These eggless double chocolate bran muffins turn leftover bran cereal into a soft, chocolatey treat. Made with mashed banana instead of eggs, they’re easy to put together and a great way to add a little extra fiber to your day.
Got a box of bran cereal sitting around that no one wants to eat, or just the crushed bits left at the bottom? These double chocolate bran muffins are the perfect way to use it up. They’re eggless, with mashed banana being the egg substitute (the original recipe is from Fiber One), and turn simple cereal into something rich, chocolatey, and actually exciting to eat. It’s a great way to add a little extra fiber without it feeling heavy. An easy, no-waste bake that’s perfect for snacks or lunchboxes.
If you enjoy baking with bran cereal, you might also like my high-fiber eggless carrot bran muffins—another simple and tasty way to use it up.
We are also super excited about our first recipe video ever. Hope you all like it. The credit goes to my husband for shooting, editing and all the other technical aspects which goes into it. As always we are open to any constructive comments about the video, so that we can do better in our next attempts.
If you tried this Double Chocolate Bran Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Double Chocolate Bran Muffins Recipe
Ingredients
- 1 Cup Fiber One Original Bran Cereal
- 1 And ⅓ Cups Buttermilk
- ¼ Cup Oil (I Used Vegetable Oil)
- ¼ Cup Mashed Banana (About ½ A Banana)
- 1 Teaspoon Vanilla Extract
- ¾ Cup Brown Sugar (I Used Light Brown)
- 1 Cup All Purpose Flour
- ½ Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ⅓ Cup Mini Chocolate Chips
Instructions
- Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners or grease it with some cooking spray.
- Place the cereal in a zip-loc bag and crush it coarsely or use a food processor.
- Soak the crushed cereal with the buttermilk in a large bowl for 5 minutes.
- Add the oil, mashed banana, vanilla extract and brown sugar to the cereal mixture and stir it.
- Sift in the flour, cocoa, baking soda/powder and salt directly over the wet ingredients, breaking lumps if any.
- Combine everything until just moistened. Do not over mix. You might have to add a tablespoon or two of water/milk if the muffin batter is thick.
- Stir in the chocolate chips.
- Fill the muffin cups with the batter, about ¾ths full in each cup. I got only 10 muffins for the above measurement even though the original recipe was for 12 muffins. So fill some water in the empty tins about ½ full, to ensure even baking.
- Bake for about 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Mine was done by 16 minutes.
- Remove the muffin tin from the oven and place it on a cooling rack for about 5 minutes. Serve the muffins warm or at room temperature.
My Notes
- Mashed banana is used as an egg substitute in this recipe. ¼ cup of unsweetened applesauce or pureed prune (from the baby food aisle) or flax egg is also a good alternative.
- For the flour you can use ½ whole wheat flour and ½ all purpose flour as mentioned in the original recipe or even a cup of whole wheat pastry flour.
- You can also lightly grease the muffin liners with some cooking spray so that you can remove the muffins almost immediately from the liner without most of the muffin sticking to the paper. Or else you will have to wait for at least 45-60 minutes.
Taste & Texture
- Even before tasting, I was ecstatic when I removed these double chocolate bran muffins from the oven because they looked perfect. I couldn't wait to taste it. My friend had come over to my place so we both tasted it and we loved it. She was all praises for the muffin. I personally liked the texture of the cereal in the muffin. I did not powder it completely, so there were small bits and pieces of the cereal here and there which gave a nice texture to the muffins. The sweetness was just right and the house was filled with the wonderful aroma of chocolate. The muffins do have a subtle banana flavor. If you don't like it then you should try unsweetened applesauce or flax egg instead.
Nutrition
R w K W says
Delicious! I omitted the chipits as too expensive! Here's nutritional info:
Per Serving (1 of 12)
Calories: ~170 kcal
Protein: ~2.5–3 g
Carbs: ~30 g
Fiber: ~5–6 g
Fat: ~5–6 g
Sugar: ~17–18 g
Would say you could go with 1/2 cup sugar as it's very sweet as written
Madhuram says
Thank you very much for the feedback, RWKW.
CMA says
I was at the end of my cereal supply so I cut the recipe in half
I was out of bananas but I did have a beautiful winter squash that was begging to be used. I subbed the squash for the banana and added just a tiny bit of instant coffee.
My brown sugar was like rocks but I soaked it in the cereal and milk and it came out dandy.
I did fill the tins pretty close to full but they are sensational.
THANK you for this one.
Madhuram says
Wow! Great to know that the recipe works with winter squash too! Thank you very much for trying the recipe and for the feedback, CMA.
nandini says
can i substitute cereal with oats or oatmeal?
Madhuram says
Hmm..probably. Not sure though.
Sneha says
Where do we get this fiber one bran cereal. All others are easily available
Madhuram says
You can use any other high-fiber cereal, Sneha.
Shaily says
Dear Madhuram
Last time I baked it with soy milk, but this time I baked it with buttermilk and still it didn't bake 🙁 It was in semi-liquid state from the middle... I don't know why is this happening... could you please suggest something to avoid it ? 🙁 🙁
Shaily says
Dear Madhuram
I baked these muffins exactly the same way as you've written in the recipe. I just made two differences (1) I used soy milk (instead of buttermilk) and I baked it as a cake in 18cm round dish.
Unfortunately the cake didn't bake at the bottom (it was the same as it was before baking) and got a hard crust on the top. I could easily separate the crust from the bread.
Please advise me how I can avoid this bad baking 🙁 🙁
Regards
Shaily
Madhuram says
How long did you bake the cake for and at what temperature?
Shaily says
I baked it for 30 mintues. I didn't use pre heat option. In my microwave there is one button for bakin cakes so i used that.. I don't know the temprature...May be I should learn to fix temprature in my microwave... 🙁
Madhuram says
That's it then. Because when I read your other comment about the semi-liquid state I immediately thought that there was some trouble with your oven. Do you have a convection microwave oven or a regular oven. In any case you have to check the manual for the instructions to bake because I don't have experience baking in microwave oven.
Shaily says
Thanks, Madhuram. Yes, I have a convection microwave, but i don't know how to use pre-heat option. I will check the manual. Thanks a lot 🙂
Swatti says
Can we use quick cooking oats instead of bran and what can we substitute for pured banana ?
Will be waiting for your reply.
Madhuram says
Swatti, I don't know how it will turn out using oats instead of the bran cereal. Any other pureed fruit can be used instead.
Roshni Prakash says
Hi,
I stay in Delhi. Wanted to ask you what this 1 Cup Fiber One Original Bran Cereal is? Is it available here?
Thanks,
Roshni
Madhuram says
Hi Roshni, it's a variety of high fibre breakfast cereal. I don't know if the same or something similar is available in India or not. Try using any other cereal instead of that if you are not able to find it.