Old Wessex Oat Bran Muffins

Total Time
35mins
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!

Directions

  1. Combine dry ingredients and mix well.
  2. Whisk remaining (wet) ingredients together.
  3. Add wet to dry ingredients and stir until moistened.
  4. Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.
Most Helpful

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.

laura95008_9848713 October 08, 2010

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.

Erin R. April 24, 2010

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!

jcrozier January 27, 2010