Bran Buds Extra High Fiber Muffins
Start your day right with these Bran Buds Extra High Fiber Muffins, a wholesome and delicious way to boost your fiber intake while satisfying your cravings. Packed with nutrient-rich Bran Buds cereal, hearty whole wheat flour, and a touch of natural sweetness from dried fruit, these muffins strike the perfect balance between health and indulgence. The buttermilk-soaked cereal creates an irresistibly moist texture, while ground cinnamon adds a warm, comforting flavor. Quick and easy to make, they’re an excellent grab-and-go breakfast or snack option, baked to golden perfection in just 25 minutes. Customize them with optional chopped nuts for added crunch, and enjoy a portable fiber-packed treat that’s as good for you as it tastes. Perfect for meal prep, these muffins freeze beautifully, making them a convenient high-fiber solution for busy mornings.
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Recipe Information
Ingredients
- 2 cups Bran Buds cereal
- 1.5 cups Buttermilk
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Dried fruit (e.g., raisins or craisins)
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the Bran Buds cereal and buttermilk. Let the mixture sit for 10 minutes to soften the cereal.
While the cereal soaks, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt in a separate bowl.
After the cereal has softened, stir in the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the dried fruit and nuts (if using) for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 23.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
