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Chocolate Bran Muffins Recipe

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3.9 from 10 reviews

These Chocolate Bran Muffins are a delicious and wholesome treat, combining fiber-rich bran cereal with rich cocoa and optional chocolate chips for a perfect balance of health and indulgence. Perfect for breakfast or a snack, these muffins are moist, chocolatey, and easy to make in under 40 minutes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2 cups (123g) All Bran Cereal
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (40g) unsweetened cocoa powder (not Dutch process)
  • ¾ cup (93g) all-purpose flour
  • 1 cup (170g) chocolate chips (optional)

Wet Ingredients

  • 1 ¼ cups milk (nondairy, nonfat, or 2%)
  • 2 tablespoons (33g) unsweetened applesauce
  • 2 tablespoons (30ml) vegetable oil
  • 1 large egg

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray the liners lightly with nonstick cooking spray to ensure easy removal of the muffins.
  2. Soak the Bran: In a medium bowl, combine the All Bran cereal with the milk. Press the bran beneath the milk to ensure it’s thoroughly soaked and set it aside while you prepare the rest of the batter. This helps soften the bran for a better muffin texture.
  3. Mix Wet Ingredients: In a large mixing bowl, add the granulated sugar, unsweetened applesauce, vegetable oil, large egg, salt, and baking powder. Mix these together with a hand mixer or spoon until the mixture is smooth and well combined. Then stir in the cocoa powder until fully incorporated.
  4. Combine Mixtures: Add the bran and milk mixture along with the all-purpose flour to the cocoa mixture. Stir or beat gently until just combined. Finally, fold in the chocolate chips if you are using them, making sure they are evenly distributed without overmixing.
  5. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 18 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and Store: Allow the muffins to cool in the pan for at least 10 minutes before removing the paper liners to prevent tearing. Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months for longer storage.

Notes

  • Use unsweetened cocoa powder for a rich chocolate flavor without added sugar.
  • Milk can be substituted with any nondairy milk like almond, soy, or oat milk for a dairy-free version.
  • Applesauce helps reduce fat content while maintaining moisture; do not swap it with sweetened varieties to keep sugar content controlled.
  • For extra fiber and crunch, add a handful of chopped nuts or seeds.
  • Check doneness a few minutes before the minimum baking time as ovens vary.

Find it online: https://cheftinaskitchen.com/chocolate-bran-muffins-recipe/