High Fiber Cholesterol Free Oat Bran Muffins
Start your day right with these wholesome High Fiber Cholesterol Free Oat Bran Muffins, a perfect blend of nutrition and flavor! Packed with heart-healthy oat bran, fiber-rich whole wheat flour, and naturally sweetened with maple syrup or agave nectar, these muffins are as good for your body as they are delicious. The addition of unsweetened applesauce ensures a moist texture without the need for oil or butter, while plant-based milk and chia seeds make this recipe completely vegan and cholesterol-free. A hint of cinnamon adds warmth, and optional raisins or dried cranberries provide a delightful pop of sweetness. With just 10 minutes of prep time and a quick 15-minute bake, these easy-to-make muffins are perfect for busy mornings, snack time, or a guilt-free dessert.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 1 cups Plant-based milk (e.g., almond, oat, or soy milk)
- 0.25 cups Maple syrup or agave nectar
- 1 teaspoon Vanilla extract
- 1 tablespoon Chia seeds
- 0.5 cups Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the oat bran, whole wheat flour, baking powder, baking soda, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the unsweetened applesauce, plant-based milk, maple syrup (or agave nectar), and vanilla extract. Stir until smooth.
Add the chia seeds to the wet ingredients and let the mixture sit for 2-3 minutes to allow the chia seeds to absorb some of the moisture.
Pour the wet ingredients into the bowl with the dry ingredients, and gently stir until just combined. Be careful not to overmix to avoid dense muffins.
If using raisins or dried cranberries, fold them into the batter with a spatula.
Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and let the muffins 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 4 days or freeze for longer storage.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 116.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 566 mg | 44% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2105 mg | 45% | |
*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.
