Oat Bran Muffins with Dried Fruit
Start your morning with a wholesome and satisfying treat by baking these Oat Bran Muffins with Dried Fruit. Packed with fiber-rich oat bran, a touch of warm cinnamon, and naturally sweetened with chewy dried fruits like raisins, cranberries, or apricots, these muffins are the perfect balance of health and flavor. A dash of unsweetened applesauce keeps them moist, while vanilla extract adds a delicate aroma. Ready in just 35 minutes, these muffins are ideal for busy mornings or as a grab-and-go snack. Whether you’re using dairy or non-dairy milk, these versatile muffins are easily customizable to suit your dietary preferences. Delicious fresh out of the oven or stored for later, they’re a nutritious way to fuel your day!
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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
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 cups milk (dairy or non-dairy)
- 1 large egg
- 0.25 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.75 cups mixed dried fruit (e.g., raisins, cranberries, chopped apricots)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the oat bran, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until evenly mixed.
In a separate medium-sized bowl, whisk together the milk, egg, applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
Add the dried fruit to the batter and fold in, ensuring the fruit is evenly distributed.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 170.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 547 mg | 42% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2377 mg | 51% | |
*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.
