Healthy Oat Bran Muffins
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Published Jan 06, 2020, Updated 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.
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!
Woot woot!! So glad you enjoyed these muffins, Erika. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
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 😉
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.
So glad these muffins turned out for you with the oat flour, Luisa. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it!
Great recipe! Delicious!! Thank you
Yay!! So glad you enjoyed this recipe, Jeanette! Thanks for trying it and for coming back to leave a comment and star rating. I so appreciate it.
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!
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 🙏👼😇🌹
Hey Nannette – I love Bob’s Red Mill oat bran, but any brand will do! No need to process the oat bran into a flour consistency. I hope you enjoy this recipe, definitely let me know how it turns out for you. 🙂
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).
Yay!! So glad you enjoyed these muffins, Jennifer!
What type of oat bran cereal do you use?Thank you! I’m excited to try these ince I have that part figured out. 🙂
I use Bob’s Red Mill oat bran cereal. Hope that helps!
This recipe is so yummy!! Toddler and husband approved!!
Ahh that makes me so happy to hear, Sarah! That’s always a win when the kids and hubby approve! Thanks for coming back to leave a comment + star rating. It means the world to me. <3
Thanks for sharing recipe information! I love cooking! i will try at weekend.
Definitely let me know what you think of the muffins once you make them!