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Did you eat All-Bran muffins growing up? This wonderful recipe comes together in one bowl with basic ingredients and are in the oven in less than 10 minutes. These classic bran muffins freeze great and make a healthy breakfast on the go or a great afternoon pick me up.
Why is this the best bran muffins recipe?
One of my favorite recipes of all time, these muffins are hearty without being heavy. They feel like a treat with the addition of chocolate chips and they keep you full for hours. These homemade bran muffins are so simple to mix up and can be prepped in just minutes. Add that to the fact that these bran muffins are delicious, contain lots of fiber, and super versatile and you've got a winning combination. Mix them up in one bowl and then make them into regular muffins, mini muffins or even into a hearty large muffin to start your day off right.
Ingredients
- Classic All Bran Cereal: You want to use the cereal that looks like itty bitty logs. Bran flakes will work in a pinch, but don't give you quite the same texture as the original.
- Milk: This can be any type of milk you'd like. Almond milk, soy milk, and oat milk all work as does regular dairy milk
How to make one bowl all bran muffins
Start by preheating your oven to 400 degrees.
Then spray a muffin tin with cooking spray and set aside. You can use muffin cups if you want to line the muffin tin, but I find it easier to eat without the paper liners.
In a large mixing bowl, combine cereal and milk and let stand a few minutes at room temperature until most of the milk is absorbed into the bran cereal.
Then add the eggs and vegetable oil to cereal mixture and stir well to combine.
To the wet mixture, add the flour, sugar, baking powder and salt. Gently mix the dry ingredients (the flour mixture) into the wet ingredients just until combined.
Do not overmix! You will have a thick batter. At this point you can fold in any mix-ins you choose (chocolate chips, blueberries, dried fruit, nuts, etc).
Using a large cookie scoop, portion the batter into the prepared muffin pan, place into the oven and bake for 18-22 minutes. To make sure you end up with moist bran muffins be sure not to overbake these.
When they are done let cool in muffin tin for about 5 minutes, before moving to a cooling rack. Try to wait a few more minutes before digging into the warm muffin so you don't burn your tongue!
FAQ's
Do I have to use all bran cereal in these muffins?
I think you do. While, I don’t often tell you that you need to go out to the grocery store and buy a specific item for a recipe, this is one of those times that substitutions aren’t super easy. There is something about the shape and density of this cereal that lends itself to this muffin. It absorbs the liquid quickly, gets appropriately mushy making the texture of the muffin near perfect. You can buy it at most major grocery stores, or here (from Target).
Why is fiber important?
Fiber is an important part of a healthy diet and provides all sorts of good benefits for your body. Most of us associate a diet high in fiber as a diet that promotes “movement in the digestive system”. While this is certainly true, and the insoluable fiber in All-Bran certainly has this benefit, fiber is also important for other reasons. Fiber can reduce spikes in blood sugar helping to prevent diabetes and other disease. It can also help promote maintainance of a healthy weight, by filling your body up with and naturally reducing calorie intake. (all info on fiber from the MayoClinic.)
Can you substitute applesauce for oil in this all-bran muffin recipe?
Applesauce is a good substitute for oil. You can swap in the applesauce for the same amount of oil. I would use unsweetened applesauce so as not to add extra sugar to the recipe.
Add-ins for yummy muffins
Add these mix-ins right into the muffin batter or sprinkle on top of the muffins to customize of them to your families taste. We are a big fan of the chocolate chips in our house, so they are a must. Mini chocolate chips would be great in these, but any chip will do. Whatever you add in you choose, think about ½ cup to ¾ cup, no more.
Here is a list of other mix-ins that will also work well in my:
- Chopped nuts (almonds, pecan, walnuts): you'll end up with super hearty bran muffins
- Craisins: for a little bit of sweet and tang
- Dried fruit: also makes a hearty muffin
- A teaspoon of cinnamon (or a bit more to taste)
- Raisins (half cup of raisins seems to be enough)
- Carob chips
How to store bran muffins
All Bran muffins can dry out if not stored properly. I suggest either eating them they day they are baked or freezing them immediately.
These muffins freeze beautifully. Let them cool completely and place them into an airtight container in the freezer for up to three months. Sometimes, I like to stack them in zip top bags instead of containers to save space in my freezer, but either option will work.
To thaw, either let sit on the counter for 20-30 minutes or pop in microwave for about 15 seconds.
Serving suggestion
One way to serve these muffins for breakfast is to cut them in half with a little butter smeared on either side. Warm the All Bran muffin for 5-10 seconds in the microwave and you'll have a soft muffin that the butter will melt right into.
Looking for other great muffin recipes? Check these out!
- apple cinnamon oatmeal breakfast muffin
- mochi muffin
- carrot zucchini muffin
📖 Recipe
One Bowl All Bran Muffins
Marni Katz
A classic muffin recipe great for a healthy breakfast or snack.
4.26 from 91 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course muffins
Cuisine breakfast
Servings 12 muffins
Calories 141 kcal
Equipment
Ingredients
- 2 cups all bran cereal
- 1 ¾ cup milk
- 2 eggs
- ¼ cup vegetable oil
- 1 ¼ cup flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Instructions
Preheat oven to 400 degrees. Spray a. muffin tin with baking spray and set aside
In a mixing bowl, combine cereal and milk and let stand a few minutes to allow the cereal to absorb the milk and soften.
Add the eggs and vegetable oil to cereal mixture and stir to combine.
To the wet mixture, add the flour, sugar, baking powder and salt, stir together a bit with a fork and then using a spoon, mix into the wet ingredients just until combined. Do not overmix!
Portion into the muffin tin and bake 18-22 minutes.
