I’ve been meaning to share these double chocolate bran muffins for a while.
Regardless of what you call them, these double chocolate bran muffins are delicious.
I made them on Valentine’s Day so I could justify eating chocolate for breakfast. Rich, but not sweet and filling, I thought they were fabulous.
Rod, Mom, Neal and Pete all agreed.
Skinny on Double Chocolate Bran Muffins
Low in fat and packed with fiber, these yummy double chocolate bran muffins are a delicious treat you can indulge in without guilt.
Each muffin has 210 calories and *5 Weight Watchers Points Plus.
I’ll definitely be making them again.
- 1 cup Fiber One Cereal, crushed after measuring
- 1⅓ cups buttermilk or 1¼ cup regular milk plus 4 teaspoons or vinegar
- ¼ cup canola oil
- 1 large egg
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- ½ cup unsweetened baking cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white whole wheat flour
- ⅓ cup mini semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Line 10 muffin cups of a standard muffin tin with paper liners.
- To crush the cereal, place it in a ziplock plastic bag and crush with a rolling pin.
- In a mixing bowl, combine the crushed cereal and buttermilk. Let mixture stand for 5 minutes to soften cereal. Add oil, egg, brown sugar and vanilla and stir until very well mixed. Stir in cocoa, baking soda and salt and mix well. Add the flour and stir just until mixed. Stir in chocolate chips and divide evenly among the 10 muffin cups; bake for 15-20 minutes (I baked for 17).
- Immediately remove the muffins from the pan and let cool a bit on a wire rack. Serve warm.
Source: slightly adapted from Betty Crocker Whole Grains: Easy Everyday Recipes
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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Today’s food for thought…
There is no man living that can not do more than he thinks he can.
~ Henry Ford
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