Cranberry Oat Bran Muffins
Start your morning off right with these wholesome and delicious Cranberry Oat Bran Muffins! Packed with the nutty goodness of oat bran, bursts of tangy cranberries, and a hint of warm cinnamon, these muffins strike the perfect balance between nutritious and indulgent. With just 15 minutes of prep time, they’re ideal for busy mornings or meal prep. These muffins are naturally versatile, offering the option to add chopped nuts for an extra crunch. Moist, fluffy, and subtly sweetened with brown sugar, they make a satisfying breakfast or snack that’s high in fiber and full of flavor. Perfect for pairing with a cup of coffee or tea, these freshly baked muffins are a home-baked treat that turns every bite into a moment of comfort and delight.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar, packed
- 1 tablespoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 large Egg
- 1 cups Milk
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoons Vanilla extract
- 1 cups Fresh or dried cranberries, chopped
- 0.5 cups Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine oat bran, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the egg, milk, vegetable oil (or melted coconut oil), and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
Fold in the cranberries and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 119.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 568 mg | 44% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1823 mg | 39% | |
*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.
