Oat Bran Blueberry Muffins recipe
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- Dish type
- Mini cakes
- Fruit muffins
- Blueberry muffins
These blueberry muffins are healthier than the typical variety, thanks to the addition of oat bran. Apple sauce also allows the amount of fat to be cut down to just 2 tablespoons in the entire recipe without losing any moisture!
86 people made this
- 140g oat bran
- 200g plain flour
- 110g dark brown soft sugar
- 2 teaspoons bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 250g apple sauce
- 8 tablespoons egg substitute
- 2 tablespoons rapeseed oil
- 1 teaspoon vanilla extract
- 225g blueberries
- 1 tablespoon chopped pecans
- 50g low fat muesli or granola
MethodPrep:15min ›Cook:18min ›Ready in:33min
- Preheat oven to 200 C / Gas 6. Line a 12 cup muffin tin with paper muffin cases, and spray cases with cooking spray.
- In a large bowl, mix the oat bran, flour, dark brown soft sugar, bicarb, baking powder, cinnamon and salt. In a separate bowl, blend the apple sauce, egg substitute, rapeseed oil and vanilla extract. Thoroughly mix the apple sauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the mixture into the prepared muffin cases. Sprinkle muffins with granola, and press granola lightly to make it stick.
- Bake 18 minutes in the preheated oven, or until a skewer inserted into a muffin comes out clean. Cool on a wire rack.
Reviews & ratingsAverage global rating:(89)
Reviews in English (78)
These were of course a little bit different texture than store bought because they don't have all the white flour and white sugar, but they are still tasty and so nutritious, it's great that they have so much oatbran, the combination of that and the fruit gives them lots of fibre and vitamins. I followed the recipe exactly and got a fairly stiff batter which made 16 muffins using the large size muffin liners.We also made another batch substituting 1-1/8 cups of mashed banana instead of the applesauce (make sure you measure it took 4 large bananas) and we added chocolate chips instead of the blueberries and believe it or not they were even better, I know that the chocolate chips are not as healthy as the blueberries but if the kids like them, they still have lots of fruit and fibre from the oatbran and banana so I feel they are still a pretty nutritious snack. We will definitely make them again maybe even try almond extract with fresh cherries and shaved almonds, these muffins make a nice breakfast treat especially good if you are rushed because they can be eaten on the go, just bring along a milk box or a coffee and you're all set.-10 Apr 2005
by Brooke and Michael
I used this recipe to make a bread, rather than muffins. I made a few changes: I substituted mashed banana for applesauce, used 2 real eggs instead of substitute, and sprinkled whole oats on top rather than granola. Baked for 50-60 minutes at 200C/395F, it turned out great -- nice and moist. I think next time I might mix in walnuts with the pecans.-11 Jan 2006
I wanted to try these because they seemed pretty low in fat and have a decent amount of fiber, but I was worried about how they would taste. They turned out very moist and have good flavor. I used 1 1/2 cups of applesauce and didn't have blueberries so I substituted dried cranberries. I think blueberries or raspberries would really make these better. Also, I found that 18 minutes was too long to bake, try 15 minutes instead.-19 Nov 2006
|2 cups||whole wheat flour|
|1 1/2 cup||oat bran|
|1/4 cup||ground flaxseed|
|2 tsp||baking powder|
|1 tsp||baking soda|
|1 cup||unsweetened applesauce|
|1/2 cup||low fat (1% MF or less) milk or soymilk|
|1 cup||diced apple (about 1 small apple)|
|3/4 cup||brown sugar|
|2 tbsp||canola oil|
|1 tsp||orange zest|
|1/2 cup||blueberries, fresh or frozen|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine flour, oat bran, ground flaxseed, baking powder, baking soda, cinnamon, cloves and nutmeg.
In another bowl, combine applesauce, milk, apple, sugar, canola oil, eggs, orange zest and blueberries.
Add wet ingredients to dry ingredients, mix just enough to combine.
Pour batter into 16 lined muffin tins.
Bake for 25 minutes, or until cooked through (when a knife inserted in the centre comes out clean).
Per serving (1 muffin): 167 cal, 5 g pro, 4 g total fat (1 g saturated fat), 33 g carb, 4 g fibre, 27 mg chol, 165 mg sodium
Blueberry Apricot Oat Bran Muffins
These Blueberry Apricot Oat Bran Muffins are the best muffins I have ever made. I was pleasantly surprised at how soft and moist they turned out with the main ingredient being oat bran. I packed these with blueberries and dried apricots, but there are so many options for what to do with these beauties!
