The Best Bran Muffins

  • 1 cup – water
  • 3 cup – All-Bran cereal
  • 4 tablespoon – butter, unsalted
  • 1/4 cup – applesauce, unsweetened
  • 1/2 cup – sugar
  • 2 large – egg
  • 2 cup – buttermilk
  • 2 1/2 teaspoon – baking soda
  • 1 1/4 cup – flour, all-purpose
  • 1 1/4 cup – flour, whole wheat
  • 1/2 teaspoon – salt
  1. Preheat oven to 400°F. Grease 2, 12-cup muffin tins, or line with paper or silicone liners.
  2. Bring water to a boil, then remove from heat and stir in 2 cups of “All Bran” cereal; set aside.
  3. Slightly melt butter (avoid over-heating it) and add to a large mixing bowl along with applesauce, sugar, eggs, buttermilk, baking soda, flours, and salt; stir to combine.
  4. Add in the cereal mixture and mix well. Fold in the remaining dry cereal.
  5. Fill muffin cups and bake for 15 minutes. Allow to cool before serving.

For variety and added fruit servings, try adding 1 cup of dried fruit: apples, bananas, apricots, mandarin oranges, and cranberries are just a few good options.

Any extra batter can be stored in an air-tight container in the fridge for up to three weeks. You can also make all of the muffins at once and freeze the extras; these muffins freeze amazingly well. When ready to serve, simply pop one in the microwave for 30 seconds or so until warmed through.


Prep time: 20 minutes
Cook time: 15 minutes
Yield: 24 Muffins

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