This is a versatile bran muffin recipe using bran flakes cereal. You can make either banana chocolate chip bran muffins or cinnamon apple raisin bran muffins by substituting only a few ingredients. I like to save the 1/4 cup or so of crumbs at the bottom of each bag of cereal and when I have enough, it’s time to make bran muffins! This is a really great way to be resourceful, no need to buy a whole box just to make these muffins if you already eat the cereal anyway. These muffins can be frozen if you want to make a batch in advance and then pop them in the oven or microwave to thaw whenever you want to eat them.
Basic Bran Muffins
-2 cups bran flake crumbs
-1 1/4 cups whole wheat flour
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp to 1 tsp ground cinnamon (use 1/2 for banana choc. chip, 1 for cinnamon apple)
-2 Tbls ground flaxseed (optional)
-3/4 cup low-fat drinking yogurt, apple flavor (for both banana chocolate chip or cinnamon apple raisin)
-2 egg whites (or 1 egg)
-1 1/2 tsp vanilla extract (or 3-4 drops vanilla concentrate)
-2 Tbls dark rice syrup or molasses (this adds nice flavor, but you can substitute honey or agave)
-1/3 cup packed brown sugar
-1/4 tsp salt
-1/2 cup mashed very ripe banana (for banana choc. chip) or 1/2 cup grated peeled apple (for cinnamon apple raisin)
-1/3 cup chocolate chips (for banana choc. chip ) or 1/2 cup raisins (for cinnamon apple raisin)
-1/4 cup almonds, chopped (optional)
-2 tsp sugar (for sprinkling)
*Preheat the oven to about 200-210 degrees Celsius.
1) Combine the bran flakes, flour, baking powder, baking soda, cinnamon, and flaxseed in a mixing bowl.
2) Combine the next 6 ingredients (yogurt, egg white, vanilla, syrup, sugar, salt, and mashed banana/grated apple).
3) Add the wet ingredient mixture to the dry ingredients. Mix in the chocolate chips or raisins about half-way through combining. If your batter looks dry (depending on how much banana or apple you actually used), try adding another 2-4 tablespoons of yogurt.
4) Line a baking sheet or muffin pan with muffin tins.
5) Scoop a heaping 1/4 cup of the batter into the muffin tins.
6) Sprinkle each muffin with a little chopped almonds and sugar.
7) Bake at 200-210 degrees Celsius (or depending on your oven) for about 20-25 minutes until nice and brown on-top and done in the middle, you don’t want them gooey in the middle.
Below are the ingredients used in this recipe. The bran flakes, vanilla concentrate, cinnamon and chocolate chips can be found at Home Plus, the rice syrup, yogurt and flour can be found at your local mart or Home Plus.
Banana Chocolate Chip Bran Muffins:
For 1 Serving (1 muffin): 175 Calories, 3.7 g Fat, 1.2 g Saturated Fat, 0.7 mg Cholesterol, 293.2 mg Sodium, 33.3 g Carbohydrates, 3.8 g Fiber, 16.3 g Sugars, 4.3 g Protein.
Cinnamon Apple Raisin Bran Muffins:
For 1 Serving (1 muffin): 173 Calories, 2.2 g Fat, 0.3 g Saturated Fat, 0.7 mg Cholesterol, 293.9 mg Sodium, 35.8 g Carbohydrates, 3.7 g Fiber, 18.5 g Sugars, 4.2 g Protein.
* I used 2 egg whites in my recipe and for the calculations.