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These wholesome All Bran Muffins using cereal are perfect for busy mornings — packed with fiber, ready in 30 minutes, and loved by kids and adults alike. Make a batch today for grab-and-go breakfasts all week!
These classic muffins use All Bran cereal as the base. They are hearty and perfect for mornings when you are in a hurry, and they make a wonderful side with brunch for less hectic days.
The natural sweetness and moist texture make them irresistible, and the fact that they freeze beautifully means I can always have homemade breakfast at the ready!
Table of Contents
Why You’ll Love This All Bran Muffins Recipe
- Fiber-Packed Powerhouse: Each muffin contains a generous serving of fiber from the All Bran cereal, helping everyone start their day right.
- Freezer-Friendly: Make a double batch and freeze for up to 3 months – perfect for meal prep and busy mornings.
- Customizable Base: Whether you add berries, nuts, or spices like cinnamon, this recipe welcomes your creative touches.
- Kid-Approved: Even picky eaters gobble these up, making breakfast battles a thing of the past!
🍽️ I always make at least a double batch of muffins so we have a stockpile of delicious muffins ready to grab from the freezer!
Recipe Ingredients
- All Bran cereal: Nature’s Path organic multi-grain bran cereal has also worked well in these muffins.
- Milk
- Flour
- Sugar
- Baking powder
- Salt
- Egg
- Vegetable oil
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
- You can use almond, oat, or coconut milk in place of the milk if you need the muffins to be dairy-free.
- To make these bran muffins vegan, use a non-dairy milk (almond, oat, or coconut) and an egg replacer or make a flax egg (1 tablespoon ground flaxseed and 2.5 tablespoons of water that sits for 5 minutes).
- Honey works great in this recipe if you would rather use it than granulated sugar. Omit the sugar and add ¼ cup of honey.
How to Make Bran Muffins Using Cereal
- Step 1: Mix the milk and cereal together, this gives the milk time to soften the cereal which makes the texture much better for muffins.
- Step 2: Put all the dry ingredients in a separate bowl and mix them together.
- Step 3: Add the egg and oil to the milk and cereal mixture and stir to combine.
- Step 4: Mix the dry ingredients in with the wet ones and stir.
- Step 5: Add anything “extra” you like such as nuts, fruit, or cinnamon.
- Step 6: Bake for 20 minutes at 400°F.
Recipe FAQs
Yes! While All Bran cereal creates the perfect texture, you can substitute with other bran cereals. Look for cereals that have wheat bran as the main ingredient. Just maintain the same measurement and expect slight texture differences.
This important step allows the cereal to soften and break down, creating that perfect moist texture we’re looking for. Don’t skip this 5-minute soak or you might end up with dry, crumbly muffins.
The sky’s the limit with these. You can add roughly ½ to ¾ cup of “add-ins” such as blueberries, chocolate chips, raisins, chopped nuts (walnuts or pecans would be good), sunflower seeds or finely chopped apples just to name a few. Get creative!
The tops should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. Overbaking will lead to dry muffins, so keep a close eye after the 18-minute mark.
Expert Tips
- Don’t Overmix: Stir the wet and dry ingredients just until combined. Overmixing develops gluten, resulting in tough muffins.
- Room Temperature Ingredients: Using room temperature eggs and milk creates a smoother batter that bakes more evenly.
- Proper Filling: Fill your muffin cups ⅔ full for the perfect dome-topped muffin that doesn’t overflow during baking.
- Flavor Boosters: A teaspoon of vanilla extract or ½ teaspoon of cinnamon transforms these muffins from good to absolutely irresistible.
- Muffin Top Magic: For bakery-style muffin tops, start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time. This creates that beautiful rise and golden dome.
Classic All Bran Muffins
Ingredients
- 2 cups All Bran cereal
- 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
- You can use any light oil that you like for this recipe such as canola, vegetable, avocado, or even melted butter or coconut oil.
- I’ve had great luck making this recipe with egg replacer (mixed up according to the package instructions) or replacing the egg with a flax meal egg.
- You can replace the sugar in this recipe with 1/4 cup honey if you prefer.
- If you’d like to add things like fresh or dried fruit and/or nuts or seeds and/or spices like cinnamon feel free! I generally add 1 teaspoon of cinnamon if I’m using it and 1/2 to 3/4 cups of additional “add-ins”.
I just made this with my 3 year old son.. they turned out amazing! Thank you for such a simple recipe.
If using oat bran which is already ground vs the cereal how much would you use?
I didn’t test the recipe with it, I’m not sure it would be a good swap…
Great flavor, just the recipe I was looking for. So easy to make even Hubby makes them to grab before he hits the gym. Also used coconut milk, instead of real milk.
Didn’t like the little nuggets of bran I saw in store so bought Raisin Bran cereal. Used 1 cup of milk (skim was all I had) and a small Greek vanilla yogurt cup (2g). Added a splash of vanilla extract, a dash of cinnamon and about a tablespoon of molasses as well as a handful of chopped candied pecans I’ve been trying to get rid of. They turned out fantastic. Just me and hubby so made 6 large and baked longer at 375. No muffin cups just sprayed pan. Came right out. I then decided to glaze top with about a half tablespoon of melted butter mixed with a tablespoon of honey. Brushed it on while they cooled. Perfect. Yes I modified the recipe to my liking but wouldn’t have had a base to work with if not for this recipe. Thanks for that as I will make these again and again.
How much longer in the oven did you put it in for at 375°
Love these so much! Easy way to use cereal that is about to go stale.
Could I use Kelligg’s All Bran cereal in this recipe?
Yes, it’ll work great!
I’ve made these the past 3 weekends. I use oat milk and add a splash of vanilla. I also add blueberries, pecans and a little sprinkle of turbanado sugar to the top for a little crunch. I do 6 jumbo muffins, freeze and eat all week. Soo yummy 😋
The blueberries and pecans sound amazing!
I made this recipe & doubled it with Trader Joe’s Bran Cereal. I don’t have milk on hand so replaced it with Coconut Creamer (H20 diluted to make the liquid required).
Greetings from Illinois. I changed a few things.
I used Kellogg Raisin bran cereal and 1/4 cup roasted chopped walnuts.
Also changed recipe to one cup milk and 1/4 cup Greek Yogurt. I baked at 375 deg for 15-20 minutes till toothpick in the center comes out clean.
The muffins are delicious.Thank you for the recipe!
They look amazing! Thank you for sharing a photo AND what worked for you, that’s always helpful!
I made this today! Turned out amazing. Next time I’ll use honey instead of sugar.