Fruit And Oat Bran Muffins
These wholesome fruit and oat bran muffins are a delicious, fiber-rich snack perfect for breakfast or on-the-go mornings, with natural sweetness and warm spices appealing to all ages.
Ingredients
- 1 1/4 cups whole wheat flour ⓘ
- 1 cup oat bran ⓘ
- 1/3 cup packed brown sugar ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1 cup buttermilk
- 2 egg whites ⓘ
- 2 tablespoons cooking oil ⓘ
- 3/4 cup shredded apple, applesauce or mashed ripe banana ⓘ
- 1/2 cup raisins ⓘ
- nonstick spray ⓘ
Instructions
- In a medium bowl, stir together all dry ingredients and spices. Set aside.
- In a small bowl, combine buttermilk, egg whites, and cooking oil.
- Add the wet ingredients to the dry ingredients; stir just until moistened.
- Stir in the shredded apple, applesauce, or mashed banana, then add the raisins and mix gently.
- Spray muffin cups with nonstick spray coating.
- Spoon about 1/4 cup batter into each muffin cup.
- Bake at 375°F (190°C) for 18 to 20 minutes until golden and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts or dried fruits like cranberries or apricots to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Be cautious not to overmix the batter to ensure light and fluffy muffins. You can also experiment by adding a swirl of peanut butter on top before baking, inspired by the Chocolate And Peanut Butter Swirls.
Serving Suggestions
These Fruit And Oat Bran Muffins are delightful on their own, but they also pair well with a dollop of Greek yogurt or a smear of almond butter for a nutritious breakfast or snack. Serve them alongside a fresh fruit salad or with Glazed Ginger Carrots for a vibrant brunch spread. They make a wonderful addition to any vegetarian recipes gathering.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them; just wrap each muffin tightly in plastic wrap and place them in a freezer bag. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Oat Bran Muffins contains roughly 152 calories, with 3g protein, 35g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 700mg per serving (30% 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 whole eggs instead of egg whites in this recipe?
Yes, you can substitute two whole eggs for the two egg whites. This will add a richer flavor and slightly denser texture to the muffins. However, if you're looking to keep them lighter, stick with just the egg whites.
What can I use instead of oat bran?
If oat bran is unavailable, you can substitute it with wheat bran or ground flaxseed. Both options will maintain the muffin's texture while providing a similar nutritional profile. Just keep in mind that the flavor may vary slightly.
How can I make these muffins gluten-free?
To make these muffins gluten-free, replace the whole wheat flour with a gluten-free all-purpose flour blend. Ensure the oat bran is certified gluten-free as well. This will help maintain the texture and taste while accommodating gluten sensitivities.
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).