Classic Kellogg’s All Bran Muffin Recipe
This recipe for All-Bran muffins originally came from the side of a Kellogg’s All-Bran cereal box and has been in my recipe box for 30 years. Although somewhat saddening to realize when I did the math, it qualifies this wonderful recipe as a time-tested old-fashioned recipe.
These bran muffins are deliciously moist, with loads of texture and flavor. Because of the reduced fat and lots of fiber, this is the healthiest muffin recipe I know how to make. One of my favorite muffin recipes ever, these muffins are filling without being heavy or rich.
These homemade muffins are easy to make, use basic ingredients, and can made in one bowl. I have successfully doubled the recipe for jumbo muffins, and have baked them as mini muffins using a tart tin. I love having a batch of these frozen for last-minute breakfasts, or to add to lunches when the family was on the go.
My recipe skips the whole wheat flour and features pineapple, which adds a tangy flavor and extra moisture. Instead of lemon rind, I use molasses for a richer taste. With only 1/4 cup of oil, this low-fat bran muffin recipe is both healthy and delicious. It’s become my go-to recipe for bran muffins!”
Traditional Bran Muffin Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups Kellogg All-Bran Cereal
- 1/2 cup brown sugar
- 1 tbsp of cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- 1 large carrot grated
- 1 3/4 cups buttermilk 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 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.
Make a well in the center of your flour mixture. Add all the remaining wet ingredients in to 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.
Portion the muffin batter equally between 12 paper-lined muffin tins. I like to use a large cookie scoop for this
Place the muffin pan in the oven and bake for about 20 minutes, until the top of the muffins spring back lightly when touched.
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.
Storing 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
Ingredients
- 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.