All-Bran Extra Fiber Muffins
These hearty All-Bran Extra Fiber Muffins are nutritious, fiber-rich treats perfect for a quick breakfast or snack, appealing to health-conscious eaters seeking wholesome flavors.
Ingredients
Instructions
- Blend flour, sugar, baking powder, and salt; set aside.
- In a large mixing bowl, combine the All-Bran cereal and milk; let stand until cereal softens.
- Blend in the egg and vegetable oil; beat well.
- Add the flour mixture, stirring only to combine the ingredients.
- Pour batter into a muffin pan.
- Bake at 400°F for about 20 minutes or until done.
Tips & Substitutions
For added moisture, consider substituting half the vegetable oil with unsweetened applesauce. To enhance flavor, mix in a teaspoon of vanilla extract or a pinch of cinnamon. If you prefer a sweeter muffin, you can increase the sugar slightly. Be careful not to overmix the batter; stirring just until combined will yield a lighter texture. For a twist, try adding dried fruits or nuts.
Serving Suggestions
These All-Bran Extra Fiber Muffins make a perfect breakfast or snack option. Serve them warm with a smear of butter or cream cheese. They also pair beautifully with fresh fruit or yogurt for a balanced meal. For a delightful dessert, consider serving them alongside a scoop of ice cream or with a drizzle of honey.
Storage & Reheating
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. To reheat, simply microwave for about 15-20 seconds or place them in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of All-Bran Extra Fiber Muffins contains roughly 696 calories, with 15g protein, 131g carbohydrates, and 12g fat. It is an excellent source of iron (46% of the Daily Value), protein (29% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, this may result in a denser muffin. Consider using a mix of both flours to maintain a lighter texture while boosting fiber content.
What can I use instead of eggs in this recipe?
If you need an egg substitute, consider using a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together.
How can I make these muffins gluten-free?
To make these muffins gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum. This will help achieve the right texture. Additionally, ensure all other ingredients are certified gluten-free, including the baking powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).