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Berry Bran Muffins - www.happyfoodhealthylife.com

Berry Bran Muffins

Servings 24 muffins
Author Holly


  • 2 ⅔ 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
  • cup unsweetened applesauce
  • 2 cups fresh berries (I used 1 cup chopped strawberries and 1 cup blueberries)


  • In a large mixing bowl, combine Kellogg's All-Bran cereal and milk of your choice. Set aside and let sit while cereal softens.
  • Stir together flour, sugar, baking powder and salt in a medium bowl. Set aside.
  • In the cereal mixture, add egg and applesauce. Stir to combine completely. Add flour mixture, stirring only until combined. Gently fold in berries.
  • Portion evenly into 24 2 ½-inch muffin-pan cups coated with cooking spray or coconut oil. Muffin cups should be filled about halfway full.
  • 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.