Oat Bran Muffins are a moist and delicious way to start the day. Full of natural flavors and sweet oat bran. They are filling and satisfying!
You may think of bran muffins as hippie-dippie food or a healthy food staple. Whichever the case they are a good wholesome breakfast option.
They can be tasteless and grainy. AND packed with fat and sugar so they really aren’t a true healthy option.
We’ve reinvented a bran muffin using oat bran and other wholesome ingredients you can feel good about!
They are a great way to start the day or for a mid morning snack.
If you love muffins also try Morning Glory muffins, Cranberry Orange Muffins and fresh Strawberry Muffins too. Peanut Butter Banana Muffins are grat too!
Easy Bran Muffins
You don’t have to go to a coffee house or bakery for great muffins.
You’ll love how easy this recipe is to make at home.
Wholesome ingredients, wonderful moist texture and delicious flavor.
What is Bran?
Bran is the outer layer of grain; wheat, oat or rice most commonly. It’s an excellent source of fiber which has made it so popular in muffins. It’s great for digestive health and preventing other diseases.
Most bran muffins are made with a combination of wheat bran and bran cereal (also from wheat). This excluded anyone with gluten intolerance or Celiac from eating them.
These muffins can often be dry, super grainy and tasteless.
What is Oat Bran?
For these muffins we’ve used Oat Bran. As with other types of bran, it comes from the outside of an oat grain.
It has a naturally sweet, homey flavor and is available in both regular and gluten-free types.
It can be found in most grocery stores or online and is sold as a hot cereal.
When baked into a muffin is softens and adds delicious flavor.
The great digestive benefits are still there. It’s just a more delicious option!
Recipe Ingredients + Notes
Oat Bran – the oat bran used for the muffins is actually a hot cereal. It doubles as a recipe ingredient. It has a light flavor and softer texture than wheat bran too.
Depending on your dietary needs select regular or gluten-free oat bran.
Buttermilk – adds a light tangy flavor and when used with baking soda it helps create a lighter texture and better rising.
Egg – helps bind the batter, adds structure and helps rising.
Applesauce – this is the star ingredient in my book. Did you know you can substitute applesauce for oil 1-to-1? It provides the same function but with less calories and more flavor.
Store bought or homemade applesauce can be used. We love this Instant Pot Applesauce recipe.
Light Brown Sugar – this sugar is the sweetener along with the natural sweetness from the applesauce. It adds a delicious caramel-y flavor.
Vanilla Extract – makes everything taste better.
Baking Powder and Baking Soda – this combination allows the muffins to rise.
All Purpose Flour – either regular or gluten-free measure-for-measure flour blend can be used. For gluten-free muffins I recommend Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend.
Salt – I recommend kosher salt. It’s a less salty tasting salt and distributes well when sprinkled into foods.
Orange Zest – just a bit of fresh orange zest adds the perfect finishing touch. Aren’t familiar with zesting? This post on orange zest will tell you everything you need to know.
My favorite zester is this one. It makes zesting a breeze and doesn’t take off the bitter white pith under the outer skin.
Raisins. Add the perfect finishing touch.
Variation
If desired, use vegetable oil INSTEAD of applesauce. Use the same amount.
In my house it’s a toss up which we like best. The applesauce version has a bit more sweetness and flavor. If you use oil muffin liners can be used.
How to Make them – Step-by-Step
STEP 1: Preheat the oven to 400 degrees F. Spray a muffin pan with non-stick cooking spray. DO NOT USE MUFFIN LINERS!
STEP 2: Combine the oat bran and buttermilk in a large bowl. Allow to sit for 10 minutes (photos 1-3).
STEP 3: In a smaller bowl whisk together the egg, applesauce, brown sugar and vanilla extract just until combined (photo 4). Stir into the bran mixture by hand (it may be thick) (photo 5).
STEP 4: In a separate large bowl, whisk together the flour, baking soda, baking powder, salt and orange zest (photo 6). Stir into the bran mixture.
STEP 5: Stir in the raisins (photos 7-8).
STEP 6: Scoop into the prepared muffin tins filling just below the cavity rim (photo 9). Bake for 15-18 minutes until a toothpick inserted in the middle comes out clean (photo 10).
Allow to cool a few minutes in the pan on a wire rack (photo 10). Then transfer directly to the wire rack to complete cooling (photo 11).
Tried and Tested Recipe
We’ve made this recipe at sea level, at altitude (5,400 feet); with regular all purpose flour and gluten-free measure-for-measure flour.
The results were consistently excellent in all cases.
Pro Tips
Do not use muffin liners. When making the recipe with applesauce the muffins will stick to the liners. Is swapping oil in for the applesauce liners may be used.
