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.
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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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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?
Hi. Can you use pIain Greek yogurt in place of the applesauce? Thanks
Hi Michelle…I haven’t personally tested this substitution, but I believe plain Greek yogurt should work. I would substitute an equal 1/2 cup of Greek yogurt for the applesauce. Since Greek yogurt is a bit thicker, you may need to add a tablespoon of milk if the batter seems too thick. The flavor and texture may be slightly different, but it should be a good substitute.
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.