A delicious and healthier variation of an oat bran muffin is this one. You might use different fruits, such as canned peaches, blueberries, and strawberries. When paired with fresh strawberries, they are quite excellent. Yum!
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Additional Time: | 12 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups oat bran
- 1 ½ cups all-purpose flour
- ½ cup packed brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ⅛ cups applesauce
- ½ cup egg substitute
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
- ¼ cup chopped pecans
- ½ cup low fat granola
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
- In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
- Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
- Unsweetened or sweetened applesauce both work well in this recipe.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 397 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with almond flour and ground oats. I used almond extract instead of vanilla and pistachios instead of the pecans. Also added about a half a cup of coconut.
Not a big fan. I found them to be course and dry. Won’t likely make again
used all whole wheat flour and wheat bran, same amounts – 1 egg instead of an egg sub, added extra blueberries, close to 2 cups, hubby loves them
Will make them again! Taste great and are good for you too!
I did not have Oat flour, so put quick cooking oats in the blender to make some. Everything else was used per the recipe. We enjoyed these with butter, and they were sweet enough with the 1/2 C of brown sugar. This made 18 small/regular muffins, so I froze some.!
This recipe passed the hardest test, it made incredible muffins the first time with no tweaking 😉 Absolutely delicious.
Mine turned out really dry. I did use banana instead, but I thought it would work just fine.
My husband is trying to lower his cholesterol so I was searching for oat bran recipes. I have made this twice. Once I used all banana (trying to use up ripe bananas) instead of applesauce, and the other half banana and half applesauce he likes the combination. Thanks so a great recipe.
I love this recipe and have made it for the past 4 years. These are loved by picky teenagers as well as health conscience/good food loving adults.
I made a half of 6 muffins so I cut the recipe in half; the muffins were absolutely delicious. Also made some adjustments (for 6 muffins, not 12): * 1 egg instead of egg substitute * 3/4 cup of apple sauce (my first time I used only 1/2 cup; that was too dry) but overall great recipe
VERY Disappointed as I felt there was very little flavor. I reduced the white flour and added 1/2 cup wheat flour to give added flavor to be more healthy, but it didn’t help. Seemed to be very bland. I also used rolled oats which were supposed to be OK. Will not use this recipe again.
This is an AMAZING base recipe. I’ve tried all kinds of variations (ex: fresh cherries in place of blueberries and almond extract instead of vanilla OR shredded carrot & raisin with rum extract to name a few). Can’t thank you enough for posting this keeper!
I ended up using this recipe so many times, using the base ingredients as the base of my recipe and switching up which fruit I added in. My favorite was adding craisins and walnuts (and I want to try orange zest with that next time!) and dicing up canned peaches or pears (or even fresh pears or apples) and baking those in too.
Tasty but a little dry for my hubby. I substituted 2/3 of the whiete flour with whole wheat so that could account for the dryness. I didn’t have quite enough oat-bran so I topped it off with ground flax. Doubled the cinnamon and used 2 whole eggs. I do like the flavor and will make them again.
These were so great! The best bran muffins I’ve made yet. I used wheat bran instead of oat bran (since that’s all I had in the house) and 2 eggs instead of the egg substitute. I didn’t have the nuts or granola so I left those out. And I used half blueberries, half raspberries. I made all of these changes because I was too lazy to go to the grocery store, but I’m sure they would’ve been great as written too. Oh and I baked them at 350 instead of 400. It made 16 large muffins for me.
Took these to work and my co-workers thought they were the bomb!
As written I only give this four stars but with a few modifications I think it is a 5 star recipe. I wasn’t crazy about the texture when I used as much oat bran as the recipe called for. So in place of the flour and oat bran, I use 1 cup each of oat bran, whole wheat flour, and oatmeal. I also replaced the 1/2 c sugar with 1/3 cup honey and left out the nuts. For the topping I used oats, chopped almonds, and just a little brown sugar. Thank you for a great base recipe that I was able to modify to my own preferences!
These are excellent, especially for a healthy muffin. Much better than I thought they would be. I followed the recipe for the most part, using ground flax seed as the egg replacement (2 tbs. flax + 6 tbs. water), whole wheat pastry flour instead of all-purpose and I added 1/2 teaspoon apple pie spice. The batter was really thick so I splashed on a little almond milk to moisten it up. Also used muesli as a topping, and finished each muffin with a raisin on top. They were done at 18 minutes, like the recipe says, and have a wonderfully light yet moist texture with a balanced, mildly sweet taste. I’ll be making these a lot.
Delicious and healthy!
Great and easy!
LOVE these! Instead of granola on top, we sprinkle a little brown sugar…heavenly!