Blueberry-Oat Bran Muffins
Delicious blueberry-oat bran muffins boasting a hearty texture and naturally sweet flavor, perfect for a nutritious breakfast or snack that appeals to all ages.
Ingredients
- 2 1/4 cups oat bran ⓘ
- 1 cup whole wheat flour ⓘ
- 4 teaspoons baking powder ⓘ
- pinch of salt ⓘ
- 1 cup fresh blueberries or thawed and drained frozen blueberries ⓘ
- 2 eggs ⓘ
- 1/2 cup nonfat milk ⓘ
- 1 ripe banana, mashed ⓘ
- 1/2 cup thawed frozen apple juice concentrate ⓘ
- 3 tablespoons vegetable oil ⓘ
- 2 tablespoons molasses ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper muffin cups or coat with vegetable cooking spray.
- In a large mixing bowl, gently mix the dry ingredients with blueberries to prevent the blueberries from sinking into the batter by coating them.
- In a separate bowl, whisk together eggs, nonfat milk, mashed banana, thawed apple juice concentrate, vegetable oil, and molasses.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin.
Tips & Substitutions
To keep the blueberries from sinking, toss them in a little flour before mixing into the dry ingredients. You can substitute the whole wheat flour with almond flour for a gluten-free option or use honey in place of molasses for a different flavor profile. For added texture, consider adding nuts or seeds to the batter.
Serving Suggestions
These muffins make a perfect breakfast on the go or a delightful snack. Serve warm with a spread of almond butter or cream cheese for added richness. They pair beautifully with a cup of coffee for a satisfying morning treat. Consider serving them alongside fresh fruit for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Oat Bran Muffins contains roughly 130 calories, with 4g protein, 25g carbohydrates, and 3g fat. It is an excellent source of iron (21% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this muffin recipe?
Yes, you can easily substitute blueberries with other berries like raspberries or chopped strawberries. You can also add diced apples or peaches for a different flavor, making these muffins versatile and perfect for seasonal fruits.
How can I make these muffins sweeter?
If you prefer sweeter muffins, you can increase the amount of mashed banana or add a bit of sugar or honey to the wet ingredients. Adjusting the apple juice concentrate can also help enhance the sweetness without adding too many calories.
Can I make these muffins vegan?
Absolutely! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based milk alternative. Ensure that the vegetable oil and molasses you choose are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).