Yogurt Bran Muffins (From Fiber One)

Total Time
Prep 10 mins
Cook 20 mins

I got this recipe off the side of a Fiber One box... and it's a goodie. You can use pretty much any kind of bran cereal in it, and the addition of different types of yogurt adds subtle shadings of different flavours. I try to match the yogurt to whatever type of additional stuff that I add - 1/2 cup chopped fruit, berries, raisins, nuts, etc. (optional).

Ingredients Nutrition


  1. Heat oven to 400°F.
  2. Grease bottoms of 12 muffin molds, or use baking cups.
  3. Crush cereal.
  4. Stir together egg whites, oil, and yogurt.
  5. Stir in cereal and dry ingredients (except optional additions), just until moistened.
  6. Fold in optional additions.
  7. Spoon batter evenly into tins.
  8. Bake 18-20 minutes or until golden brown.
Most Helpful

I made a few changes. I subbed applesauce for the oil, as I do with most of my baking. I used real sugar instead of Splenda. I used whole wheat flour instead of all purpose. I added a couple tablespoons strawberry preserves, a lot of raisins, and some walnuts, for flavor. The muffins were very moist and had a great texture. They are not sweet at all, but I don't care for muffins that are more like cupcakes. I think next time I would use blueberries instead of raisins, but I did quite like these. So did my toddlers.

Jujubegirl July 06, 2009

These were good! Some changes I made: I used the liquid egg whites (1/3 c.), filled the 1/4 measuring cup half up with applesauce and the rest with the oil; and added a scoop of protien powder in my 1.5 c measuring cup and then filled the rest with the flour. Oh, and I totally forgot the salt b/c I was dealing with a baking powder/baking soda snafu (didn't read close enough). Even with all my changes/mistakes, they were great and I will definately make them again! Can't wait to try some fruit in them next time!

ELS February 11, 2009

Very nice muffins--moist and not too sweet. I had a large container of nonfat plain yogurt I needed to find a use for, and this was the perfect one. I used All-Bran (bran buds) for the cereal and a mashed ripe banana as an "add-in". Since my yogurt was plain, I added about a teaspon of vanilla extract. (I did use 1 whole egg, instead of 2 egg whites, and substitute sugar for the Splenda.) I used the baking cups and found that the muffins really wanted to cling to them while they were still warm; once cooled, though, they came off fine and didn't stick any more than any other muffin. We loved them--thanks for posting!

GaylaJ March 21, 2006