Prep 20 mins
Cook 15 mins
These yummy muffins are wheat-free and low-fat, but high in both flavor and fiber! I got the recipe from the back of an Old Wessex Oat Bran container and made them for breakfast this morning: I thought they tasted really good, and my brothers liked them too (which is the more important test). Since they are made with 100% oat bran rather than with flour, they're a bit crumbly, so be warned. Let them sit several minutes in the pan to "firm up" a little before handling them. Next time, I think I'm going to use 2 eggs and use some flour in place of some of the oat bran, to see if I can reduce the crumbliness. But they're really nice the way they are, too!
- 2 1⁄2 cups oat bran
- 1⁄2 cup raisins
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 3⁄4 cup milk
- 1⁄4 cup honey
- 1⁄4 cup pure maple syrup
- 2 tablespoons olive oil
- Combine dry ingredients and mix well.
- Whisk remaining (wet) ingredients together.
- Add wet to dry ingredients and stir until moistened.
- Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.
Great recipe. I use fresh berries and nuts, 4 envelopes of truvia instead of honey and syrup, and 4 oz applesauce cup in lieu of the oil. They freeze well and I eat two mid morning for a grain substitute when I am on the run or traveling and can't have my oatmeal.
Truly delicious bran muffins. They do firm up a bit if you let them cool in the pan, though they are delicious hot. I made a half batch with no raisins and all grade B maple syrup, and got five gorgeous muffin tops. So easy and quick to stir together, I believe I'll begin making these regularly. A very nice change from the usual oat bran hot cereal. I might even sneak in a tiny bit of maple extract next time to boost the flavor, or add a few dried blueberries. Really good, healthy recipe. Thanks, Messy.
I really like the taste and texture of these. Delicious for a gluten-free muffin. They were a bit crumbly, but I was forewarned and used the paper liners in the muffin pan. Due to dietary restrictions, I substituted Agave Nectar for the honey and maple syrup, and used rice milk. And because I like them better, I used dried cranberries instead of raisins. Definitely a keeper!