These yummy 3 Week Bran Muffins are easy to make fresh every morning (batter is in the fridge), and a delicious way to get your daily dose of dietary fiber.
This recipe is akin to the “6 Weeks Bran Muffin” recipe that is outlandishly good and has been around forever. I’ve just tweaked the basic recipe a bit and made my own version. I call these 3-Week Bran Muffins because that is the longest I’ve ever kept the batter in the fridge (it never lasts that long)!
This bran muffin recipe can be adapted to use only one form of fiber (twigs or flakes) or both. I prefer buying one box of cereal as opposed to two, so I do the twigs version which is Fiber One original. I love adding coconut for the flavor and also because it makes the muffins more moist.
These muffins are chock full of fiber, delicious, and a great breakfast on the go. I typically bake a dozen and then refrigerate the rest of the batter to use as needed.
Serving Size: 1
Amount Per Serving: Calories: 4204 Total Fat: 142g Saturated Fat: 37g Cholesterol: 20mg Sodium: 6916mg Carbohydrates: 694g Sugar: 357g Protein: 71g
Savvy Kitchen Tool: I recently bought this Wilton Avanti Everglide Muffin Pan, and I cannot rave about it enough. It is truly non-stick (as opposed to other pans that claim to be but fall short). I’ve made several batches of muffins in this pan, and the muffins literally fall out of the pan perfectly formed and intact.
This is the pan after baking the bran muffins…….
And this is the pan after a few swipes with a sudsy dishcloth.