Oat Bran Muffins(Low Cholesterol)
These hearty oat bran muffins are nutritious, lightly sweetened, and perfect for a quick breakfast or snack, appealing to health-conscious individuals and muffin lovers alike.
Ingredients
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line muffin cups with paper liners or coat with vegetable oil.
- In a large mixing bowl, combine oat bran, baking powder, salt (if using), and chopped walnuts (if using).
- In a separate bowl, whisk together non-fat milk, honey, beaten eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For added flavor, consider substituting chopped walnuts with pecans or almonds if desired. If you prefer a sweeter muffin, increase the honey by a tablespoon. Ensure not to overmix the batter to keep the muffins tender. For a touch of spice, you can add cinnamon or nutmeg. If you don’t have non-fat milk, almond milk works well as a substitute, fitting into various vegetarian recipes.
Serving Suggestions
These Oat Bran Muffins are delicious on their own but pair beautifully with a dollop of Greek yogurt or a smear of almond butter for extra protein. They make a great breakfast option or a healthy snack. For a complete meal, serve alongside a fresh fruit salad or a slice of Mother Hendrix's Potato Pie for a balanced and satisfying spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag; they can last up to three months. To reheat, simply microwave a muffin for 15-20 seconds or warm in the oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oat Bran Muffins(Low Cholesterol) contains roughly 161 calories, with 1g protein, 13g carbohydrates, and 13g fat. It is a good source of vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 844mg per serving (37% 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 make these muffins vegan?
Yes, you can easily adapt this recipe to be vegan by replacing the eggs with flaxseed meal or chia seeds mixed with water. Use plant-based milk and a liquid sweetener like maple syrup instead of honey to maintain moisture and flavor.
What can I add for extra flavor?
To enhance the flavor of your muffins, consider adding ingredients like dried fruits such as raisins or cranberries, or spices like cinnamon or vanilla extract. You can also mix in grated carrots or zucchini for added moisture and nutrients.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. If the tops are springy to the touch, that’s another good sign they are ready. Keep an eye on them after 12 minutes to avoid overbaking.
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).