Super Easy Orange Cranberry Bran Muffins
Brighten up your morning routine with these Super Easy Orange Cranberry Bran Muffins—a wholesome and flavorful start to the day! Packed with the nutty goodness of bran cereal and naturally sweetened with zesty orange juice and dried cranberries, these muffins strike the perfect balance between health and indulgence. The combination of all-purpose and whole wheat flours creates a soft yet hearty texture, while a hint of cinnamon warms every bite. Ready in just 35 minutes, this one-bowl recipe is a breeze to whip up for busy mornings or meal prep. Enjoy them fresh out of the oven or store extras for a quick, nutritious snack on the go. Perfect for breakfast lovers seeking high-fiber, vitamin-rich treats with a citrusy twist!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal (e.g., all-bran or bran flakes)
- 1 cup Orange juice
- 1 large Egg
- 0.25 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Brown sugar (packed)
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Dried cranberries (or fresh if preferred)
- 1 orange Zest of an orange
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, combine the bran cereal and orange juice. Let the mixture sit for about 5 minutes to soften the cereal.
Whisk in the egg, vegetable oil, and brown sugar until well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the dried cranberries and orange zest until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for later.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 23.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 138 mg | 11% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1567 mg | 33% | |
*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.
