Did you eat All-Bran muffins growing up? My mom totally tricked us into thinking we were getting a treat because she threw a few chocolate chips into this otherwise super healthy breakfast (or anytime really) muffin. Little did I know that many, many years later I would not only be tricking my own kids, but I would be making these often and absolutely enjoying them!
This recipe (like so many of my baked goods), comes together in one bowl and in less than 10 minutes. For me, these simple bakes make me want to keep at it. All-Bran muffins end up in my morning breakfast rotation fairly often and lately are sharing top billing with the carrot-zucchini oatmeal muffin my kids love.
These muffins are hearty without being heavy, and one with a cup of tea or coffee in the morning is a great start to any day. I’m also a big fan of them mid-afternoon when I need a pick me up to get me to dinner. All Bran muffins feel like a treat (especially with a chocolate chip or two inside) and fill me up so I’m not snacking my way to dinner.
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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 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.)
Now, I’m no doctor, but what I’ve learned is:, eat lots of fiber, eat less food, poop more and regularly and feel good overall. And drink lots of water, cuz that’s always a good idea 🙂
Let’s talk about add-ins for these All Bran breakfast muffins
Add away. These muffins are great for customizing to the taste of you and your family. We are a big fan of the chocolate chip in our house, so that’s a must. Mini chocolate chips would be great in these, but any chip will do. Whatever you add in, think about ½ cup to ¾ cup, no more. More isn’t more in this particular recipe.
Here is a list of other mix-ins that will also work well:
- Chopped nuts (almonds, pecan, walnuts)
- Craisins
- Dried fruit
- Raisins
- Carob chips
Tips and Tricks:
- 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.
- These freeze beautifully. Store in airtight container up to three months. To thaw, either let sit on the counter for 20-30 minutes or pop in microwave for about 15 seconds.
Looking for other great muffin recipes? Check these out!
All Bran Muffins - even better than you remember
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 tsp 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 absorb
- 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!
- Bake 18-22 minutes
- Let cool in muffin tin for about 5 minutes, before moving to a cooling rack
Notes
Nutrition
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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!
I'm so glad you loved them!
Have you made this recipe in a mini muffin pan for when you don't want a whole muffin?
No I haven't, but it should work. I would definitely change the cook time and watch that they don't overbake!
A classic! My mom always added a little topping of cinnamon sugar and oats when she made this, so I do too!
Yum!
Can I add bananas
I haven't ever added bananas. You could try, but the texture may change and you'll likely need to adjust the bake time.
Could you use a different kind of flour? Whole wheat or almond, maybe?
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!
Will make these later today. Have you ever tried adding a couple of heaping spoonfuls of applesauce?
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!
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 🙂
I'm so glad these work for you with some new cereals! So fun! Keep enjoying 🙂
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?
I've not ever subbed for molasses or sugar, but you can use a little less sugar with out a problem! Enjoy!
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.
Kim - That's a great idea! Thanks so much for sharing 🙂
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.
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 :).
Just tried these muffins, they are awesome. Love how quick they come together. And they are delicious.
Rena, I'm so glad you loved them. They are a favorite here too!
I will make these again. I used whole wheat flour, apricots and raisins.
Susan, I'm so glad that you'll be making these again and I love the idea of apricots and raisins together!
Tried these today and they are really good.I used soft wheat flour along with dried cranberries and walnuts and will try them again.
Lynne, I'm so glad you liked these...they are one of my favorite muffins!
Made these today and they are delicious! Love the one bowl mixing and your tips were spot on. Thanks!
I'm so glad you liked them and found the tips helpful! They are one of my favorites ☺.