Healthy Oat Bran Muffins

These healthy oat bran muffins are made with oat bran cereal and whole wheat flour. They’re moist, delicious and perfect for a quick on-the-go breakfast.

I feel like most people think about bran muffins and immediately turn up their nose. They assume that bran muffins will be dry, dense and flavorless… almost like eating cardboard in muffin form. Well folks, I’m here to prove you wrong! Oat bran muffins can be healthy AND taste good and the recipe I’m sharing today proves it!

Oat bran muffin cut open. Muffin is made with carrots and raisins.

Before getting into the details of this oat bran muffin recipe, let’s discuss what oat bran is and why it’s so healthy.

What’s the Difference Between Oat Bran and Oatmeal?

Ready for a little science lesson? A grain has three parts: the germ, the endosperm and the bran. The germ is the innermost part, the endosperm wraps around that and the bran surrounds both. With the oat grain, the hull is removed and what’s left is the oat groat. With rolled oats (or oatmeal) you’re consuming the entire oat groat (including the bran), but if you purchase oat bran cereal you’re just getting the outermost part of the oat groat that has been ground into a fine powder. 

Oat bran muffin topped with walnuts.

Health Benefits of Oat Bran

According to Healthline, oat bran has similar amounts of carbs and fat as rolled oats (or oatmeal), but more protein and fiber and significantly less calories. It’s also high in beta-glucan, which is a type of soluble fiber that’s linked to improving cholesterol levels and boosting heart health. Soluble fiber may also help control blood sugar levels and help with digestion.

What Can You Make With Oat Bran?

Oat bran is so nutritious and surprisingly versatile! In my opinion, oatmeal tastes much better than oat bran cereal if you’re planning to whip up a hot bowl of grains for breakfast. Oat bran can also be used to thicken soups or stews or added to yogurt bowls and baked goods (like these muffins). The oat bran adds extra fiber and protein. 

Muffin tin with oat bran muffins topped with walnuts.

A Healthy Take on Oat Bran Muffins

Despite oat bran itself being super healthy, traditional oat bran muffins aren’t. They’re typically loaded with lots of sugar (a mix of brown sugar and white sugar) and vegetable oil. Naturally, I decided to put a healthy spin on these muffins by using better-for-you ingredients!

  • Whole wheat pastry flour – I swapped in whole wheat pastry flour for white flour for the added nutrition benefits, but also to keep the texture lighter! 
  • Bananas and maple syrup – I skipped the brown and white sugar and used a blend of mashed bananas and maple syrup to sweeten the muffins. These natural sweeteners add plenty of sweetness to the muffins and a little extra nutrition.
  • Coconut oil – Instead of vegetable oil, I upgraded for a healthier option: coconut oil. I love the slightly sweet flavor and healthy fats this oil adds to the muffins!
  • Flaxseed egg – To keep these muffins vegan, I used a flaxseed egg (a mixture of ground flaxseed and water) in place of an egg. 
  • Oat bran – As you know, oat bran packs a punch when it comes to protein and fiber. It also adds a nice mild oaty flavor. 
  • Carrots and raisins – I added shredded carrots and raisins for texture, flavor and nutrition! Veggies in muffins? Yes, please!

Muffin tin with oat bran muffins topped with walnuts.

I personally think these muffins are so tasty and can’t wait to make another batch soon. They’re great to prep on the weekend for a portable and easy breakfast on the go. You can pair one with a hard boiled egg or yogurt for a complete breakfast with protein, carbs and healthy fat!

Oat bran muffin made with shredded carrots and raisins sliced in half.

Want More Delicious Muffin Recipes?

If you make these healthy oat bran muffins, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Oat bran muffin made with shredded carrots and raisins sliced in half.

Hearty Banana Oat Bran Muffins

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 muffins


These healthy oat bran muffins are made with a mix of oat bran cereal and whole wheat flour. They’re moist and delicious and perfect for a quick on-the-go breakfast.


  • 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 sea salt
  • 2 ripe bananas, mashed
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water (or 1 egg)
  • 2 Tablespoons melted coconut oil
  • 1/4 cup pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 cup grated carrot
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts (optional)


  1. Preheat oven to 375°F.
  2. Line muffin tin with paper or silicone liners (affiliate link) or coat well with cooking spray.
  3. Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
  4. Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
  5. Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
  6. Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
  7. 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.
  8. Remove from oven and let cool completely before enjoying.


  • I’ve found that whole wheat pastry flour or whole wheat white flour keeps the texture lighter for these muffins. You can use regular whole wheat flour, but they will be a bit more dense.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin without walnuts
  • Calories: 137
  • Sugar: 12g
  • Fat: 4g
  • Saturated Fat: 3g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g

Keywords: oat bran muffins

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  1. This recipe is the best. I added an extra 1/2 tablespoon of coconut oil cuz I like my muffins on the moister side and they were awesome. Hearty and not too sweet, but still delicious. Especially with a nice slice of butter on-top. Yummy!

