I accidentally bought a box of oat bran the other day. I thought I was buying wheat bran, but grabbed the wrong box…and didn’t realize until I got home. According to google, I can pretty much use them interchangeably in recipes, but I decided to look for recipes that actually called for oat bran to try out first. I found a muffin recipe with great reviews and tweaked it slightly by adding some cinnamon and swapping out some of the oil for greek yogurt. They turned out great. The oat bran gives the muffins a great flavor and they tasted like a big oatmeal raisin cookie – but without raisins =).  Feel free to add raisins though. I’m totally adding some next time. I may have had one for breakfast and then came home and had another (or two) for lunch…maybe ;). Enjoy!

Cinnamon Oat Bran Muffins
3/4 cup white whole wheat flour
3/4 cup oat bran* see note below
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup light brown sugar
1-1/2 tsp cinnamon
1 egg
1/2 cup unsweetened applesauce
2 tbsp non-fat plain greek yogurt
1 tbsp canola oil

1. Preheat oven to 400 degrees and spray 6 muffin cups with non-stick spray.
2. In bowl, whisk together flour, oat bran, baking powder, baking soda, salt, cinnamon, and brown sugar. Add in egg, applesauce, yogurt, and oil and mix just until combined. Be careful not to over-mix.
3. Divide batter evenly among prepared muffin cups and bake in preheated oven for 15-18 minutes or until golden brown. Makes 6 muffins.
*adapted from Allrecipes

Nutritional Info (per muffin): 178 calories; 4.8 g fat; 31.3 g carbohydrates; 5.1 g fiber; 6.5 g protein
(Note: Nutritional info will vary slightly depending on what brand of oat bran you use. I used Hodgson Mill brand and it has 120 calories for 1/4 cup dry, which is more calories than most other brands have, even though they all say that their only ingredient is “oat bran”. Not sure what’s up with that.)

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Categories: Breakfast, Muffins

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