Healthy Oatmeal Yogurt Bran Muffins
Start your day on a nourishing note with these **Healthy Oatmeal Yogurt Bran Muffins**, a wholesome breakfast or snack option packed with fiber, protein, and natural sweetness. Made from a hearty blend of rolled oats, wheat bran, and whole wheat flour, these muffins are softened with creamy low-fat yogurt and subtly sweetened with honey and unsweetened applesauce. A touch of cinnamon enhances their cozy flavor, while optional add-ins like raisins, dried cranberries, or chopped nuts provide bursts of texture and nutrition. These muffins promise a moist, tender crumb without the need for refined sugars or oils, making them perfect for health-conscious eaters. Ready in under 35 minutes, they’re delicious warm out of the oven or stored as a grab-and-go option for busy mornings. **Easy-to-make, nutrient-packed oatmeal bran muffins**—a recipe the whole family will love!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup low-fat plain yogurt
- 0.5 cup wheat bran
- 0.5 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.25 cup unsweetened applesauce
- 0.25 cup honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 0.5 cup raisins or dried cranberries
- 0.25 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, combine the rolled oats and yogurt. Let the mixture sit for 10 minutes to soften the oats.
While the oats are soaking, in a separate bowl, whisk together the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
Stir the egg, applesauce, honey, milk, and vanilla extract into the oatmeal-yogurt mixture until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the raisins or dried cranberries, and if desired, add chopped nuts for extra texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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 the muffins warm or at room temperature and store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 133.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 701 mg | 54% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2598 mg | 55% | |
*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.
