Oat Bran Muffins

Do you get enough fiber in your diet? I know I don’t, and so these oat bran muffins are a perfect solution. I know, I could eat a salad or some beans or something, but neither a salad nor beans strike my fancy in the morning when I’m trying to think of something to have with my scrambled eggs. These muffins are a perfect accompaniment, and did I mention the fiber aspect?

I got the recipe off a box of Quaker Oat Bran Hot Cereal, and the irony is that I prefer (and used in this recipe) Hodgson Mill Oat Bran. It’s less expensive, and Fred prefers the Hodgson Mill, too (he eats a warm bowl of oat bran for an evening snack).

The ingredients:


Uncooked oat bran cereal, brown sugar, baking powder, milk, 1 egg, honey (you can also use molasses), and the recipe calls for vegetable oil. I use coconut oil because that’s what I happened to grab.  Also, blueberries – you could also use any other kind of berries, or a mashed banana. Whatever floats your boat.

It’s easy – you mix your dry ingredients together, then toss your wet ingredients in there. The recipe as written has you mix your dry ingredients in one bowl and your wet ingredients in there, then add the wet to the dry, but come on. Why dirty up two bowls when you can just dirty up the one?


When the ingredients are well mixed, spray your muffin tins with nonstick cooking spray, scoop the batter into the tin, and bake.

Ordinarily there might be a picture here of the batter scooped into the tin, but I use a silicon muffin pan, and I’ll be damned if I’m going to show y’all a picture of it, because it’s stained with stains that won’t come out, and like I don’t have enough stuff for you to judge me over? Hell no,  you’re not going to see the damn things. You know what batter in muffin tins looks like, and if you don’t, Google it up.


They’re not pretty muffins, but they’re tasty. I like to make two muffins each day (one to have with breakfast, one as a snack later in the day), and I put the rest of the batter in a container in the fridge, so that I can make muffins fresh the next day. The batter gets stiffer as it sits in the fridge (the oat bran absorbing the liquid, I’m guessing), but it bakes up just fine.

Oat Bran Muffins
Prep time
Cook time
Total time
: breakfast, baked goods
Serves: 12
  • 2 c. oat bran hot cereal, uncooked
  • ¼ c. firmly packed brown sugar
  • 2 tsp baking powder
  • ½ tsp salt (optional)
  • 1 c. milk (I use skim)
  • 2 egg whites slightly beaten (I use one whole egg)
  • ¼ c. honey or molasses
  • 2 T vegetable oil (I use coconut oil)
  1. Heat oven to 425ºF. Line 12 medium muffin cups with baking cups or spray with non-stick cooking spray.
  2. Combine dry ingredients; mix well. Add wet ingredients; mix until dry ingredients are moistened.
  3. Fill prepared muffin cups ¾ full.
  4. Bake 15 - 17 minutes or until golden brown.
  5. *Variations: Stir into batter ½ c. blueberries (I use 1 cup) or ½ c. (1 medium) mashed, ripe banana.



Oat Bran Muffins — 6 Comments

  1. I gotta tell ya, the thing about Fred enjoying a warm bowl in the evening made me howl. Old man, say what? Hee!

    And I never thought to keep the batter in the fridge so I can make them fresh. Definitely a fantastic idea and I feel stupid for never thinking of that. You so smart. 🙂

    I know that I’m making tomorrow morning – thanks!

  2. I love a good oat bran muffin. A buffet place we used to frequent many years ago had some kick ass oat bran muffins. So good that I admit to sneakily wrapping up one in a napkin and stashing it in my pocketbook each time we ate there.

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