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, and baking powder. 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
- ½ 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 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.
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 ☺.