Chocolate Chip Bran Muffins
Start your morning with a wholesome yet indulgent treat by baking these Chocolate Chip Bran Muffins—where hearty nutrition meets chocolatey bliss. This easy-to-make recipe combines fiber-rich bran cereal and a blend of all-purpose and whole wheat flours for a nourishing base, while a hint of cinnamon adds warm, aromatic flavor. Softened bran cereal is mixed with brown sugar, vanilla, and a touch of vegetable oil to create moist, tender muffins that strike a perfect balance of health and indulgence. Semi-sweet chocolate chips are folded into the batter, offering delightful bursts of decadence in every bite. Ready in just over 30 minutes, these muffins are perfect for breakfast, a snack on-the-go, or a treat in lunchboxes. With a yield of 12 muffins, these airy-yet-satisfying bites are best enjoyed fresh from the oven or stored for up to a week for easy meal prep.
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Recipe Information
Ingredients
- 2 cups Bran cereal
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, combine the bran cereal and milk. Stir well and let it sit for 5 minutes to allow the cereal to soften.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Once the bran cereal has softened, add the brown sugar, vegetable oil, eggs, and vanilla extract to the bowl. Mix until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir just until combined. Do not overmix, as this can make the muffins dense.
Fold in the chocolate chips to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 103 mg | 2% | |
*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.
