Bran muffins are my favorite muffins but many people dislike them. In fact I told my sister that I was making them for the blog tonight and asked her if she wanted some. She replied that she didn’t like bran muffins. When I asked why, she replied, that they were bland and tasted like cardboard. It was at this moment that I realized she’d never had mine. But many people feel the way she feels about bran muffins and indeed if they are not properly made they can be dry and bland. This recipe creates moist (sorry for the people who hate that word) and flavorful muffins. The original recipe was by Anita Kay Brown of Greenish, Michigan and printed in the Taste of Home cookbook but this recipe is my variation of it. I have adapted it to make it my own.

I provide food facts on Fridays on my social media just to share fun kitchen facts and hacks. Last Friday I was discussing muffins and how many hidden calories are present in them. I was discussing bran muffins specifically and how they can be loaded with sugar, fat, and calories. One of my friends from high school asked that I provide a recipe with the calories, sugar, and fat reduced. Muffins are one item that should be made at home in order to control the ingredients that are in them. No foods are bad on their own but it’s always a healthier option to cook or bake at home so you have control of what you are putting into your body.

Please give this recipe a try and let me know what you think.

Serving size: 22 muffins

Active time: 15 minutes

Inactive time: 20 minutes

Ingredients: 

1 C. All-Bran cereal

1 1/2 C. Raisin bran cereal

2 C. buttermilk 

2 3/4 C. all purpose flour

1/2 C. brown sugar

1/2 C. Truvia brown sugar blend

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 egg

2 egg whites

1/2 C. unsweetened applesauce

1/4 C. canola oil

Procedure:

1. Preheat the oven to 375 degrees F.

2. In a medium bowl, add the All-bran, Raisin Bran, and buttermilk. Allow mixture to sit for 10 minutes. Stir all the ingredients after 5 minutes and continue to allow it to sit for the remaining 5 minutes.

3. In a second medium bowl, add the flour, baking powder, baking soda, salt, Truvia, and brown sugar. Mix until combined and sit aside.

4. In a third medium bowl, add the canola, egg, egg whites, and applesauce. Stir until combined.

5. After the cereal has absorbed the buttermilk for 10 minutes combine the three bowls: the cereal, the flour, and the applesauce together and mix until blended. Only mix until combined.

6. Apply liners to the muffin tins and spray them with baking spray to prevent the finished product from sticking to the paper.

7. Using the 1/4 dry measuring cup, scoop the muffin batter into each liner and tin. When all of the tins are filled place it into the oven.

8. Bake the muffins for 20 minutes turning them after 10 minutes to ensure even baking on all sides.

9. After 20 minutes take the muffins out of the oven an place them on a cooling rack.

10. The muffins can be eaten warm or at room temperature but either way I hope you enjoy them!

Notes and Variations:

• The Truvia can be purchased at Target. Note: it has a slight aftertaste but it isn’t offensive in the least.
• Truvia has half of the sugar and calories of brown sugar.
• The Truvia can be substituted for the entire sugar amount.
• Granulated sugar, molasses, and honey can be used in the place of the the Truvia and/or brown sugar.
• Diced apples would be an nice addition.
• C=cups
• T=tablespoons
• t=teaspoons