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
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.
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!
📖 Recipe
One Bowl 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
- 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.
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 🙂
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!
Anne says
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!
Marni Katz says
I'm so glad you loved them!
Eli says
Have you made this recipe in a mini muffin pan for when you don't want a whole muffin?
Marni Katz says
No I haven't, but it should work. I would definitely change the cook time and watch that they don't overbake!
Meg72 says
Just noticed I have all bran “ buds” will that work with same measurements.
Marni Katz says
I haven't tried it with the Bran Buds before. I would think it should work, but can't guarantee it 🙂
Ann says
A classic! My mom always added a little topping of cinnamon sugar and oats when she made this, so I do too!
Marni Katz says
Yum!
Anita says
Can I add bananas
Marni Katz says
I haven't ever added bananas. You could try, but the texture may change and you'll likely need to adjust the bake time.
Brenda says
Could you use a different kind of flour? Whole wheat or almond, maybe?
Marni Katz says
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!
Gail says
If I use whole wheat flour in place of ap flour should I make any changes to the recipe?
Can I add ground flax seed? If so, any changes to the recipe?
Marni Katz says
If you are adding ground flax seed or swapping for whole wheat flour, I would suggest adding more liquid, however, I have not tried these substitutions myself, so I can't give you exact quantities.
Karen says
Will make these later today. Have you ever tried adding a couple of heaping spoonfuls of applesauce?
Marni Katz says
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!
dwallx says
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 🙂
Marni Katz says
I'm so glad these work for you with some new cereals! So fun! Keep enjoying 🙂
CJ says
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?
Marni Katz says
I've not ever subbed for molasses or sugar, but you can use a little less sugar with out a problem! Enjoy!
Kim says
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.
Marni Katz says
Kim - That's a great idea! Thanks so much for sharing 🙂
DN Thomas says
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.
Marni Katz says
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 :).
Rena Sivills says
Just tried these muffins, they are awesome. Love how quick they come together. And they are delicious.
Marni Katz says
Rena, I'm so glad you loved them. They are a favorite here too!
Susan says
I will make these again. I used whole wheat flour, apricots and raisins.
Marni Katz says
Susan, I'm so glad that you'll be making these again and I love the idea of apricots and raisins together!
Lynne from Canada says
Tried these today and they are really good.I used soft wheat flour along with dried cranberries and walnuts and will try them again.
Marni Katz says
Lynne, I'm so glad you liked these...they are one of my favorite muffins!
Debra says
Made these today and they are delicious! Love the one bowl mixing and your tips were spot on. Thanks!
Marni Katz says
I'm so glad you liked them and found the tips helpful! They are one of my favorites ☺.