Remember those giant Costco muffins everyone ate back in the 90’s? My high school sold them at our snack stand, and I often bought a double chocolate muffin and a Pepsi instead of a real lunch.
I am still in shock when I think about the types of foods that were offered to us when I was in school. Most kids just don’t know about nutrition and food to make these types of decisions on their own, and spending lunch money on a candy bar, bag of chips, or sugary muffin, is just too tempting! I do believe this is changing in most schools, but maybe not fast enough.
I remember thinking my muffin was actually a good option. Maybe not the Pepsi, but a muffin? A healthy breakfast, so okay for lunch, right? I cringe now thinking about biting into one of those sugar bombs. I may be healthy now, but at the time, I wasn’t, and I’m sure having access to all the junk I did at school didn’t help.
If you still pick up giant muffins at coffee shops, here are some general stats: 690 calories, 48 grams of sugar (more than a can of Coke), and only 3 grams of fiber.
These gems are smaller (that’s a good thing, in this case!), but they only contain 200 calories, 11 grams of sugar, and have 3 grams of fiber and 5 grams of protein. The high protein and fiber in this recipe is due to the oat bran, and some of the sugar is from the yogurt and the fruit.
I started this recipe by lightly adapting the Quaker Oat Bran Cereal muffin recipe, which was just oat bran with sugar and the wet ingredients. I took out the sugar and just used the honey, and then decided they were a bit too dry, so I subbed some of the oat bran for almond flour and added a little arrowroot powder because I love how it helps the texture of baked goods.
My second attempt was perfect. These are by far my favorite muffin recipe now. I will certainly be making more variations soon!
Blueberry Oat Bran Muffins Recipe
I grew up in a household where le goûter is a cardinal ritual, and I can safely state that I’ve been eating an afternoon snack practically every day for the past thirty years.
It is so much a part of my food habits that I actually size my lunches to make sure I’ll feel a bit hungry around 5 or 6, and in need of something — say, a blueberry oat bran muffin — to tide me over until dinner. It is also a welcome alibi to look up from whatever it is I’m working on, make myself a cup of tea (or, these days, iced coffee), sit by the open window, and relax.
Oftentimes, it’ll just be a piece of fruit, and my go-to afternoon treat is an apple, chilled and sliced. But I buy my apples from an organic grower located in the Val de Loire, and that leaves me high and dry from June, when he sells the very last of his somewhat shrivelled but super sweet storage apples, until September, when he brings in the shiny, crisp new crop.
Cue these blueberry oat bran muffins, which, despite their good-for-you bran content, don’t taste like a punishment devised by some misguided flower-child baker.
(The one exception to this rule is a wonder of nature I’ve only discovered this summer, called pommes de moisson (“harvest apples”), picked from trees that bear fruit briefly in August. This coincides with the traditional harvesting season for wheat in France, hence the name. My mother first bought pale green ones for me at the Gerardmer greenmarket earlier this month, and a week later I found larger, bright red ones at the Batignolles farmers market. Ever heard of anything similar?)
So then, from time to time, and more so during the apple-less months, I have to have cake, or some sort of baked good, for such is the spirit of le goûter: something homemade and unfussy, not overly sweet, and not too much of a nutritional black hole.
Cue these blueberry oat bran muffins, which hit all four bases and, despite their good-for-you bran content, don’t taste like a punishment devised by some misguided flower-child baker. (But then I really like oat bran.)
I should note — and this is a curse inflicted upon all muffins, sorry Tim — that these taste best on the day they’re made, when the tops still bear their delicately crusty crown. But the flavor is still lovely on subsequent days, and if you wish to revive the memory of the fresh-from-the-oven texture, you can always pop the blueberry oat bran muffins upside down over the toaster (I have a little rack for just that purpose), or for a minute or two in the toaster oven.
Making blueberry oat bran muffins
I really wanted to make a muffin that would be a light, high fiber snack. No flour, no sugar, not too high in fat…
Typically, I slather my muffins with butter or coconut oil anyway, and if I want sweetness I can add a drizzle of honey over the top.
My kids all really dug these, which, honestly, surprised me!
Sam in particular really thought these were great.
The subtle additions of my Homemade Applesauce, cinnamon, and blueberries all contribute greatly to taste, making them pretty satisfying as a mid-day bite.
