Classic Kellogg’s All Bran Muffin Recipe

This classic Kellogg’s All-Bran muffin recipe originally came from the side of a Kellogg’s All-Bran cereal box and has been in my recipe box for over 30 years. Although it’s a little surprising to realize just how long ago that was, it also makes this a truly time-tested, old-fashioned muffin recipe.

These bran muffins are moist and full of texture and flavor. With reduced fat and plenty of fiber, they’re one of the healthiest muffin recipes I know how to make. They’re filling without being heavy or rich, and they’ve always been one of my favorite muffins to bake.

This is an easy, one-bowl recipe made with simple ingredients. I’ve doubled it for jumbo muffins and baked it as mini muffins using a tart tin, both with great results. I also love keeping a batch in the freezer for quick breakfasts or easy additions to lunches.

My version skips the whole wheat flour and uses pineapple for extra moisture and a gentle tang. Instead of lemon rind, I use molasses for a richer flavor. With just 1/4 cup of oil, these low-fat bran muffins are both healthy and delicious, and they’ve become my go-to recipe whenever I’m craving a classic bran muffin.

Ingredients You’ll Need

How to Make Bran Muffins

Step 1: Prepare the Oven and Muffin Pan

Preheat oven to 400°F. Line 12 muffin cups with paper liners.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, add flour, All-Bran, sugar, cinnamon, baking powder, baking soda, salt, and carrots. Stir the flour mixture very well to distribute the baking powder and baking soda throughout.

Note: Rather than using a second large bowl, I prefer to create a well in the center of the flour mixture and pour the wet ingredients directly into it. This method is a great way to make bran muffins using just one bowl.

Step 3: Add the Wet Ingredients Using the One-Bowl Method

Make a well in the center of your flour mixture. Add all the remaining wet ingredients into the well.

Stir the wet ingredients in the well first.

Once the wet center ingredients are mixed, stir in the outer dry ingredients until just combined.

Step 4: Fill the Muffin Pan

Portion the muffin batter equally between 12 paper-lined muffin tins. I like to use a large cookie scoop for this.

Step 5: Bake the Muffins

Place the muffin pan in the oven and bake for about 20 minutes, until the top of the muffins springs back lightly when touched.

Step 6: Cool the Muffins

Remove from oven, transfer to a wire rack, and let cool to room temperature. If eating right away, be cautious to let them cool until warm, the hot muffins with raisins can burn.

How to Store and Freeze Bran Muffins

These bran muffins are best eaten within a couple of days and kept in the fridge in an airtight container. I typically eat a warm muffin right away and then pop the rest into the freezer as soon as they are cooled. They store well in a freezer-safe air-tight container for up to three months.

To make them handy for lunches, I suggest letting them cool and placing them in individual plastic bags, before popping them in a freezer-safe container. You can put them frozen in a lunch bag and they are thawed by snack time.

To thaw leave them for 20-30 minutes at room temperature, but I prefer to microwave them for 15 to 30 seconds and enjoy warm with a dollop of butter.

Classic Kellogg’s All Bran Muffin Recipe

A tradition low fat high fiber bran muffin recipe, that I have been baking for 30 years. The bran muffins are moist and full of flavour a tried and true favorite.

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x

• 1 1 /2 cups all-purpose flour
• 1 ½ cups Kellogg All-Bran Cereal
• ½ cup brown sugar
• 1 tbsp of cinnamon
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp baking soda
• 1 cup raisins
• 1 large carrot grated
• 1 ¾ cups buttermilk or 1 3/4 cups milk and tsp vinegar
• ¼ cup vegetable oil
• 1 large egg beaten
• 1-2 tbsp molasses

Instructions

 

• In a large bowl, add flour, All-Bran, sugar, cinnamon, baking powder, baking soda, salt, carrots.  Stir and mix together very well, to distribute the baking powder and baking soda throughout.
• Make a well in the center of the dry ingredients. Add the wet ingredients in the well first.
  
• Stir until just combined.
  
• Once the muffin batter is just combined. Spoon into paper lined muffin tins. Bake about 20 minutes.

Other Muffin Recipes to Try

The Best Lemon Blueberry Muffins

This is my favorite recipe for muffins. This lemon blueberry muffin recipe is addictive, so moist, and full of that loved blueberry flavor

Rhubarb Muffins with Streusel

This rhubarb muffin recipe is one of my most popular recipes. It’s a great recipe to use up fresh or frozen rhubarb. It’s very moist with all kinds of spicy flavors.