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Close up of the top of freshly baked raisin bran muffins.

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Raisin Bran Muffins {Whole Wheat Muffins}

These moist Raisin Bran Muffins are made with 100% stone ground whole wheat flour. All of the nutritious bran and germ still intact! 


  • 2 cups 100% stone ground whole wheat flour, I like to use Bob's Red Mill
  • 1 cup unrefined brown sugar , I use coconut palm sugar
  • 2 tsp baking soda
  • 1.5 TBSP ground cinnamon
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1/2 cup olive oil
  • 1/2 cup unsweetened apple sauce
  • 2 tsp vanilla extract
  • 1 large peeled apple, grated (about 1.5 cups)
  • 1.5 cups raisins

Garnish (optional)

  • Sprinkle of ground flaxseed meal
  • Sprinkle of chia seeds


  • Preheat oven to 350ยบ F. Line a muffin tray with paper muffin cups.
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt; set aside.
  • In another bowl, whisk together the eggs, olive oil, applesauce, and vanilla extract. Once cohesive, gently stir in the raisins and the grated apple. (As noted in the ingredients, make sure you peel the apple. Otherwise you'll end up with bits of tough skin broken up into your muffins and it won't do favors for the texture.)
  • Gradually add the dry ingredients to the wet ingredients, stirring constantly, until everything is well combined.
  • Spoon the mixture into the paper cups right up to the tops of the cups. Sprinkle the tops with ground flaxseed meal and chia seeds for an extra punch of nutrition (optional).
  • Bake for 25 minutes, or until a cake tester/toothpick comes out clean.