We grew up eating bran muffins so I was always excited when we’d wake up and mom had made them, but I feel like I’m in the minority of those who actually like bran muffins. Maybe people think because they’re healthy they can’t taste good? I’m not sure but today I’m sharing with you the recipe we used growing up for these underrated muffins.

Most muffin recipes are pretty quick and simple and this one directly from Kellogg’s is no exception. Everything is easy to throw together and in about 25 minutes you’ve got hot muffins ready for breakfast. The only change I made to the recipe is that instead of using All-Bran® Original cereal I used All-Bran® Buds as they seem to soften faster.

I probably could have let these brown a little more, but they were done so I decided to go ahead and take them out of the oven. In general, they’re a little underwhelming, hence the 8 rating for visual. They do taste great, though part of that may be nostalgia, and I enjoy cutting into a muffin while hot and putting a pat of butter in there to melt. I do think there probably are bran muffin recipes that provide a little more of a complex taste but for today this works and I’ll save those experiments for another day.

Recipe Used: Kellogg’s