A unique and irresistible muffin. You’ll love how much protein and fiber is packed into each muffin, and even better, you can make as few or as many as you want! The batter stores in the refrigerator for up to 4 weeks. It is so fun to have a fresh warm muffin each morning with no fuss or prep time. Healthy-ish muffins are kind of my thing. I’ve got quite a few recipes for muffins on the site. After you make these, put the famous Toddler Muffins on the docket to try.
I remember my mom making these as a kid, and even then I thought they were delicious. Warm, smothered in butter and jam, there just isn’t anything better.
My mom used to make them with bran cereal and Fiber One cereal. I used bran cereal and the German equivalent of Fiber One. Another great option, if you can’t find Fiber One, is Grape-Nuts cereal. They add a unique texture that’s kind of fun. Basically, as long as you use three cups of bran cereal, you can get creative with the other healthy cereal choice. You could even use Cheerios if you want.
I can’t believe I haven’t made these in over a decade. It was so nice to have this large batch of batter that I could pull out for three days in a row. As a mom who normally has a fend-for-yourself breakfast attitude, I was surprised how much I enjoyed baking fresh muffins for the kids each morning. Cooper’s new favorite word is “Mu’en.” He was pretty upset to wake up and not find the big Tupperware bowl of batter in the fridge when we ran out. These yummy Refrigerator Bran Muffins are going to need to be a staple around here.
Have you had these muffins before? If not, you really should give them a try. I can’t wait to hear how you like them!
More Healthy Snack Recipes
- No-bake Peanut Butter Energy Bites
- Dole Whip
- Pumpkin Chocolate Chip Snack Cake
- Mango Lassi
- Texas Caviar
- Granola Bar Bites
Step by step pictures for how to make Refrigerator Bran Muffins
Frequently asked questions for making Refrigerator Bran Muffins
How many muffins will this recipe make?
You should be able to get at least 36 regular-sized muffins out of this recipe.
What is a good substitute for Buttermilk?
Three great options for replacing buttermilk: 1) Mix half sour cream and milk, 2) Sour milk by adding 1 tsp lemon juice per cup of milk, or 3) Mix half plain yogurt or Greek yogurt and half milk.
Can I use Raisin Bran Cereal instead of plain Bran Cereal?
Yes, of course. I don’t do this because my kids would revolt if they saw raisins in their muffins.
Are there any other oil/fat options besides Canola oil that will work?
This is tricky because the batter is going to be refrigerated. If you use coconut oil or butter, it will harden up as it gets cold in the fridge. If you plan to make all 36 muffins at once, you can definitely use butter or coconut oil. If you plan to refrigerate the batter, I suggest using canola or vegetable oil.
Can I use regular all-purpose flour instead of Whole Wheat Flour?
Yes, you definitely can. I just love using whole wheat in this recipe because it hides so well in there with all that bran and it adds more nutrients.
How should I store the cooked muffins?
Once muffins are cooked (if you have any to spare after people smell them and come running), store them in an airtight container or Ziploc bag. They will stay good at room temperature for two days. You can also freeze cooked muffins in a Ziploc baggie for up to a month.
- Pour the Bran Flakes and Fiber One Cereal in a large bowl that has a tight-fitting lid. Pour the boiling water over it and stir. Let sit for 10 minutes.
- Add the canola oil, granulated sugar, eggs, and vanilla. Mix well.
- Next, add the buttermilk, and stir until completely incorporated.
- Finally, stir in the whole wheat flour, baking soda, and salt.
- At this point, you can bake a batch or you can put them in the fridge with the lid on tight and save them for when you want fresh, warm muffins.
- When you are ready to bake, bake them at 375 degrees for 14-15 minutes.
- Batter can be stored in the fridge for up to 4 weeks.