One Bowl Chocolate Fiber Muffins

Here’s another bran muffin which despite being chocolaty and rich tasting, is lower in fat than the previous bran muffin. This time, fiber comes from Fiber One cereal (or All Bran).The original Chocolate Fiber Muffin recipe is on the Fiber One web site, but I made a few changes and typed up my version below. This recipe only requires one bowl.

Chocolate Fiber Muffinschocolate muffin

One Bowl Chocolate Fiber Muffins
Prep time
Cook time
Total time
One Bowl Chocolate Fiber Muffins are dessert-like chocolate muffins with a bit of added fiber from bran cereal.
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 1 cup fiber cereal, crushed after measuring (Fiber One or All Bran)
  • 1 1/3 cups buttermilk or 1 1/4 cup regular milk plus 4 teaspoons or vinegar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened baking cocoa (natural type, not Dutch or European style)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup white whole wheat flour (such as Ultragrainor King Arthur) – 4.5 oz
  • 1/3 cup semi-sweet chocolate chips
  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
  2. In a mixing bowl, combine the crushed cereal and buttermilk. Let 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 (again) mix well.
  3. Add the flour and stir just until mixed. Stir in chocolate chips and divide evenly among muffin cups.
  4. Bake for 15-20 minutes (I baked for 17).
  5. Let cool in muffin tin for about 2 minutes, then remove muffin cups from tin.
You can make these with Fiber One or All-Bran. If you don't have white whole wheat flour, you can make them with all-purpose or a mixture of all-purpose and whole wheat.


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  1. says

    These look great! I’m gonna try them with lowfat plain Greek yogurt in place of the vegetable oil. Wish me luck!

    Fiber One cereal is amazing. I crush it up, add Italian seasoning, garlic powder and parmesan cheese, and use it for a coating for baked chicken breasts. Deelish!

  2. says

    Well, good luck. You’ll need it because yogurt is completely different than vegetable oil. If you want to cut the fat, you might have better luck with drained apple sauce or prune baby food or something with less moisture. If I were cutting the fat, I’d use 2 tablespoons of oil and 2 tablespoons prune baby food. But these aren’t that fattening to begin with.

    I haven’t tried Fiber One on chicken, but I saw a few recipes on their site that looked good.

  3. says

    This recipe is really attractive to me for a couple of reasons:

    1. It looks Weight Watchers point friendly – and indeed it is. I ran the ingredients list through the WW recipe builder and these are 4 points each, even if you only make 10 instead of 12. That’s a great point value for a mid-day snack or an after-dinner bit-o-chocolate.

    2. It looks kid friendly. I just shipped my daughter off to see her grandparents, but when she gets back and school starts I’m going to bake a batch of these for her school snack. She loves chocolate and if I can sneak some fiber in without her knowing, all the better.

  4. says

    Natanya, my daughter was suspicious of the fiber bits and asked if I’d put pecans, which she does not like, in the muffins. I told her no. She picked at her muffin and said she just wasn’t that hungry.

    I ate one later and absolutely loved it. The muffins are rich, but not sweet or light like cupcakes….they’re pretty filling. I think my daughter would have liked them had she been a bit hungrier. I gave a few to a (grown-up!) friend and am looking forward to hearing what she thought.

    These are my Mastercook values.

    If you make 10 muffins

    230 Calories; 9g Fat (33.0% calories from fat); 5g Protein; 38g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol; 204mg Sodium.

    If you make 12 muffins:

    192 Calories; 8g Fat (33.0% calories from fat); 4g Protein; 32g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 170mg Sodium.

    If you make 10 muffins but use unsweetened applesauce in place of oil (drain it first on a paper towel). I’m not sure the texture would be as good, but the muffins might still be okay.

    181 Calories; 4g Fat (15.2% calories from fat); 5g Protein; 39g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 208mg Sodium.

  5. julie says

    Is there a good substitution for the buttermilk? I am wondering if I could use soy milk or Rice milk and the 4 tbs vinegar….Or is there just a better sub?


  6. Jessica "Su Good Sweets" says

    These look delicious! Do you know if I can substitute wheat bran for the cereal? I use wheat bran in a lot of recipes, and I don’t have Fiber One on hand.

    This recipe reminds me of Carole Walter’s “Too Good to Be True” bran muffins from Great Coffee Cakes. There’s a touch of cocoa powder, and I substituted half the oil with apricot paste (I pureed 2 Tbsp of dried apricots with a Tbsp or two of water). They were pretty good, but I would have liked them more chocolaty and brany.

  7. says

    Hi Jessica,

    Well, I’m not sure wheat bran would work, but you could experiment. 1 cup of Fiber One weighs 2 ounces, so you’d probably want to weigh out 2 ounces of wheat bran or (for those without a scale) use about 3/4 cup. You also might want to bump up the sugar by about a tablespoon because Fiber One is kind of sweet.

  8. julie says

    I made the Fiber one Yogurt- bran muffins yesterday. I made a 1/3 of a batch and gave some to my neighbor- they are sooo good I am making more after I log off. Yesterday I only had lemon FF yogurt so I used that and you cannot even slightly taste the lemon. I am considering adding choc chips to a few to see how that comes out

  9. Rita in TX says

    I love this recipe! I added undrained (lazy) applesauce instead of the oil and 1/2 cup brown sugar rather than the 3/4 cup, and these were DELICIOUS! The texture was perfect and they had a deep rich chocolate taste (I hate milk chocolate). I added 60% cocoa chocolate chips instead of semi-sweet.

    BTW, you can store these in the fridge and then warm them for 15 seconds in the microwave before eating them and they taste completely fresh out of the oven.

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