My All-Bran Muffins Recipe tastes great on its own, but it's also highly customizable! The applesauce gives added moisture & a fantastic texture to classic bran muffins!
This healthy bran muffin recipe has become a favorite recipe for my husband.
He LOVES the flavours from all of the standard fiber options in general - wheat germ, bran cereals, flax meal, etc, so this delicious bran muffin recipe is right up his alley.
What makes this the best bran muffins recipe - IMHO - is the use of apple sauce. Not only does it add flavour - and a subtle sweeteness - it adds and retains moisture.
These are nothing like the dry bran muffins you may be used to from your local bakery!
The flavours are great, while not being overpowering. They work well with all kinds of traditional “all ins” for muffins. You can even divide the batter - 2, 3, or 4 equal portions - and use different add-ins for each portion!
It’s the best recipe for when you know you want muffins, but aren’t sure what kind - just add alllll of the things!
More on those options in a bit, though!
Anyway, the next time you’re looking for a healthy recipes to serve for breakfast, consider whipping up a batch of these.
Split open a warm muffin, straight from the oven, hit it with a little butter - heavenly!
These homemade bran muffins take only a few basic ingredients to make, all of which should be available at your favourite grocery store.
Bran cereal is the key ingredient for these healthy bran muffins, and it’s what brings lots of fiber to the recipe.
I originally developed this bran muffins recipe using traditional All-bran cereal, but that hasn’t been in-stock at my grocery store lately, so I’ve converted it to use Bran Buds instead.
You can use either one. If using the buds, you’ll use 1 ½ cups. If the traditional kind, use 2 cups.
I haven’t tried converting it to use bran flakes, but I suspect it would work - I’d probably use 2.5 cups.
The use of apple sauce is what makes these moist bran muffins - it works in combination with the cereal to retain moisture as the muffins bake.
You can use sweetened or unsweetened applesauce, depending on your taste and dietary needs. It’s not an overly sweet recipe, so if you like a bit of extra sweetness, applesauce can be a good way to do that.
Apple butter works as well, I just tend to default to applesauce as it’s cheap and convenient!
You can use actual milk - I’ll usually use skim milk when using dairy milk in it - but alternative milks work just as well.
Almond milk is a particularly good substitute, but coconut, soy, oat, flax, and/or hemp milk are all fantastic options as well.
I tend to alternate between using melted butter or vegetable oil. Butter tastes better, vegetable oil doesn’t have any cholesterol.
Sometimes I’ll just use the oil out of pure laziness.
I have no problem with making muffins, but sometimes that extra step of melting butter separately just annoys me!
Melted coconut oil also works.
All purpose flour
This is a quick pictorial walk through, see the recipe card at the end of this post for the full recipe!
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with cooking spray.
In a large mixing bowl, whisk together applesauce, milk, oil (or melted butter), egg, and vanilla extract. Add cereal to the wet ingredients in the large bowl, stirring to combine.
Allow to stand for 5 minutes.
Add this flour mixture to the bowl with the cereal mixture, stir just until moistened (muffin batter should be lumpy.)
Cool baked muffins in the pan on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Leftover muffins can be stored in an airtight container in the fridge for up to 5 days - just let them cool to room temperature before storing them!
All-Bran Muffin Variations
While we love these muffins just as they are, they’re also super customizable.
The bran muffin base makes for a nice, relatively neutral background for almost anything you’d like to add to it. A few ideas:
- Add 1 cup of raisins (or more!) For raisin bran muffins.
- Swap the milk for buttermilk for an easy buttermilk bran muffins recipe. No buttermilk? Add 1 ½ teaspoons of lemon juice to the ½ cup of regular milk for a quick buttermilk substitute!
- For banana muffins, swap the apple sauce out for mashed banana - 2 large, ripe ones - and increase the milk to ⅔ cup.
- Spice it up! Use 1-2 teaspoon of apple pie spice, cinnamon, or a mix of your favourite “warm” spices.
- This recipe makes fantastic blueberry muffins. Just add 1 ½ cups of blueberries to the batter after it’s mixed.
- Add a bit of fresh orange zest to the wet ingredients. (Especially if you’re using Craisins!)
- Sprinkle some Sugar in the Raw on top of the muffins before baking.
- For mini muffins, portion batter out by the Tablespoon into greased or lined mini muffin tins and bake for 10-12 minutes. Keep an eye on them - the baking time will vary wildly based on the type of pan used.
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Carrot Cake Muffins
Cranberry Orange Pistachio Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Nutmeg Coffee Cake Muffins
Orange Almond and Date Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Also, be sure to check out our Breakfast and Brunch Recipes section for all kinds of great recipes!
Share the Love!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!
- 1 cup Applesauce
- ½ cup Milk
- ¼ cup Vegetable oil or melted butter
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 ½ cups Kellogg's® All-Bran Buds cereal or 2 cups Traditional All-Bran
- 1 ⅓ cup All-purpose flour
- ½ cup Brown sugar packed
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, whisk together applesauce, milk, oil/butter, egg, and vanilla extract. Add cereal to the bowl, stirring to combine.
- Allow to stand for 5 minutes.
- In a separate bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
- Add dry ingredients to the bowl of wet cereal ingredients, stir just until moistened (batter should be lumpy.)
- Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.