Healthy & Easy Oat Bran Muffins

• •1 cup oat bran
• •0.5 cup whole wheat flour
• •1.5 teaspoon baking powder
• •0.5 teaspoon baking soda
• •0.5 teaspoon ground cinnamon
• •0.3 teaspoon salt
• •1 large egg
• •0.8 cup milk (dairy or non-dairy)
• •0.3 cup maple syrup
• •2 tablespoon vegetable oil or unsweetened applesauce
• •1 teaspoon vanilla extract

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a 6-cup standard muffin tin with paper liners or grease it thoroughly with non-stick spray.

2. 2

   In a large bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

3. 3

   In a separate medium bowl, lightly beat the large egg. Then whisk in the milk, maple syrup, vegetable oil (or applesauce), and vanilla extract until the wet ingredients are thoroughly mixed.

4. 4

   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.

5. 5

   Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full.

6. 6

   Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

7. 7

   Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Chef's Tips

• 💡Do not overmix the batter! Overmixing develops gluten in the flour, resulting in tough muffins. Mix only until the dry ingredients are just moistened.
• 💡For an extra flavor boost, you can add 1/2 cup of fresh or frozen berries (blueberries, raspberries) or chopped nuts (walnuts, pecans) to the batter at step 4.
• 💡Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Thaw frozen muffins at room temperature or warm gently in a microwave.
• 💡If you prefer a sweeter muffin, you can increase the maple syrup to 1/3 cup, or add 1-2 tablespoons of brown sugar.