Recipes

Best Ever Bran Muffins

Soft & fluffy Best Ever Bran Muffins. Loaded with All-Bran, carrots and banana and studded with raisins, sultanas and walnuts. These bran muffins make the for the perfect breakfast!

All-Bran is probably one of my favourite cereals. Something about that malty taste is just so incredibly moreish! Previously I have stuck to my Bran Loaf recipe when using All-Bran in baking but recently I decided to try something new! 

I decided to experiment by making a batch of muffins rather than a loaf cake. Adding fresh fruit and vegetables to the mix proved a game-changer and meant these all-bran muffins turned out WOW!

These muffins were beautifully moist and especially more-ish. Best of all they stayed soft and fluffy for several days so make the perfect breakfast vegan bake!

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 1 cup of All-Bran
  • 1 cup of Plain Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoons of Baking Powder
  • 1/2 cup of Brown Sugar (alternately 1/4 Dark Brown Sugar and 1/4 Granulated Sugar)
  • 1 teaspoons of Vanilla Extract
  • 2/3 cup of Unsweetened milk of choice 
  • 1/4 cup of Oil (I used sunflower)
  • 1/4 cup of Raisins 
  • 1/4 cup of Sultanas 
  • 1 cup of Walnuts 
  • 2 Carrots 
  • 1 Banana
  • Handful of Sunflower Seeds

How to Make Best Ever Bran Muffins

Step 1 – To a bowl add your all-bran, unsweetened milk, oil, vanilla extract and sugar. Mix together thoroughly then leave to soak for at least 30 minutes.  

Step 2 – In the meantime peel your carrots then grate finely. Once grated make sure to squeeze excess liquid out of your carrots to ensure they do not ruin your batter. Keep squeezing until they stop producing carrot juice. 

*See how the carrots on the bottom are more dry and less mushy once drained. 

Step 3 – Add your carrots, sultanas, raisins and walnuts to your cake mix and stir in. 

Step 4 – Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners.

Step 5 – Mash your banana.

Step 6 – Add banana to cake mix and stir in. Lastly, add flour, baking soda and baking powder and stir until combined.  

Step 7 – Spread batter evenly between your 9 muffin cases. Then top each with a sprinkle of sunflower seeds. 

Step 8 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 9 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 10 – Once cooled, enjoy!

Top Tips

  1. While many recipes require more exact measurements for success, this recipe does not! Feel free to use any cup or mug for measuring ingredients as it is only the proportions that matter for these muffins!
  2. I recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan.
  3. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  4. The more brown the banana the better your muffins (honestly)!
  5. These muffins will stay fresh if covered for a few days, last a week refrigerated and up to 6 months frozen.

Best Ever Bran Muffins

Recipe by Daphne HartCourse: BreakfastCuisine: VeganDifficulty: Easy
Servings

9

servings
Prep time

45

minutes
Cooking time

20

minutes

Soft & fluffy Best Ever Bran Muffins. Loaded with All-Bran, carrots and banana and studded with raisins, sultanas and walnuts. These bran muffins make the for the perfect breakfast!

Ingredients

  • 1 cup of All-Bran

  • 1 cup of Plain Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoons of Baking Powder

  • 1/2 cup of Brown Sugar (alternately 1/4 Dark Brown Sugar and 1/4 Granulated Sugar

  • 1 teaspoons of Vanilla Extract

  • 2/3 cup of Unsweetened milk of choice

  • 1/4 cup of Oil (I used sunflower)

  • 1/4 cup of Raisins

  • 1/4 cup of Sultanas

  • 1 cup of Walnuts

  • 2 Carrots

  • 1 Banana

  • Handful of Sunflower Seeds

Directions

  • To a bowl add your all-bran, unsweetened milk, oil, vanilla extract and sugar. Mix together thoroughly then leave to soak for at least 30 minutes.
  • In the meantime peel your carrots then grate finely. Once grated make sure to squeeze excess liquid out of your carrots to ensure they do not ruin your batter. Keep squeezing until they stop producing carrot juice.
  • Add your carrots, sultanas, raisins and walnuts to your cake mix and stir in.
  • Preheat oven to 215°C and line a muffin tin with 9 parchment muffin liners.
  • Mash your banana.
  • Add banana to cake mix and stir in. Lastly, add flour, baking soda and baking powder and stir until combined.
  • Spread batter evenly between your 9 muffin cases. Then top each with a sprinkle of sunflower seeds.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 16-18 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  • Once cooled, enjoy!

Notes

  • All-Bran absorbs milk better than Bran flakes, however if you do not have All-Bran, bran flakes will still make for delicious muffins.
  • Sunflower seeds are an optional topper and do not need to be included. Equally, oats can make a nice alternative.
  • Substitute raisins and sultanas for alternate dried fruits as desired.

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