Natural Bran Muffins

"These are a dense, high fiber muffin. Excellent heated in the microwave for a few minutes."
photo by CoffeeB photo by CoffeeB
photo by CoffeeB
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
30 muffins




  • Preheat oven to 375°F.
  • Prepare non-stick muffin tin by spraying with cooking spray.
  • Mix the oat bran and boiling water in a large bowl, set aside.
  • In a small bowl, combine egg whites, sugar, buttermilk, oil and fruit.
  • Add egg white mixture to oat bran and mix until blended.
  • Combine flours, baking soda and cinnamon.
  • Add dry ingredients to oat bran, stirring just until blended.
  • Spoon batter into prepared muffin tin.
  • Bake 15 to 20 minutes.
  • All of the muffins can be cooked at one time and frozen for later use or the batter keeps for several weeks when stored covered in the refrigerator.

Questions & Replies

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  1. rmgniagara
    Just a comment. When I think of natural bran I think of 'natural wheat bran' not 'natural oat bran'.
  2. Angela R.
    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 ;)
  3. CoffeeB
    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.~
  4. Chef to my coworkers
    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)
  5. Kittencalrecipezazz
    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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