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!
A Healthy Bran Muffin Recipe
Earlier in the year, I was on a mission to find some nutritious, low-calorie recipes for you…but the honest truth is that it’s been a challenge. I wasn’t as successful as I would have liked, but I did come up with this healthy bran muffin recipe that’s seriously delicious. The muffins are hearty and filling, they are not overly sweet, and the texture is moist and dense.
Easy Bran Muffins
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.
Kellogg’s All-Bran Muffins 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: I used 1% milk because I had it on hand. Almond milk would also be a good substitute for skim milk. Buttermilk can also be used, but keep in mind it will alter the calories and fat.
- 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. Feel free to substitute any flavor of Craisins if desired.
- Sliced almonds: they provide crunch, and so much flavor. It’s an extra step, but the almonds are especially tasty when roasted. Simply place the almonds in a small skillet and warm on medium heat. Stir and shake the skillet until they begin to turn golden. Remove from heat and cool slightly before adding to the batter.
Healthy Bran Muffin Recipe Variations
- An equal amount of honey, maple syrup, or molasses can be substituted for the brown sugar.
- 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.
- 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.
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.
About the Baking Time…
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.
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- My favorite muffin pan
- Large Pyrex bowl
- Pyrex measuring cups
- Wire rack for cooling
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Healthy Bran Muffin Recipe with Kellogg’s All-Bran
- 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
- 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!
This recipe makes 12 regular sized muffins.
I prepare my baking pans with Baker’s Joy.
If you make this healthy bran muffin recipe, and love it, I encourage you to come back and leave a 5-star review. It would help me so much, and I would truly appreciate it!
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Until next time…