These Chocolate Raspberry Bran Muffins are light and fluffy, with just the right amount of sweetness. They are packed with chocolate flavor and juicy raspberries.. and pack in a surprising amount of fiber and nutrition!
Why You’re Going to Love These Chocolate Raspberry Bran Muffins
Oh, how we love these muffins! They almost have no business tasting as good as they do. They are low in sugar, packed with fiber, and won’t win any awards in the looks department.
But. They are super moist, extra chocolatey, just sweet enough, and dotted with bright, juicy raspberries. They taste like a decadent treat, but are 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 full for longer. But most kids (and adults!) do not get enough fiber in their diet. Bran muffins are a great way to sneak in some extra fiber! And while I have an abiding love for my favorite Bran Muffins.. this chocolate raspberry version is right up there with it.
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– adds structure and rise to the muffins.
- Vanilla Extract– adds delicious flavor!
- Flour– we used all-purpose flour, but you could also use whole wheat or a mix of the two.
- Sugar– we used regular granulated sugar.
- Cocoa Powder– we used regular cocoa powder, but Dutch-processed will give you a deeper chocolate flavor.
- Baking Soda– creates a light and fluffy muffin.
- Salt– we used kosher salt.
- Frozen Raspberries– we used frozen raspberries, but you could substitute fresh.
- 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
- Heat the oven to 375 degrees; place muffin liners in tin.
- Crush bran cereal in a blender or food processor.
- Put cereal in a bowl with the buttermilk, let stand for 5 minutes.
- Add wet ingredients, whisk to combine.
- Add dry ingredients, stir just until combined.
- Lightly break up frozen raspberries; fold into the muffin batter along with the chocolate chips.
- Spoon the batter into prepared muffin pans.
- Bake for 20-25 minutes. Allow to cool slightly before removing to cooling rack.
Tips & Suggestions
- We used Fiber One bran cereal, but bran buds or flakes would work as well. Just make sure you are using a 100% bran cereal.
- The bran/buttermilk mixture will be very thick. It’s okay! We promise it will work out in the end.
- Coarsely break up your frozen raspberries before folding into the batter. This will give you nice raspberries flecks and flavor throughout the muffin. You can skip this step, but you end up with large, mushy pockets of raspberries. But if that’s your thing, go ahead and leave them whole!
- These muffins do not rise very much in the oven, so you can fill your muffin liners about 3/4 full.
- We don’t recommend using regular chocolate chips in this muffin because they don’t balance as well with the tender muffin and tend to sink to the bottom. The mini chocolate chips were perfect.
- You could leave the raspberries out entirely if you want a simple, lovely chocolate bran muffin.
- Store in an airtight container in the fridge for 5-7 days, or in the freezer for 3-4 months.
- When adding the dry ingredients, do not over mix! Stir just until combined for a light and tender muffin.
More Delicious Muffin Recipes To Try:
Heat oven to 375° F. Place muffin liners in muffin pan or grease muffin tin well.
Place bran cereal in a blender or food processor and coarsely crush.
Add crushed cereal to a medium bowl and stir in buttermilk; let stand 5 minutes.
Add oil, eggs, and vanilla to the cereal mixture; whisk to combine. Add flour, sugar, cocoa, baking soda, and salt; stir just until moistened.
Lightly break frozen raspberries with the back of a spoon so they are in small pieces. Gently fold into the muffin batter along with the chocolate chips (if using).
Divide batter evenly among muffin cups.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Immediately remove muffins from pan and allow to cool on a wire rack before serving.
Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 317mg | Potassium: 234mg | Fiber: 5g | Sugar: 20g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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