Healthy Oat Bran Muffins
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Last updated on Mar 11, 2022
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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!
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.
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.
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!
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!
Want More Delicious Muffin Recipes?
- Morning Glory Muffins
- Flourless Pumpkin Muffins
- Healthy Apple Muffins
- Carrot Raisin Almond Flour Muffins
- Cranberry Pecan Muffins
- Blueberry Almond Muffins
- Healthy Chocolate Muffins
- Blueberry Yogurt Muffins
- Healthy Chocolate Chip Muffins
- Oatmeal Banana Muffins
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oat Bran 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
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!! I doubled the recipe, used 1 cup whole wheat flour + 1/4 c. vanilla protein powder + 1/4 c. almond flour, and 3/4 the amount of honey, baked for 20 minutes, and they turned out delicious!! Next time, I will use 1/2 the amount of honey or less since it’s plenty sweet without it for my toddler.
Yay! I’m so glad you loved these muffins Thanks for coming back to share your substitutions and for leaving a review. I so appreciate it!
A little confused with the flax seed egg. First, your recipe states adding “1 Tbsp of flax seed egg”. In the directions you state: “Make flaxseed egg by whisking flaxseed (how much? and I am assuming, ground flax seed?) with 3 Tablespoons (OF WHAT?) in a small bowl. Set aside.” Why make so much when you only need 1Tbsp of the flax seed egg or is it 1 Tbsp of ground flax seed mixed with 3 Tbsp of water that makes one flax seed egg??
Hi Jodi – You’ll need to first make the flax seed egg, it’s simple, just follow these instructions, HERE. Let me know if this makes sense. Hope you enjoy these!
These are fantastic, but I think the secret is to double the recipe and still only fill one muffin tin. Then, they’re big, beautiful bakery-style muffins. And they’re so full of good ingredients that it doesn’t bother me if they’re breakfast for my kids, so the bigger size is better! I also love to cut them and put butter and flaky salt on them, but they’re great without, too.
I wish I had my life together in a way that I could make these every week! One of my boys doesn’t like nuts in his baked goods, so I just put big walnuts on top of half of them instead of mixing in. Great recipe!
Hi JM! I am so glad you’re loving this recipe and it turned out delicious for you, love that they are are a hit for this kiddos too. Thank you for sharing your review & star rating, I so appreciate it!