Jam Filled Oat Bran Muffins

Total Time
Prep 20 mins
Cook 12 mins

I made these as I love muffins. I didn't have any oat bran, so used wheat instead, they are not overly sweet but surely do taste good regardless. A hot cup of tea and a muffin really hits the spot at this time of year. I got this recipe out of the Joy Of Vegan Baking. Because this makes 16 muffins, I made a dozen bite sized ones too. I didn't put jam in them, but topped them with some cinnamon sugar.

Ingredients Nutrition


  1. Preheat oven to 425'F.
  2. Lightly grease your muffin tin(s).
  3. In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
  4. In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
  5. In a small bowl mix the flax seed mixture, milk and oil.
  6. Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
  7. Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
  8. Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
  9. Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
  10. Bon Appetit!
Most Helpful

4 5

These were good, hearty muffins, albeit a little dry (I'll use eggs next time instead of the flax mixture since I'm not vegan). I substituted wheat flour for white and used oats and wheat bran instead of oat bran. I filled some with peanut butter and jelly - yum! Great use of extra jam/jelly in the refrig.

5 5

I had never used flax seed as an egg replacement before so I was a little nervous about making these, but they turned out great! The muffins had a wonderful moist and soft texture and a nice sweetness without being overly sweet. I will certainly be making these again! Made for My Three Chefs 2013.