Chocolate Fiber Muffins are chocolate bran muffins which despite being chocolaty and rich tasting, are lower in fat than the (non-chocolate) Sour Cream Bran Muffins. The fiber comes from Fiber One (or All Bran) cereal. I haven’t tested it yet, but I’m sure Trader Joe’s version of All Bran or Nature’s Path would work as well. The key is you need the twiggy type fiber cereal and not flakes.
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.
The picture above is the updated muffins with changes. They can be made with white whole wheat or all-purpose flour. For the milk, you can use buttermilk or make your own buttermilk by adding 4 teaspoons of lemon juice to a little less than 1 1/3 cups of regular milk.
One Bowl Chocolate Fiber Muffins
- 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 lemon juice or vinegar
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup packed brown sugar (150 grams)
- 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 or AP four (130 grams)
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
- 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.
- Add the flour and stir just until mixed. Stir in chocolate chips and divide evenly among muffin cups.
- Bake for 15-20 minutes (I baked for 17).
- Let cool in muffin tin for about 2 minutes, then remove muffin cups from tin.