Just because they're healthy, doesn't mean they can't taste delicious! A hint of chocolate and spice really makes these muffins great!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

    Advertisement
  • Stir milk and lemon juice together in a bowl; let sit until milk curdles slightly, about 5 minutes. Pour bran cereal into milk mixture and let cereal soften, about 5 minutes more.

  • Sift flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cloves together in a bowl. Beat brown sugar, vegetable oil, egg, and vanilla extract together in another bowl. Stir egg mixture into flour mixture until batter is just-combined.

  • Stir bran cereal mixture into batter; fold in raisins. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until browned and set, 16 to 18 minutes.

Nutrition Facts

198.6 calories; 3 g protein; 32.4 g carbohydrates; 17.1 mg cholesterol; 288 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2015
I originally posted this recipe but in the 9 years between when I posted it and when it got published, I changed it quite a bit and like my new version much better. Here's a summary: Double all ingredients except brown sugar, make it 1/2 cup total. Change cereal to 2 cups All Bran and 2 cups Bran Flakes (don't crush the flakes) Add one small mashed banana (preferably previously frozen so it's really soft) Add milk to cereal mixture at the very end so that the milk doesn't get absorbed. Be generous with the milk, I actually use 2 1/4 cups instead of 2 cups. Also add the liquid ingredients first into the cereal/milk mixture and THEN pour into the dry ingredients. Bake 24 mins at 375 F. If you don't have a banana, a 1/3 cup plain applesauce also works well. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/13/2016
These were good. I couldn't detect the cocoa or spices but I'm sure those helped disguise the bran taste = good thing:D 'Only used half cup sugar & it was enough. Read More
(1)
25 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2015
I originally posted this recipe but in the 9 years between when I posted it and when it got published, I changed it quite a bit and like my new version much better. Here's a summary: Double all ingredients except brown sugar, make it 1/2 cup total. Change cereal to 2 cups All Bran and 2 cups Bran Flakes (don't crush the flakes) Add one small mashed banana (preferably previously frozen so it's really soft) Add milk to cereal mixture at the very end so that the milk doesn't get absorbed. Be generous with the milk, I actually use 2 1/4 cups instead of 2 cups. Also add the liquid ingredients first into the cereal/milk mixture and THEN pour into the dry ingredients. Bake 24 mins at 375 F. If you don't have a banana, a 1/3 cup plain applesauce also works well. Read More
(5)
Rating: 5 stars
07/24/2016
This recipe is perfect for me because lately I have had a lot of All Bran cereal to use up, AND it is the perfect way to use up a cup of milk when it is starting to get old. The method of curdling the milk with lemon juice is very practical and substitutes for buttermilk. Also, it only uses 1 egg. which is good because I buy the expensive cage free eggs and then tend to ration them because I am poor. I have made them with raisins, I have also made them with mulberries from a tree in my neighborhood which was also good. These muffins taste best fresh, so if I am not feeding them to others immediately I put the remainder of the baked muffins in my freezer and take them out the evening before when I want one or two in the morning. If they aren't given enough time to cook then they tend to fall apart. But when the cooking time is right and everything goes as planned they are very good. Really good cheap recipe that doesn't require fancy ingredients. I have made it at least about 4 times now. Read More
(3)
Rating: 4 stars
11/15/2015
I've made these twice. The first time with cocoa powder and the second without (didn't have any on hand). The cocoa powder makes a difference. I also added chocolate chips instead of raisins (both times). Milk chocolate chips are definitely better than semisweets Read More
(3)
Advertisement
Rating: 4 stars
05/17/2015
I am not a big fan of bran muffins but my husband likes them so I thought I would give this recipe a try. I am so glad I did because these were very tasty! They are reminiscent of New England brown bread. They were very moist and had a lot of flavor. I used bran flakes and crushed them with my hands into tiny pieces and then measured my 1-1/2 cups of cereal. I also used 1/4 tsp of cinnamon instead of the 1/8 tsp but prepared everything else as is. Make sure you use the dark brown sugar that is listed in the recipes instead of light brown because it gives you a light molasses flavor that you will not get if you use light brown sugar. I filled them slightly over 3/4 full which turned out perfect for my muffin tin because they didn't rise very much. I will definitely be making these again. Read More
(2)
Rating: 5 stars
03/29/2018
it Was great will make again Read More
(1)
Rating: 5 stars
08/06/2016
MMMM!!!! Used honey instead of white sugar and Kerry butter from grass fed cows over vegetable oil. I'll be making these again! Read More
(1)
Advertisement
Rating: 5 stars
09/21/2015
Excellent muffins. Nice and moist and delicious. I made them because my little girl doesn't get enough fibre and it's impossible to get her to eat bran cereal. I added some chocolate chips and she gobbled up these muffins. The cocoa and spice make them irresistible. Read More
(1)
Rating: 3 stars
08/13/2016
These were good. I couldn't detect the cocoa or spices but I'm sure those helped disguise the bran taste = good thing:D 'Only used half cup sugar & it was enough. Read More
(1)
Rating: 5 stars
03/11/2016
These are very good. I made them using whole wheat flour and 1/2 C of egg whites instead of the egg. Read More
(1)