Oat Bran Muffins

There’s something so inviting about the aroma of freshly baked goods wafting through the kitchen, and one of my absolute favorites is Oat Bran Muffins. The moment those muffins hit the oven, it transforms my home into a cozy haven. I often whip up a batch when I’m in the mood to treat myself or when friends and family drop by unexpectedly. These muffins are not just easy to make, but they also carry a delightful combination of flavors that make them perfect for any occasion.

For me, it’s about more than just the taste; it’s about the memories associated with baking. I remember the first time I made Oat Bran Muffins, how I nervously waited for them to rise, and then the sheer joy of pulling them out of the oven, golden and perfect. Each bite is a blend of sweetness from the sweet potato and a wholesome heartiness from the oat bran that makes them satisfying. Whether enjoyed on a lazy Sunday morning with coffee or as a healthy snack throughout the week, these muffins have a special place in my heart.

What’s great about Oat Bran Muffins is their versatility. You can add in your favorite mix-ins, like nuts or dried fruits, to customize them to your liking. They’re perfect for breakfast, a snack, or even dessert. Trust me; once you try them, you’ll be planning your next batch in no time!

Ingredients You’ll Need for Oat Bran Muffins

Every ingredient in Oat Bran Muffins plays a crucial role in creating that delightful balance of flavor and texture. The heart of the recipe lies in the oat bran and sweet potato, which together not only provide nutrition but also ensure a moist muffin. Other key players include almond flour for a gluten-free base and coconut sugar which adds a subtle sweetness without overwhelming the other flavors.

• 1 tablespoon ground flaxseed – A great source of omega-3 fatty acids, it serves as a vegan binder in the absence of eggs.
• 2 tablespoons water – Used to hydrate the flaxseed and create a gel-like consistency.
• 1/2 cup unsweetened plain applesauce – Adds moisture and sweetness without any added sugars.
• 1/2 cup plain unsweetened soy milk – A dairy-free alternative that adds creaminess to the batter.
• 1 tablespoon distilled white vinegar – It reacts with the baking soda to help create a light and fluffy texture.
• 2 tablespoons melted coconut oil – Adds richness and a subtle coconut flavor.
• 1 teaspoon pure vanilla extract – Enhances the overall flavor profile.
• 1 cup almond flour – Provides a gluten-free base that keeps the muffins tender.
• 1 cup oat bran – The star ingredient, packed with fiber and nutrients.
• 1/3 cup coconut sugar – A natural sweetener with a lower glycemic index than refined sugars.
• 1 teaspoon baking powder – Helps the muffins rise and become fluffy.
• 1/2 teaspoon baking soda – Works in conjunction with the vinegar to leaven the muffins.
• 1 teaspoon ground cinnamon – Adds warmth and spice to the flavor.
• 1/2 teaspoon ground nutmeg – Complements the cinnamon and enhances the muffin’s aroma.
• 1/2 teaspoon salt – Balances the sweetness and enhances the flavors.
• 1/2 cup peeled and shredded raw sweet potato – Provides moisture and a great texture.
• 1/2 cup chopped pecans – Adds crunch and nuttiness.
• 1/2 cup pitted and chopped dates – Adds natural sweetness and chewy texture.
• 1/4 cup shredded raw sweet potato – Used for the streusel topping, adding extra flavor and texture.
• 1/4 cup chopped pecans – Also used in the streusel topping for added crunch.
• 1 tablespoon coconut sugar – Sweetens the streusel topping.
• 1/4 cup old fashioned oats – Also known as rolled oats, great for texture in the streusel.
• 1/2 teaspoon ground cinnamon – Added to the streusel for flavor depth.
• dash salt – Enhances the sweetness of the streusel.
• 1 teaspoon melted coconut oil – Keeps the streusel mixture moist and easy to sprinkle.

Recipe Directions for Oat Bran Muffins

Making Oat Bran Muffins is an enjoyable experience that fills your kitchen with wonderful fragrances. Follow these steps, and you’ll have delicious muffins that you’ll want to share with everyone.

