These wholesome all bran muffins are the ultimate make-ahead breakfast – packed with fiber, incredibly simple to prepare, and totally customizable for picky eaters. The perfect grab-and-go option that will keep everyone satisfied all morning long!
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As a busy mom, breakfast can feel like mission impossible some mornings. That’s where these delicious all bran muffins come to the rescue! I started making these when my kids hit the “we’re late for school” phase, and they’ve saved our mornings countless times.
The beauty of these muffins lies in their simplicity and nutrition. They’re loaded with fiber from the bran cereal, which keeps everyone feeling full until lunchtime (goodbye mid-morning hangry tantrums!). Plus, they freeze beautifully, meaning you can make a big batch on Sunday and have breakfast ready to go all week long. Just 30 seconds in the microwave, and breakfast is served!
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Why You’ll Love Making This All Bran Muffins Recipe
- Quick & Easy: The batter comes together in minutes with simple pantry staples.
- Meal Prep Champion: Make once, enjoy all week (or freeze for up to 3 months!)
- Customizable: Add fruits, nuts, or spices to create different variations or mix up the flours for more whole wheat or gluten-free.
- Kid-Approved: The perfect balance of wholesome ingredients and just-right sweetness.
- Budget-Friendly: No fancy ingredients required – just everyday kitchen staples.
☕️ Does anything go better with a cup of coffee or tea at anytime of day than a soft, moist muffin?
Recipe Ingredients
- All Bran Cereal — I typically use All-Bran original cereal, you can substitute with any bran cereal you have on hand. See the note below!
- Milk
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Egg
- Vegetable Oil — another light oil can be substituted
See the recipe card below for full information on ingredients and quantities.
How to Make All Bran Muffins
Step 1: Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray or line the tin with paper baking liners. In a large mixing bowl, combine the bran cereal and milk. Stir to combine and let it stand for 5 minutes.
Step 2: In a separate large bowl, add the flour, sugar, baking powder and salt. Use a whisk to combine. Once cereal has softened, add the egg and oil to the milk and cereal mixture. Stir together well.
Step 3: Add flour mixture to the milk and cereal mixture and stir until just combined. Mixture will be thick. If you’d like to add any extras, do so at this time and gently fold them into the muffin batter.
Step 4: Portion batter evenly into 12 muffin cups (about ⅔ of the way full). Bake about 20 minutes or until lightly browned and no longer wet in the middle. The tops will spring back light when touched. Remove from the oven and allow them to cool for 3 to 5 minutes before removing them from the muffin tin.
Recipe FAQs
Absolutely! While I typically use All-Bran original cereal, you can substitute with any bran cereal you have on hand. Just be aware that different cereals may absorb liquid differently, so you might need to adjust the milk slightly.
This crucial step allows the bran cereal to soften, which gives the muffins their moist texture. Skipping this step will result in drier muffins with crunchy bits of cereal throughout.
Definitely! This recipe works beautifully for mini muffins. Simply reduce the baking time to about 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Expert Tips
- Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing will develop the gluten in the flour, resulting in tough muffins.
- Room temperature ingredients: Using room temperature eggs and milk will help the ingredients incorporate more evenly, creating a better texture.
- Muffin cup filling: Fill each muffin cup about ⅔ full for the perfect rise. If you fill them too much, they’ll overflow; too little, and they’ll be flat.
- Test for doneness: The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Freezing technique: Allow muffins to cool completely before freezing. Wrap individually in plastic wrap, then store in a freezer bag to prevent freezer burn and allow for easy single-serving thawing.
More Delicious Muffin Recipes To Try
Muffins are so quick and easy to make that I’ll often make at least one kind, if not two, when I’m doing a bit of batch cooking. They keep well all week and I even pop them in the freezer since they thaw so quickly!
- Apple Cinnamon Muffins: These muffins are an absolute crowd-pleaser and pair perfectly with a cup of freshly brewed coffee or a glass of cold milk.
- Double Chocolate Muffins: The fudgiest breakfast for chocolate lovers — a copycat of Costco double chocolate muffins!
- Blueberry Oat Muffins: Perfect for breakfast, brunch and snacks.
More Muffin Recipes To Consider
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Classic All Bran Muffins – Quick & Easy
Ingredients
- 2 cups All Bran cereal *See note.
- 1 ¼ cup milk
- 1 ¼ cup flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup vegetable oil
Instructions
- Preheat oven to 400°F.
- Spray a 12-cup muffin tin with cooking spray or line the tin with paper baking liners.
- In a large mixing bowl, combine the bran cereal and milk. Stir to combine and let it stand for 5 minutes.
- In a separate large bowl, add the flour, sugar, baking powder and salt. Use a whisk to combine.
- Once cereal has softened, add the egg and oil to the milk and cereal mixture. Stir together well.
- Add flour mixture to the milk and cereal mixture and stir until just combined.
- Mixture will be thick. If you’d like to add any extras, do so at this time and gently fold them into the muffin batter.
- Portion batter evenly into 12 muffin cups (about ⅔ of the way full).
- Bake about 20 minutes or until lightly browned and no longer wet in the middle. The tops will spring back light when touched.
- Remove from the oven and allow them to cool for 3 to 5 minutes before removing them from the muffin tin. Serve warm or at room temperature. Store leftovers covered at room temperature or freeze in an air-tight container for up to 3 months.
Notes
- I typically use All-Bran original cereal, you can substitute with any bran cereal you have on hand. Just be aware that different cereals may absorb liquid differently, so you might need to adjust the milk slightly.
- Using room temperature eggs and milk will help the ingredients incorporate more evenly, creating a better texture.
- Don’t skip soaking the cereal in milk! This crucial step allows the bran cereal to soften, which gives the muffins their moist texture.
- Optional substitutions and mix-ins: replace the sugar with ¼ cup of honey or maple syrup, use whole wheat flour instead of all-purpose, or add extras like ground flaxseed, chia seeds, or chopped nuts.
Liz
These were really delicious and moist…exactly what I was hoping for, I substituted honey instead of sugar..yum!
GILL PEARMAN
nice recipe and very versatile thank you
Priscilla
are the calories truly that high 2354, ha had to giggle. Has to be a type -o. But great recipe to get fiber into your diet.
Melissa G
Hi, Priscilla, that was so funny! It has been corrected and now it’s likely WAY more accurate at only 167 calories! lol (It was showing eggnog instead of an egg in the previous calorie calculation – so eggnog is super high in calories!)