5 from 24 votes
Oat Bran Muffins (gluten free with sugar-free option)
These oat bran muffins combine oat bran with cinnamon and optional nuts for a textured, slightly sweetened quick bread. The recipe includes a soak for improved digestibility and uses coconut oil for moisture. Variations allow sugar-free options by omitting sweeteners and using different substitutes. Baking on a cookie sheet or muffin tins offers flexibility in shape and cleanup. These muffins make a wholesome breakfast or snack with a tender yet hearty crumb.
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
Servings:
11
Calories:
1755 kcal
Course:
Breakfast, Snacks, Bread
Cuisine:
Vegan
Ingredients
- 2 1/2 cups oat bran uncooked
- 2 teaspoons baking powder
- 1-2 teaspoons salt (I use 2 teaspoons but some think that's too much. Start with 1 to see how you like it)
- 2 teaspoons cinnamon (omit for unsweetened version)
- 2 egg or equivalent
- 3/4 cup water filtered
- 2/3 cup vegetable glycerine (or other liquid sweetener. Omit for unsweetened version--see Recipe Notes for other sweetener options)
- 2 teaspoons vanilla extract (omit for unsweetened version)
- 4 tablespoons coconut oil
- 1/4 cup nuts (optional)
Instructions
- Preheat oven to 425 °F.
- Mix dry ingredients together and set aside.
- Mix wet ingredients in a separate bowl.
- Add wet ingredients to dry ingredients.
- Let the batter soak overnight or for 24 hours if desired, for better digestibility.
- Add nuts if using.
- Put into greased muffin tins (mini or regular size) or for a simpler option (my favorite....cleaning muffin tins is one of my least favorite jobs in the kitchen :-)) simply place on a prepared cookie sheet or baking stone.
- Bake for 10-20 minutes until the middles are pretty well set.
Cup of Yum
Notes
- Scale this recipe easily for multiple batches by mixing ingredients and soaking overnight with added acid to improve texture and digestibility.
- Consider making homemade aluminum-free baking powder if sensitivities require it.
- Use powdered egg replacer as an egg substitute when needed.
- Substitute vegetable glycerin with other liquid sweeteners suitable for sugar-free versions, remembering to adjust water accordingly.
- Butter, organic ghee, or palm shortening are acceptable alternatives to coconut oil in this recipe.
- Fits into the Trim Healthy Mama plan as a crossover breakfast option.
Nutrition Information
Serving
1muffin
Calories
175.5kcal
(9%)
Carbohydrates
28.8g
(10%)
Protein
4.9g
(10%)
Fat
7.4g
(11%)
Saturated Fat
4.7g
(24%)
Polyunsaturated Fat
0.8g
(5%)
Monounsaturated Fat
1.19g
(6%)
Cholesterol
33.9mg
(11%)
Sodium
422.6mg
(18%)
Potassium
135.81mg
(3%)
Fiber
3.5g
(14%)
Sugar
0.5g
(1%)
Vitamin A
50IU
(1%)
Calcium
70mg
(7%)
Iron
1.4mg
(8%)
Net Carbohydrates
25g
Nutrition Facts
Serving: 11 Serving
Amount Per Serving
Calories 1755
% Daily Value*
| Serving | 1muffin | |
| Calories | 175.5kcal | 9% |
| Carbohydrates | 28.8g | 10% |
| Protein | 4.9g | 10% |
| Fat | 7.4g | 11% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 1.19g | 6% |
| Cholesterol | 33.9mg | 11% |
| Sodium | 422.6mg | 18% |
| Potassium | 135.81mg | 3% |
| Fiber | 3.5g | 14% |
| Sugar | 0.5g | 1% |
| Vitamin A | 50IU | 1% |
| Calcium | 70mg | 7% |
| Iron | 1.4mg | 8% |
| Net Carbohydrates | 25g |
* Percent Daily Values are based on a 2,000 calorie diet.