Quaker Oat Bran Muffins(Makes 1 Dozen)
Moist, hearty oat bran muffins with natural sweetness and flavor, perfect for breakfast or snack. Suitable for quick mornings, health-conscious eaters, or busy families.
Ingredients
Instructions
- Preheat oven to 425°F.
- Line 12 muffin cups with paper baking cups or spray bottoms with vegetable oil cooking spray.
- Combine dry ingredients: oat bran, brown sugar, baking powder, and salt if using.
- Add milk, egg whites, honey or molasses, and vegetable oil to the dry ingredients, mixing just until moistened.
- Fill the prepared muffin cups almost full with the batter.
- Bake for 15 to 17 minutes or until golden brown.
- Allow muffins to cool slightly, then store in freezer.
- To reheat, microwave on High about 30 seconds.
Tips & Substitutions
For a lighter muffin, consider substituting half the vegetable oil with unsweetened applesauce. You can also use almond milk instead of skim milk for a nutty flavor. If you're looking for added texture, throw in some chopped nuts or dried fruits like raisins or cranberries. Ensure not to overmix the batter to keep the muffins fluffy.
Serving Suggestions
These muffins are delicious served warm with a pat of butter or a drizzle of honey. They make a great breakfast or snack on their own but can also be paired with yogurt or fresh fruit for a balanced meal. Try serving them alongside a warm bowl of oatmeal or with a slice of Cabbage Au Gratin Casserole for a hearty brunch.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. To reheat, simply microwave on High for about 30 seconds until warm and enjoy!
Nutrition & Diet Analysis (per serving)
Each serving of Quaker Oat Bran Muffins(Makes 1 Dozen) contains roughly 166 calories, with 1g protein, 16g carbohydrates, and 12g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 897mg per serving (39% 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?
Yes, you can use whole eggs instead of egg whites. Each egg white can be replaced with a whole egg. This will add a richer flavor and slightly denser texture to the muffins but will still yield tasty results.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the amount of brown sugar or honey/mollasses by a tablespoon or two. Alternatively, add in some chocolate chips or dried fruit, like blueberries, to enhance the sweetness naturally.
Can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the oat bran with a certified gluten-free oat bran or use a gluten-free baking mix. Ensure all other ingredients are also gluten-free to avoid cross-contamination.
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).