I’m in “clean out the pantry and use what I have” mode. Does anyone else do this? About every six months I get on a kick where I want to be savvy and use up the food that’s already in the house rather than stock piling more. While I was taking inventory of the pantry, I ran across some oat bran I had on hand. I’m always in need of something new to throw in the breakfast mix and haven’t had muffins in a while. I thought I’d play around with a healthyish oat bran muffins recipe.
These oat bran muffins are just sweet enough and they have a nutty, oaty texture to them. Exactly what I was hoping for when creating them. The best part, is that these oat bran muffins are a grab and go breakfast. Very helpful when you hit the ground running every morning.
Oat Bran MuffinsSERVES Makes 1 dozen PrintDownload
- 1 cup of oat bran
- 1/2 cup, plus 2 Tbsp whole wheat flour
- 1/2 cup brown sugar or raw sugar
- 2 Tbsp of flaxseed
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp allspice
- 1 tsp cinnamon
- 1 Tbsp fresh grated ginger
- 2 Tbsp honey
- 1/2 cup white raisins
- 1 egg
- 1/2 cup or 3 egg whites
- 1 cup of greek yogurt (I used fat free)
- 1 tsp vanilla extract
- 1/4 cup rolled oats (optional)
- *I blended the egg whites and raisins together before adding them to the mixture. I wanted the sweetness of the raisins distributed throughout the muffins more than just getting one or two in each muffin since I tried to keep the sugar to a minimum. AND, by blending the egg whites, it produced a frothy mixture which I swear helped make the muffins a little lighter and fluffier. You're more than welcome to skip this step though. Just fold the raisins in after you've combined the liquid and dry ingredients.
- In a medium bowl, combine the dry ingredients. Set aside.
- In another bowl, combine the honey, egg, yogurt, vanilla and egg white/raisin mixture until well blended. Pour the liquid ingredients into the dry and mix just until combined.
- Pour the batter into a lined muffin tin. Sprinkle the rolled oats over the top of each muffin and bake for 15-20 minutes at 350.