Delicious Oat Bran Muffins
Start your day on a wholesome note with these *Delicious Oat Bran Muffins*, a healthy and versatile breakfast or snack option that’s as nutritious as it is flavorful. Packed with fiber-rich oat bran and whole wheat flour, these muffins are naturally sweetened with brown sugar and unsweetened applesauce for a guilt-free treat. The recipe comes together effortlessly with a quick 15-minute prep time and features optional add-ins like chopped nuts, berries, or raisins for a customizable twist. A touch of cinnamon adds a warm, aromatic depth, while the use of simple pantry staples makes this recipe both convenient and approachable. Perfectly moist and subtly sweet, these muffins are great for meal prep and can be enjoyed fresh or frozen for later. Whether served warm with a pat of butter or as an on-the-go snack, these oat bran muffins strike the perfect balance between health-conscious and delicious!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup Whole wheat flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon (optional)
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts, berries, or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the oat bran, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, beat the eggs lightly, then add the milk, unsweetened applesauce, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.
If you're using optional add-ins like nuts, berries, or raisins, fold them into the batter at this stage.
Divide the batter evenly among the 12 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 muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3605 mg | 157% | |
| Total Carbohydrate | 294.6 g | 107% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 101.8 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 632 mg | 49% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2339 mg | 50% | |
*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.
