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These double chocolate bran muffins are one of those recipes I’ve been meaning to share for a while.
I first came across a version on Cookie Madness, where Anna called them Fiber One Chocolate Muffins, and then later spotted a similar recipe in Betty Crocker Whole Grains: Easy Everyday Recipes (affiliate link), where they were simply called Double Chocolate Muffins.
Whatever name you use, the result is the same—rich, chocolatey muffins with a surprisingly wholesome feel.
I made them on Valentine’s Day as a way to justify chocolate for breakfast, and they did not disappoint. They’re rich but not overly sweet, satisfying, and surprisingly filling. Rod, Mom, Neal, and Pete all gave them a strong thumbs up.
These high-fiber chocolate muffins are lower in fat than most bakery-style versions, but still feel like a treat you can genuinely enjoy.
Double Chocolate Bran Muffins Ingredients
- Fiber One cereal (crushed after measuring) – This is the base that gives these muffins their signature fiber boost and texture. You can also use a similar high-fiber bran-style cereal if needed, but Fiber One gives the best structure.
- Buttermilk – Adds moisture and tenderness while helping soften the cereal. If you don’t have buttermilk, you can use regular milk with a splash of lemon juice or vinegar as a quick substitute.
- Canola oil – Keeps the muffins light and moist. You can substitute another neutral oil like vegetable or avocado oil if that’s what you have on hand.
- Egg – Helps bind the batter and adds structure.
- Packed brown sugar – Adds sweetness and a hint of caramel flavor. You can reduce slightly if you prefer a less sweet, more “breakfast-style” muffin.
- Vanilla extract – Rounds out the chocolate flavor.
- Unsweetened cocoa powder – Gives these muffins their rich double chocolate base. Dutch-process cocoa can also be used for a deeper chocolate flavor.
- Baking soda – Helps the muffins rise.
- Salt – Balances sweetness and enhances chocolate flavor.
- White whole wheat flour – Adds whole grain nutrition while keeping a lighter texture. Regular whole wheat flour or all-purpose flour can be substituted if needed.
- Mini semi-sweet chocolate chips – Add bursts of chocolate throughout. You can swap for dark chocolate chips or reduce the amount for a lighter version.
How Many Calories and WW Points?
According to my calculations, each muffin has about 210 calories and 11 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
If you make 30 mini muffins, each one will have 4 WW Points, perfect when you want a healthy chocolate treat. I’ll definitely be making them again. Enjoy!
How to Make Double Chocolate Bran Muffins
- Preheat oven to 375°F and line a 10-cup muffin tin with paper liners.
- Crush the cereal in a zip-top bag using a rolling pin (affiliate link).
- In a bowl, combine crushed cereal and buttermilk. Let sit for 5 minutes to soften.
- Stir in oil, egg, brown sugar, and vanilla until well combined.
- Add cocoa powder, baking soda, and salt and mix well.
- Stir in flour just until combined—do not overmix.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups.
- Bake 15–20 minutes, or until a toothpick comes out clean.
- Cool briefly in pan, then transfer to a wire rack.
Recipe Notes
- Do not skip the step of soaking the cereal—it helps create a softer muffin texture.
- Mini muffins bake faster (about 12 minutes) and are great for portion control.
- These are best enjoyed warm but also store well for quick breakfasts or snacks.
- You can reduce sweetness slightly by cutting back on chocolate chips if desired.
Serving Suggestions
These muffins are great:
- Warm with coffee or tea
- As a quick grab-and-go breakfast
- As a chocolatey afternoon snack
- Lightly warmed with a smear of nut butter
If you’ve made these Chocolate Bran Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Double Chocolate Bran Muffins Recipe
Ingredients
- 1 cup Fiber One Cereal, crushed after measuring
- 1-1/3 cups buttermilk, or 1-1/4 cups regular milk plus 4 teaspoons vinegar
- 1/4 cup canola oil
- 1 large egg
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white whole wheat flour
- 1/3 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 375F degrees. 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 (affiliate link).
- 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 (My muffins were ready after baking for 17 minutes).
- Immediately remove the muffins from the pan and let cool a bit on a wire rack. Serve warm.
- Or bake in mini muffin tins instead. Bake until done, about 12 minutes or so.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Or, make 30 mini muffins instead for 4 WW Points each!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: slightly adapted from Betty Crocker Whole Grains: Easy Everyday Recipes (affiliate link)
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I made these over Thanksgiving holiday. Everyone loved them.
Thanks, Christi! I appreciate you taking the time to comment 🙂 We loved them too!
Fibre one cereal, is that an all-bran cereal? I’m from Pretoria, South Africa.
Yes, Wanita, it is. All-Bran cereal should work as a replacement, though your muffins may be a little less sweet. I believe Fiber One tastes a little sweeter than All-Bran
I just took them out of the oven! We will see later!? I also added some coffee extract.
Hope you like them, Janice! Coffee extract is an interesting addition!!