Healthy Bran Muffin Recipe: Kellogg's All-Bran Cereal - On Sutton Place (2024)

Make this healthy bran muffin recipe with Kellogg’s All-Bran cereal. These easy bran muffins make a great choice for breakfast or for a snack!

I’ve been on a mission to find nutritious, low-calorie recipes for you…but the honest truth is that it’s been a challenge. However, I hit the jackpot with this healthy bran muffin recipe. These muffins are hearty and filling, they are not overly sweet, and the texture is moist and dense.

Why This Recipe Works

The secret to these muffins is Kellogg’s All-Bran cereal. It consists of little buds, and they work great in recipes. The batter is nice and thick, so it’s very easy to fill the muffin cups using a large cookie scoop. I had enough batter to make 12 perfect muffins. This is a great healthy bran muffin recipe to use as a base, and add ingredients that you have on hand, or that you know your family likes.

Ingredients

• Kellogg’s All-Bran Cereal: a healthy, whole-grain base that’s bursting with wheat bran and that adds amazing texture. Make sure you get the “original” and not the “wheat flakes.”
• Skim milk: a healthy, fat-free choice.
• Brown sugar: adds just the right amount of sweetness.
• Egg whites: they work as a binding agent that’s packed with protein.
• Pure vanilla extract: amplifies all the other flavors and prevents blandness.
• Applesauce: replaces the fat that is usually included in a muffin recipe.
• Flour: all purpose flour or whole wheat flour can be used…or a mixture of both.
• Baking soda: the leavening needed for the muffins to rise.
• Cinnamon: like the vanilla, it adds wonderful flavor.
• Salt: traps moisture and helps keep the muffins fresh.
• Raisins: I love biting into raisins in baked goods!
• Sliced almonds: they provide crunch, and so much flavor.

How to Roast Almonds

Regular almonds right out of the bag can be used, but it’s especially good if you roast them first. Place 1/4 cup of almonds in a small skillet. Cook over medium heat, shaking the skillet often. The almonds are done when they turn a light brown, and their aroma comes out. Watch closely so they don’t burn!

Variations

• An equal amount of honey, maple syrup, or molasses can be substituted for the brown sugar.
• Almond milk or coconut milk are good substitutes for skim milk. I always use 1% milk because it’s what I have on hand. Buttermilk can also be used, but keep in mind it will alter the calories and fat.
• Any flavor of Craisins can be substituted for the raisins.
• More add-ins: one ripe banana, the zest of one lemon, a tablespoon of peanut butter, 1/2 cup shredded carrots, 1/2 cup shredded zucchini.
• If using any additional add-ins, you will have more batter, so be prepared to bake more than 12 muffins.

How to Make

• Preheat oven to 375 degrees F.
• Combine all bran cereal and milk. Let sit for 5 minutes.
• Add brown sugar, egg whites, vanilla and applesauce. Stir all wet ingredients well.
• In a separate bowl, combine dry ingredients. (Flour, baking soda, cinnamon, salt.) Mix wet ingredients and dry ingredients together.
• Add raisins and almonds.
• Scoop batter into prepared muffin tin.
• Bake for 12 – 15 minutes. Muffins are done when a knife or toothpick inserted in the center comes out clean. Do not overbake!

If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!