Healthy Oat Bran Muffins are tender, moist, and dotted with raisins, dates, and walnuts throughout. High in fiber, naturally sweetened, and full of good for you ingredients!
Why Oat Bran Muffins Are Good for You
According to Healthline, here are a few things what makes healthy oat bran muffins wholesome:
- Keeps us fuller longer: Just one oat bran muffin provides our bodies with what it needs to stay full and satisfied.
- Fiber, protein, and iron: Oat bran, whole wheat flour, dates, and flaxseed add fiber, protein, and iron among other things to the muffins, which our bodies need to regulate blood sugar.
- No refined sugar: Medjool dates, raisins, maple syrup add vitamins and antioxidants but also a sweetness without the addition of any highly processed refined sugars.
- Dairy-free: These healthy bran muffins are great for those when dairy is an issue.
- Walnuts: Not only for great nutty texture and flavor but they also contain plenty of good fats and antioxidants too.
Reader’s Review
Great recipe, my husband loved it. I decided to try a different one yesterday and he said yours was his favorite. 😁 I made it GF and left out the dates, raisins and walnuts. I also added dried cranberries instead. This is a keeper for him.
Sheila
Ingredients for Healthy Oat Bran Muffins
- Oat bran: You can find oat bran in a cereal aisle of your grocery store. I haven’t tried wheat bran or oats instead, so I can’t guarantee the results.
- Flour: I have tested recipe with whole wheat flour or spelt flour. Many readers have had success with different flours because I think these muffins have so many mix-ins for structure, but I haven’t tried. I think oat flour would be a good fit if you substitute it by weight. 1 cup of wheat flour weighs 125 grams, oat flour – 90 grams. It would make muffins gluten-free too!
- Ground flaxseed: For healthy fats and fiber. A reader reported she used 1/4 cup of chia seeds instead successfully.
- Eggs: I think it would be an easy swap for flax eggs or chia eggs.
- Applesauce: You could mash bananas and add them into the muffins if applesauce isn’t your thing.
- Maple syrup or honey: Use liquid form of any of your favorite sweetener. Do not use any dry sugars like dark or light brown sugar, or even coconut sugar. It will throw the dry-wet ratio off balance.
- Unsulphured molasses: Unsulphured means there has been no sulfur added to preserve the molasses giving it longer shelf life. It tastes better and is less processed.
- Baking staples: Pure vanilla extract, cinnamon, baking powder, baking soda, and salt.
- Oil: For moisture. I like to use avocado oil but any other oil like olive oil or melted coconut oil works.
- Raisins: Dried cranberries, blueberries, or goji berries are a great substitute.
- Medjool dates: They need to be pitted and chopped. Any dates work.
- Walnuts: Any chopped nuts like almonds, pecans, or pistachios would pair well with oat bran muffins.
- Cooking spray: I use Misto.
How to Make Healthy Oat Bran Muffins
- Mix wet ingredients: Whisk eggs, applesauce, maple syrup, molasses, oil, and vanilla extract in a large bowl, and set aside.
- Combine dry ingredients: In a separate bowl, add oat bran, flour, flaxseed, cinnamon, baking powder, baking soda, and salt. Then, use a spatula to mix until the flour mixture is smooth and lump free.
- Add dry to the wet ingredients: Gently pour and stir the dry ingredients into the wet ingredients just enough to combine. Set the muffin batter aside for a few minutes to allow it to thicken.
- The add-ins: Give the batter a gentle stir a few times and then fold in raisins, dates, and walnuts.
- Bake: Evenly divide batter between each of the 12 prepared muffin compartments. I like to use a trigger cookie dough scoop, so I know I’m getting an equal amount of batter in every one. Bake in preheated oven to 425 F for 10 minutes and then at 375 degrees F for another 10 minutes.
- Cool before eating: Remove healthy oat bran muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack to cool down a bit more.
Tips for Best Results
- Don’t skip the spray: Applesauce in muffins can sometimes cause the muffins to stick to liners, which is why we spray them first.
- Stick with oat bran: I have not tried replacing it with wheat bran, oats or anything else, so can’t guarantee results.
- Don’t overmix: Mix gently just enough to combine. Overmixing releases the trapped air needed to create fluffy muffins, leaving them dense and heavy.
- Don’t overbake: To avoid dry muffins bake just until inserted toothpick into the center comes out clean. Keep in mind all ovens vary, so might need to adjust baking time by a few minutes either way.
