These healthy oat bran muffins are easy, fluffy and great for making ahead & freezing! A healthy, gluten free breakfast or snack!
Does it make me a grandma that I love bran muffins?
Sure, keto blueberry muffins or whole wheat banana muffins are good and all, but bran?
I JUST LOVE IT. ❤️
I remember my mom making them for me as a kid and I was that weird 6-year-old who just loved them so much.
There’s something about the texture that just gets me. They’re kind of chewy and have these wholesome flecks of goodness that just make me want to keep going for another bite.
And these gluten free OAT bran muffins are no different!
Why you will LOVE these Muffins
There’s nothing better than a warm pan of delicious, freshly made muffins to start the day! From paleo lemon poppyseed muffins to zucchini muffins with applesauce and beyond, I love them for breakfast or really anytime of day for a healthy snack. Today’s heart healthy oat bran muffins are tender, moist and absolutely delicious with just the perfect amount of sweetness to curb your cravings. They are also dairy free and use better-for-you ingredients instead of the typical refined ingredients that are often used to make muffins. You and your people will absolutely LOVE these, and that’s a guarantee!
Ingredients Needed
Like the gluten free chocolate chip muffins and gluten free pumpkin muffins, the ingredients list to make this healthy oat bran muffin recipe is pretty simple. Here’s what you’ll need to make them:
- Oat bran
- Oat flour
- Baking powder/salt
- Coconut sugar
- Coconut oil
- Almond Milk Eggs
- Vanilla
How to make Healthy Oat Bran Muffins
Mix
Mix the dry ingredients in a medium sized bowl. In a separate large bowl, whisk together the wet ingredients.
Combine
Add the dry ingredients to the wet and stir until JUST moistened. Don’t overmix or your muffins won’t be as fluffy.
Refrigerate
Cover and refrigerate the batter for 1 hour! This will result in the best dome topped, fluffy muffins!
Bake
Bake until a toothpick inserted in the center comes out clean.
Top Tips for Making Healthy Oat Bran Muffins
- Don’t Overmix: The trick to achieving the fluffiest bran muffins is to mix the ingredients until JUST incorporated. Overmixing will make the muffins more dense.
- Refrigerate the Batter: Although it may be tempting to skip this step and get straight to baking your muffins, resist the urge! Chilling the batter will result in fluffier, dome-topped muffins and that’s the best kind of muffin, if you ask me!
How to Freeze Muffins
Freezing muffins is very easy if you follow these 3 simple steps:
- Let the muffins cool COMPLETELY to room temperature
- Place the muffins on a large cookie sheet and freeze until firm, about 2 hours. Freezing them individually first prevents them all from all sticking together in the freezer.
- Once frozen, put them in a freezer safe bag and mark the date on them. Then, toss the bag back in the freezer!
Muffins will stay good in the freezer for 2-3 months. Just simply grab one, microwave it, shmear some butter on it (optional. But not really) and go to town!
Bran Muffin FAQ
Yep, oat bran and regular bran are two different things! Oat bran is a piece of an oat grain. When oat grains are processed, the inedible exterior body of the grain is removed which leave behind the oat groat. The oat bran is the outer layer of this oat groat kernel and is right underneath the inedible grain portion, whereas oatmeal is the inner portion of the grain.
Oat bran is a better and more reliable source of protein, iron, fiber and B vitamins than oatmeal is. It is also more filling than oatmeal and is better at slowing down fat and sugar absorption. Overall, it is considered to be better for you!
When making this healthy banana oat bran muffin recipe or any bran muffin recipe, you can use wheat bran instead if you like! The two types of brans will bake well and are interchangeable if you do not have oat bran in your kitchen.
Other Healthy Muffin Recipes
Sugar Free Gluten Free Oatmeal Carrot Muffins
Flourless Oatmeal Applesauce Almond Butter Muffins
Ingredients
- 1 1/4 Cups Oat bran (150g) GF if needed
- 3/4 Cup Oat flour (81g) GF if needed
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 3/4 Cup Coconut sugar (or brown sugar)
- 1/2 Cup Unsweetened almond milk
- 1/4 Cup Coconut oil, melted
- 2 Eggs, at room temperature
- 2 tsp Vanilla
Instructions
- Whisk the bran, flour, baking powder and salt together in a medium bowl.
- In a separate large bowl, whisk all the remaining ingredients.
- Add the dry ingredients into the wet ingredients and whisk until combined. Cover and refrigerate 1 hour.
- Preheat your oven to 450 degrees and spray a muffin tin with cooking spray.
- Use an ice cream scoop (a spoon works too) to fill 9 muffin cavities about 2/3 of the way full.
- Bake for 5 minutes. Then, turn the oven temperature down to 375 degrees and bake another 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan COMPLETELY.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: POINTS+:5 OLD POINTS:4
(per 1 muffin based on the recipe making 9)
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Charlotte Moore says
Oh yum! I love oat bran, whole wheat, etc.
Taylor Kiser says
Same!
Alison Jane says
Hi, great recipe thanks. If I wanted to make a coconuty version do you think I would just add some desiccated coconut or would I need to remove an equal amount of bran from the recipe?
Taylor Kiser says
I think you could just add coconut!
Annie says
Could you add blueberries to these?
Taylor Kiser says
Probably! I would recommend using fresh and tossing them in some of the flour to absorb some moisture!
Annie says
I will try that. Thanks! I made them yesterday and they are very good! One thing tho is they are pretty crumbly and fall apart easily. So I ate the muffin w/a fork 🙂
Taylor Kiser says
Did you weigh your flour? But yes are a little crumbly! Glad you like the taste! 🙂
Annie says
I did not weigh the flour…..still getting used to doing that. I just measured so perhaps that was the issue. They were very yummy tho 🙂
Annie says
Hi Taylor, I just wanted to lyk with regard to the muffins being quite crumbly, the next time I made them I added an extra egg and it made all the difference. . .they were perfect! These oat bran muffins have become my go to muffin. Love them! Thanks so much!
Taylor Kiser says
Hi Annie! You’re welcome!
So glad to hear that! Thanks for coming back to let me know!
Tawan says
I absolutely love these muffins. The recipe was perfect. The only substitution I made was butter instead of coconut oil and I replaced the almond with oat milk.
Thanks for this recipe. I will definitely be making these muffins often.
Taylor Kiser says
Thanks for the feedback Tawan! So glad you enjoyed these!
Karen says
These look yummy! Do you think I could replace the eggs with flax eggs?
Taylor Kiser says
Thanks! I can’t tell you because recipes are only tested as written, but let me know if you try it!
Dorothy says
Hi. Great recipe! I was looking for a bran muffin substitute. I did a few changes. I added soaked raisins, cut down on the coconut sugar and added a bit of molasses and grated apples (just cause I have a lot right now) it added moistness also. Thanks again for the great recipe.
Taylor Kiser says
Hi Dorothy! You’re welcome! Glad you enjoyed these with your changes. Thanks for letting me know.
Vonnie Skaggs says
Very nice!
I’ve been looking for a good oat bran muffin recipe and needed it to be gluten free. This was an easy recipe and the muffin was delicious and very filling. A great breakfast option for this busy writer who struggles to have time for breakfast. AND I can freeze them. 🙂
Foodfaithfitness says
I am glad you enjoyed them Vonnie