Classic All Bran Muffins - Quick & Easy

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Two plates hold three all bran muffins, one split to reveal a moist texture. Behind, a muffin tray contains additional muffins. The setup is on a light-colored surface, and a striped cloth is partially visible.

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5 from 2 votes

Classic All Bran Muffins - Quick & Easy

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!

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Calories: 167kcal

Author: Melissa Griffiths

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.

Nutrition