There's something comforting about a muffin recipe that's been around forever, the kind you remember from the side of a cereal box or a family recipe card splattered with batter. These Classic All Bran Muffins are exactly that: simple, just sweet enough and what I've been eating my whole life. Made with real All-Bran cereal, they're soft, and ready in about 30 minutes from start to finish. They're freezer-friendly, and a great make-ahead breakfast option.
TL;DR - Classic All Bran Muffins
- 🧁 Why you'll love it: A nostalgic, no-fail one bowl muffin recipe that's moist, hearty, and made with All-Bran cereal.
- 🥣 Ingredients: 7
- ⏱️Prep Time: 10 minutes
- 🔥Bake Time: 400℉ for 18-20 minutes
- 🧊 Storage: Store airtight 4 days or freeze up to 3 months.
- 💡More make ahead breakfast ideas: Overnight oats are a staple in our house for busy mornings. Try my Cinnamon Roll Overnight Oats or these blueberry overnight oats next.
Summarize and save this recipe!
Key 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
All Bran Muffin Add-Ins
Add these mix-ins right into the muffin batter or sprinkle on top of the muffins to customize of them to your families taste. Whatever you add in you choose, think about ½ cup to ¾ cup, no more.
- Chopped nuts: Almonds, pecan, or walnuts
- Craisins: for a little bit of sweet and tang
- Dried fruit: Chopped apple, dates, apricots
- Raisins: White or regular
- Chocolate Chips: Mini or Regular sized or Carob chips
How to make one bowl all bran muffins
Step 1: Start by preheating your oven to 400 degrees. Then spray a muffin tin with cooking spray and set aside.
Step 2: 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.
Step 3: Add the eggs and vegetable oil to cereal mixture and stir well to combine.
Step 4: To the wet mixture, add the flour, sugar, baking powder and salt. Gently mix the dry ingredient into the wet ingredients just until combined. Do not overmix! You will have a thick batter. Fold in any mix-ins you choose.
Step 5: Using a large cookie scoop, portion the batter into the prepared muffin pan, place into the oven and bake for 18-22 minutes.
Recipe FAQ's
I think you do. 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 muffins perfect. You can buy it at most major grocery stores.
Yes. Applesauce is a good substitute for oil. 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.
Yes, these muffins freeze beautifully. Let them cool completely and place them into an airtight container in the freezer for up to three months. To thaw, either let sit on the counter for 20-30 minutes or pop in microwave for about 15 seconds.
More Easy Muffin Recipes
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📖 Recipe
One Bowl Classic All Bran Muffins
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
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 the muffin tin for about 5 minutes, then move 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.
- Make them into regular muffins, mini muffins or even into a jumbo muffin to start your day off right.
Ro says
Can you add zucchini to this recipe?
Marni Katz says
I haven't tried it. It would add more moisture, so if you wanted to try it I would add just a bit at a time to maintain the right texture and bake time.
PJ says
Thanks for this recipe to use my F1 cereal. Easy and taste great - good "crumb" too. I added cinnamon 1T, nutmeg 1/2 t and 1/3 c raisins, 1/3 c walnut pieces. I'm looking forward to having a healthy snack each afternoon with my tea. I took a picture but see no way to upload it here. Too bad, they look great and filled the house with autumn smells in July. 😉
Brenda says
Can I use buttermilk instead of milk for this recipe?
Marni Katz says
I've not tried it, but let me know if you do and it's successful! I'd love to share that with my readers 🙂
Margo Fultz says
Hi Marni! Could I substitute Fiber One instead of All Bran? Thank you for the recipe!
Margo
Marni Katz says
I've never tried that substitution. If you try it, just be sure that the cereal is totally softened by the milk soak before adding the rest of the ingredients.
D Davies says
Delicious made per recipe but used organic Smart Bran cereal.
Mary LeBlanc says
I’m a diabetic.
Can I add less sugar?
Thanks much
Marni Katz says
You can use a bit less sugar, but I wouldn't cut it by more than 1/2.
Chris says
These are very good. Made exactly as recipe stated, with the addition of blueberries. Nice flavour and texture. Will definitely make again.
PATRICIA says
I added 2 small chopped apples, ,1/2 cup raisins, about 1 tsp. Vanilla and 2 tsp. Cinnamom
Yum
Hope Wilson says
I loved the recipe. I did, however, add cinnamon and vanilla. They came out great!
Mary E says
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?
Marni Katz says
Mary - I haven't tried this recipe with the buds. The flakes should work with a little extra soak time.
Lyn says
How about coconut oil ?
Will that work?
Marni Katz says
Should work just fine!
Beth says
Delicious and enjoyed by the adults and kids alike!