Oat Bran Muffins and Variations
Delight in the wholesome goodness of these Oat Bran Muffins, a versatile recipe that's as nourishing as it is delicious. Packed with fiber-rich oat bran, a touch of sweetness from brown sugar, and the tangy richness of buttermilk, these muffins are a perfect breakfast or snack option. Customize your batch with tasty variations by adding chopped nuts, dried fruit, or even chocolate chips for a hint of indulgence. A dash of cinnamon or nutmeg can elevate the flavor profile even further, making them irresistibly aromatic. Ready in just 35 minutes, these moist and hearty muffins are easy to prepare and adapt to any palate. They're perfect for meal prep, offering a quick grab-and-go option that’s healthy and satisfying. Enjoy them warm, store for up to three days, or freeze for convenient future use!
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 0.25 cups Vegetable oil
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.5 cups Optional: Chopped nuts, dried fruit, or chocolate chips
- 1 teaspoons Optional: Ground cinnamon or nutmeg for flavoring
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the oat bran, all-purpose flour, brown sugar, baking powder, baking soda, and salt. If using cinnamon or nutmeg, add it now and mix well.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold together with a spatula or wooden spoon until just combined and no streaks of flour remain. Be careful not to overmix.
If adding optional mix-ins like nuts, dried fruit, or chocolate chips, gently fold them into the batter at this stage.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in 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 before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 129.9 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 624 mg | 48% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1876 mg | 40% | |
*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.
