Healthy & Easy Oat Bran Muffins
These Healthy & Easy Oat Bran Muffins are a wholesome and quick-to-make breakfast or snack option, packed with fiber and lightly sweetened. Perfect for a nutritious start to your day or a guilt-free treat.
Ingredients
- •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
- •0.25 teaspoon salt
- •1 large egg
- •0.75 cup milk (dairy or non-dairy)
- •0.25 cup maple syrup
- •2 tablespoon vegetable oil or unsweetened applesauce
- •1 teaspoon vanilla extract
Instructions
- 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.
In a large bowl, whisk together the oat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
- 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.
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.
Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full.
- 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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux