My quest for perfect homemade moist oat bran muffins started a few years ago. My husband woke up in the mood for bran muffins, and we went searching for the perfect place to find one and came up empty-handed.
I got motivated, got to the food store for the necessary ingredients, and whipped these oat bran muffins up. I came up with a couple of recipes, including this carrot bran muffin as well. These muffins are easy to make and satisfying.
Health benefits of Bran
Bran is fiber. Fiber is an essential part of your daily diet providing a significant supply of protein, iron, magnesium, phosphorus, manganese, and selenium. Also, oat bran contains no cholesterol at all.
Expert tips for this Oat Bran Muffin Recipe
Our Recipes serve as inspiration. That’s the way we see it. Make this recipe for Oat Bran Muffins precisely the way you want to. Get creative. Experiment. Try something different. Here are some ideas in case you need a little boost with adapting this recipe:
- Add some blueberries or a combination of your favorite berries to the mix to add color and flavor
- Make banana bran muffins by adding 1/4 cup mashed banana
- Add 1/4 cup of chopped dried apricot
- Get creative with the shape of your muffins by shaping them into mounds rather than traditional muffins. They’ll be more like breakfast cookies, with the dried fruit
- For a crunchy experience, add two tablespoons of finely chopped almonds to the batter. Oat Bran almond muffins is a great flavor and texture combination
- Can you imagine a teaspoon of dried lavender added to the batter? That would be so good
- Add a tablespoon of lemon zest to the batter to make oat bran lemon muffins
- It’s easy to make oat bran and white chocolate muffins by adding 1/4 cup of white chocolate chips to the recipe before pouring the batter into the cups
- Sprinkle some ginger to the mix
How to Make Oat Bran Muffins
It’s easy to make these gluten-free oat bran muffins. First, let’s discuss the oat bran muffin ingredients:
- Oat bran
- Oat flour
- Spelt flour
- Flax meal
- Baking soda
- Baking powder
- Ground cinnamon
- Coconut oil
- Pureed prunes
- Waxing Kara Honey
- Chopped toasted almonds
These ingredients come together quick and easy! Now, first things first. You may notice something missing — gluten! That means these are healthy oat bran muffins, perfect for people with special dietary needs too!
Once you’ve gathered the ingredients, it’s time to move on to making these paleo pumpkin muffins with almond flour. It begins with preheating your oven to 350°F. Line a muffin pan with papers.
Step One: Combine all dry ingredients
Sift together bran, flour flaxseed, baking soda, and powder cinnamon and nutmeg.
Step Two: Whisk the wet ingredients together
In a large bowl, whisk together egg and oil until smooth. Stir in prunes and honey, combine dry and wet mixtures and fold in almonds. Once the batter is mixed, distribute the muffin batter evenly in prepared muffin tins.
Step Three: Bake the Muffins
Place the muffin pan in the oven and bake for 22-25 minutes until tops spring back when lightly touched. Cool on a wire rack.
Storing this healthy oat bran muffin recipe is easy
This oat bran muffin will keep in the fridge for up to 7 days when stored properly. Keep them sealed in an airtight container. These are the best oat bran muffins because you can also freeze them! Simply place them in a freezer-safe container or in freezer bags and place them in the freezer. They will keep up to 2 months in the freezer.
If you decide to try this fantastic recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Oat Bran Muffins
- 1/2 c oat bran gluten-free
- 1/2 c oat flour gluten-free
- 1/2 c spelt flour
- 1/4 c flax meal ground
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. nutmeg
- 2 eggs beaten
- 5 tbsp. coconut oil gently heat to convert to oil
- 1/2 c pureed prunes you can buy this in the baby food isle if you don’t want to make it
- 1/4 c Waxing Kara Honey
- 1/4 c chopped toasted almonds
Preheat oven to 350F
In a large bowl, whisk together bran, flour flaxseed, baking soda, and powder cinnamon and nutmeg.
In a separate bowl, whisk together egg and oil until smooth. Stir in prunes and honey, combine dry and wet mixtures and fold in almonds.
Spoon batter into paper-lined muffin cups, Bake for 22-25 minutes until tops spring back when lightly touched.
Cool on a wire rack.