Healthy Holiday Muffin Treats

close up of Raisin Bran, chocolate chip muffin

Tis the season to pack on pounds and eat unhealthy foods, but it doesn’t have to be that way. With a little planning and some recipe adaptations, you can still have your muffins and eat them too.

I love all things chocolate and I also love muffins, but what I don’t love about most muffins is how they are packed with way too much unhealthy fat and sugar.

I took this recipe from Kelloggs Bran Flakes and adapted it for a healthier and a little tastier, in my opinion, version.

How did I do it?

  • reducing the amount of sugar used,
  • substituting some of the oil with applesauce to reduce the fat,
  • adding some walnuts to get some healthy omega 3 fat,
  • boosting the flavor with some vanilla, or lemon extract,
  • switching out regular milk with a plant-based milk(I used no sugar added almond milk),
  • adding chocolate chips, because a girls gotta have chocolate, and
  • replacing 1/4 c. flour with Hodgson Mill unprocessed wheat bran (for those of us who need a little boost with our daily constitutional, if you know what I mean).
image of one single chocolate chip, raisin, bran muffin

Raisin Bran Flakes or Bran Flakes, That is the Question

The Kellogg’s Bran Flakes Muffin uses bran flakes, but I like raisins in mine, so I use the Raisin Bran Flakes. Full disclosure, my daughter prefers them without because she is not a raisin fan.

Here is the Original All Bran Muffins recipe if you prefer to stick with the original. My feelings won’t be hurt 😉. If you’re still here, scroll down for my recipe version.

photo of chocolate chip, Raisin Bran muffins

My Raisin Bran Flakes Muffin Recipe


  • 1 cup all-purpose flour
  • 1/4 cup unprocessed wheat bran(if you have it, otherwise increase flour measurement by 1/4 cup)
  • 1/3 cup raw sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Raisin Bran Flakes cereal (I use the Aldi brand, but any kind will work and if you don’t like raisins, then go with the plain bran flakes cereal)
  • 1 1/4 cups plant-based milk of your choice. I used Almond.
  • 1 egg (or 2 egg whites to reduce cholesterol)
  • 2 tablespoon canola oil
  • 1 tablespoon unsweetened apple sauce
  • 1 teaspoon vanilla or lemon extract(the lemon works great with raisins and gives it more of a citrus flavor)
  • 1/3 cup chopped walnuts
  • 1/2 cups of your favorite chocolate chips(you can add more if you like lots of chocolate)


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

2. In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil, apple sauce, and vanilla or lemon extract. Beat well. Add flour mixture, stirring only until combined. Add the walnuts and chocolate chips and stir again until blended. Spoon evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray or oil.

3. Bake at 400° F about 20 minutes or until golden brown(I insert a toothpick in the center of the largest muffin and if it comes out clean, the muffins are ready). Cool 10 minutes. Serve warm. 


You can use regular sugar if you don’t have raw sugar. I personally like the texture of raw sugar.

You can also sprinkle some raw sugar on the top of the muffins before you bake them to give them a crunchy texture.


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