Bran Muffins

Servings 12



Bran Muffins

Filled with carrots, raisins, almonds, and coconut, these muffins have everything you need to make it a blissful morning indeed.


  • 1 1/4 cups Kellogg's® All-Bran® Original
  • 1 cup reduced fat milk
  • 1 cup plain flour
  • 1/3 cup lightly packed brown sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cup shredded carrot (about 1 large carrot)
  • 1/2 cup raisins
  • 1/4 cup chopped, unsalted almonds
  • 1/4 cup roasted, sunflower seeds
  • 1/3 cup shredded coconut, divided


1. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
2. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
3. Add egg, oil and carrot to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in mixture of raisins, almonds, sunflower seeds and ¼ cup (50 mL) coconut. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray. Sprinkle each with portion of remaining coconut.
4. Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.

Tip: You can substitute about 1 cup (250 mL) of your choice of chopped dried fruits and nuts if you don’t have raisins, almonds, sunflower seeds and coconut on hand. These ingredients - along with the bran - contribute dietary fibre, which is part of a healthy diet.

Fibre per muffin = 5.2 g (15% daily fibre needs)

12 Servings