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with muffin liners or spray it with non-stick spray. This is an essential first step to ensure your muffins come out easily.
2. In a small bowl, combine 1 tablespoon ground flaxseed with 2 tablespoons water. Let this mixture sit for 3 to 5 minutes until it thickens. This acts as a wonderful egg substitute, providing binding.
3. In a large mixing bowl, combine 1/2 cup unsweetened plain applesauce, 1/2 cup plain unsweetened soy milk, 1 tablespoon distilled white vinegar, 2 tablespoons melted coconut oil, and 1 teaspoon pure vanilla extract. Stir until well combined. It should be smooth and creamy.
4. Once the flaxseed mixture has thickened, stir it into the wet ingredients until fully incorporated. This mixture serves as a crucial element in creating the right texture.
5. In a separate medium bowl, whisk together 1 cup almond flour, 1 cup oat bran, 1/3 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. This is where you create the dry mix that balances the wet ingredients.
6. Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; you want the muffins to rise nicely without being chewy or tough.
7. Gently fold in 1/2 cup peeled and shredded raw sweet potato, 1/2 cup chopped pecans, and 1/2 cup pitted and chopped dates. The mix-ins add delightful textures and flavors.
8. Spoon the batter into the muffin tin, filling each cup equally. This ensures they bake evenly and all come out perfect.
9. Prepare the streusel topping by mixing together 1/4 cup shredded raw sweet potato, 1/4 cup chopped pecans, 1 tablespoon coconut sugar, 1/4 cup old fashioned oats, 1/2 teaspoon ground cinnamon, dash salt, and 1 teaspoon melted coconut oil. Mix until everything is well-coated.
10. Sprinkle the streusel over the muffin batter in the muffin tin, dividing it equally between the 12 cups. This adds a delicious crunch to your muffins.
11. Bake in the preheated oven for about 37 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of baking.
12. Allow the muffins to cool for 5 to 10 minutes on a wire cooling rack. After that, you can carefully remove them from the pan and let them cool completely on the rack.

Things Worth Knowing

Making Adjustments

Here are some tips to help you make the best out of your Oat Bran Muffins experience. Feel free to experiment with flavors and ingredients!

• Storage: Cool the healthy bran muffins to room temperature before storing them in an airtight container. They keep in the refrigerator for up to 5 days and up to 3 at room temperature.
• Freezing: The muffins can also be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature for 1 hour or in the microwave on 30-second bursts of low heat until fully thawed.
• Don’t Overmix: Overworking the batter can lead to dense, chewy muffins. Stir just until you see the last streaks of flour.
• Divide Evenly: Use a measuring cup or a cupcake scooper to ensure each muffin gets equal batter for even baking.
• Cool Completely: Gluten-free baked goods have the best texture when enjoyed cool. This allows the crumb to set, making them more tender.

Perfect Matches for Oat Bran Muffins

These Oat Bran Muffins pair wonderfully with various accompaniments and occasions. Here are some ideas to enhance your serving experience:

• Warm with Butter: Nothing beats a warm muffin slathered with a bit of butter or dairy-free spread.
• Morning Coffee Companion: Serve them alongside your favorite morning brew for a delightful breakfast.
• Healthy Snack: Keep them in your bag for a nutritious snack during the day or after workouts.
• Brunch Treat: Perfect for brunch gatherings, these muffins will impress your guests.
• Seasonal Flavors: Consider adding spices like nutmeg or pumpkin spice during fall for a seasonal twist.

FAQ

Conclusion

In summary, Oat Bran Muffins are not just a delicious treat, but a wholesome option that combines nutritious ingredients to create a satisfying experience. They are perfect for breakfast, snacks, or a healthy dessert. I encourage you to try making these muffins; once you do, you’ll find them to be a staple in your kitchen. Enjoy the delightful flavors and the comfort they bring!

