Get recipes in your inbox!Subscribe

Cinnamon Raisin Oat Bran Muffins – 6 Week Refrigerator Muffins

Site Index Bran Breakfast and brunch Muffins

This post may contain affiliate links. See my privacy policy for details.

These Cinnamon Raisin Oat Bran Muffins are my newest concoction, born from the fact that Mr Magpie went to the store looking for wheat bran ( I also want to make some dark, delicious plain bran refrigerator muffins soon) and came back with oat bran. So I shrugged and figured it was time to step up my refrigerator muffin game and try these.

Oat Bran Muffins 
Oat Bran Muffins

How to Make Oat Bran Muffins 

This new variation of refrigerator muffins is loaded with oat bran, oatmeal, raisins and cinnamon flavour. A lot of cinnamon. I LOVE a good oat bran muffin but I wanted to spice these up as oat bran can be a little plain when you don’t have anything else in the muffin. They are a little nuttier than the bran muffins and I added in some large flaked oatmeal to give them a more toothy texture.The result?

 Oat Bran 6 Week Refrigerator Muffins

Really, really good refrigerator muffins. I loved that these were basically a cinnamon muffin, with bran. I made sure that they had a ton of cinnamon flavour  because like I said, the next 6 week refrigerator muffins are going to be a dark, molasses-y bran and I want to mix up the flavours so that the kids (and Mike and I) don’t get bored of muffins. The kids are taking these for school lunch, Mike and I are enjoying them with a coffee for breakfast and I don’t want anyone to get tired of them. It’s been SO nice having that red Tupperware bowl of mine in the fridge all the time full of batter. It’s a life saver!

A confession? These 6 week refrigerator muffins have NEVER lasted us 6 weeks. Not even four weeks. Heck, these last us two or three weeks, I’m not even ashamed to admit it. That’s also why I am making sure to mix up the type of muffins so that we don’t get tired of them and I’m actually pretty excited to whip up the dark bran ones next. What a treat it has been to have a fresh, hot muffin every morning! The best part? It’s not always me making them. The kids and Mike are fully capable and can and DO make these in the mornings.

So if you’re looking for a seriously good cinnamon raisin oat bran muffin, these are the ticket!

Happy baking everyone!

Love,

Karlynn

Pin this to your Breakfast Ideas or Baking Boards and Remember to FOLLOW ME ON PINTEREST!

These Cinnamon Raisin Oat Bran Refrigerator Muffins will be your morning sanity saver! Kids and adults alike love them! #muffins #recipe #bran #oatmeal #raisins #baking

 

Learn to cook like the Kitchen Magpie

Cinnamon Raisin Oat Bran Refrigerator Muffins

These Cinnamon Raisin Oat Bran Refrigerator Muffins will be your morning sanity saver! Kids and adults alike love them!
3 from 5 votes
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Course
Breakfast
Cuisine
American
Servings
36
Calories
202
Author
Karlynn Johnston

Ingredients

  • 2 cups boiling water
  • 2 cups oat bran
  • 1 cup vegetable oil
  • 5 cups all purpose flour
  • 5 teaspoons baking soda
  • 2 teaspoon salt
  • 3 cups raisins
  • 4 large eggs
  • 1 quart 4 cups buttermilk
  • 3 tbsp vanilla extract
  • 2 tbsp cinnamon
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups large flake oatmeal

Instructions

  1. In the bottom of a very large lidded bowl, combine the oat bran with the boiling water. Let sit for 5 minutes then stir.
  2. Add in the rest of the ingredients and stir until combined.
  3. Refrigerate at least 6 hours before using.
  4. When you are ready to bake, pre-heat your oven to 400 °F.
  5. Use a large cookie scoop to fill greased or paper-lined muffin cups two-thirds full with batter (see photo)
  6. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
  7. Store the batter covered, in the refrigerator for up to 6 weeks.

Nutrition Information

Calories: 202kcal, Carbohydrates: 42g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 322mg, Potassium: 218mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1.4%, Vitamin C: 0.8%, Calcium: 5.4%, Iron: 9.8%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bran Breakfast and brunch Muffins

Reader Interactions

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.