Fiber One Double Chocolate Muffins Recipe & Video


(from 2 reviews)
49
Double Chocolate Muffins

Finally I baked some muffins after a long break. All these days something was stopping me from getting into the kitchen for baking. But now that I have baked these double chocolate muffins, I have sort of got into the baking mood and all I can think of now is what can I bake next. For me baking is addictive, once I start it there is no stopping. The only bad thing about this is that I will start packing pounds eating all of it. Already the 2 months vacation in India, Navarathiri and Diwali celebrations has sent the scales tipping way more than it should be. I have to find some way to enjoy baking and also not to gain weight. Any suggestions?

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.

I found this recipe for double chocolate muffins here a long time back. Maybe even a year or so. Finally got a chance to bake it yesterday. The secret ingredient in this muffin recipe is the Fiber One original bran cereal. It has about 13gms fiber in a 1/2 cup serving and zero sugar. I don’t like this cereal all by itself, so I mix it with some other cereal. So if you too don’t like a particular cereal then you should be using it up by preparing these delicious double chocolate muffins. You will hardly notice it.

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Double Chocolate Muffins Recipe & Video

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Prep TimeCook TimeMakes
20 Mins16 Mins10 Muffins
AuthorCategoryMethod
MuffinsBaking
Fiber One Double Chocolate Muffins Recipe & Video
4.5 from 2 reviews
It’s hard to believe that the secret ingredient in these delicious double chocolate muffins is Fiber One’s original bran cereal.
Ingredients:
  • 1 Cup Fiber One Original Bran Cereal
  • 1 And 1/3 Cups Buttermilk
  • 1/4 Cup Oil (I Used Vegetable Oil)
  • 1/4 Cup Pureed Banana (About 1/2 A Banana)
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Brown Sugar (I Used Light Brown)
  • 1 Cup All Purpose Flour
  • 1/2 Cup Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/3 Cup Mini Chocolate Chips
Procedure:
  1. Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners or grease it with some cooking spray.
  2. Place the cereal in a zip-loc bag and crush it coarsely or use a food processor.
  3. Soak the crushed cereal with the buttermilk in a large bowl for 5 minutes.
  4. Add the oil, pureed banana, vanilla extract and brown sugar to the cereal mixture and stir it.
  5. Sift in the flour, cocoa, baking soda/powder and salt directly over the wet ingredients, breaking lumps if any.
  6. Combine everything until just moistened. Do not over mix.
  7. Stir in the chocolate chips.
  8. Fill the muffin cups with the batter, about 3/4ths 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 1/2 full, to ensure even baking.
  9. 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.
  10. 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.
Taste:
  1. Even before tasting, I was ecstatic when I removed these double chocolate muffins from the oven because they looked perfect. I would say that these were the best looking muffins I have ever baked. 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 instead.
My Notes:
  1. I used about 1/2 a medium size banana and pureed it with little water in a blender. 1/4 cup of unsweetened applesauce or pureed prune (from the baby food aisle) is also a good alternative.
  2. For the flour you can use 1/2 whole wheat flour and 1/2 all purpose flour as mentioned in the original recipe or even a cup of whole wheat pastry flour.
  3. 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.
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Double Chocolate Muffins


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49 COMMENTS

  1. 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 ? 🙁 🙁

  2. 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

      • 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… 🙁

        • 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.

          • 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, I don’t know how it will turn out using oats instead of the bran cereal. Any other pureed fruit can be used instead.

  3. 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

    • 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.

  4. […] in some really fluffy, dark, delicious vegan muffins! I made Cocoa Carob Cranberry Muffins using this recipe and swapping out the banana and oil for applesauce, used carob chips instead of chocolate chips, […]

  5. Nice video, expected ur voice at least , kidding great capture.
    That is healthy fibrous muffins 🙂
    Ennama Maruthani color unga kaiyilla pidichurruku, superb 🙂

  6. Thanks for the video, the cupcakes look so mosit I could just eat them off the screen. Coincidentally I made similar cupcakes last evening using carrot cinnamon and chocolate. Will surely try out this combination soon enough though.

    Regards,
    Privish from Killer On The Plate

  7. Lovely chocolaty muffins and so full of fiber. Loved the recipe and your nicely done video makes it all the easy to follow and also tempting. Thanks for sharing yet another easy and quick to make recipe. Your blog is truly inspirational for those who like to bake.

  8. Madhu,
    Lovely recipe and great job on your video skills as well. Will definitely try it soon. Also, loved the maradhani in your hands!

    Ramya

  9. Thank you so much for this great recipe. I made them this morning and was most pleased with the result. Especially since it helped get some fiber into my husband’s diet. He once observed he would rather eat the Fiber One box than the cereal inside.

  10. Hey Madhuram,

    This is a general question….not specific to this recipe.
    I always get flat or saucer top muffins…..they are not dome shaped like the store ones. I tried all the tips given online such as increasing baking powder/soda, high oven temp during preheating etc…..nothing works.

    Have you come across any such issues and how have your resolved it

    Thanks

    – Rupa

  11. Hi Madhuram, visiting you after a while too. Nice job with the video which really clarifies the process. I have always run from bran muffins because they sound too healthy to be tasty, but you’ve made them look delicious.

  12. Thanks for sharing this recipe! I love to make muffins for my kids for breakfast, but sometimes I feel like they aren’t very healthy. The fiber one in this recipe will make me feel like I’m giving them a nutritious breakfast.

  13. hi Madhu,

    Can we substitute 1 cup plain flour for 1 Cup Fiber One Original Bran Cereal. If not what would u suggest as alternative for the barn cereal.

    • I would try about 3/4th cup of all purpose flour. Don’t ask me why because I don’t have an explanation!. Somehow that amount seems to be quite right.

  14. Hi Madhu!

    After a long time i m seeing ur receipe. The texture looks so good, i shd hv been in your place on that day!! The video is perfect. All the best

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