all bran muffins

Surprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter.

Healthy All-Bran Muffin Recipe

(113 grams) water, boiling

(67 grams) vegetable oil

(150 grams) all-purpose flour

(99 grams) granulated sugar

baking soda

baking powder

salt

(128 grams) raisins

(283 grams) buttermilk

(53 grams) brown sugar, packed

vanilla

cinnamon

(37.5 grams) walnuts

Pour 1/2 cup of bran cereal into a small bowl. Cover with boiling water, stir, then set aside to cool.

Meanwhile, whisk the flour, sugar, baking soda, baking powder, and salt in a large bowl. Then, mix in the raisins and stir until they're well coated in the flour mixture.

When the bran mixture is cool, mix in the vegetable oil and egg.

In a separate bowl, whisk the buttermilk, brown sugar, vanilla, and cinnamon.

Pour the buttermilk mixture into the flour bowl and gently stir. Then, add the remaining 1 1/2 cups of dry bran cereal, the softened bran cereal, and the walnuts.

Mix the batter until combined, cover the bowl, and refrigerate it overnight.

When ready to bake, preheat the oven to 375 degrees Fahrenheit (190°C) and line a muffin tin with muffin liners. Spray them lightly with cooking spray. Or, for a crusty muffin exterior, grease the muffin cups directly.

Take the batter out of the fridge and stir once or twice. Then, scoop 1/4 cup of batter into each muffin cup.

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 10 minutes, and then transfer them onto a wire rack to cool completely. Serve and enjoy!

These All Bran Muffins are the absolute best breakfast muffins you&#039;ll ever have! Filled with all bran cereal and whole wheat flour, these muffins are hearty but so light and fluffy!

All Bran Muffins with Buttermilk

water

brown sugar (packed, can be light or dark brown sugar)

vegetable oil

eggs

vanilla extract

buttermilk

whole wheat flour

Place the All Bran in a large bowl. Pour the boiling water overtop and stir to combine. Let sit for 20-30 minutes to cool and absorb the liquid. 

In a medium bowl add the brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a fork and stir until everything is combined. Set aside. 

Place the buttermilk in a large liquid measuring cup. Add the baking soda to the buttermilk and with a fork, mix until it becomes foamy and begins to rise. Pour the buttermilk into the large bowl containing the bran mixture. Add the sugar, oil, and egg mixture and stir until mostly combined. Add the salt and whole wheat flour and mix until combined and no flour pockets remain. 

Cover the bowl and place in the fridge overnight. This step is important because this resting time allows the flavor to deepen, the bran to soften and produces a muffin with a tender crumb and better rise.

When ready to bake, remove the muffin batter from the fridge and Preheat oven to 400°F. 

Spray a muffin tin with nonstick cooking spray. Using a 3 T sized cookie scoop, portion the muffin batter into each muffin cavity (batter will fill about halfway). Bake for 15 minutes (see note 1) or until a toothpick comes out clean or with a few moist crumbs. Remove from the oven and let sit in the muffin tin for 3-5 minutes then turn out muffins onto a wire cooling rack. 

Dry. Bitter with wheat flour,  not sweet enough.

Should I make any adjustments if I add chopped dates?
Can't wait to try these!

These muffins are awesome!  The PRINT link on the recipe doesn't seem to work, though.

I can't wait to make these! My mom got me hooked on these when I was a kid and I have not had them in years!
I feel like she used white sugar not brown though. Is that ok? Plz let me know!

I made these last week and have been enjoying them almost every day. They also freeze well. My husband has shocked me by eating (and liking them) too! I just bought more buttermilk so I can make them again next week when my daughter visits😊

These muffins are so tasty and so tender.  My whole family commented on how good they are! By far the best bran muffins I’ve made!

My All-Bran Muffins Recipe tastes great on its own, but it&#39;s also highly customizable!  The applesauce gives it great moisture &amp; a fantastic texture!

All-Bran [With Applesauce]

Applesauce

Milk

Vegetable oil or melted butter

Large egg

tsp Vanilla extract

½ cups Kellogg's® All-Bran Buds cereal (or 2 cups Traditional All-Bran)

All-purpose flour

Brown sugar (packed)

tsp Baking powder

tsp Baking soda

Salt

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.

In a large bowl, whisk together applesauce, milk, oil/butter, egg, and vanilla extract.   Add cereal to the bowl, stirring to combine.

Allow to stand for 5 minutes.

In a separate bowl, combine flour, brown sugar, baking powder, baking soda, and salt.

Add dry ingredients to the bowl of wet cereal ingredients, stir just until moistened (batter should be lumpy.)

Divide batter between 12 prepared muffin cups, filling each to almost full.

Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.

Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Thank you for this easy to follow and delicious recipe!  
They are now my husband's most favorite muffins!
Much appreciated!

Made these as posted &amp; super delicious!! The best bite is always still warm with a little butter &amp; honey. Life is too short to overthink everything!!❤️❤️

Hi, I'd love to make these with coconut or whole wheat flour but I don't know how. Any suggestions please?

These All Bran muffins are vegan-friendly, packed with fiber, and super hearty! They&#039;re the perfect grab-and-go breakfast or any time you need a pick-me-up.

All Bran Muffins

tbsp ground flaxseed

All-Bran cereal

almond milk

all-purpose flour

sugar

tbsp baking powder

applesauce

Baking spray

Preheat the oven to 400°F. Grease the muffin pan with baking spray.

Combine the ground flax and water in a small bowl. Let it sit for 5 to 10 minutes until thick and gelatinous.

In another bowl, mix the All-Bran cereal and almond milk. Let stand for about 2 minutes or until the cereal softens.

Mix the flour, sugar, baking powder, and salt in a separate bowl. Set aside.

Add the flax egg and applesauce to the cereal mixture. Beat just until combined.

Add the flour mixture and stir until combined.

Distribute the batter into the muffin tin cups.

Bake for about 25 minutes or until lightly browned. Cool in the tin for a few minutes, then transfer to a wire rack. These All Bran muffins are best served warm!

I'm so looking forward to making these as I used to make muffins with all bran a very long time ago and loved them; I'm so happy to find your recipe! I have a question about the number .. is this just for one muffin pan or multiple! How many muffins does it make? :-)

Top 4 all bran muffins recipes from across the web

The most viewed all bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy All-Bran Muffin Recipe

All Bran Muffins with Buttermilk

All-Bran [With Applesauce]

All Bran Muffins

Top 4 all bran muffins recipes from across the web

The most viewed all bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy All-Bran Muffin Recipe

All Bran Muffins with Buttermilk

All-Bran [With Applesauce]

All Bran Muffins

The most viewed all bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine