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Raspberry Bran Muffins

August 31, 2017

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The first day of school is fast approaching, and if you’re like me, you’re looking for easy snacks and meal plans–stat!  While I still haven’t mastered the fine art of meal planning, I’m pretty good at whipping up a batch of healthy muffins.

This recipe was born out of a love of Tim Hortons Raspberry Bran muffins.  They are in stores seasonally, but I want them all year round!  The taste is pretty close, although I wish I could get them to rise better like they do in the store.

Grab your fresh or frozen raspberries and lets get started.

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

The secret to making a muffin with a nice texture is to separate your wet and dry ingredients, and mix until just combined.  If you mix too much, you’ll end up with blue and red muffins–not quite the look we’re going for.

Otherwise, raspberry bran muffins are super simple to make and a great way to use up your raspberries.

P.S: I’ve got a whole Pinterest board full of recipes that use up your garden and seasonal produce.  Follow me on Pinterest to see the latest!

Related: 10 Must Try Raspberry Recipes

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

I experimented with my recipe three times to try and get my muffins to rise like the ones in Tim Hortons.  Unfortunately, I just couldn’t get it to work.

I could have added more baking soda and/or baking powder, but if you add too much it will make your baking taste funny.

Raspberry Bran muffins just like Tim Hortons. . .yum!Click To Tweet

Related: Fresh Summer Salad with Raspberry Vinaigrette

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

These muffins may be flat on top, but I promise they are very tasty!  Make a batch this week and freeze the extra for school lunches all week long.

Or, you and your family could just slowly sneak them one by one off the counter as they’re cooling.  Not that that ever happens in our house, or anything.

DO YOU JUST WANT THE RECIPE WITHOUT HAVING TO SCROLL TO THE BOTTOM?

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Raspberry Bran Muffins

 

A copycat recipe of the Tim Hortons seasonal raspberry bran muffins.

Serves 18
Ingredients:
1 cup bran,
3/4 cup melted margarine or butter,
1/2 cup brown sugar,
1/2 cup white sugar,
1 cup milk,
2 eggs,
1 tsp vanilla,
1/2 cup ground flax seeds,
1 tsp baking powder,
1 tsp baking soda,
1 cup flour,
1 1/2 cups raspberries,
pinch of salt (if using unsalted butter).
Instructions:

Combine the bran and melted margarine or butter in a bowl and set aside for 10 minutes. Once the bran has soaked, add brown sugar, white sugar, milk, eggs, vanilla, and flax seeds.In a separate bowl, mix flour, baking powder, and baking soda. Make a well and add wet mixture. Mix until mostly combined. Add raspberries and mix until combined. Don’t mix too much!

Put in muffin tins and bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.

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Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

12 Comments
Filed Under: Baking, Fruit Season, Recipes, Simple & Easy, Use it up! Tagged: back to school, lunches, muffin, raspberry, raspberry bran muffin, snacks

About Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.

Comments

  1. Alaina says

    September 1, 2017 at 7:34 am

    Great recipe! If using frozen raspberries, do you recommend thawing them out first? To keep the moisture content balanced.
    Reply
    • Kristen Raney says

      September 1, 2017 at 8:33 am

      Yes! And I would drain the liquid so they don't get as blue when you do the final mix. Thanks for raising this issue.
      Reply
  2. Andrea Schwartz says

    September 1, 2017 at 7:49 am

    Well those just sound delicious! I love to make muffins in the fall. About the only time I turn the oven on anymore. I've never cooked with bran. That takes the place of flour, right?
    Reply
    • Kristen Raney says

      September 1, 2017 at 8:35 am

      Yes, it's taking the place of 1/2 the flour. It's important to do the soaking step, otherwise the texture won't be as nice.
      Reply
  3. Kristin Cook says

    September 1, 2017 at 10:56 am

    These look so ridiculously good! I want one right now! lol
    Reply
  4. Marissa says

    September 1, 2017 at 1:53 pm

    Raspberry muffins! That's new for me. :) I would love to try these.
    Reply
  5. Ayanna @ 21FlavorsofSplendor says

    September 1, 2017 at 4:44 pm

    Yummy! My girls started school this week and I want to make sure I have a good mix of snacks for them. These would be a great addition to our rotation.
    Reply
  6. Brittany Comeaux says

    September 2, 2017 at 2:15 pm

    I've never tried Tim Horton's Muffins.. Actually I'm not sure if they sell those here. But.. yours look absolutely delicious! I love muffins and anything raspberry!
    Reply
    • Kristen Raney says

      September 3, 2017 at 10:44 am

      If you ever visit Canada, there's practically one on every corner. It's unofficially our national coffee shop. Let me know if you try them out!
      Reply
  7. Caitlin Patton says

    September 2, 2017 at 3:25 pm

    These look so yummy!
    Reply
  8. Kate says

    September 2, 2017 at 7:58 pm

    Such a great idea! I'm always looking for breakfast items that I can make in advance for the whole week so we don't grab something unhealthy when trying to get out the door quick. So these are perfect!
    Reply
  9. Crystal // Dreams, etc. says

    September 2, 2017 at 10:14 pm

    These look SO good! I've been thinking I should bake something this weekend and it might be these!
    Reply

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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

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Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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Do you tend to plan out your garden to the nth deg Do you tend to plan out your garden to the nth degree, do you just wing it, or are you somewhere in-between?⁠
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Hey friends! There's a lot of new faces in this l Hey friends!  There's a lot of new faces in this little corner of IG, so I wanted to introduce myself.  My name is Kristen and I'm the gardener & content creator behind Shifting Roots.  I'm wife to @mgsraney and mom to 3 kids, ages 8, 23 months and 7 months.  Needless to say, our house is BUSY.  I garden in zone 3 in Saskatoon, SK, so if I can grow it in my short growing season and cold temperatures, you probably can too.⁠
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