Oat Bran Muffins

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

4.37 from 60 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.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: oat bran muffins

Servings: muffins

Author: Brittany Mullins

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