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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. Mini chocolate chips are delicious.
- 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!
FAQ’s
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.
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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 information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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So tasty!!
In case anyone else doesn’t eat eggs, I used 6 tblsp water and 2 tbslp baking powder in place of 2 egg whites.
Also used soy milk in place of skim.
Finely grated a green apple to equal half cup since I didn’t have applesauce at home.
This is a fantastic, adaptable recipe. I needed to cook an extra 5 mins maybe due to additional liquid from my substitutions but my son ate 2 before bed and asked me to be sure to put some in his lunch tomorrow 🫶🏼
Thank you for sharing this recipe.
This is my go to bran muffin recipe. Everyone enjoys them, from the 2 yr old to the 80 yr old in my house! Finishing up probably my 20th batch right now. Thanks for the great recipe!
And, can these be made ahead and stored in the refrigerator? I have a bran muffin recipe that you can do that with, but these are way healthier, and I would love to try them.
Thanks for sharing all your wonderful recipes!
Hi Patsy…yes they keep very well in the refrigerator. Just warm them a little in the microwave or air fryer before eating. Enjoy!
Made these this morning, and they met with rave reviews from my family, including my toddler grandson. I had one muffin with 2 hard boiled eggs for a very yummy 5 point breakfast on weight watchers.
Hi Carla…don’t you love that eggs are zero points! So glad you liked the muffins. Thank you for your comment, and the rating. I truly appreciate it!
My Father-in-Law used to make these with raisin bread when my oldest was little & needed some more fiber in her diet. Worked every time. :)
This recipe is still great, but I have to withdraw my suggested substitutions. My wife correctly pointed out that the 2nd batch made with all whole wheat flour was too wet and doughy. When I make these again I will use AP flour with the Almond milk and Splenda Magic baker and report back on whether it passes the spouse test! LOL!
I posted this too early! Letting the whole wheat muffins muffins cool overnight changed them completely. They were no longer wet and doughy, but dry and very well textured with a firm, open crumb. I will definitely make these again!
Thank you so much for the feedback and rating!
These muffins are fantastic! Great tasting, moist and the perfect texture.
For my 2nd batch I did some tweaking to get these to less than 100 calories each.
Substitutions:
– Unsweetened almond milk for skim milk
– 1/4 cup Splenda Magic Baker + 1 tablespoon molasses for 1/3 cup brown sugar
– 1 cup whole wheat flour (King Arthur) for AP flour
– no almonds
Awesome!
Thanks for the recipe Ann!
Is this recipe for the Original All Bran or the Flakes?
Hi Suzanne…use the Original All Bran. Enjoy!
Fab!! Had some stewed rhubarb and apple (no sugar) in fridge that been eating with cereal for breakfast so thought I’d throw it in as substitute for applesauce… also used high protein almond milk and whole meal flour plus toasted almond slivers … very happy that made 18 muffins and they are so filling and only have a mild sweetness which wonderful… thank you for sharing ✨
Looks very good. Next on my list!!!
These are delicious, Ann! Thanks for sharing the recipe!!!
Hi Amy…I’m so glad you liked the muffins. Thank you very much for the rating…I truly appreciate it!
Excellent! Not too sweet, baked beautifully and the ingredients were a wonderful alternative to the original recipe.
Thank you so much for the rating!
Excellent recipe!! Delicious yet simple!
i baked the kelloggs muffins andthey are great so happy with your recipe. i will be baking them often to get fiber.
Thanks for sharing!! So delicious. I used a whole egg, instead of egg whites and threw in some chocolate chips.
I lost 100 lbs eating the raisin bran muffins that walmart sold, however, they have discontuned them. I NEED THAT FIBER !! I am going to try this recipe for sure. Already bought the ingredients.
I wish there was a way to learn from you how you did this kind of weight loss! Congratulations, I wish you continued success!
I made a few changes but overall really good base muffin recipe for using bran flakes!
made them as mini muffins
rolled oats instead of craisins or raisins
multi bran flakes instead of all bran flakes
1 banana instead of applesauce
Chopped walnuts instead of almonds
Unsweetened Almond milk instead of skim milk
Added 3/4 c frozen blueberries
The only issue was my own doing which is the blueberries being a little wet since I made them from frozen. I still havent been able to make blueberry muffins without this happening w my frozen blueberries every single time! Any advice?? Must I use fresh instead of frozen?
After my changes I would say these muffins are a bit overly sweet to me but thats because I added the banana which is way sweeter than applesauce and the bran flakes had some added sweetener. So in the future I would probably half the brown sugar if using banana instead of applesauce.
Thank you :)
Oh an I used whole wheat pastry flour instead of all purpose flour
I made these muffins and added one ripe banana and a 1/2 cup of miniature chocolate chips instead of nuts !!! They are amazing :)
Healthy, easy and delicious recipe. Thank you for sharing it.
Do you have nutrition facts for the Healthy Bran MuffinRecipe with Kellog’s All Bran
i.e, calories, saturated fat, carbs.
Hi Shirley…I’m sorry it took me so long but I calculated the nutrition facts. Thanks for your patience!
Are they posted?
Hi Lynda…I’m sorry but I’m not sure what you mean? Can you give me a little more context?
I loved this recipe.
I made this recipe twice with homemade sugar free applesauce (it has a natural sweetness). I didn’t add any nuts and did add craisens. The second time I accidentally left out all of the brown sugar and honestly they tasted better without the sugar!!! I was quite surprised.
Thank you for sharing your tweaks…intentional or not!
This was so good. I made it with honey and lemon zest
HI These are perfect for my little one who needs a fibre snack t combat the side effects of her medication. Can you provide the carbohydrate content so that I know how much insulin to give.
Many thanks
Jacky
Excellent recipe!
Great recipe. Used almond milk instead of regular. Used original bran not buds and added a combination of raisins and dried cranberries.
I made these today and they are quite good. I used the cranberry Craisins. Thanks for the recipe.
I’m going to buy some All Bran this week and try this recipe. Do you think frozen blueberries would be good in these muffins?
Yes I think blueberries would be delicious! Before you put them in the batter, very lightly toss them in flour so they don’t fall to the bottom of your muffins.
My favorite bran muffin! I don’t add the fruit and nuts but I love the recipe!
Ann… these muffins are similar to my gramma’s recipe and brings back lots of memories. Without the raisins and almonds, they are only 3 Weight Watchers points! If you add carrots or apples, no extra points! Bonus! Love that…and can’t wait to make them. Thank you!
Awesome love bran muffin recipe ♥️ Thanks for sharing a keeper
Thanks for the muffin recipe,i love muffins to eat in the mornings and these sound wonderful, thanks Ann.
Dear Ann,
I LOVE EVERYTHING you post, and the best thing I’ve done with Pinterest is subscribe to your sight! Thank you for your beautiful suggestions, your wonderful healthy recipes, (as well as not so healthy, but oh so delicious recipes!), and simply sharing yourself with all us who follow you!
Thanks for the receips , They look good.
With high cholesterol, this is just what the doctor ordered, thanks I will definitely be trying these!
These look delicious! I love muffins for breakfast with my coffee. I will be making these! Thanks! Love your blog!