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These Bran Muffins are lightly sweetened and full of fiber for a great way to get a healthy start in the morning! They’re made with all-bran cereal, whole wheat flour, and applesauce for the best moist muffins. This is a twist on the classic All Bran Muffin Recipe and it’s my favorite!
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Healthier Bran Muffins Recipe
Say goodbye to boring, dry, and flavorless bran muffins! This recipe I’m sharing today is seriously the best bran muffins recipe ever. They’re easy to make, lightly sweetened, and full of good-for-you ingredients to start your day on the right foot.
If I’m going to eat healthier, I want things that taste great! Bran muffins have a bad reputation for being pretty boring and bland, so I came up with this recipe – now you can have a healthy bran muffin recipe that tastes great so you’ll want to eat them on repeat.
They’re wholesome and hearty with all-bran buds cereal, whole wheat flour, and just enough sugar to sweeten them without going overboard. The wheat bran is full of fiber and there’s some whole wheat flour for a healthy boost, too.
What I love best about this Kellogg’s all-bran muffins recipe is that it’s freezer-friendly. I love to make a batch and freeze the muffins for easy on-the-go breakfasts during the week.
Kelloggs All Bran Muffins Ingredients
All-Bran Cereal: You can use generic, but get the kind that has to be soaked to make muffins.
Milk: You can use any kind of milk – even nondairy – but it will change the nutrition.
Flour: I use a combination of all-purpose and whole wheat. I don’t like using all whole wheat flour as the result is too heavy.
Baking Powder: Helps the muffins rise.
Salt: For flavor, since there is no butter.
Sugar: I go with the bare minimum sugar in this – but you can even reduce it further. 1/4 cup is my favorite way to make these but you can reduce to 2 tablespoons if you prefer.
Egg: 1 large egg or 2 egg whites can be used
Applesauce: Keeps the muffins moist and lowers the fat content. You can use mashed banana instead.
Oil: Everything else is adjusted so you only need 1 tablespoon.
How to Make Bran Muffins
- Preheat oven to 350°F and line a muffin tin with liners (I use muffin pans with 2-inch muffin pan cups). Spray the inside of the liners with nonstick cooking spray. This will keep the muffins from sticking.
- In a large bowl, soak two cups Kellogg’s all-bran cereal in milk. Prepare the flour mixture while the cereal mixture soaks.
- In a medium bowl, whisk the white flour, whole wheat flour, baking powder, ¼ teaspoon salt, and ¼ cup sugar.
- Combine the Kellogg’s all-bran cereal, milk, egg, applesauce, and oil. Stir in the dry ingredients from the large mixing bowl. Portion batter so that each muffin liner is ¾ full.
- Bake the muffins for 14 to 18 minutes or until they are golden brown and a toothpick comes out clean. Allow them to cool before serving.
There are a few ways to put a spin on these bran muffins. Here are some ideas you might like to try.
- Instead of granulated sugar use the same amount of brown sugar.
- For the milk, you can use whole milk instead of fat-free milk. Or use your favorite nut milk.
- You can use two egg whites instead of one whole egg.
- You can reduce the amount of sugar to two tablespoons.
- Feel free to add some mix-ins: ½ cup of raisins or chocolate chips work great.
You’ll change your mind about bran muffins once you try this Kellogg’s bran bud muffins recipe! They’re one of my favorite healthy muffin recipes and I know you’re going to love them, too.
For this recipe, I add ¼ cup sugar but you can reduce the amount to two tablespoons if you want the muffins less sweet.
117 calories per muffin.
They can be healthy! In this healthy bran muffin recipe, whole wheat flour adds more nutrition and bran cereal adds lots of fiber. The key is to not add too much sugar. I like mine with some sweetness so I add ¼ cup of sugar which is way less than other muffin recipes. To make them even lower-sugar, reduce the amount by half. The muffins aren’t as sweet, but still delicious!
Store the cooled bran muffins in an airtight container and they will keep for up to two days at room temperature.
I love to freeze these muffins. Place them in a freezer bag and separate the layers with paper towels. You can thaw them at room temperature or reheat them in the microwave if you like warm muffins.
Other Muffin Recipes You’ll Love
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Bran Muffins Recipe
- 2 cups All-Bran Cereal
- 1 ½ cups unsweetened vanilla almond milk or nonfat milk
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar see note
- 1 egg or 2 egg whites
- ¼ cup unsweetened applesauce
- 1 tablespoon vegetable oil
- Preheat oven to 350°F. Line muffin tin with liners and spray with nonstick cooking spray. (You must grease the liners or they will stick to the muffins.)
- Place cereal and milk in a large bowl and allow to soak while you mix the other ingredients.
- Whisk flours, baking powder, salt, and sugar in a medium bowl.
- Place egg, applesauce, and oil in the bowl with the cereal and mix. Stir in dry ingredients. Scoop into muffin liners, filling 3/4 of the way full.
- Bake for 14-18 minutes until a toothpick comes out clean. Cool before eating. Best eaten within two days or you can freeze them for up to one month. To reheat, microwave for 30-45 seconds.
This recipe I’m sharing today is seriously the best Bran Muffins recipe ever. They’re easy to make, lightly sweetened, and full of good-for-you ingredients to start your day on the right foot.
Last Updated on May 20, 2022