When done, let cool in muffin tin for about 5 minutes, before moving to a cooling rack.
Notes
- Don’t overmix this batter. It’s going to be thick and not feel like everything is incorporated, but it is. You don’t want a tough muffin and overmixing leads to tough muffins.
- You can use any type of milk (almond, soy, oat) to make this recipe easily non-dairy. I’ve made it with skim milk, whole milk, almond and soy successfully.
Nutrition
Calories: 141kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 32mgSodium: 208mgPotassium: 195mgFiber: 3gSugar: 12gVitamin A: 278IUVitamin C: 2mgCalcium: 156mgIron: 3mg
Keyword bran muffins recipe, healthy muffins, whole grain muffins
Tried this recipe?Let me know what you think!
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About Marni Katz
Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
"I want to inspire you to get back in the kitchen and do this, because you can!"
Reader Interactions
Comments
D Davies
Delicious made per recipe but used organic Smart Bran cereal.Reply
Mary LeBlanc
I’m a diabetic.
Can I add less sugar?
Thanks muchReply
Marni Katz
You can use a bit less sugar, but I wouldn't cut it by more than 1/2.
Reply
Chris
These are very good. Made exactly as recipe stated, with the addition of blueberries. Nice flavour and texture. Will definitely make again.Reply
PATRICIA
I added 2 small chopped apples, ,1/2 cup raisins, about 1 tsp. Vanilla and 2 tsp. Cinnamom
YumReply
Hope Wilson
I loved the recipe. I did, however, add cinnamon and vanilla. They came out great!Reply
Mary E
I could only find “all bran flakes” or “all bran buds” today at the store, not just “all bran”. Will the buds require a longer soak in the milk before adding other ingredients?
Reply
Marni Katz
Mary - I haven't tried this recipe with the buds. The flakes should work with a little extra soak time.
Reply
Lyn
How about coconut oil ?
Will that work?Reply
Marni Katz
Should work just fine!
Reply
Beth
Delicious and enjoyed by the adults and kids alike!Reply
Anne
Thanks for the terrific recipe. I had a recipe for refrigerator bran muffins that made way more than my empty nest household can consume. These muffins were delish!Reply
Marni Katz
I'm so glad you loved them!
Reply
Eli
Have you made this recipe in a mini muffin pan for when you don't want a whole muffin?
Reply
Marni Katz
No I haven't, but it should work. I would definitely change the cook time and watch that they don't overbake!
Reply
Ann
A classic! My mom always added a little topping of cinnamon sugar and oats when she made this, so I do too!
Reply
Marni Katz
Yum!
Reply
Anita
Can I add bananas
Reply
Marni Katz
I haven't ever added bananas. You could try, but the texture may change and you'll likely need to adjust the bake time.
Reply
Brenda
Could you use a different kind of flour? Whole wheat or almond, maybe?
Reply
Marni Katz
I've definitely substituted with part whole wheat flour before. I've not tried almond flour and since their is no gluten, I'm not sure how it would work. if you try and it works, please let me know!
Reply
Karen
Will make these later today. Have you ever tried adding a couple of heaping spoonfuls of applesauce?
Reply
Marni Katz
I haven't, but it sounds delicious. You may need to bake a few extra minutes because of the added moisture from the applesauce. Good luck!
Reply
dwallx
Excellent recipes! I have recently tried it replacing the fiber one cereal with blueberry cherrios and they were delicious. Thats my new thing now, when I use up a box of cereal I try a different one. Unbelievable how great this recipe is my family thinks they are store bought muffins and they come out perfectly everytime! Thank you 🙂Reply
Marni Katz
I'm so glad these work for you with some new cereals! So fun! Keep enjoying 🙂
Reply
CJ
Hello, and thanks for sharing the recipe.
I'm wondering if you've ever tried a bit of molasses and/or honey as a sub for the sugar, or just use less sugar?Reply
Marni Katz
I've not ever subbed for molasses or sugar, but you can use a little less sugar with out a problem! Enjoy!
Reply
Kim
I have always made these. I fill the baking cups half full, then add a half teaspoon of jam and finish filling with batter. Really delicious.Reply
Marni Katz
Kim - That's a great idea! Thanks so much for sharing 🙂
Reply
DN Thomas
I've been eating AllBran muffins since a kid. I'm 70 now! I live full time in an RV. I have a high-end, large, toaster broiler oven that holds a 9x13 pan. I'd like to do this recipe in a cake pan rather than muffins. What are your ideas about that in terms of temp and time? Thanks.Reply
Marni Katz
Hi! While I've not tried making these in a 9x13, I would stick with the same temperature and check it around the 20 minute mark. You'll want to make sure it's cooked through the middle without overcooking the edges. I'd err on the side of less done so they don't dry out :).
Reply
Rena Sivills
Just tried these muffins, they are awesome. Love how quick they come together. And they are delicious.
Reply
Marni Katz
Rena, I'm so glad you loved them. They are a favorite here too!
Reply
Susan
I will make these again. I used whole wheat flour, apricots and raisins.Reply
Marni Katz
Susan, I'm so glad that you'll be making these again and I love the idea of apricots and raisins together!
Reply
Lynne from Canada
Tried these today and they are really good.I used soft wheat flour along with dried cranberries and walnuts and will try them again.Reply
Marni Katz
Lynne, I'm so glad you liked these...they are one of my favorite muffins!
Reply
Debra
Made these today and they are delicious! Love the one bowl mixing and your tips were spot on. Thanks!Reply
Marni Katz
I'm so glad you liked them and found the tips helpful! They are one of my favorites ☺.
Reply
4.26 from 91 votes (79 ratings without comment)
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