Whole Grain All-Bran Muffins Recipe for High-Fiber Breakfast

This All Bran Muffins Recipe uses bran cereal to make hearty yet light and moist breakfast muffins. They’re high in fiber and protein with warm notes of cinnamon and vanilla.

Make-Ahead Breakfast or Snack

Muffins are a convenient make-ahead breakfast for busy mornings and also work well as a mid-afternoon snack. Homemade muffins let you control the sugar and ingredients, making them a healthier choice than many store-bought options.

Bran muffins are a smart pick because bran is a good source of fiber and protein, and when prepared well they can be both satisfying and tender.

Original All-Bran Muffins Recipe

Classic bran muffins can sometimes be dense and dry. I started with the original All-Bran recipe as a base and made a few changes to create a lighter, tastier muffin that my kids loved.

Key adjustments I made:

• Less bran cereal: I use 1 1/4 cups of All-Bran cereal instead of 2 cups so the texture stays more muffin-like and less heavy.
• Buttermilk instead of fat-free milk: The acidity in buttermilk helps tenderize the crumb and improves leavening for a lighter texture.
• Brown sugar: Using light brown sugar adds moisture and a deeper, richer flavor from the molasses.
• Cinnamon and vanilla: These add warmth and a comforting flavor—cinnamon also brings antioxidants and a pleasant aroma.

The muffins are intentionally simple, but optional mix-ins can add variety if you like.

How to Make All Bran Muffins

These muffins are quick and straightforward to prepare.

• Preheat the oven to 400°F (204°C) and grease a muffin tin with non-stick spray. Note: bran muffins often stick to paper liners, so avoid them if possible.
• Soak the cereal: Combine 1 1/4 cups All-Bran cereal and 1 1/4 cups buttermilk in a large bowl. Let sit 10 minutes to soften.
• Mix wet ingredients: In a separate bowl whisk 1/2 cup light brown sugar, 1/4 cup oil (canola or vegetable), 1 large egg, and 1 tsp vanilla.
• Combine: Stir the wet mixture into the soaked cereal until blended.
• Prepare dry ingredients: Sift or whisk together 1 1/4 cups all-purpose flour, 1 Tbsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
• Fold together: Add the dry ingredients to the wet and stir until just combined. The batter will be thick but should start to lighten as the baking powder reacts with the buttermilk.
• Fill muffin tin: Divide the batter evenly into 12 cups (a rounded #24 scoop works well). Fill about 3/4 full.
• Bake: Bake at 400°F for 14–18 minutes, until golden and a toothpick comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.

Serving and Storing

These muffins are good warm or at room temperature; warming them slightly brings out moisture and flavor.

Store: Keep muffins in an airtight container or zip-top bag at room temperature for 3–4 days. You can individually wrap them and refrigerate for up to 2 weeks.

Tip: Microwave a leftover muffin for 10–15 seconds to refresh it.

To freeze: Cool completely, then layer in a freezer-safe container with parchment between layers. Freeze up to 2–3 months. Thaw overnight or microwave 30–40 seconds to reheat.

Substitutions

• No oil: Replace with 1/4 cup applesauce (or one 4-oz applesauce cup) or 4 tablespoons melted butter.
• No buttermilk: Make a quick buttermilk substitute by adding 2 tsp white vinegar or lemon juice to regular milk and letting it sit 5 minutes.
• Whole wheat flour: You can use whole wheat flour in place of all-purpose, but expect a slightly denser muffin.

Note: Substitutions can change the texture, so results may vary slightly.

Optional Mix-ins

You can add up to 1/2 cup total mix-ins to the batter for extra flavor and texture. Good choices include:

• Mini chocolate chips for even distribution.
• Chopped nuts such as pecans or walnuts.
• Dried fruit like raisins or dried cranberries. If using dried fruit, soak in hot water for 20–30 minutes to plump, then drain and pat dry before adding.

More Muffin Recipes

• Almond Poppy Seed Muffins
• Zucchini Chocolate Muffins
• Banana Crumb Muffins
• Pumpkin Cream Cheese Muffins
• Blueberry Muffins (high altitude)
• Coffee Cake Muffins
• Fresh Cranberry Muffins
• Apple Cinnamon Muffins with crumb topping
• Banana Chocolate Chip Muffins with sour cream

If you make this recipe, please leave a rating and review in the comments. Thanks!

4.65 from 14 ratings

All Bran Muffins Recipe

Prep: 15 mins

Cook: 20 mins

Total: 35 mins

This All Bran Muffins Recipe uses cereal to create hearty, yet fluffy and moist muffins. High in fiber and protein with a hint of cinnamon and vanilla.

Yields 12 muffins

Ingredients

• 1 1/4 cups (77 g) Kellogg’s All-Bran Cereal
• 1 1/4 cups (296 ml) buttermilk
• 1/2 cup (100 g) light brown sugar, gently packed
• 1/4 cup (59 ml) oil (canola or vegetable)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups (150 g) all-purpose flour (stir, spoon & level)
• 1 Tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Equipment

• Fine mesh strainer or sieve (optional)
• Silicone spatula
• Mixing bowls
• Nylon whisk
• 12-cup muffin pan
• #24 scoop (optional)

Instructions

1. Preheat the oven to 400°F and grease a muffin tin with non-stick spray. Avoid paper liners if possible; bran muffins can stick.
2. Combine the All-Bran cereal and buttermilk in a large bowl. Let sit 10 minutes to soften.
3. In a separate bowl, whisk together brown sugar, oil, egg, and vanilla.
4. Stir the wet mixture into the cereal mixture until combined.
5. Sift or whisk together the flour, baking powder, cinnamon, and salt.
6. Fold the dry ingredients into the wet until just combined. The batter will be thick but will lighten slightly.
7. Divide the batter evenly among 12 muffin cups, filling about 3/4 full.
8. Bake 14–18 minutes until golden and a toothpick comes out clean. Cool briefly in the pan, then transfer to a wire rack to cool completely.

Notes

• Store muffins in an airtight container at room temperature for 3–4 days, or individually wrapped in the refrigerator for up to 2 weeks.
• To refresh, microwave a muffin 10–15 seconds.
• To freeze: cool completely, layer with parchment, and freeze up to 2–3 months. Thaw overnight or microwave 30–40 seconds.
• Buttermilk substitute: add 2 tsp white vinegar or lemon juice to milk and let sit 5 minutes.
• Oil substitute: 1/4 cup applesauce or 4 Tbsp melted butter.
• Optional mix-ins: up to 1/2 cup total of mini chocolate chips, chopped nuts, or dried fruit.

Nutrition

Serving: 1 muffin | Calories: 163 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 6 g | Fiber: 2 g | Sugar: 11 g

Disclaimer: Nutritional values are estimates.

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