Oat Bran Muffins

The ultimate comfort food, Oat Bran Muffins are moist, fluffy, and packed with wholesome flavors. Made with healthy ingredients like sweet potato and oat bran, they offer the perfect balance of nutrition and taste. These easy-to-make muffins are a great addition to your breakfast or snack routine. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 158

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Ground Flaxseed For binding
• 2 tablespoons Water To mix with flaxseed
• 1/2 cup Unsweetened Plain Applesauce Adds moisture
• 1/2 cup Plain Unsweetened Soy Milk Dairy-free alternative
• 1 tablespoon Distilled White Vinegar For leavening
• 2 tablespoons Melted Coconut Oil Adds richness
• 1 teaspoon Pure Vanilla Extract Enhances flavor
• 1 cup Almond Flour Gluten-free base
• 1 cup Oat Bran Main ingredient
• 1/3 cup Coconut Sugar Natural sweetener
• 1 teaspoon Baking Powder Leavening agent
• 1/2 teaspoon Baking Soda Helps muffins rise
• 1 teaspoon Ground Cinnamon Spice for flavor
• 1/2 teaspoon Ground Nutmeg Enhances aroma
• 1/2 teaspoon Salt Balances sweetness
• 1/2 cup Peeled and Shredded Raw Sweet Potato Adds moisture
• 1/2 cup Chopped Pecans Adds crunch
• 1/2 cup Pitted and Chopped Dates Natural sweetness
• 1/4 cup Shredded Raw Sweet Potato For streusel topping
• 1/4 cup Chopped Pecans For streusel topping
• 1 tablespoon Coconut Sugar Sweetens streusel
• 1/4 cup Old Fashioned Oats For streusel topping
• 1/2 teaspoon Ground Cinnamon Flavor for streusel
• 1 dash Salt Enhances sweetness
• 1 teaspoon Melted Coconut Oil For streusel topping

Equipment

• Oven
• Wooden Spoon
• Peeler
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with muffin liners or spray it with non-stick spray. This is an essential first step to ensure your muffins come out easily.
2. In a small bowl, combine 1 tablespoon ground flaxseed with 2 tablespoons water. Let this mixture sit for 3 to 5 minutes until it thickens. This acts as a wonderful egg substitute, providing binding.
3. In a large mixing bowl, combine 1/2 cup unsweetened plain applesauce, 1/2 cup plain unsweetened soy milk, 1 tablespoon distilled white vinegar, 2 tablespoons melted coconut oil, and 1 teaspoon pure vanilla extract. Stir until well combined. It should be smooth and creamy.
4. Once the flaxseed mixture has thickened, stir it into the wet ingredients until fully incorporated. This mixture serves as a crucial element in creating the right texture.
5. In a separate medium bowl, whisk together 1 cup almond flour, 1 cup oat bran, 1/3 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. This is where you create the dry mix that balances the wet ingredients.
6. Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; you want the muffins to rise nicely without being chewy or tough.
7. Gently fold in 1/2 cup peeled and shredded raw sweet potato, 1/2 cup chopped pecans, and 1/2 cup pitted and chopped dates. The mix-ins add delightful textures and flavors.
8. Spoon the batter into the muffin tin, filling each cup equally. This ensures they bake evenly and all come out perfect.
9. Prepare the streusel topping by mixing together 1/4 cup shredded raw sweet potato, 1/4 cup chopped pecans, 1 tablespoon coconut sugar, 1/4 cup old fashioned oats, 1/2 teaspoon ground cinnamon, dash salt, and 1 teaspoon melted coconut oil. Mix until everything is well-coated.
10. Sprinkle the streusel over the muffin batter in the muffin tin, dividing it equally between the 12 cups. This adds a delicious crunch to your muffins.
11. Bake in the preheated oven for about 37 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of baking.
12. Allow the muffins to cool for 5 to 10 minutes on a wire cooling rack. After that, you can carefully remove them from the pan and let them cool completely on the rack.

Notes

• Storage: Cool the healthy bran muffins to room temperature before storing them in an airtight container. They keep in the refrigerator for up to 5 days and up to 3 at room temperature.
• Freezing: The muffins can also be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature for 1 hour or in the microwave on 30-second bursts of low heat until fully thawed.
• Don’t Overmix: Overworking the batter can lead to dense, chewy muffins. Stir just until you see the last streaks of flour.
• Divide Evenly: Use a measuring cup or a cupcake scooper to ensure each muffin gets equal batter for even baking.
• Cool Completely: Gluten-free baked goods have the best texture when enjoyed cool. This allows the crumb to set, making them more tender.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.