Easy Fruity Bran Muffins
Start your morning right with these Easy Fruity Bran Muffins—an irresistibly wholesome treat packed with fiber, natural sweetness, and a hint of warm cinnamon spice. Perfectly moist and bursting with chopped dried fruits like raisins, apricots, or cranberries, these muffins are a nutritious grab-and-go breakfast or midday snack. Featuring a base of softened bran cereal and pantry staples like brown sugar and vanilla, this quick 15-minute prep recipe comes together effortlessly in one bowl. Customize them with optional nuts for a crunchier bite, and enjoy their versatility as they’re freezer-friendly for make-ahead convenience. Ideal for busy mornings or weekend baking, these bran muffins deliver a delicious balance of nutrition and indulgence.
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Recipe Information
Ingredients
- 1.5 cups bran cereal (such as All-Bran or similar)
- 1.0 cup milk
- 1.0 cup all-purpose flour
- 0.5 cup brown sugar
- 1.0 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1.0 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.0 large egg
- 0.25 cup vegetable oil (or melted coconut oil)
- 1.0 teaspoon vanilla extract
- 0.5 cup chopped dried fruit (e.g., raisins, apricots, cranberries)
- 0.25 cup chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick cooking spray.
In a large mixing bowl, combine the bran cereal and milk. Let it sit for about 5 minutes to allow the bran to soften.
In a separate medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Once the bran cereal has softened, add the egg, vegetable oil, and vanilla extract to the bowl. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Don't overmix; the batter will be thick.
Gently fold in the chopped dried fruit and, if desired, the nuts.
Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins also freeze well for up to 3 months.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 377.4 g | 137% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 162.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 569 mg | 44% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2546 mg | 54% | |
*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.
