Best Chocolate Bran Muffins Recipes

CHOCOLATE BANANA BRAN MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Stir in bran flakes. In another bowl, whisk eggs, bananas, oil and buttermilk until blended. Add to flour mixture; stir just until moistened., Fill foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 12-14 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CHOCOLATE CHIP PUMPKIN BRAN MUFFINS

Steps:

• Combine natural bran and milk in a separate bowl and let stand 3-5 minutes.
• Combine dry ingredients in a large bowl and mix well.
• Add pumpkin, eggs, oil and vanilla to bran and milk mixture.
• Add the wet ingredients to the dry ingredients and fold until moist. The batter will be thick.
• Spoon into greased or papered muffin tins, and bake @ 400F for 20-25 minutes.

CHOCOLATE CHIP BRAN MUFFINS

Steps:

• In a bowl, combine the flour, oats, sugar, baking soda and salt; set aside. In a large bowl, beat the peanut butter and oil until combine. Beat in the eggs and buttermilk, Stir into the dry ingredients just until moistened. Fold in the cereal and chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE BRAN MUFFINS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Combine the dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients and mix well. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks.

CHOCOLATE BRAN MUFFINS

Steps:

• Blend all ingredients together just until mixed.
• Divide evenly between 24 mini muffin tins.
• Bake at 350 for 20-25 minutes.

CHOCOLATE CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Combine dry ingredients.
• Make well in center and add remaining ingredients.
• Mix to just wet.
• Fill muffin tins to just under full.
• Bake for 20 minutes at 350.

CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Combine the 1-1/2 cup cereal and boiling water in a medium bowl; blend well and allow to cool.
• Add buttermilk, oil and egg; blending well.
• Combine the flour, sugar, baking soda and salt in medium bowl; stir in cereal mixture, mini chips and chopped apricots.
• Stir until moistened.
• Spray six 5- to 6-oz custard cups with non-stick cooking spray.
• Fill each cup half full with batter and sprinkle each with 2 tsp.
• bran flake cereal.
• Microwave on high for 2-1/2 to 3-1/2 minutes, turning 1/4 turn at end of each minute, or until wooden toothpick inserted off center comes out clean.
• Tops will appear moist, let them stand several miutes.
• Repeat the cooking procedure for remaining batter or place the left over batter in the fridge and store for another day.

RAISIN CHOCOLATE CHIP OAT BRAN MUFFINS

Steps:

• Pre-heat oven to 350.
• In a bowl mix together all the dry ingredients. To this stir in carrots and raisins. Combine milk, beaten eggs and vanilla. Pour this liquid ingredients to the dry ingredients and mix gently. Now stir in chocolate chips and combine until all the ingredients are incorporated. Do not over mix.
• Bake for 15 minutes.

HEALTHY DOUBLE CHOCOLATE ZUCCHINI BRAN MUFFINS

Steps:

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
• In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
• In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
• Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

6 WEEK CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
• Mix dry ingredients in very large bowl. Make well in dry ingredients.
• Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
• Fill muffin cups and bake 18-22 minutes.
• Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.

VEGAN CHOCOLATE BRAN MUFFINS

Steps:

• Preheat oven to 350.
• Put the bran and warm water in a bowl together, let sit 2-3 minutes.
• Simmer the flaxseed in the 3 tablespoons water until thickened, 1-2 minutes.
• Blend all ingredients together until well blended.
• Pour into muffin tins and bake 18-20 minutes.
• Note: These muffins have great flavor but they have come out pretty moist for me in the past, any suggestions are helpful.

CHOCOLATE LOVERS WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix wheat bran, flour, baking powder.
• Cream together the sugar, butter, vanilla, and egg until smooth then blend in milk.
• Add dry ingredients and chocolate chips to the creamed mixture and stir until just moistened.
• Bake at 375 degrees for 20 - 22 minutes or until done.

CHOCOLATE BRAN MUFFINS (DAIRY- AND SOY-FREE)

Steps:

• Preheat oven to 400 degrees F and grease muffin tin.
• Combine all ingredients, adding the chips after everything else is well mixed.
• Distribute in muffin tin.
• Cook for 20 to 25 minutes or until toothpick inserted in the middle of muffin comes out clean.
• Allow to cool for about 10 minutes before serving. They freeze or refrigerate well, too.