Maple-Pecan Bran Cereal Muffins

These Bran Cereal Muffins Make The Perfect Quick Breakfast

You wouldn’t think something as “boring” as bran muffins would be taught in culinary school, but it was! My school had a lot of chefs who were super healthy eaters, so we learned lots of healthy recipes and baked goods, including these muffins.

This bran muffin recipe uses a special technique of briefly soaking the bran cereal in yogurt, so that the end result is moist, naturally sweetened, and just the perfect grab-and-go breakfast.

Why You’ll Love This Recipe for Bran Muffins

• These bran muffins are packed with fiber and vitamins.
• Bake a batch and keep them ready for easy breakfasts for up to 3 days, or freeze them and enjoy a warm muffin anytime you want.
• They’re great on their own or paired with your favorite spread or topping.

Bran Muffin Ingredients

• bran cereal – the star ingredient, providing a rich source of dietary fiber.
• yogurt – I like to use lowfat vanilla yogurt for a subtle tangy flavor and extra protein.
• whole wheat flour – contributes to the hearty texture of this bran muffins recipe.
• baking powder and baking soda – to help the muffins rise.
• salt – to enhance the overall flavor of this recipe for bran muffins.
• egg – provides structure and adds moisture.
• almond milk – adds moisture and a subtle nutty flavor.
• maple syrup – to sweeten the muffins.
• unsalted butter – adds richness and makes a tender crumb.
• pecans – add a crunchy texture and extra nutty flavor.

How to Make Bran Muffins

1. STIR. In a small bowl, stir together the cereal and yogurt and let stand 5 minutes.
2. WHISK. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Whisk the egg in a separate medium bowl, then whisk in the almond milk, maple syrup and butter.
3. COMBINE. Stir the yogurt-cereal mixture into the egg mixture, then add the flour mixture and stir until just combined.
4. BAKE. Spoon the batter into 12 muffin cup liners and sprinkle with the pecans. Bake until a toothpick inserted in the center of the muffins comes out clean.

Bran Muffins Recipe Variations

• YOGURT – If lowfat vanilla yogurt isn’t your preference, you can use full fat vanilla yogurt, or any variety of plain yogurt.
• MILK – Feel free to use traditional milk in place of the almond milk.
• NUTS – Any type of nut can be substituted for the pecans. Walnuts are especially good.
• FRUIT – Feel free to add chopped apples, blueberries or a mashed banana for a fruity twist.

Bran Muffin Recipe Home Chef Tips

• Don’t overmix, which can result in dense muffins. Stir until just combined.
• Allow the muffins to cool completely to room temperature before transferring to a storage container to prevent sogginess.

Serving Suggestions

The bran cereal muffins are delicious straight out of the oven or at room temperature. Spread them with butter, honey or your favorite jam for added flavor, if desired.

Storing Bran Muffins

Muffins should be stored at room temperature in an airtight container for up to 3 days.

To Freeze:

To freeze, place muffins on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container. Thaw at room temperature or heat in the microwave for about 30 seconds until warm.

Maple-Pecan Bran Muffin

Author: Lori Yates

Yield: 12 muffins

Prep: 10 minutes minutes

Cook: 16 minutes minutes

Total: 26 minutes minutes

This recipe is wholesome and filling, with lots of good stuff like bran cereal, almond milk, low fat yogurt and pecans. 

4.6 from 7 ratings

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Ingredients

• ▢ 1 ¼ cups bran cereal
• ▢ 1 ½ cups low fat vanilla or plain yogurt
• ▢ 1 ½ cups whole wheat flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 egg
• ▢ ¼ cup almond milk
• ▢ 6 tablespoons maple syrup
• ▢ 4 tablespoons unsalted butter melted
• ▢ ⅓ cup chopped pecans

Instructions

• Preheat oven to 375 degrees F. In small bowl, stir together cereal and yogurt; let stand 5 minutes.
• Meanwhile, In medium bowl, whisk together flour, baking powder, baking soda and salt. In separate medium bowl, whisk egg lightly; whisk in almond milk, maple syrup and butter. Stir yogurt mixture into egg mixture. Add flour mixture and stir until just combined.
• Line 12 standard muffin cups with liners. Spoon batter into cups and sprinkle with pecans. Bake 16 to 18 minutes or until tops are lightly browned and toothpick inserted in center of muffins comes out clean. Cool muffins in pan 5 minutes; move muffins from pan to wire rack and cool completely.

Serving: 1muffin, Calories: 181kcal, Carbohydrates: 27g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 261mg, Potassium: 229mg, Fiber: 4g, Sugar: 11g, Vitamin A: 265IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 2mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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