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.
- 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!
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).
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.)
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.
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!
One Bowl All Bran Muffins
- 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
- 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.
- 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.