Oat Bran Muffins

healthy oat bran muffin recipe in parchment paper liners

5 from 31 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast or Snack

Cuisine: American

Servings: muffins

Calories: 278kcal

Author: Olena Osipov

Ingredients

2 eggs
1 cup applesauce unsweetened
3/4 cup maple syrup or honey
2 tbsp unsulphured molasses
1/4 cup avocado or olive oil
1 tsp pure vanilla extract
1 1/2 cups oat bran
1 1/4 cups whole wheat or spelt flour
1/4 cup flaxseed ground
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup raisins
1/3 cup Medjool dates pitted & chopped
1/3 cup walnuts coarsely chopped
Cooking spray I use Misto

US Customary - Metric

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.

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.
Don't skip the spray: Applesauce in muffins can sometimes cause the muffins to stick to liners, which is why we spray them first.
Oat bran: I have not tried to use wheat bran or oats instead of oat bran in this recipe, so can't guarantee results.
Sweetener: Make sure sweetener is liquid, any will work. Also if you don't have molasses on hand, feel free to use more honey or maple syrup.
Flour: Baking is a science and each flour act very differently in a recipe. I have not tried all-purpose flour (it might work) and I do know that almond flour or coconut flour will not work. Oat flour and all-purpose gluten free flour might work too.

Nutrition