Oat Bran Muffins
User Reviews
4.4
Oat Bran Muffins
Description
This recipe uses whole wheat pastry flour or white whole wheat flour blended with oat bran to keep the texture lighter and less dense. Mashed ripe bananas contribute moisture and sweetness, while grated carrots add subtle natural sweetness and a bit of vegetable texture. The flaxseed mixture or egg provides binding, with coconut oil giving a mild flavor and moisture retention.
The batter is mixed carefully to avoid overmixing, preserving a tender crumb, and baked until a toothpick comes out clean, showing full doneness. Sprinkled chopped walnuts on top add a crunchy element if desired.
These muffins can be part of a nutritious breakfast or a portable snack, offering natural sweetness without refined sugars and added fiber from oat bran and whole wheat. Using the lighter flour varieties balances density and tenderness for more appealing muffins.
Ingredients
- 3/4 cup whole wheat pastry flour see note
- 3/4 cup oat bran cereal
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt sea salt
- 2 banana mashed, ripe
- 1 Tablespoon Flaxseed or 1 egg, used as egg substitute
- 2 Tablespoons coconut oil melted
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup carrot grated
- 1/4 cup raisins
- 1/4 cup walnuts optional, chopped
Instructions
- Preheat oven to 375°F.
- Line muffin tin with paper or silicone liners or coat well with cooking spray.
- Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
- Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
- Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
- Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
- Fill each muffin cup 3/4 of the way full, sprinkle chopped walnuts on top of each muffin (if using) and bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
- Remove from oven and let cool completely before enjoying.
Notes
- Use whole wheat pastry flour or whole wheat white flour for a lighter muffin texture; regular whole wheat flour will make muffins slightly denser.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1muffin without walnuts | |
| Calories | 137kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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