Raspberry Oat Bran Muffins


  • Makes12 servings
Raspberry Oat Bran Muffins

Photo: madlyinlovewithlife/Flickr

Agave syrup is the new sweetener in town. It tastes like a milder version of honey and has a lower glycemic index than refined sugar, which is helpful for those who are watching their weight. (If you can't easily find agave syrup, use honey instead.) This high-fibre muffin is also dairy-free.


  • 1 1/2 cups whole wheat pastry flour

  • 1 cup oat bran

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 3/4 tsp salt

  • 1 egg

  • 1/4 cup canola oil

  • 2/3 cup unsweetened applesauce

  • 2/3 cup agave syrup, or honey

  • 1/2 cup toasted, chopped pecans, (optional)

  • 1/2 cups fresh or frozen raspberries


  • Preheat oven to 375°F (190°C).

  • In a medium bowl, whisk together flour, oat bran, baking soda, baking powder, cinnamon and salt.

  • In a large bowl, beat egg and oil. Whisk in applesauce and agave syrup.

  • Add dry ingredients to wet in thirds, combining until just mixed. Add nuts, if you're using them, then gently fold in raspberries.

  • Line muffin-pan compartments with paper cups, or oil lightly, and spoon in batter. Bake for 20 minutes or until golden brown and tester comes out clean. Cool on rack.

  • In 1 muffin: 198 calories, 4.4 g protein, 5.9 g fat, 35.5 g carbohydrates, 3.8 g dietary fibre

This article was originally published on Apr 01, 2009

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