How to Store them
Store in a sealed bag or container with a paper towel. This will absorb any excess moisture.
Store at room temperature for up to 3 days.
How to Freeze them
Place them in a freezer safe container or plastic bag. Freeze for up to 3 months.
Thaw at room temperature.
More Recipes You’ll Love!
- Coffee Cake Muffins with Fresh Orange Glaze
- Chocolate Chip Muffins with Oats
- Peach Pie Overnight Oats
- Pumpkin Cream Cheese Muffins
- Best Chocolate Chip Muffin recipe
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Recipe
Oat Bran Muffins
Ingredients
- 1 ½ cups Oat Bran regular or gluten-free
- 1 cup Buttermilk
- 1 Egg lightly beaten
- 1/3 cup Applesauce
- 2/3 cups Light Brown Sugar
- ½ teaspoon Vanilla Extract
- 1 cup All Purpose Flour regular or measure-for-measure gluten-free flour blend
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- Zest from ½ an Orange
- 1/2 cup Raisins
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray and set aside. DO NOT USE MUFFIN LINERS.
- Combine the bran and buttermilk in a large mixing bowl. Stir to fully combine. Allow to sit for 10 minutes.
- In a small mixing bowl, whisk together the egg, applesauce, brown sugar and vanilla extract. Just until combined.
- Add the mixture to the bran-buttermilk. Stir just until combined. NOTE: the bran mixture may be thick. Just stir by hand until all ingredients have blended together.
- In a separate mixing bowl sift or whisk together the flour, baking powder, baking soda, salt and orange zest. Add to the bowl with the other ingredients and stir to combine.
- Stir in the raisins.
- Scoop the batter into the prepared muffin pan evenly (to just below the rim). Tap the pan gently if needed for the batter to fill in the cavities.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool a few minutes in the pan until comfortable to lift out and place on a cooling rack to cool completely.
Notes
The texture of the muffins will stick to muffin liners. It’s recommended to bake them without liners.
Carol Kostik says
Just made and very happy with them! Not a raisin fan so I subbed some odds and ends of dried fruits and nuts (cherry, banana, pecans), and I didn’t have an orange on hand for zest, but otherwise made as written. Quick and easy and tasty — I’ll definitely make again. I might add a little spice next time.
Thanks!
Dolli Alexander says
These oat bran muffins are currently my favorites.
I baked my first batch with banana instead of applesauce, and
gluten-free flour. Both worked well. Because most baked goods
are far too sweet for me, I reduced the sugar to only 1/4 cup,
using coconut sugar. The muffins are wonderful and I enjoy them
spread with a little cream cheese or nut butter for added protein.
The texture is simply superb. Thank you for this recipe!.
Toni Dash says
I really shouldn’t have read your comment before bed; I’m so hungry now listening to your delicious tweaks. So glad you are enjoying the muffins!
Donna says
I just finished making these muffins. They are awesome, and I will definitely make them again. I Was short half a cup of oat bran so used wheat bran for that. I also had some zucchini in the freezer that I used instead of applesauce. After I drained the water out of it, I had just shy of 3/4 cup. I dumped it all in anyway, and the muffins still worked. Moist, fluffy and very flavourful. Thanks for the recipe!
Toni Dash says
Yum! Love your additions Donna.
CHRISTINE SMITH says
I love these muffins! They even make a nice evening treat. I decrease the sugar to 1/3 cup for just the right amount of sweetness for me.
Toni Dash says
So glad you liked them Christine!
Tom Swan says
I was looking for a recipe just like this. I have two questions though. I don’t see an amount to use for raisins. Also, can you substitute oat flour instead of wheat flour? I’m trying to maximize my use of oat ingredients.
Toni Dash says
Hi Tom. Thanks for pointing out the missing raisin! Yikes. They’ve been added back in.
Regarding flour, the recipe doesn’t use traditional wheat flour but rather All Purpose Flour which as a different consistency. We’ve only made it as written but you certainly could try to swap oat flour in the the All Purpose Flour. If you do, let us know how they turn out! Oat flour is a favorite around here too.
Cathy says
These are so hearty and delicious!!
Ruth I says
I’d like to have some oat bran muffin on my table right now. This looks tasty it’ll be perfect with my coffee in this rainy season. I’d like to try this recipe asap! it’s easy to make and awesome to eat at any hour.
Lindsay Cotter says
These muffins are the perfect way to start my day! So quick and easy and taste amazing!
Sherry says
I love bran muffins, especially when there are raisins in them. I haven’t tried oat bran muffins before though. These will be awesome for breakfast.
wilhelmina says
This is a really tasty muffin! We ate a few and stashed the rest in the freezer for busy mornings!