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How could a healthy double chocolate bran muffin recipe be so good? Find out how easy it is to make these muffins in just a few easy steps. There’s no complicated recipe here — just pure goodness and CHOCOLATE!
Easy Chocolate Bran Muffins
Old to me but new to you! I have made these easy chocolate bran muffins for years and I have learned one thing. They NEVER fail to impress me. You won’t get used to the moist and crumbly deliciousness of these healthy chocolate muffins. Try this bran muffin recipe for breakfast and see how it’ll be your favorite part of the day.
Why you’ll love this recipe
Aside from this being the easiest bran muffin recipe, these double chocolate muffins are moist and have the perfect amount of sweetness to them. I love a good balance of not too sweet but still sweet enough to satisfy.
These deliciously rich and chocolatey muffins are moist and full of fiber, and protein. Plus these chocolate bran muffins are kid friendly!
Ingredients in Double Chocolate Bran Muffins
- Bran: I’m using Original All Bran Cereal for this muffin recipe, this is an important ingredient and doesn’t have a substitution, unless you find a generic equivalent.
- Milk: You can use any kind of milk, regular or nondairy, any fat content.
- Applesauce: This helps the muffins be nice and moist without a ton of added oil.
- Vegetable oil: I prefer oil in my muffin recipes for a neutral flavor and moist recipe.
- Cocoa powder: Unsweetened cocoa powder makes it nice and chocolatey (not Dutch process).
How to make Chocolate Bran Muffins
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners and spray them with nonstick cooking spray.
- Place bran cereal and milk in a medium bowl. Make sure all the bran is underneath the milk; set aside to soak at least 10 minutes while mixing the remaining ingredients.
- Place sugar, applesauce, oil, egg, salt, and baking powder in a large mixing bowl. Stir or use a hand mixer to mix until smooth. Stir in cocoa powder.
- Add the bran cereal mixture to the sugar mixture along with the flour and stir or mix until combined.
- Fill muffin cups then bake for about 20 minutes or until the toothpick comes out clean. Allow the muffins to cool for at least 10 minutes before removing the wrappers.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Expert Tips + Diet Variations
- Any kind of milk is okay to use–any fat content, regular milk, or nondairy.
- You can substitute sugar-free sweetener for the sugar to make these sugar free muffins. (I use equal amounts Swerve Granulated but amount used will differ for other brands)
- For a more traditional mouth feel, omit applesauce and increase oil to ¼ cup.
- For a lower-fat muffin, omit the oil and increase applesauce to ¼ cup (will change the texture slightly.)
- For lower cholesterol, use 2 egg whites in place of the 1 large egg (will slightly change the texture).
- You can use half and half all-purpose flour and whole wheat flour or substitute all the AP flour with 1:1 Gluten Free flour to make gluten-free muffins.
FAQs
Yes! I love adding some mini chocolate chips to the mix.
Should be thick, lumpy, and have no bubbles. It’s ok if your muffin batter is a little dry and you see some flour in there.
Poke a toothpick in the muffin and it should come out clean, free of any crumbs or batter.
Yes. You can freeze these bran muffins for up to 3 months.
Chocolate Bran Muffins Recipe
Ingredients
- 2 cups (123g) All Bran Cereal
- 1 ¼ cups milk nondairy, nonfat, or 2%
- ½ cup (100g) granulated sugar
- 2 tablespoons (33g) unsweetened applesauce
- 2 tablespoons (30ml) vegetable oil
- 1 large egg
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (40g) unsweetened cocoa powder (not Dutch process)
- ¾ cup (93g) all-purpose flour
- 1 cup (170g) chocolate chips optional
Instructions
- Preheat oven to 350°F. Line 12 muffin cups with paper liners and spray them with nonstick cooking spray.
- Place bran cereal and milk in a medium bowl. Make sure all the bran is underneath the milk; set aside to soak while mixing remaining ingredients.
- Place sugar, applesauce, oil, egg, salt, and baking powder in a large mixing bowl. Stir or use a hand mixer to mix until smooth. Stir in coco powder.
- Add bran cereal mixture to the sugar mixture along with the flour and stir or mix until combined. Stir in chocolate chips if using.
- Fill muffin cups ¾ full. Bake 18-24 minutes or until toothpick comes out clean. Allow to cool at least 10 minutes before removing wrappers or they’ll pull off some of the muffin.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Recipe Notes
- Any kind of milk is okay to use – any fat content, regular milk or nondairy.
- You can substitute sugar-free sweetener for the sugar (I use equal amounts Swerve
- Granulated amount used will differ for other brands)
- For a fluffier muffin, omit applesauce and increase oil to ¼ cup.
- For a lower-fat muffin, omit oil and increase applesauce to ¼ cup (will change the texture slightly.)
- For lower cholesterol, use 2 egg whites in place of the 1 large egg (will slightly change the texture).
- You can use half and half all-purpose flour and whole wheat flour or substitute all the AP flour with 1:1 Gluten Free flour to make gluten-free muffins.
I started adding more protein to my breakfasts about a year ago when I joined WeightWatchers and I have loved the result! I always aim for at least 10g of protein in my breakfast – which isn’t always easy. I love eggs in various ways: an egg and toast, an omelet (cut up everything the night before), egg and meat on light english muffin, etc. I also like to use turkey sausage crumbles or canadian bacon to boost the protein in a lean way. Greek yogurt also has excellent levels of protein – add fruit and a little granola and you’re good to go. Rounding out with some veggies or fruit is a good way to get fiber in, too. Hope that helps!! Thanks for the recipe!!
Thanks for the suggestions Cassie!
I eat 0% Chobani greek yogurt with strawberries and granola. I’m still in school, and don’t get the chance to eat until around 1, so it keeps me full until then! Plus, it tastes AH-MA-ZING!!!! 🙂
I need to get used to eating greek yogurt. It’s an acquired taste for me! Thanks for the suggestion!
Well pinch me, ’cause I must be dreaming. A 100-calorie muffin? (Okay, so I know you said it’s 102 calories but I figure 2 calories are burnt while chewing, if my science serves me correctly). This is what dreams are made of, my friend. Also, I want to meet your personal trainer but he kind of sounds scary. Can we bribe him with muffins first??
He’s a cutie. You’d like him. 🙂 LOL
Does this recipe call for sweetened chocolate almond milk or unsweetened? I believe it comes in both varieties and want to get the right one. I would love to also see a gluten-free option for this recipe, tho’ I might experiment with different types of flour…. 🙂
It was regular chocolate almond milk – with sugar. I’ve never really done much gluten free baking – let me know how it turns out!
You had me at “skinny chocolate.” 🙂 I love that these have a good dose of protein. And it’s true: making muffins is ALWAYS the logical thing to do.
Thanks Ashley!
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