Quick and Healthy Blueberry Oat Bran Muffins
These moist and tasty muffins are SO quick and easy, and good for you too! Pop them in the freezer for a quickie breakfast-to-go, or fab for kids’ lunches.
Only 3 Weight Watchers PointsPlus for one low fat, high fiber, super-satisfying muffin!
I was pumped to find Toasted Oat Bran at Trader Joe’s. I’ve always been a huge fan of its creamy texture—kind of like Cream of Wheat meets Oatmeal. If you don’t live near a TJ’s, never fear, you’ll find it at most markets next to the oats.
It’s delish for breakfast—or even as a late night snack. And since it’s a Weight Watchers Power Food, it’s ZERO POINTS if you’re following the Simple Start or Simply Filling plans.
What is Oat Bran?
I was surprised to discover that Oatbran isn’t just the ‘husk’ of the oat, but is contained in the outer layer of the ‘groat’ which remains after the shelling process. (Confused? So was I!)
Click here for the full explanation from Mornflake >>
Here’s my version of the Oat Bran Recipe on the back of the Trader Joe’s container. They have a nuttier, denser texture than traditional blueberry muffins (a/k/a cake!). And they’re, of course, waaaaay better for you!
Click here for my Trader Joe’s Shopping List (with WW Power Foods & PointsPlus) >>
1/2 cup (65 grams) whole wheat flour
1/2 cup (65 grams) all purpose flour
1/2 cup (100 grams) light brown sugar
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon ground cinnamon
2 teaspoons freshly grated orange zest (outer skin of orange)
1/2 cup (75 grams) raisins (golden or dark)
1 large egg (50 grams), at room temperature
1/4 cup (60 ml/85 grams) unsulphured molasses
1 teaspoon (4 grams) pure vanilla extract (optional)
2 tablespoons (25 grams) flavorless oil (vegetable, corn, canola, safflower, or a light olive oil)
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 2/3 cup oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped blackberries
Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.
I’ve been craving muffins lately. When this happens I aways return to some of my favorites, like Skinny Banana Oat Muffins. I’ve always really loved a good muffin for breakfast, like my Healthy Morning Glory Muffins or Overnight Oatmeal, Banana & Chocolate Chip Muffins, which I’ve made a million times, and are my total go-to recipes.
I’ve been busy creating some really delicious recipes lately that I know you’re going to love. These Blueberry Steel-Cut Oat Muffins are just one of many fabulous muffins that I plan to serve up again and again. .
What are steel-cut oats and why should I care?
The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into 2-3 thick pieces. Steel cut oats (or Irish oats as they are sometimes called) digest more slowly than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index. The glycemic impact is the speed at which a food is digested and converted into blood sugar. Foods that have a lower glycemic load are more slowly converted into blood sugar. When it comes to your blood sugar, lower and slower are generally better.
The Steel-cut oats in this recipe don’t get pre-cooked, just soaked. They get cooked more in the baking process, but are still just a bit chewy in the finished muffin. If you see in the recipe, I did not use all steel-cut oats, it is Roger’s Steel-cut Oats Blend which blends steel-cut oats with flax, oat bran and wheat bran to reduce cooking time.
What does all that mean to the taste of the muffin?
Well, these babies have a bit more chewy, nutty texture than a muffin made with traditional rolled oats. I really liked it! Don’t get me wrong, they are still really tender and very moist from all the blueberries. I always use fresh berries in my muffins (local when in-season is best), but you can use the flash frozen ones as well.
I may have gone too far by adding a sugar glaze to my muffins – it just looked so pretty in the photos. You can skip it, the Streusel Topping is really all you need. Enjoy!
(NOTE: The nutritional values below are WITH the topping but WITHOUT the glaze.)
These muffins are super easy to make. They also freeze well, so they’re a perfect option if you want to make them ahead. I like to make a batch and freeze them and take out single muffins whenever I want.
These muffins also travel well. I pop a few in an airtight container for a snack on a road trip or a breakfast at a hotel.
I love eating these Low-Carb Blueberry Muffins for breakfast or as a snack. Sometimes I slather them with butter, and other times I just eat them without anything. Enjoy!
These quick and easy Low Carb Blueberry Muffins are tender and bursting with blueberry goodness. These sugar-free muffins are made with almond flour so they are perfect for keto, low-carb, gluten-free, Atkins, grain-free, and Paleo diets.