Grape Nuts Bran Muffins
Start your morning with these wholesome and hearty Grape Nuts Bran Muffins, a perfect blend of nutritious grains and warm, comforting flavors. Packed with fiber-rich ingredients like Grape-Nuts cereal, crushed bran cereal, and a mix of all-purpose and whole-wheat flour, these muffins are ideal for a nourishing breakfast or an on-the-go snack. Brown sugar and a hint of cinnamon add just the right amount of sweetness, while optional raisins provide a chewy, fruity burst. Quick and easy to prepare, these muffins are ready in just 35 minutes, making them a practical choice for busy mornings. Serve them warm out of the oven or at room temperature with a smear of butter or a drizzle of honey for an irresistible treat. Perfect for meal prepping or sharing with loved ones, this recipe is a must-try for anyone who loves wholesome baked goods.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Grape-Nuts cereal
- 1.25 cups Milk
- 0.5 cup Bran cereal (crushed)
- 1 cup All-purpose flour
- 0.5 cup Whole-wheat flour
- 0.5 cup Brown sugar (packed)
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium-sized bowl, combine the Grape-Nuts cereal and milk. Let sit for 5–7 minutes to allow the cereal to soften slightly.
While the cereal soaks, crush the bran cereal into smaller flakes (if not already crushed). Set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
To the bowl with the softened Grape-Nuts and milk, add the egg, vegetable oil, and vanilla extract. Whisk until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined, being careful not to overmix.
Fold in the crushed bran cereal and raisins (if using). The batter will be thick.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 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 tin for about 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 17.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 189 mg | 4% | |
*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.
