Morning Glory Bran Muffins

Morning Glory Bran Muffins

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"Find your daily fruit, veg, nuts and fibre in one glorious, hearty, packable, portable muffin."
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42 m servings 192 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 (2 1/2-inch/6.5cm) non-stick muffin pan cups with cooking spray.
  2. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
  3. In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
  4. Add egg, oil and carrot to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in mixture of raisins, almonds, sunflower seeds and 1/4 cup (50 mL) coconut. Portion batter evenly into prepared muffin cups. Sprinkle each with portion of remaining coconut.
  5. Bake in preheated oven for 20 minutes or until tops spring back when lightly touched.


  • Tip: You can substitute about 1 cup (250 mL) of your choice of chopped dried fruits and nuts if you don't have raisins, almonds, sunflower seeds and coconut on hand. These ingredients - along with the bran - contribute dietary fibre, which is part of a healthy diet.
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.



Really good! I used Bran Buds as I didn't have the original one at home. I added choped dates instead of raisins and chopped walnuts instead of sunflower seeds. They turned out really good. They...

These are awesome. I used almond milk and coconut oil, half wheat flour and half white, mixed all the coconut into the batter, and left out the sunflower seeds (didn't have any). They're very m...

I changed oil to coconut oil and the milk to almond milk. I love these muffins YUMMY

Great recipe - I make it every weekend for us to have a quick breakfast snack through the week. I use coconut oil instead of canola and leave off the coconut shavings. Dried cherries and cranbe...

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