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Morning Glory Bran Muffins

Morning Glory Bran Muffins

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Kellogg’s* All-Bran* cereal

Find your daily fruit, veg, nuts and fibre in one glorious, hearty, packable, portable muffin.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 (2 1/2-inch/6.5cm) non-stick muffin pan cups with cooking spray.
  2. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
  3. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
  4. 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 1/4 cup (50 mL) coconut. Portion batter evenly into prepared muffin cups. Sprinkle each with portion of remaining coconut.
  5. Bake in preheated oven for 20 minutes or until tops spring back when lightly touched.
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Reviews

Anne
0
10/26/2014

These are awesome. I used almond milk and coconut oil, half wheat flour and half white, mixed all the coconut into the batter, and left out the sunflower seeds (didn't have any). They're very moist and tasty!

Sugarsharon
0
9/12/2014

I changed oil to coconut oil and the milk to almond milk. I love these muffins YUMMY

Venetia
0
9/2/2014

Great recipe - I make it every weekend for us to have a quick breakfast snack through the week. I use coconut oil instead of canola and leave off the coconut shavings. Dried cherries and cranberries with sunflower seeds - relish!