Ok, so let me just put this out there. These bran muffins don’t compare to these. They don’t sound nearly as yummy as these muffins. And they do NOT taste like donuts like these muffins. However, if you want a muffin that tastes pretty darn good and is satisfying all while remaining healthy – bran muffins are a perfect option.
The original recipe from Kellogg’s is simple and a great little breakfast treat if you are like me and need your carbs every morning. I had one each morning last week along with either some yogurt of fruit. Not only do they taste great, but they keep you full a lot longer than muffins that don’t have very much or any fiber in them. They are quick to mix up, too – I would say these took me about 15 minutes tops to mix together.
I swapped out the AP flour for white whole wheat and the sugar for Splenda. I don’t always love Splenda and I know some people probably don’t like using it so by all means if you want to stick with the sugar go for it. You can also cut back on the sugar altogether if you would like. These muffins aren’t super sweet so the Splenda was a great substitute for the sugar (meaning I don’t notice any aftertaste.) When using Splenda just use half of the amount of sugar (1 cup sugar = 1/2 cup Splenda.)
- 1¼ cups all-purpose flour (I used white whole wheat flour)
- ½ cup sugar (I used a ¼ cup splenda)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups bran cereal (I used bran flakes)
- 1¼ cups fat-free milk
- 1 egg
- ¼ cup vegetable oil (I used olive oil)
- ½ teaspoon vanilla (I added this)
- Mix together the flour, sugar, baking powder and salt.
- In a large bowl combine the bran flakes and milk. Let sit for about 2 minutes until the cereal is nice and soft. Add the eggs, vanilla and oil and mix well. Add the dry ingredients to the cereal mixture and mix just until combined.
- Portion into 12 muffin tins coated with cooking spray. Bake in a 400 degree preheated oven for 18-20 minutes until golden brown on top.