Cholesterol Cure Oat Bran Muffins
Start your day on a heart-healthy note with these Cholesterol Cure Oat Bran Muffins—an easy, wholesome recipe packed with cholesterol-lowering fiber and naturally sweetened with honey and applesauce. Featuring nutrient-rich oat bran, creamy Greek yogurt, and a hint of warm cinnamon, these muffins are not only delicious but also a smart choice for boosting cardiovascular health. Perfectly moist and customizable with optional raisins or nuts, this recipe takes only 30 minutes from start to finish and yields a batch of twelve muffins ideal for meal prep. Whether you’re looking to enjoy a nutritious breakfast, a filling snack, or a guilt-free treat, these muffins strike the perfect balance of flavor and function. Enjoy them warm, fresh from the oven, or freeze a stash for busy mornings!
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Recipe Information
Ingredients
- 2 cups oat bran
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup unsweetened applesauce
- 1 large egg or egg substitute
- 0.5 cup honey
- 0.5 cup plain Greek yogurt
- 0.5 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 0.5 cup raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, combine the oat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk together to ensure the dry ingredients are evenly combined.
In a separate medium-sized bowl, mix the wet ingredients: unsweetened applesauce, egg, honey, Greek yogurt, milk, and vanilla extract. Whisk thoroughly until the mixture is smooth.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Do not overmix – the batter may be slightly lumpy.
If using raisins or chopped nuts, fold them into the batter at this stage.
Evenly distribute the batter across the 12 prepared muffin cups. Fill each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your muffins warm or at room temperature! They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 17.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
