4 Reviews

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.

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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.

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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!

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jcrozier January 27, 2010

These muffins were really tasty and very easy to prepare. I didn't have any raisins on hand and I also used skim milk. They smell lovely and taste great also! I didn't find it crumbly, but I used an extra large egg so maybe that helped. Thank you so much for a great recipe, that was healthy and not gummy like most health muffins!

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minus30pls May 29, 2007
Old Wessex Oat Bran Muffins