Oat Bran Muffins

These oat bran muffins are moist, flavorful, and just the right amount of sweet! Made with oat bran, molasses, and flax meal, they’re nutritious and delicious—perfect for breakfast or an on-the-go snack.

Course Muffins and Breads

Cuisine Breads

Keyword bran muffins, oat bran muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 328kcal

Author Elaine Benoit

Equipment

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 and line the muffin pan with paper cups.
Put all your dry ingredients in a mixing bowl.
1 cup spelt flour, 1/2 cup almond flour, 3/4 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup flax meal, 1 cup oat bran
Add wet ingredients and stir until combined.
1 egg, 3/4 cup almond milk, 1/4 cup molassas, 1 teaspoon vanilla, 1/2 cup olive oil
Add raisins and fold into the batter - do not over-mix.
1 cup raisins
Spoon batter into each cup - fill 9 cups for bigger muffins.
Bake for 22 minutes or until done. Use a cake tester or toothpick to check doneness.
Eat, smile, and enjoy.

Notes

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.

Nutrition