Serves 24
45 min
Berry Bran Muffins
Recipe GLPR5435de96a5a658
Wholesome bran muffins studded with fresh berries and naturally sweetened with applesauce. These muffins are tender, subtly sweet, and make a perfect grab-and-go breakfast or brunch item. Made with plant-based milk and eggs for a vegetarian-friendly treat.
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Ingredients
3 cups Kellogg's All-Bran Original cereal
2 cups unsweetened almond milk
2⅔ cups whole wheat pastry flour
1 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 large eggs
⅔ cup unsweetened applesauce
2 cups fresh berries (1 cup chopped strawberries and 1 cup blueberries)
Cooking spray or coconut oil for muffin pans
Directions
Preheat your oven to 400°F. Coat 24 muffin cups (2½-inch) with cooking spray or coconut oil.
In a large bowl, combine the All-Bran cereal and almond milk. Let the mixture sit for 5 minutes, stirring occasionally, until the cereal softens and absorbs the milk.
In a separate medium bowl, whisk together the whole wheat pastry flour, sugar, baking powder, and salt until well combined.
Add the eggs and applesauce to the softened cereal mixture. Stir vigorously until the ingredients are fully incorporated.
Pour the flour mixture into the cereal mixture and fold gently with a rubber spatula until just combined. Do not overmix; the batter should appear slightly lumpy.
Gently fold the fresh berries (strawberries and blueberries) into the batter until evenly distributed.
Divide the batter evenly among the 24 prepared muffin cups, filling each about halfway full.
Bake for approximately 25 minutes, or until the muffin tops are lightly golden brown and a wooden pick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and let the muffins cool in the pan for 5 minutes before serving warm.