How to Store Oat Bran Muffins
Store: No need to keep oat bran muffins in the fridge. As long as they’re covered and stored in a cool dry area, you’ll have fresh muffins to last you up to 4 days.
Freeze: Once completely cooled, transfer muffins to an airtight container or freezer friendly bag. Keep them frozen for up to 3 months. Only thaw what you intend to eat!
Storage Tip
For more helpful tips to make your leftover muffins stay fresh, check out my posts how to store muffins and how to freeze muffins.
More Healthy Muffin Recipes to Try
Healthy Oat Bran Muffins
Healthy Oat Bran Muffins are tender, moist, and dotted with raisins, dates, and walnuts throughout. High in fiber, naturally sweetened, and full of good for you ingredients!
Equipment
Ingredients
- 2 large eggs
- 1 cup applesauce, unsweetened
- 3/4 cup maple syrup or honey
- 2 tablespoons unsulphured molasses
- 1/4 cup avocado or olive oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups oat bran
- 1 1/4 cups whole wheat or spelt flour
- 1/4 cup flaxseed, ground
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup raisins
- 1/3 cup Medjool dates, pitted & chopped
- 1/3 cup walnuts, coarsely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 425 degrees F, line 12 muffin tin with unbleached parchment paper muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, applesauce, maple syrup, molasses, oil and vanilla extract; whisk well to combine. Set aside.
- In another medium mixing bowl, add oat bran, flour, flaxseed, cinnamon, baking powder, baking soda and salt. Stir with spatula to mix until no lumps, transfer to a bowl with wet ingredients and stir gently just enough to combine. Do not over mix and let batter sit for a few minutes to thicken, then stir a few more times.
- Add raisins, dates and walnuts. Stir a few times just enough to incorporate.
- Using an ice cream scoop, divide batter evenly between 12 openings of a muffin tin and bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 10 minutes or until a toothpick inserted in the centre comes out clean.
- Remove muffins from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- Store: Store covered in a cool dry place for up to 3-4 days.
- Freeze: Let muffins cool completely and freeze in a freezer safe container for up to 3 months.
Nutrition
Serving: 1muffin, Calories: 269kcal, Carbohydrates: 45g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 277mg, Fiber: 6g, Sugar: 20g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I used 3 mashed Bananas in place of applesauce and 1 tablespoon of honey and added raisins. I also used eggs in place of flaxseed. They were absolutely delicious moist and flavourful. It’s a keeper!
So glad they turned out so delicious! Bananas, honey, and raisins sound like a perfect combo. Love that it’s a keeper!
Great recipe, my husband loved it. I decided to try a different one yesterday and he said yours was his favorite. 😁
I made it GF and left out the dates, raisins and walnuts. I also added dried cranberries instead. This is a keeper for him.
That’s the best compliment 😁 So happy it’s his favorite! Love your swaps, and glad it’s a keeper in your house.
These muffins are just what I was looking for! They baked and rose beautifully. For the flour, I used 1/2 spelt flour and half Bob’s Red Mill 1:1 gluten free flour. I will definitely share this recipe and make them again! Thank you!
So glad they turned out beautifully!
These are now my go-to muffins. Healthy! Delicious! Freeze well.
So happy to hear that! Love that they’re your go-to—healthy, tasty, and freezer-friendly is a winning combo!
I did use Almond flour and they turned out fabulous! I baked them at 350 degrees for 25 minutes.
My friend has been trying to get me to eat healthy for a long time. She almost gave up on me. Then, I made these muffins, AWESOME!!! Now I am starting my healthy eating adventure and it all started with these muffins! Run don’t walk and get the ingredients to make these muffins, you will love them!
It’s my absolute pleasure to hear you enjoyed this recipe so much! Your comment made my day!
Olena, is it ok to use white whole wheat flour in the recipe? I’m assuming equal amount of flour?
Yes, correct.
I am allergic to Flax Seed. Can one leave out the Flax Seed and/or substitute something else?
You can replace it with chia seeds. I want to say you could omit it too…possibly, 95% sure it will be fine.
I skipped the flour because I had none, only oat bran, and the liners, and they still came out great.
I think I will add banana and some apple pieces next time and maybe cook a little less because they were a little dry. But this is not a comment on the recipe, just my version. I will also try with less sweetener to see what happens.
In short, versatile and accepts experimentation, tho of course may go bad.
Oh interesting and good to know these oat bran muffins worked out without flour. Glad you enjoyed the recipe!