Healthy Oat Bran Muffins

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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?

Oat Bran Muffins

4 from 50 votes
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.
Oat bran muffin made with shredded carrots and raisins sliced in half.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 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 sea salt
  • 2 ripe bananas, mashed
  • 1 Tablespoon flax egg, 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

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.

Video

Notes

  • 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.

Nutrition

Serving: 1muffin without walnuts Calories: 137kcal Carbohydrates: 25g Protein: 2g Fat: 4g Saturated Fat: 3g Fiber: 2g Sugar: 12g
Course: Breakfast
Cuisine: American
Keyword: oat bran muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    85 comments
    1. Dagny
      September 12, 2022 AT 8:39 am

      5 stars
      So delicious, amazing recipe! My family said they were the best muffins I’ve ever made

      1. Brittany Mullins
        September 12, 2022 AT 10:46 pm

        Ahh yay! That’s so amazing, Dagny. So glad to hear it.

    2. Shola
      July 30, 2022 AT 9:25 pm

      5 stars
      Made yesterday and already ate half of the recipe and making this recipe again. I had some changes to the recipe (e.g., swapped walnuts for blueberries and regular whole wheat flour for pastry flour) and cooked them in my air fryer after reading other comments. 10/10 will make again. I recommend baking for 20 minutes if using an air fryer, but even having baked for 25, it was still great!

      1. Brittany Mullins
        August 1, 2022 AT 4:23 pm

        YESS! I am so glad that you enjoyed this recipe, Shola. Thank you for sharing how you baked them in the air fryer, this is incredibly helpful! Your substitutions sound amazing too! Thank you for your review + star rating, I so appreciate you being here.

    3. Linda
      April 29, 2022 AT 2:34 pm

      5 stars
      Delicious and chock full of goodness! I used sweetened dried cranberries instead of raisins.

      1. Brittany Mullins
        May 2, 2022 AT 7:38 am

        Woo! So glad you enjoyed these muffins, Linda. Thanks for sharing!

    4. Laura
      February 19, 2022 AT 9:25 pm

      5 stars
      Made these for the first time today and thought I’d try an experiment. Half in the oven and half in my airfryer. Both were delicious but the ones cooked in the airfryer turned out so light and fluffy and more moist than the ones in the oven. Soo good 👍

      1. Brittany Mullins
        February 20, 2022 AT 1:23 pm

        Hi, Laura! Thanks for making this recipe and coming back to leave a review, I really appreciate it. And thanks for sharing the air fryer tip! They sound amazing.

    5. Marian
      January 17, 2022 AT 8:02 am

      1 star
      These turned out very hard and dry. I did use brown sugar instead of bananas. ??

      1. Brittany Mullins
        January 17, 2022 AT 6:44 pm

        Hey Marian – So you swapped the 2 mashed bananas with brown sugar? That is likely the reason your muffins turned out hard and dry and you swapped part of the wet ingredients with a dry ingredient.

Parchment paper lined with protein balls.

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