Oat Bran and Dried Fruit Muffins
Start your mornings on a wholesome note with these delightful oat bran and dried fruit muffins! Packed with nutrient-rich oat bran, sweet bursts of dried fruits like raisins or cranberries, and warm notes of cinnamon, these muffins strike the perfect balance between flavor and nutrition. Perfect for meal prepping, they come together in just 15 minutes of prep time, making them an easy and healthy breakfast or snack option. A moist and tender crumb is achieved with a blend of pantry staples like milk, eggs, and vanilla, while the lightly sweetened batter ensures every bite feels indulgent yet guilt-free. These muffins are baked to golden perfection in under 20 minutes and make a versatile treat that can be enjoyed fresh or stored for busy mornings. Whether served warm with a dab of butter or on-the-go, these oat bran muffins are a true crowd-pleaser for health-conscious foodies!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Brown sugar
- 0.75 cups Dried fruit (e.g., raisins, chopped apricots, or cranberries)
- 1 cups Milk (dairy or non-dairy)
- 1 large Egg
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the oat bran, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir well to evenly distribute the dry ingredients.
Add the brown sugar and dried fruit to the dry mixture, breaking up any clumps of sugar with your fingers or a spoon.
In a separate medium bowl, whisk together the milk, egg, vegetable oil, and vanilla extract until the mixture is smooth.
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15–18 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 158.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 556 mg | 43% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2332 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.
