PIN Healthy oat bran muffins
Does it make me a grandma that I love bran muffins?
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!
Side note: I’ve been told Trader Joe’s oat bran muffins are AMAZING so I cannot wait to move back to Seattle, to be near a TJs so my bran loving heart can try these!
What is Oat Bran?
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.
Healthy Oat Bran Muffins Ingredients
- Oat bran
- Oat flour
- Baking powder/salt
- Coconut sugar
- Coconut oil
- Almond Milk Eggs
How to make Healthy Oat Bran Muffins
You are going to use the muffin method to mix theses fluffy, wholesome little gems up.
Mix the dry ingredients in a medium sized bowl. In a separate, large bowl, whisk together the wet ingredients.
Add the dry ingredients to the wet and stir until JUST moistened. Don’t overmix or your muffins won’t be as fluffy.
Bake for 5 minutes at 450 degrees and then 15-17 minutes at 375 degrees, or until a toothpick inserted in the center comes out clean.
Seriously, that’s it. You are going to OOH and AHH over the height that you get from these fluffy little pillows of muffin perfection.
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, but them in a freezer safe bag and mark the date on them. Then, freeze!
Muffins will stay good in the freezer for 2-3 months. Just simple grab one, microwave it, shmear some butter on it (optional. But not really) and go to town!
These are one of my PERSONAL favorite muffins that I ever have made, and I have a frozen batch just waiting for me as I type.
A fluffy little muffin and a side of Greek yogurt and coffee and your morning is MADE.
Other Healthy Muffin Recipes
- 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.
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)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!