Oat Bran Muffins

Becky Luigart-Stayner; Fonda Shaia

Oat Bran Muffin recipes make a hearty and flavorful addition to breakfast and brunch menus. This muffin recipe makes 28, so you'll have plenty leftover for portable weekday breakfasts.

Yield: 28 muffins (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 22%
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.5g
  • Carbohydrate: 22.6g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 188mg
  • Calcium: 61mg

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 3/4 cups oat bran
  • 3/4 cup packed brown sugar
  • 1/3 cup nonfat dry milk
  • 1/4 cup flaxseed
  • 4 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded carrot
  • 2 cups chopped Granny Smith apple
  • 1 cup raisins
  • 1 cup fat-free milk
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 3 large egg whites
  • 1 thin-skinned orange, unpeeled and quartered
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
  3. Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
  4. Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
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