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Fruity, Low-Fat Raisin Bran Muffin Recipe

Stephanie loves dessert. She also loves to bake delicious new recipes to share with family and friends.

Try these fruity bran muffins for a low calorie, low fat breakfast! The applesauce, banana, and raisins add just the right amount of sweetness!

Try these fruity bran muffins for a low calorie, low fat breakfast! The applesauce, banana, and raisins add just the right amount of sweetness!

Fruit and Raisin Bran Muffin Recipe

Looking for a healthy on-the-go breakfast or mid-morning snack? This low-fat bran muffin made with applesauce, banana, and raisins will provide a nutritious and filling substitute for cereal or toast.

With only 77 calories per muffin, feel free to grab two to have with your morning coffee or on the way to work. Although each muffin has only about two grams of fat, the applesauce and fruit make the muffins moist and rich tasting. These muffins freeze well, so extras can be popped in the freezer and thawed in the microwave for a quick, nutritious breakfast or snack. In fact, if the muffins won't be eaten within two days, freezing them will keep them fresh.

Knowing the importance of a good breakfast, I developed this recipe when I was working and never seemed to have time to eat during the morning rush of getting ready for work. I packaged the muffins in zip lock baggies and froze them so that I could grab a couple of muffins and a travel mug of coffee to have on the half-hour commute. This helped me start the day off with a healthy low-calorie breakfast and made it less tempting to grab one of the donuts or Danish that always appeared at our morning staff meetings.

Cook Time

Prep timeCook timeReady inYields

15 min

16 min

31 min

18 medium muffins


  • 1 1/2 cups bran flakes, crushed
  • 1 cup lowfat dry milk
  • 1/4 cup sugar
  • 6 tablespooms flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 3/4 cup applesauce, unsweetened
  • 1 medium banana, mashed
  • 1 teaspoon vanilla
  • 3/4 cup raisins
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  1. Crush bran flakes by placing about a cup at a time into a plastic ziplock bag and rolling with a rolling pin. Measure 1 1/2 crushed flakes into a medium bowl. Note: You will need about 3 cups of whole flakes to make 1 1/2 cups crushed flakes.
  2. Add flour, dry milk, spices, baking powder, and baking soda. Stir dry ingredients with a fork until they are well blended.
  3. In separate bowl, mash banana with a fork. Add eggs, applesauce, and vanilla to banana and mix well with a fork.
  4. Add egg mixture to dry ingredients. Stir well. Stir in raisins.
  5. Line 18 muffin tins with paper liners and fill 3/4 full with batter. Bake at 350°F for 15-18 minutes or until done. Cool on racks.
  6. These muffins will not rise above the rim of the paper liner. They are quite dense because of the banana and applesauce but will be moist and tasty. Store in covered container or freeze. Enjoy!


You might enjoy trying these variations:

  • Cranberry Bran Muffin: Substitute dried cranberries or other dried fruit for the raisins.
  • Applesauce Raisin Bran Muffin: Omit the banana and add an extra 1/3 cup applesauce.
  • Add 1/2 cup chopped nuts to the batter.
  • Substitute brown sugar for the white granulated sugar or use an artificial sweetener to lower the calorie count per muffin by 10 calories.
  • Before baking, sprinkle the tops of the muffins with a little sugar and cinnamon mixed with chopped walnuts.
  • Use your imagination for other tasty combinations!

Bran Muffins With Applesauce, Banana and Raisins...Mmmmm!

You can whip up these easy fruity bran muffins in a jiffy, and you'll be glad you did. If you are counting calories or fat grams, these muffins are just sweet enough to satisfy your cravings. The applesauce, banana, and raisins add sweetness to the muffin, but it only has a fraction of the sugars, fat, and calories of a Danish or regular muffin.

So enjoy! Take two; they're healthy!

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Questions & Answers

Question: Do you use dry milk in your Raisin Bran Muffin recipe? Mine didn't rise.

Answer: Yes, I use dry milk. The muffins do not rise a lot; they are pretty dense, but do have good flavor.

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