all bran muffin recipe
The Best all bran muffin recipe
What makes them special is how adaptable they are. I keep a box of All-Bran in the pantry year-round because it’s one of those ingredients that just works. You can toss in blueberries, chocolate chips, or even a handful of walnuts if you’re feeling fancy, but the classic version is foolproof. My kids—especially the ones who picky eat—will take a bite and say, “Mmm, these are good!” without any extra explanation. And because they’re not overly sweet, they’re a great way to sneak in some fiber without the guilt. They’re perfect for a weekend brunch with friends, a quick lunch for a picky eater, or just a regular day when you need something warm and comforting. The best part? They’re so forgiving—if you forget to measure the baking powder, they’ll still turn out okay. That’s the kind of recipe that feels like a secret weapon.
All-Bran Muffins with Tomato Garlic Sauce
A hearty, fiber-rich muffin packed with whole grains and a savory tomato-garlic sauce. Perfect for breakfast or a quick snack.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup all-bran cereal
- 1 large egg
- 1/2 cup milk
- 1/4 cup melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, and baking powder. Stir in all-bran cereal. -
3
In a separate bowl, beat the egg, then mix in milk and melted butter. Pour wet ingredients into dry and stir until just combined. -
4
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
5
In a small bowl, combine tomato sauce, minced garlic, olive oil, oregano, salt, and pepper. Set aside. -
6
Spoon batter into the muffin tin, filling each cup two-thirds full. Pour sauce over each muffin. -
7
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowl
- Baking sheet
- Measuring cups
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How All-Bran Muffins with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About All-Bran Muffins with Tomato Garlic Sauce
How do I store these All-Bran Muffins to keep them fresh?
Store leftover muffins in an airtight container at room temperature for up to two days, or freeze them for up to three months. To reheat, warm them in a toaster or microwave for 20–30 seconds until crispy.
Can I make these muffins without bran cereal?
Yes! Swap out the bran cereal for equal parts whole wheat flour or oat flour. For extra moisture, add 1–2 tablespoons of melted coconut oil or applesauce.
Why might my muffins turn out dense instead of light and fluffy?
Dense muffins often happen if the batter is overmixed or the leavening agents (baking powder/soda) aren’t fresh. Gently fold ingredients just until combined, and check baking powder dates before use.
What’s the best way to add extra flavor without altering the texture?
Boost flavor with a pinch of cinnamon, a dash of vanilla extract, or fresh berries (folded in gently). For chocolate lovers, stir in 2 tablespoons of cocoa powder or chopped dark chocolate chips.
Can I use this recipe for gluten-free baking?
No, this recipe relies on whole wheat flour and bran for texture. For a gluten-free version, replace the flour with a 1:1 gluten-free blend and reduce liquid slightly to account for absorption.
