Moist one-bowl bran muffin recipe! These light and fluffy bran muffins can be made in about 30 minutes and make a healthy on-the-go breakfast.
Believe it or not, bran muffins were my favorite muffins when I was growing up. I love that they’re hearty and moist and tasty!
If you aren’t a bran muffin fan, this easy, one-bowl bran muffin recipe will win you over. Since it’s made in one-bowl, it’s quick and easy and has minimal clean up.
And, most importantly, the muffins taste great! They are moist and lightly sweet, and they make a great make-ahead breakfast for those crazy, gotta-eat-breakfast-on-the-go kind of mornings.
How To Make Bran Muffins
I highly recommend stirring the muffin batter by hand. This will help to avoid over-mixing, which will give you heavy muffins.
Mix the milk and bran cereal together in a large bowl. Let it sit for 5 minutes.
Stir in the egg and oil.
Add the flour, sugar, baking powder, salt, and cinnamon. Stir in just until combined.
Divide the batter between the prepared muffin tin cups. Bake until lightly browned. The muffins should spring back when lightly pressed.
- Milk: Feel free to use any milk from skim milk to whole milk in this recipe. Whole milk will give you slightly moister muffins, but any percentage of milk will work.
- Non-dairy: To make the muffins dairy-free, simply use non-dairy milk (i.e. almond milk) in place of the dairy milk.
- Mix-ins: The muffins are also great with fruit and nuts. Dried fruit like raisins (light or dark) or dried cranberries are really good paired with bran muffins. If adding mix-ins, I recommend using 1/4 cup to 1/2 cup of dried fruit, nuts, or a combination of the two.
- Mixing: I recommend mixing the muffin batter by hand. This batter is very easy to mix by hand, and mixing by hand will help to avoid overworking the batter.
How To Store
The muffins are best served warm. Store the leftover muffins in an resealable container at room temperature for up to 3 days. I recommend briefly reheating the leftover muffins in the microwave before serving.
Also, the muffins will freeze well. Simply store in a resealable, freezer-safe container. The muffins can be frozen for up to 3 months.
More Muffin Recipes!
If you’ve tried this bran muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Bran Muffin Recipe
- 2 cups original all-bran cereal
- 1 ½ cups milk1
- 1 large egg
- 1/4 cup vegetable oil
- 1 ¼ cup all-purpose flour (properly measured2)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 400 F. Grease or Line a standard 12-cup muffin tin. Set aside.
- In a large mixing bowl, stir the cereal and milk together. Let it stand 5 minutes.
- Stir in the egg and oil until well-combined.
- Add the flour, sugar, baking powder, salt, and cinnamon. Stir in just until incorporated. Don't overmix.
- Divide the batter between the prepared muffin tin cups.
- Bake for 18-22 minutes, or until the muffins are lightly browned.
- Let cool in pan for 5 minutes.
- Serve warm.
- Anything from skim milk to whole milk will work. Also, non-dairy milks, like almond milk, will also work.
- To properly measure the flour, stir or sift the flour. Lightly spoon into the measuring cup and level. This will help to avoid dry, dense muffins.
- Nutrition values are estimates.