Healthy Oat Bran Muffins
Easy, high-fiber muffins that are full of healthy ingredients
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Servings: 6
Calories: 345kcal
Equipment
- 6-well jumbo muffin tin each well holds approximately 3/4 cup
Ingredients
- 2 cups oat bran
- 1/4 cup flaxseed meal ground flax seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/3 cup maple syrup or more to taste
- 1 cup buttermilk low fat or regular
- 1 large egg lightly beaten
- 2 tablespoons olive oil
- 1/2 cup unsweetened apple sauce
- 1 large apple chopped
Instructions
- Preheat the oven to 425℉ and set the rack to the middle position. Line a 6-well jumbo muffin tin with paper liners, or spray it well with nonstick spray.
- In a large mixing bowl, combine the oat bran, baking soda, salt, cinnamon, walnuts, and sunflower seeds. Stir well with a rubber spatula to mix the ingredients.
- In a second mixing bowl, combine the maple syrup, buttermilk, egg, olive oil, applesauce, and apple. Use a whisk to incorporate all of the wet ingredients.
- Add the dry ingredients to the wet ingredients (or vice versa) and use the rubber spatula to mix everything together. Scrape down the sides and across the bottom once or twice to ensure everything is well combined.
- Use a soup ladle to spoon the batter into each muffin well. Bake for 15-17 minutes or until lightly golden on top and a toothpick inserted in the middle of a muffin comes out clean.
Notes
Store leftover muffins in an airtight container on the countertop for up to three days or in the freezer for up to three months.
If making these dairy-free, use plant milk and substitute 1 1/2 teaspoons of baking powder for the baking soda.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 266mg | Potassium: 507mg | Fiber: 10g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg
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