Oat Bran Muffins

Oat Bran Muffins are tender, moist, and peppered with raisins, dates, and walnuts throughout. These 30 minute muffins are dairy free, naturally sweetened, and the perfect make ahead breakfast or snack!

Eggs Applesauce Maple syrup or honey Molasses Avocado or olive oil Pure vanilla extract Oat bran Whole wheat or spelt flour Flaxseed Cinnamon Baking powder Baking soda Raisins Medjool dates Walnuts Cooking spray

Ingredients You Need

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.


Divide batter between 12 openings of muffin tin and bake for 10 minutes at 425 degrees F. Reduce heat to 375 degrees F, bake for another 10 minutes.


Remove muffins from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.


Store covered in a cool dry place for up to 3-4 days. Freeze in a freezer safe container for up to 3 months.


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