These Berry Bran Muffins are the perfect on-the-go snack or breakfast for everyone in your family. Make a full batch and freeze half for next week’s snacks!
Maybe you haven’t noticed, but holidays are not a big deal here on the blog. Yes, I know I’m a food blogger. Yes, I know that Pinterest thrives off of all things holiday-themed. With Memorial Day just a month ago and Independence Day next week, I’m sure you’ve seen all the red, white, and blue. Firecracker popsicles. Star-shaped Watermelon skewers. American Flag cakes. Everyone’s prepared for their celebrations (which obviously happened weeks, or months, ago if they’re already on Pinterest). Now before you go on claiming my lack of patriotism, I’m going to tell you, that is not the reason why I have zero RWB or flag recipes here on the site.
To be honest, I’m just not into food dyes all that much, and it seems as though that’s how many people are creating their holiday delights. Sure, dyes may happen on occasion. But it’s definitely not a regular situation. More than anything, I’m a fan of creating recipes using seasonal foods that use real ingredients. If I was asked to bring something to a 4th of July party, more likely than not, it would be featuring blueberries and strawberries. I’m all about natural coloring to celebrate my holidays!
Oh but hey, how about a funny story:
So I was getting things set up for this photo shoot. I got out the props I was thinking of using for these muffins, and my seven-year-old came over to see what was going on. He looked over the things I had out in preparation for the shoot, and he made a very good point.
“You know, crumbled up ripped brown paper isn’t really all that pretty for pictures. It’s just paper. And it’s ripped. And it’s brown.”
Huh… kid’s got a point!
I blame it on Pinterest.
Pinterest has made me think that people like “rustic” types of things. Things that are worn. But really, what made us think that crumbling up a paper bag as a food prop would help enhance a photo? His observation definitely made me chuckle and think about the similar habits and styling we have all picked up. I hate to say it, but there are a number of bloggers who’s photos are styled so similar that I can’t tell whose are whose.
I definitely take my inspiration from a number of different people, but for the most part, I try to stay true to what I find pleasing to my individual eye. It’s how I express myself creatively.
As for these muffins. Holy burst of berries!! These may be bran muffins, but they are far from boring or bland. The berries offer such a natural sweetness and you are free to use any berry you like. Blackberries, raspberries, blueberries, strawberries – whatever you please. These muffins are perfect for snacks or a breakfast out the door, and everyone in your family will be thrilled!
- 2 2/3 cup whole wheat pastry flour
- 1 cup sugar
- 2 Tablespoons baking powder
- 2 teaspoon salt
- 3 cups Kellogg's® All-Bran® Original cereal
- 2 cups almond milk (or other version of your choice - I've made it with unsweetened coconut milk)
- 2 eggs
- 2/3 cup unsweetened applesauce
- 2 cups fresh berries (I used 1 cup chopped strawberries and 1 cup blueberries)
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In a large mixing bowl, combine Kellogg's All-Bran cereal and milk of your choice. Set aside and let sit while cereal softens.
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Stir together flour, sugar, baking powder and salt in a medium bowl. Set aside.
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In the cereal mixture, add egg and applesauce. Stir to combine completely. Add flour mixture, stirring only until combined. Gently fold in berries.
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Portion evenly into 24 2 1/2-inch muffin-pan cups coated with cooking spray or coconut oil. Muffin cups should be filled about halfway full.
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Bake at 400° F about 25 minutes or until lightly browned. Serve warm.
Without added preservatives, these muffins only last about 5-7 days. To optimize the time the last, keep them in an air-tight container or ziploc bag in the refrigerator. If you aren't able to use all muffins in this time, feel free to freeze in a freezer-safe container or bag until you're ready to eat them. Let thaw in the refrigerator when ready to use.
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Looking for other Muffin Ideas?
Healthy Toasted Almond Orange Muffins
Hey there! My name is Holly, and I am passionate about enjoying all foods without guilt, judgement, or failure. Food shouldn’t have a “good” or a “bad” label. After years and years of dieting and having a bad relationship with food and my body, I am finally at place where food is not the enemy, and I want nothing more than to help other women get to this place with me!
I live in the beautiful state of Utah with my son and the love of my life. I’m a coffee obsessed, yoga-practicing, Zumba-rockin’ nerdy tattoo-lovin’ Air Force wife, and I’m so excited to share my story, experiences, and lessons with you.
Kayley | The Kitchen McCabe says
Oh, Holly. I agree with you on SO many levels! I am not big on doing holiday related posts either, and the food are one big reason. Christmas, Thanksgiving, etc, yes. But others, not so much. Good point about the props, as well! It’s definitely best to stick to what you find looks the best!
And I need to make these muffins right away! I love the flecks of color from the berries!
Holly Waterfall says
The awesome thing about not using specific colors for our frostings/sprinkles/props is that we can showcase them all year long! 🙂
aux fourneaux says
These look and sound absolutely amazing! this is just beautiful!!!
Manuella
Holly Waterfall says
Thank you! I hope you try them out!
Lila says
I love your son’s photo styling observation! So cute! I saw the picture to your post on Cook It Craft It Share It and that’s one of the reasons I’m here. It was a great picture! Thanks for the yummy recipe and beautiful photos. 🙂
Holly Waterfall says
Thank you so much Lila! Isn’t is funny what kids pick up on? Sure gave me a chuckle
Joan says
Do you have to use whole wheat pastry flour? I dont have any, and would rather not buy for one recipe. I do have Whole Wheat White all purpose flour.
Holly Waterfall says
I’m so glad you want to try this recipe out, Joan! It’s one of my favorites! No, you can use whatever flour you have on hand. The Whole Wheat Pastry Flour will just make it a bit lighter than any other whole wheat flour that may make a more dense muffin. Let me know what you think!
Stacy @Stacy Makes Cents says
These were very good! I cut the recipe in half because I didn’t want 24 muffins. I wanted to make a note, that I used 1 cup of wheat bran instead of 1 1/2 cups cereal…because I didn’t have the cereal but still wanted bran muffins. It worked great! I used all blueberries. Super tasty with butter slathered on top. 🙂
Holly Waterfall says
I’m so happy to hear that! These bran muffins are one of my favorite recipes, and it’s so easy to change out the mix-ins.
Arman @ thebigmansworld says
YES! Any muffin that can be frozen for later snackage= a winner in my book. also- I love bran muffins and used to get harassed for being 100 years old after :p
Holly Waterfall says
right?! bran muffins are totally for all ages, I don’t care what people say. (or maybe I’m just old too….)