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
prem says
you mentioned 'how do i get into baking without gaining weight?" Have you tried baking with almond flour- grain and carbohydrate free. It's really refined foods and carbs that make us fat- not fat. Fat is good for you.
check out this link: http://www.elanaspantry.com/the-gluten-free-almond-flour-cookbook/#about
Madhuram says
Thanks Prem. I did get that book too recently. Waiting to get some good quality almond flour here in Canada.
Cham says
Nice video, expected ur voice at least , kidding great capture.
That is healthy fibrous muffins 🙂
Ennama Maruthani color unga kaiyilla pidichurruku, superb 🙂
Madhuram says
Thanks Cham. My friend here in Canada got it from an Indian store and gave it to me. It's the cone type marudhani.
Killer On The Plate says
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
Nisha says
Thanks Madhuram! 🙂
vandana rajesh says
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.
Madhuram says
You're very welcome Vandana. Thanks for your compliments.
Nisha says
Hi Madhuram!
How do you make the buttermilk?
Thanks,
Nisha
Madhuram says
Buttermilk is readily available in grocery stores. Otherwise you can dilute yogurt and use it instead.
Nisha says
Thanks!
I'd like to make at home.
What's the best proportion of yogurt + water according to you?
Thanks again 🙂
Madhuram says
You can start with about 60-70% yogurt blended with 30-40% water. It has to be in the consistency of lassi.
Ramya says
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
abc says
Hi Madhuram
You both have put in a lot of efforts. Good job. Looking forward for lots of such videos 🙂
Take Care
Madhuram says
Thank you very much abc.
Madhulika Dev says
Congratulations on your video !!!
No nonsense, to the point, good music.
I am a big fan of your chocolate layer cake.
Madhuram says
Thanks Madhulika.
Louise tolman says
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.
Madhuram says
That was pretty quick Louise. Thanks for giving it a shot.
Rupa Lakshminarayan says
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
Madhuram says
Did you try increasing the quantity of batter in each cup?
Sujatha Ravibaskar says
Lovely video where I got some tips on baking as well. Keep the videos going. Thank you.
Vaishali says
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.
Christin says
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.
Luckshmi says
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.
Madhuram says
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.
Priya says
Thanks for sharing the video, looks prefect, fantastic muffins.
Varalakshmi says
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
Madhuram says
Thanks Chithi.
Rupa Lakshminarayan says
can i substitute 1.4 cup pureed banana with 1.4 cup of apple sauce
Madhuram says
Sure Rupa.
Rupa Lakshminarayan says
welcome back !! we missed you during the break 🙂
umamaheswari says
Lovely chocolate chip muffin. I made this and it came out very well. It was YUMMY too!
Madhuram says
You're welcom Uma.