Oat Bran Muffins
Delicious and healthy bran muffins that will make you want to wake up!
Servings 9 Muffins
Calories 328kcal
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
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
Serving: 1muffin | Calories: 328kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 223mg | Potassium: 233mg | Fiber: 6g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 78mg | Iron: 2.3mg