7 Reviews

Great recipe! You can anything to this. Spices, nuts, fruit! Only changes is I used Unsweetened Soy Milk (same amount) and Organic Cane Sugar (I use this in ALL of my baking, same amounts. You would never know the difference.) I also used baking cups and forgot to spray them. DON'T FORGET this step ;)

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Angela R. January 30, 2015

Excellent tasting muffin with lots of good things for you. I too always have a muffin stash on hand in my freezer and so I was glad to see this recipe that made LOTS. I actually got 24 good sized muffins. They don't raise much and so I needed to fill the cups to almonst full. I used 2 cups oat bran and 1 cup wheat bran. Also omitted the dates and included 1/4 cup of craisins with the 1/4 cup raisins. A lovely change-of pace from the normal bran muffin. Being a real cinnamon freak, I upped the amount to 1t. Made for ZaarStars.~

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CoffeeB September 29, 2009

Tried this recipe this weekend and had fabulous results. I replaced the sugar with Splenda, omitted the dates, and used a combination of oat and wheat bran and they came out wonderfully. (Couldn't even tell a sugar substitute was used.) Was looking for a high-fiber, lower-sugar substitute for my morning pastry habit, and these are PERFECT! Not overly sweet, not dry at all, and they really do taste better than you would think a bran muffin would! =o)

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Chef to my coworkers January 29, 2007

I made these mufins using one whole egg and two egg whites which worked fairly well. They are a denser muffin, next time I will reduce the whole wheat flour and increase the white flour slightly. Thanks Paula!....Kitten

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Kittencal@recipezazz March 29, 2006

Makes for a great low fat and high fiber breakfast!. These have been a great addition to my freezer muffin stash. Very dense and filling. Just the right amount of sweetness. When I mixed the hot water and bran, it clumped up a bit but was fine once the other ingredients were added. I got 24 muffins. Thanks, Paula!

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LonghornMama April 09, 2005

Delicious muffins! I think using the oat bran rather than the usual bran used in bran muffins makes these moist and very easy to eat and still remain a healthy alternative for breakfast (without tasting healthy). I also think these are muffins are very open to adapting other fruits/nuts -- next time I'll try them with apples and nuts for a change. Thanks for sharing!

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ellie_ September 26, 2004

We liked these very much. Even the picky 4 year old enjoyed them! Dense muffin, but with lovely flavor, and not terribly dry. Great for on the go breakfasts. Thanks Paula, for another good healthy choice!

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ladypit August 26, 2004
Natural Bran Muffins