Healthy Bran Muffin Recipe: Kellogg’s All-Bran Cereal
Make this healthy bran muffin recipe with Kellogg’s All-Bran cereal. These easy bran muffins make a great choice for breakfast or for a snack!
I’ve been on a mission to find nutritious, low-calorie recipes for you…but the honest truth is that it’s been a challenge. However, I hit the jackpot with this healthy bran muffin recipe. These muffins are hearty and filling, they are not overly sweet, and the texture is moist and dense.
Why This Recipe Works
The secret to these muffins is Kellogg’s All-Bran cereal. It consists of little buds, and they work great in recipes. The batter is nice and thick, so it’s very easy to fill the muffin cups using a large cookie scoop.
I had enough batter to make 12 perfect muffins. This is a great healthy bran muffin recipe to use as a base, and add ingredients that you have on hand, or that you know your family likes.
Ingredients
- Kellogg’s All-Bran Cereal: a healthy, whole-grain base that’s bursting with wheat bran and that adds amazing texture. Make sure you get the “original” and not the “wheat flakes.”
- Skim milk: a healthy, fat-free choice.
- Brown sugar: adds just the right amount of sweetness.
- Egg whites: they work as a binding agent that’s packed with protein.
- Pure vanilla extract: amplifies all the other flavors and prevents blandness.
- Applesauce: replaces the fat that is usually included in a muffin recipe.
- Flour: all purpose flour or whole wheat flour can be used…or a mixture of both.
- Baking soda: the leavening needed for the muffins to rise.
- Cinnamon: like the vanilla, it adds wonderful flavor.
- Salt: traps moisture and helps keep the muffins fresh.
- Raisins: I love biting into raisins in baked goods!
- Sliced almonds: they provide crunch, and so much flavor.
How to Roast Almonds
Regular almonds right out of the bag can be used, but it’s especially good if you roast them first. Place 1/4 cup of almonds in a small skillet. Cook over medium heat, shaking the skillet often. The almonds are done when they turn a light brown, and their aroma comes out. Watch closely so they don’t burn!
Variations
- An equal amount of honey, maple syrup, or molasses can be substituted for the brown sugar.
- Almond milk or coconut milk are good substitutes for skim milk. I always use 1% milk because it’s what I have on hand. Buttermilk can also be used, but keep in mind it will alter the calories and fat.
- Any flavor of Craisins can be substituted for the raisins.
- More add-ins: one ripe banana, the zest of one lemon, a tablespoon of peanut butter, 1/2 cup shredded carrots, 1/2 cup shredded zucchini.
- If using any additional add-ins, you will have more batter, so be prepared to bake more than 12 muffins.
How to Make
- Preheat oven to 375 degrees F.
- Combine all bran cereal and milk. Let sit for 5 minutes.
- Add brown sugar, egg whites, vanilla and applesauce. Stir all wet ingredients well.
- In a separate bowl, combine dry ingredients. (Flour, baking soda, cinnamon, salt.) Mix wet ingredients and dry ingredients together.
- Add raisins and almonds.
- Scoop batter into prepared muffin tin.
- Bake for 12 – 15 minutes. Muffins are done when a knife or toothpick inserted in the center comes out clean. Do not overbake!
TIPS
- Make sure to watch the muffins towards the end of the baking time. They should not be overbaked. It has taken me quite a bit of trial and error to figure out my new gas oven. It’s hotter in the back, and I have better luck with recipes if I lower the baking temperature five degrees. For these muffins, I set my oven at
370 degrees F, and baking time was 14 minutes. - Serve these muffins with low fat whipped cream cheese or almond butter. (They are totally yummy with real butter, but that definitely defeats the purpose of a healthy muffin!)
- Pair these muffins with fresh blueberries, raspberries, or strawberries for a healthy and filling breakfast.
Frequently Asked Questions
Are bran muffins a good source of fiber?
Yes! As written, this bran muffin recipe is packed with fiber. To increase the fiber content even more, make sure to use whole wheat flour, and add shredded zucchini.
Can you freeze bran muffins?
Yes! These muffins freeze really well. Just place them in a freezer-safe container, or a resealable freezer bag. Make sure to mark the date…they should be eaten within three months.
How should I store these muffins?
Store these muffins in an airtight container at room temperature for up to 3 days. After that, place them in the refrigerator.
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Healthy Bran Muffin Recipe with Kellogg’s All-Bran
Ingredients
- 2 cups Kellogg’s all-bran cereal
- 1 1/4 cup skim milk
- 1/3 cup brown sugar
- 2 egg whites
- 1 teaspoon vanilla
- 1/2 cup applesauce (no sugar added)
- 1 cup Flour
- 2 teaspoons baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon salt
- 1/2 cup craisins or raisins
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 375 degrees F.
- Combine all bran cereal and milk. Let sit for 5 minutes.
- Add brown sugar, egg whites, vanilla and applesauce. Stir all wet ingredients well.
- In a separate bowl, combine dry ingredients. (Flour, baking soda, cinnamon, salt.) Mix wet ingredients and dry ingredients together.
- Add raisins and almonds.
- Scoop batter into prepared muffin tin.
- Bake for 12 – 15 minutes. Muffins are done when a knife or toothpick inserted in the center comes out clean. Do not overbake!
Notes
This recipe makes 12 regular sized muffins.
I prepare my baking pans with Baker’s Joy.
Nutrition
