Old Fashioned Healthy Bran Muffins with All Bran
Old Fashioned All Bran Muffin Recipe
This old fashioned recipe from Kellogg’s All Bran has been in my recipe box for 30 years. Although somewhat saddening to realize that and do the math, but it certainly means it is an old fashioned recipe that’s time tested and loved. I often take recipes and change them up to meet my families preferences, so my bran muffins are a version of the one printed on the side of Kellogg’s All-Bran cereal box.
My version does not use whole wheat flour, has the addition of pineapple, and I replace lemon rind with molasses. The pineapple makes them tangy and adds moisture to this low fat recipe with only 1/4 cup of oil. This is such a healthy muffin recipe, and I never ever make any other kind of bran muffin.
Traditional Bran Muffin Ingredients
1 1/2 cups flour
1 1/2 cups All-Bran Cereal
1/2 cup brown sugar
1 tbsp of cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup raisins
1 large carrot grated
1 3/4 cups butter milk or (1 3/4 cups milk and tsp vinegar)
1/4 cup vegetable oil
1 large egg, beaten
1-2 tbsp molasses
Bran Muffin Recipe Directions
Preheat oven to 400 F. Line 12 muffin cups with paper liners.
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. Add the remaining ingredients.
Stir the wet ingredients in the well first.
Once the wet center ingredients are mixed, stir in the outer dry ingredients until just combined. Making a well in the middle is a shortcut I use often, what can I say, one less dish.
Spoon the into paper lined muffin tins.
Place the pan in the oven and bake about 20 minutes, until the top springs back when touched.
Hubs prefers his bran muffins with less molasses than I do. So I make them with 1 or 2 tbsp depending on who wanted them. These are by far his favorite muffins, he likes them better than my favorite blueberry lemon muffins, which I find hard to believe. I was going to link up my blueberry muffin recipe and was shocked I haven’t posted it yet. I will make some next week.
These bran muffins are really good and are about the healthiest muffin recipe I have ever made.
Moist Rhubarb Sour Cream Muffin Recipe
High Fibre Carrot Pineapple Bran Muffins
- 1 ½ cups white flour
- 1 ½ cups All-Bran Cereal
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 1 cup raisins
- 2 large carrots grated
- 1 ¾ cups buttermilk or (1 3/4 cups milk and tsp vinegar)
- ¼ cup vegetable oil
- 1 large egg
- ¾ cup drained crushed pineapple (1/2 can of crushed pineapple)
- 1-2 tbsp molasses to taste
- 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. Add the remaining ingredients. Stir until just combined.
- Spoon into paper lined muffin tins. Bake about 20 minutes.