Oat Bran Blueberry Mini Muffins
Bursting with wholesome ingredients and naturally sweetened, these Oat Bran Blueberry Mini Muffins are the perfect bite-sized treat to fuel your day. Made with nutrient-packed oat bran, whole wheat flour, and juicy blueberries, these muffins are a healthier alternative to traditional baked goods without sacrificing flavor. The use of honey and unsweetened applesauce adds natural sweetness and moisture, while a hint of ground cinnamon brings a warm, comforting aroma. Ready in just under 30 minutes, these mini muffins are an ideal snack or on-the-go breakfast option. Whether you enjoy them fresh out of the oven or freeze them for later, these muffins make healthy snacking a breeze. Perfect for families, brunch gatherings, or anyone looking to enjoy a guilt-free treat!
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Recipe Information
Ingredients
- 1 cup Oat bran
- 0.75 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 large Egg
- 0.3 cup Honey
- 0.5 cup Milk (dairy or nondairy)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh or frozen blueberries
- 1 optional Nonstick cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin by lining it with muffin liners or lightly greasing it with nonstick cooking spray.
In a large mixing bowl, combine the oat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the egg, honey, milk, applesauce, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Spoon the batter into the prepared mini muffin cups, filling each one about two-thirds full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 84.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1344 mg | 29% | |
*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.
