Sugar Free Whole Wheat Pumpkin Bran Muffins With Raisins Recipes

WHOLE WHEAT PUMPKIN RAISIN MUFFINS

Steps:

• Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
• Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
• Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
• Fold in the raisins and almonds or pumpkin seeds.
• Divide the batter between the prepared muffin cups; they should be about ⅔ full.
• Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

SUGAR FREE RAISIN BRAN MUFFINS

Steps:

• Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
• Place bran flakes in milk and set aside 2 minutes.
• Add egg and oil and beat well.
• Add flour mixture and stir only until combined.
• Add nuts and raisins or dates.
• Pour into 12 greased muffin tins.
• Bake at 400 degrees for 20 minutes.

HEALTHY WHOLE WHEAT SPICED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.
• Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.
• Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.
• Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.
• Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.
• Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

SUGAR-FREE WHOLE WHEAT PUMPKIN BRAN MUFFINS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
• Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.
• Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.
• Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

SUGAR FREE WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400*F.
• Mix dry ingredients together.
• In a separate bowl, smash banana and whisk in soymilk and oil.
• Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
• Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
• Spoon the muffin mixture into muffin tin, to about 2/3 full.
• Bake 18-20 minutes or until tops are golden brown.