eggs, olive oil and vanilla extract.
- Add All Bran cereal, mix well and set aside for 5 minutes. This will allow the cereal to soften and absorb the liquid ingredients.
- In a separate medium bowl, combine flour, salt, baking powder and baking soda.
- Once the cereal is softened. Slowly add the dry ingredients to the wet. Mix to combine.
- Using a spatula, fold in the raspberries and white chocolate. Be careful not to over mix (mix until JUST combined).
- Use a large cookie scoop (or ¼ cup) to divide the batter amongst the 12 cavities in the muffin tray (top with additional chocolate and raspberries if desired).
- Bake at 400℉ for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool.
Substitutions and Variations
To make gluten-free: Unfortunately All Bran cereal is not gluten free as it contains wheat bran.
To make dairy-free: Substitute the milk and yogurt with dairy free options (for the Greek yogurt any thick-non dairy yogurt will work great)!
To make nut-free: This recipe is naturally nut free!
Although these are raspberry muffins you can use any berries of choice! These would be great with a mix of frozen blueberries and raspberries!
Equipment
Storage
These bran muffins can be stored in an airtight container on the counter for up to 2-3 days or up to 7 days in the fridge.
For longer storage- wrap the muffins individually and place in a large Ziploc freezer bag. To defrost- place a muffin in the fridge overnight or microwave for about 1 minute.
Top Tips for Success
If you make these all bran muffins be sure to follow this top tip for success: Ensure you are adding the raspberries straight from the freezer. The softer the raspberries are the more likely they will be to break and bleed their red colour into the batter!
If you make these all bran muffins be sure to follow this top tip for success: Ensure you are adding the raspberries straight from the freezer. The softer the raspberries are the more likely they will be to break and bleed their red colour into the batter!
Frequently Asked Questions
You can! It is recommended to use All Bran Original cereal in muffins as the shape will absorb more moisture. If you use buds or flakes you will just need to allow the cereal to sit with the liquid ingredients for a longer period of time to fully absorb the liquid.
I have not tested this recipe using wheat bran!
Yes you may, however please note if you are using oat flour these muffins may not get quite as fluffy!
More Staple Muffin Recipes
If you liked these raspberry white chocolate muffins, try these recipes:
- Lemon Drizzle Muffins
- Healthy Breakfast Muffins
- Banana Blueberry Oatmeal Muffins
- Chocolate and Zucchini Brownie Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these white chocolate raspberry bran muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
White Chocolate Raspberry Bran Muffins
Ingredients
- ½ cup milk
- ¾ cup plain 2% Greek yogurt
- ⅓ cup honey
- 2 eggs
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 1.5 cups all bran original cereal
- 1 ¼ cups whole wheat baking flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 cups frozen raspberries (not thawed)
- ⅓ cup white chocolate, chopped
Instructions
- Preheat oven to 400℉ and prepare a 12-cavitiy muffin tray (I recommend using a silicone muffin tray if available).
- In a large mixing bowl whisk together milk, Greek yogurt, honey, eggs, olive oil and vanilla extract. Add All Bran cereal, mix well and set aside for 5 minutes. This will allow the cereal to soften and absorb the liquid ingredients.*see notes*
- In a separate medium bowl, combine flour, salt, baking powder and baking soda.
- Once the cereal is softened. Slowly add the dry ingredients to the wet. Mix to combine.
- Using a spatula, fold in the raspberries and white chocolate. Be careful not to over mix (mix until JUST combined).
- Use a large cookie scoop (or ¼ cup) to divide the batter amongst the 12 cavities in the muffin tray (top with additional chocolate and raspberries if desired).
- Bake at 400℉ for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool.
Katie says
These turned out perfectly! Tasted and looked like they came from a French bakery!
Nicole Addison says
The perfect muffin to help you get your fiber in- I hope you enjoy this one!