74 Reviews

I love these muffins. I used whole pastry flour, butter instead of oil, substituted 1/2 tsp of each nutmeg and ginger and 1 tsp cinnamon for the pumpkin spice, and added just over 1/2 cup sultana raisins. I baked these for about 22 minutes and although some were a bit crispy on the edges, inside they were so moist. I'd add more of the spices next time, but that's just personal preference. I really enjoyed these and will be sure to bake them again. Thanks for the awesome recipe.

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haven't the slightest January 19, 2011

I made this with apple cinnamon variety, using 1 whole red delicious apple. I also subbed applesauce for the oil and wheat flour for the all-purpose flour. They were delicious. My kids gobbled them up, too. Will definitely make again. I also wanted to note that I only cooked them for 15 minutes at 410 degrees and they were ready. In fact, I would cook them a minute or two less next time to get them moister.

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rjgrime January 07, 2010

my husband and 2 boys just ate 9 of 12 muffins... they must be good! i haven't tried one yet but i'm guessing i'll probably like them too!

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***chef katie*** December 21, 2009

Very good, healthful muffin. I added chopped, dried candied ginger.

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Vicks71 December 05, 2009

i followed the recipe exactly except i also threw in a handful of dried cranberries. the taste of these muffins was really good, but i wasn't super crazy about the texture. i was hoping for something more like a regular bran muffin... these ones didn't rise up as much as other muffins. still good, but if i make it again i may play around with the bran/flour proportions to get something more like a traditional bran muffin. that said 12 muffins made yesterday are almost gone today! very good, thank you!

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3vegkids December 03, 2009

Much better the next day. My oat bran was coarse so there was a bit extra chunkiness. Added more spice. Overall, a muffin I can feel good about!

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TexasBlonde November 15, 2009

Lovely Recipe. I altered it a bit. I used 1 cup oat bran and 1/2 cup all purpose flour and 1/4 cup whole wheat pastry flour. I also used Penzey's Spices Cake Spice, Vanilla, Cinnamon and 3 tablespoons of Coconut Oil. I felt that the muffins were more moist this way.

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Proserpine79 October 06, 2009

I LOVE this recipe! I tweaked it just a little to accomodate what I had in my pantry. I used whole wheat flour, only cinnamon, egg substitute and a little honey instead of the veggie oil. I also added chopped dates. They came out wonderful! I have made extra to freeze. Thanks so much! Mary

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clerkandwrench September 16, 2009

If you want the benefits of bran in a delicious muffin, this is the recipe for you. Surprisingly moist and sweet. Really made breakfast this morning special. Next time I think I will try making only 10-11. Mine didn't rise as much as I had hoped. I highly reccomend adding extra cinnamon, it tastes SO good.

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Hadice September 05, 2009
Pumpkin-Oat Bran Muffins