Raisin Oat Bran Muffins
These oat bran muffins are moist and flavorful without being overly sweet. Who said eating healthy couldn’t be delicious? Serve them with a pat of butter and enjoy!
I love bran muffins. Not more than chocolate muffins but that’s just because I’m a chocolate fiend. But if I want a change, I will pick this muffin because it has great flavor, is satisfying and delicious.
Years ago, when I would head off to work a day shift at the restaurant, I would stop at a well known coffee/donut place before my shift. I would mostly get a bran muffin, but sometimes I would get a chocolate chip muffin.
Until they started putting less than four chocolate chips in each muffin.
Then, I only got bran muffins. But these are far superior to any store bought muffin I’ve ever had. The texture is perfect and the taste is outstanding.
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Helpful tips
- I’ve had to buy oat bran from Amazon because I can’t find it easily in local stores. If you can’t find it, wheat bran will also work. But I say try it with oat bran first.
- Be careful not to over mix the batter or the muffins won’t rise as well.
- These muffins freeze well when stored in an airtight container. We use a gallon ziplock bag. We usually freeze half of the muffins after they are completely cooled or at least have come to room temperature.
- These muffins can stay in the freezer for up to 6 months.
- After they’ve baked, if your cake tester comes out clean, the muffins are done but know that they may sink somewhat.
- If you want this recipe to be vegan, you can substitute 1/4 cup applesauce for the egg.
- I use spelt flour because I enjoy it but if you prefer, you can substitute it with all-purpose flour (white) or whole wheat flour.
How to make oat bran muffins
Pre-step
Preheat the oven to 400 degrees Fahrenheit. Get a large bowl, rubber spatula, and muffin tins. Place 9 muffin cups in the muffin pan (or tins).
Step one
Gather the dry ingredients – sprouted spelt flour, almond flour, oat bran, brown sugar, flax meal, baking soda and salt. (A)
Step two
Gather the wet ingredients – large egg, molasses, olive oil, almond milk and vanilla. (B)
Step three
Place all the dry ingredients in the mixing bowl before adding the wet ingredients. (C)
Step four
Mix the flour mixture and the wet ingredients with a rubber spatula until almost combined. Add raisins and fold them in but be careful not to over mix.
Step five
Spoon the batter into the muffin cups. (D)
Step six
Bake for 22 minutes or until done.
Let them rest in the pan for 5 minutes before transferring the muffins to a wire rack to cool.
Time to plate one.
I’m drooling, so now I have to bite it.
Yum, yum, yum.
These oat bran muffins freeze well, which is what we usually do with half of the batch.
I hope you enjoyed this recipe!
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Oat Bran Muffins
Ingredients
- 1 cup spelt flour or flour of choice
- 1/2 cup almond flour or flour of choice
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup flax meal
- 1 cup oat bran
- 1 egg
- 3/4 cup almond milk or milk of choice
- 1/4 cup molassas
- 1 teaspoon vanilla
- 1/2 cup olive oil
- 1 cup raisins
Instructions
- Preheat oven to 400 F
- Put all your dry ingredients in a mixing bowl
- Add wet ingredients and stir until combined
- Add raisins and stir until combined – do not over mix
- Line muffin pan with cups and spoon batter into each cup – fill 9 cups for bigger muffins
- Bake for 22 minutes or until done
- Plate a muffin
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I’ve had to buy oat bran from Amazon because I can’t find it easily in local stores. If you can’t find it, wheat bran will also work. But I say try it with oat bran first.
- Be careful not to over mix the batter or the muffins won’t rise as well.
- These muffins freeze well when stored in an airtight container. We use a gallon ziplock bag. We usually freeze half of the muffins after they are completely cooled or at least have come to room temperature.
- These muffins can stay in the freezer for up to 6 months.
- After they’ve baked, if your cake tester comes out clean, the muffins are done but know that they may sink somewhat.
- If you want this recipe to be vegan, you can substitute 1/4 cup applesauce for the egg.
- I use spelt flour because I enjoy it but if you prefer, you can substitute it with all-purpose flour (white) or whole wheat flour.
