Becky Luigart-Stayner; Fonda Shaia
Yield
28 muffins (serving size: 1 muffin)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

TDKKfarm's Review

SuCooper
July 13, 2010
Good solid recipe, easy to make changes. I did not find it as labor-intensive as some other reviewers said, but then, I do a lot of baking to feed my kids healthy snacks. I subbed wheat bran because that's all I could find the day I wanted to make these. Also subbed zucchini for the carrot because we've got garden zuch filling up the fridge! Not too sweet. Love that it made enough to eat and freeze.

SuCooper's Review

jess30
December 09, 2009
Great recipe. Once the melody line is mastered, there's tons of room for jazzing around! & not just inside the recipe, but ... Had one for breakfast with cheese and apple and banana on the side. Just had another one for lunch ... with a little piece of chicken and a pile of carrots. Muffin went well with both! Wonder what I'll do for dinner! :) Excellent.

jess30's Review

Kendra92
August 16, 2010
Tastes good, but why include flax seed if it isn't digested unless ground? Seems unnecessary.

lminhsv's Review

hidesertcooker
January 16, 2011
Followed the recipe except that I left out the dry milk (didn't want to buy a huge container). These muffins are just ok to me. They taste healthy. My 2 year old spit them out and my husband didn't care for them.

love2cooklight's Review

pantouffe11
September 07, 2009
This is my favorite healthy muffin recipe. I have made the recipe 6 times now, and I love it. I freeze the muffins and take one a day to work with me. At first, I found the orange rind to be too bitter, but then I just took a knife and cut off a lot of the bitter white part of the rind before adding the rind to the food processor, and that cured the problem. They've been great ever since.

alliecat31985's Review

Shendock
September 12, 2010
Wow, these are delicious! I used three whole apples, and a couple handfuls of baby carrots, thrown into the Vita-Mix (without measuring). I also added an extra tsp cinnamon and I couldn't find oat bran so I just ground up oatmeal into oat flour (not the same, I know). But they turned out awesome, and with the use of the blender/processor they weren't too labor intensive as a few people have said.

pantouffe11's Review

lindzbeaud
May 15, 2011
N/A

Pumpkina's Review

1ColtsFanJan
September 06, 2010
These are very good muffins and very healthy. Great snack, alhtough it does take work to make them. My husband did not enjoy them as much, but I think a bit extra sugar might do the trick; not a whole lot, just a bit more to attract people with sweeter tastes. They do freeze very well. Worth making!

lindzbeaud's Review

FallingStars
August 22, 2010
Great recipe! They were a little labor intensive but made a substantial amount and they are super yummy! I used wheat bran as I couldn't find oat bran and I also used 3 tsp cinnamon and 1 tsp nutmeg as other reviewers had suggested. I was a little confused by the orange peel--it wasn't finely blended by my blender so I used a sieve. Good, filling muffins and I will make again.

Shendock's Review

lminhsv
November 15, 2012
I've made these since Nov 2002 and they always turn out great! Usually use baby carrots because they're sweeter. Substitute thicker skinned oranges for thin skinned only out of desperation - thicker skin has more pith which is bitter. Always use freshly ground flax seed. Yields two dozen muffins which freeze quite well. Lost my paper copy of this recipe and came back here to make them tonight. Unfortunately, read the reviews while they were baking. Outside of measuring, the most time consuming part of this is prep of the carrots & apples - like alliecat's suggestion to toss them into the food processor or blender with minor prep along with the orange, etc. This is sure to save a good part of the prep time.