  2. Thanks so much for this recipe! I had no eggs, a few ripe bananas, almost exactly 3/4 cup of oat bran and substituted reduced sugar dried cranberries so you helped me create a tasty masterpiece of deliciousness 😋

    P.S. Only need to find a way to incorporate molasses to make it a truly religious experience 😉

  3. Nice and moist muffins. I could not find the whole wheat pastry flour but used oat flour, ( gluten free). Baked a batch with honey and another batch with maple syrop. Both delicious.

  4. We love these! I kind of consider them to be a carrot cake muffin. I make a lot of vegan and healthy muffins and many of them turn out to be dry but these are excellent. Thanks!

  5. Hello, I am learning how to bake healthy and I love the tips you give like how to make your own oat flour at home. I would love to make these oat bran muffins for my family so my question is what oat bran cereal would you recommend that I buy? Do I put it in the food processor until it is flour form ? The recipe calls for 3/4 cup oat bran cereal so I just want to do this right. I have flaxseeds not ground can I use them in the 3 tablespoons of water ? I would really appreciate your guidance so I know how to make this beautiful oat bran muffin recipe . My cholesterol is high so I have decided to create a new me in 2020 so any recipes for dinners lunch snacks breakfast that will help me bring down my cholesterol and bring up my good cholesterol and help me loose weight would be appreciated I want to loose 100 pounds of weight I know it will help my heart ♥️ health also. I look forward to hearing back from you. Thanks and God Bless you 🙏👼😇🌹

  6. These muffins are yummy! I made them last night and you would never know that there’s only 1/4 cup of liquid sweetener in them. I like the texture (moist but hearty).

  7. This was a hit with the family. We didn’t have flaxseed so replaced with chia seeds and we didn’t have raisins. But it was still so delicious! Thank you 🙂

  8. I made these and they are wonderful! I have to make myself stop at two per day! I made a few modifications, and will definitely play with this recipe again and again. I substituted reduced-sugar cranberries for the raisins; added 2T chia seed; 1/2 t baking powder, maybe 2T unsweetened coconut flakes, some chopped pecans, a few chopped dates, and 4 packets of True Lemon crystals. They are dense and just a little dry. May try adding 2T of pumpkin next time.

  9. I have made these twice now and really love them! I replaced the dried fruit with frozen blueberries the second time and they were still good! X

  10. […] On to the kitchen catastrophe experience…  I don’t bake for a reason.  The main reason? I eat dough.  Actually, I eat lots of dough.  I managed to keep that to a minimum this time, but I still made a mess of my kitchen and poorly followed directions.  Here is the recipe, which I adapted from Eating Bird Food. […]

  11. That muffin recipe looks BOMB! The combination of banana, carrot, and raisins is right up my alley 🙂

    And I absolutely love broccoli rabe…it may actually be one of my favorite vegetables. My mom has a really great way of cooking it. She boils it for a few minutes (to get rid of the bitterness) and then sautees it in garlic and olive oil until it’s soft-ish. So SO good!

  12. I love the idea of cooking- just not the practice of it. I really like seeing pictures though!
    (yours are too good looking!)

  13. I made some banana muffins yesterday too! It definitely depends on my mood, day, etc. but the majority of the time I love to cook!…especially for others to enjoy too!

  14. I’ve never tried the banana bread larabar, but it sounds great!

    I love cooking when I’m not rushed. It’s not as fun when everything is crazy, but I still do it!

  15. that’s one of my fave larabar flavors! love the broccoli rabe, the lady at the farmers market was telling me about the edible flowers on it too, i had no idea?!?! maybe ill pick some up this weekend 🙂

  16. yum, I think this week I will pick up some of that broccoli rabe.

    I love to cook but sadly don’t have much time for it during the week. I am actually excited about tonight because I should be home by 6 so I can take my time with dinner.

  17. when i was in the bookstore i flipped thru tosca’s book and when i saw those muffins i fell in love and HAD to have the book.

    good choice for larabar. love that one. i also love the cocoa mole.. ever had that? really good!

    but seriously- those muffins- they turned out so good. it looks super grainy too which is a huge plus!

    <3 xo

  18. If I have plenty of time, then cooking is relaxing for me. It is far too easy to let myself get stressed out in the kitchen so I try to make sure that I have given myself more then enough time to get thigns done. I am loving those muffins! They look so fillling and flavourful.
    Have a great night!

  19. I think that’s the one Lara bar flavor I haven’t tried yet. I’ll have to look for it! And I definitely hope you’ll post that kale recipe because kale is one of my favorites – cheap, nutritious and tasty. I definitely enjoy cooking and make dinner at home at least five nights a week.

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