OAT BRAN MUFFINS
These healthy oat bran muffins are made with a mix of oat bran cereal and whole wheat flour. They're moist and delicious and perfect for a quick on-the-go breakfast.
Provided by Brittany Mullins
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Line muffin tin with paper or silicone liners or coat well with cooking spray.
- Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
- Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
- Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
- Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
- Fill each muffin cup 3/4 of the way full, sprinkle chopped walnuts on top of each muffin (if using) and bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
- Remove from oven and let cool completely before enjoying.
Nutrition Facts : ServingSize 1 muffin without walnuts, Calories 137 kcal, Sugar 12 g, Fat 4 g, SaturatedFat 3 g, Carbohydrate 25 g, Fiber 2 g, Protein 2 g
HUCKLEBERRY MUFFINS WITH OAT BRAN
These muffins contain huckleberries, a pleasantly sweet berry, with oat bran, adding a nice chewy texture to the muffin.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
- Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 34.6 g, Cholesterol 31 mg, Fat 6.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 188.3 mg, Sugar 19.2 g
ZUCCHINI YOGURT MULTIGRAIN MUFFINS
I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.
Provided by CARINAB
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g
INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA
I looked and I can't believe no one has posted this recipe here yet!! This is different from all the other recipes here, is not very dense and is not too sweet, allowing the wonderful bran flavor through. This came off the back of a quaker oat bran hot cereal box. Only 120 calories per muffin!
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- *Blueberry or banana variations are at bottom.
- Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
- Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
- Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
- *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
- These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.
YOGURT-BRAN MUFFINS
Yogurt and berries stir up into the best bran muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 9 g, TransFat 0 g
OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
- Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
- Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
- VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
HEALTHY OATMEAL YOGURT BRAN MUFFINS
Make and share this Healthy Oatmeal Yogurt Bran Muffins recipe from Food.com.
Provided by Kathy-Lynn
Categories Quick Breads
Time 35m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 8 dry ingredients in large bowl.
- Mix well.
- Mix egg white, yogurt and melted butter together in small bowl until smooth.
- Add mixture to dry ingredients.
- Stir just until moistened.
- Fill greased muffin cups almost full.
- Bake at 375°F for 20 minutes, or until top springs back when lightly touched.
OAT BRAN AND YOGURT MUFFINS
These muffins boast more nutrition than a high-calorie snack bar. Pack two muffins in your lunchbox, and share your heart-healthy treat with a friend.
Yield Serves 12; 1 muffin per serving
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups. Set aside.
- In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.
- In a small bowl, whisk together the yogurt, egg substitute, and oil. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don't overmix; the batter should be slightly lumpy. Pour about 1/4 cup batter into each muffin cup.
- Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool completely before removing the paper bake cups. This will keep the paper from sticking and pulling off part of the muffin.
- (Per serving)
- Calories: 122
- Total fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 120mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugars: 11g
- Protein: 4g
- Calcium: 91mg
- Potassium: 162mg
- 1 1/2 starch
YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING
Yogurt, fruit and bran - all in one easy to carry muffin.
Provided by Bobby Flay
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
- For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
- For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
- Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
- Transfer to a cooling rack and allow to cool completely.
YOGURT BRAN MUFFINS
This is a recipe that I got from my friend, Gail. These are so light and fluffy. Very moist and definitely a keeper. I was wondering what they would taste like with a flavoured yogurt. Inquiry minds want to know......
Provided by VillageMom
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Measure the yogurt into a large bowl and mix in baking soda.
- Set aside.
- This mixture will expand so it is important to use a large bowl.
- In a large mixing bowl, beat together the brown sugar, eggs and oil.
- Add the bran and vanilla.
- Sift together the flour, baking powder and salt.
- Add to the sugar mixture alternately with the yogurt.
- Fold in the berries or raisins (if being added).
- Pour into muffin tins (spray with a cooking spray or use liners).
- Bake at 350 degrees for 15-20 minutes.
- Makes 2 dozen.
Nutrition Facts : Calories 206.3, Fat 10.6, SaturatedFat 1.8, Cholesterol 20.3, Sodium 246.8, Carbohydrate 27, Fiber 1.9, Sugar 15.6, Protein 3
YOGURT BLUEBERRY BRAN MUFFINS
I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer.
Provided by Dorel
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven 350°.
- Line 12 muffin cups with paper liners or spray with Pam.
- Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
- In a large bowl beat together sugar, eggs and oil.
- Add bran and vanilla.
- In a separate bowl mix together flour and baking powder.
- Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
- Fold in blueberries.
- Bake 20-35 minutes.
- Makes 12 very large muffins or 18 large muffins.
Nutrition Facts : Calories 357.6, Fat 20.8, SaturatedFat 3.4, Cholesterol 35.3, Sodium 389.3, Carbohydrate 40.9, Fiber 3.9, Sugar 17.9, Protein 5.8
BANANA OAT BRAN MUFFINS
This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well.
Provided by Caet5244
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Combine flour, oat bran, sugar, baking powder and salt in a large bowl.
- Whisk together yogurt, maple syrup, egg whites, vanilla and banana.
- Stir wet mixture into dry mixture just until combined.
- Stir in raisins.
- Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each.
- Bake until toothpick inserted in center comes out clean, about 18-20 minutes.
- Transfer to rack to cool.
Nutrition Facts : Calories 184.8, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 211.8, Carbohydrate 40.7, Fiber 4.1, Sugar 19.9, Protein 5.4
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