Incredible Oat Bran Muffins Plain Blueberry or Banana
Soft, wholesome, and endlessly versatile, these Incredible Oat Bran Muffins are a speedy, nutritious way to start your day or enjoy as a snack. Made with heart-healthy oat bran, a hint of cinnamon, and just the right touch of natural sweetness from brown sugar, this easy recipe can be customized to suit any preference. Fold in juicy blueberries for a burst of freshness, or mix in mashed banana for a naturally sweet twist—perfect for breakfast on the go. Ready in under 30 minutes with simple pantry ingredients, these moist muffins are not only fiber-packed but also freezer-friendly, making them a great make-ahead option. Whether enjoyed plain or with your favorite mix-ins, these oat bran muffins are a true crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups oat bran
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups brown sugar
- 1 cups milk (dairy or non-dairy)
- 1 whole egg
- 0.25 cups vegetable oil or melted coconut oil
- 1 teaspoons vanilla extract
- 1 cup blueberries (optional, fresh or frozen)
- 1 medium banana (optional, mashed)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the oat bran, all-purpose flour, baking powder, salt, cinnamon, and brown sugar. Stir until well mixed.
In a separate medium bowl, whisk together the milk, egg, vegetable oil (or melted coconut oil), and vanilla extract.
Pour the wet ingredients into the dry ingredients, and gently stir together until just combined. Avoid overmixing to keep the muffins tender.
For plain muffins, pour the batter evenly into the prepared muffin tin. To make blueberry muffins, fold in the blueberries gently before spooning the batter into the tin. For banana muffins, fold in the mashed banana before dividing the batter among the muffin cups.
Fill each muffin cup about 3/4 full to allow space for rising.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 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 |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 115.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 495 mg | 38% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1955 mg | 42% | |
*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.
