Healthy Bran Muffin Recipe: Kellogg’s All-Bran Cereal

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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!

healthy bran muffins piled with fruit

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.

kellogg's all bran muffin batter

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. 

healthy bran muffin recipe batter in pan

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!

healthy bran muffins on cooling rack

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.
healthy bran muffins with raisins

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!
bran muffins and fruit on white plate

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.

healthy bran muffin recipe baked with fruit

SHOP + SOURCE

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healthy bran muffin recipe with almonds
healthy bran muffin recipe baked with fruit

Healthy Bran Muffin Recipe with Kellogg’s All-Bran

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!
Rate this Recipe Print Recipe Pin Recipe
4.67 from 93 votes
Servings: 12 muffins
Author: Ann Drake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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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

Optional additions: 1 ripe banana, zest of a lemon, 1/2 cup shredded carrots, 1/2 cup shredded zucchini. 
This recipe makes 12 regular sized muffins.
I prepare my baking pans with Baker’s Joy.

Nutrition

Calories: 151kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 329mg | Potassium: 266mg | Fiber: 5g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 3mg
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4.67 from 93 votes (70 ratings without comment)

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Recipe Rating




46 Comments

  1. Has anyone tried using almond milk instead of skim?

  2. I have Bran Buds, can I use them?

  3. 5 stars
    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.

    1. Ann Drake says:

      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!

  4. Lisa Fierce says:

    5 stars
    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. :)

  5. 5 stars
    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!

    1. 5 stars
      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!

      1. Ann Drake says:

        Thank you so much for the feedback and rating!

  6. 5 stars
    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!

  7. Is this recipe for the Original All Bran or the Flakes?

    1. Ann Drake says:

      Hi Suzanne…use the Original All Bran. Enjoy!

  8. 5 stars
    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 ✨

  9. Looks very good. Next on my list!!!

  10. Amy Cooksley says:

    5 stars
    These are delicious, Ann! Thanks for sharing the recipe!!!

    1. Ann Drake says:

      Hi Amy…I’m so glad you liked the muffins. Thank you very much for the rating…I truly appreciate it!

  11. 5 stars
    Excellent! Not too sweet, baked beautifully and the ingredients were a wonderful alternative to the original recipe.

    1. Ann Drake says:

      Thank you so much for the rating!

  12. 5 stars
    Excellent recipe!! Delicious yet simple!

  13. 5 stars
    i baked the kelloggs muffins andthey are great so happy with your recipe. i will be baking them often to get fiber.

  14. 5 stars
    Thanks for sharing!! So delicious. I used a whole egg, instead of egg whites and threw in some chocolate chips.

  15. 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.

    1. I wish there was a way to learn from you how you did this kind of weight loss! Congratulations, I wish you continued success!

  16. 5 stars
    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 :)

    1. 5 stars
      Oh an I used whole wheat pastry flour instead of all purpose flour

  17. 5 stars
    I made these muffins and added one ripe banana and a 1/2 cup of miniature chocolate chips instead of nuts !!! They are amazing :)

  18. Julie Manville says:

    5 stars
    Healthy, easy and delicious recipe. Thank you for sharing it.

  19. Shirley Jean Springer says:

    5 stars
    Do you have nutrition facts for the Healthy Bran MuffinRecipe with Kellog’s All Bran
    i.e, calories, saturated fat, carbs.

    1. Ann Drake says:

      Hi Shirley…I’m sorry it took me so long but I calculated the nutrition facts. Thanks for your patience!

  20. Kristen Labatt-Simon says:

    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.

    1. Ann Drake says:

      Thank you for sharing your tweaks…intentional or not!

    2. 5 stars
      This was so good. I made it with honey and lemon zest

  21. Jacky Mary Winfield says:

    5 stars
    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

  22. 5 stars
    Great recipe. Used almond milk instead of regular. Used original bran not buds and added a combination of raisins and dried cranberries.

  23. 5 stars
    I made these today and they are quite good. I used the cranberry Craisins. Thanks for the recipe.

  24. 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?

    1. Ann Drake says:

      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.

  25. 5 stars
    My favorite bran muffin! I don’t add the fruit and nuts but I love the recipe!

  26. 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!

  27. Awesome love bran muffin recipe ♥️ Thanks for sharing a keeper

  28. Marlene Stephenson says:

    Thanks for the muffin recipe,i love muffins to eat in the mornings and these sound wonderful, thanks Ann.

  29. Carolyn Urbaniak says:

    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!

  30. Thanks for the receips , They look good.

  31. Ellie LaJuett says:

    With high cholesterol, this is just what the doctor ordered, thanks I will definitely be trying these!

  32. These look delicious! I love muffins for breakfast with my coffee. I will be making these! Thanks! Love your blog!