Orange Oat and Flax Bran Muffins
Start your morning with a burst of citrusy goodness with these wholesome Orange Oat and Flax Bran Muffins! Packed with nutrient-rich ingredients like oat flour, wheat bran, and ground flaxseed, these muffins offer the perfect balance of hearty texture and natural sweetness. Fresh orange juice and zest infuse every bite with a bright, refreshing flavor, while Greek yogurt and honey keep them moist and delicately sweetened. Optional chopped nuts add a satisfying crunch, making these muffins both nutritious and crave-worthy. Easy to prepare in just 15 minutes and ready to bake in under 20, they’re ideal for breakfast, snacks, or meal prep. High in fiber, packed with omega-3s, and irresistibly fluffy, these muffins are a wholesome treat you'll love to enjoy all week!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Oat flour
- 0.75 cup Wheat bran
- 0.25 cup Ground flaxseed
- 0.5 cup Old-fashioned oats
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 0.75 cup Orange juice
- 2 tablespoons Orange zest
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.33 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, oat flour, wheat bran, ground flaxseed, old-fashioned oats, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the egg and mix in the orange juice, orange zest, Greek yogurt, vegetable oil, honey, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can make the muffins dense.
If desired, fold in the chopped walnuts or pecans for added crunch and flavor.
Evenly distribute the batter among the muffin cups, filling each about 3/4 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 muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 36.7 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 356.7 g | 130% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 127.9 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 449 mg | 35% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2218 mg | 47% | |
*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.
