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Looking for a low carb muffin that’s super easy? Here’s your answer!
In our household we go back and forth between making these sweetened and unsweetened. Either version is delicious. You really can’t mess up this recipe. In fact the last time I made them I added too much liquid and added no sweetener or vanilla or cinnamon. I had to cook them a bit longer since they were more moist, but my kids said that they tasted better than usual! And with no sweetener – imagine that!
We purchase our organic oat bran from Country Life Natural Foods in Pullman, Michigan. Very reasonable healthy food and a very friendly company!
We really like these with nut or seed butter and a bit of candida-friendly yacon syrup. Yum!
This recipe is revised version of one found on Whole Approach. That site was such a support to me when I first started dealing with systemic candida in our household.
You can, of course, make them like real muffins, but I am often too busy to clean out those muffin tins so I either make them with a cookie scoop as in the photo above, or just spooned onto a cookie sheet or baking stone as you can see below. Basically they’re homemade muffin tops 
.
Oat Bran Muffins
Ingredients:
2 1/2 cups uncooked oat bran*
2 t baking powder (See my Aluminum and Corn-Free Baking Powder – Do It Yourself)
1-2 t salt (I recommend Real Salt. I use 2 tsp but some thing that’s too much. Start with 1 to see how you like it.)
2 t cinnamon (omit for unsweetened version)
2 eggs or equivalent substitute (like my Powdered Egg Replacer)
3/4 cup water
2/3 cup vegetable glycerine or other liquid sweetener (omit for unsweetened version. You may also use a granulated sweetener, but then see my post on Substituting Sweeteners.)
2 t vanilla extract (omit for unsweetened version)
4 T coconut oil (butter, ghee or palm shortening may be substituted)
1/4 nuts (optional)
Method:
1. Preheat oven to 425 F.
2. Mix dry ingredients together and set aside.
3. Mix wet ingredients in a separate bowl.
4. Add wets to dries and then add nuts if using.
5. Put into greased muffin tins (mini or regular size) or for a simpler option (my favorite….cleaning muffin tins is one of my least favorite jobs in the kitchen ) simply place on a prepared cookie sheet or baking stone.
6. Bake for 10-20 minutes until the middles are pretty well set.
This recipe makes about 10-12 regular muffins or about 40 mini muffins.
These oat bran muffins are just great. We eat them plain, with nut or seed butter and sometimes a little sweetener. One, I made both these and my Baked Oatmeal Cake (which I consider to be a really yummy treat) and my youngest asked for these (instead of the cake) almost every time it was time for a snack .
*In order to counteract the phytates in the oat bran, I typically plan to make these a day or half a day in advance and soak the bran (see my post on soaking grains). I double or triple the recipe and mix the oat bran and liquids in a bowl (and sweeteners, if using) , then add 1T lemon juice or apple cider vinegar or about 1 t of vitamin C powder to the mix and let it all soak for at least 7 – 12 hours. Then proceed with the recipe. Of course, you will not have a bowl of dry ingredients, but you can just add everything to the soaked bran and bake as instructed. More on soaking grains at a future date! There’s lots of new info coming out on this so stay tuned!
Looking for other “sure to satisfy” baked whole grain treats (all with special diet options)? How about:
- Baked Oatmeal Cake (mentioned above)
- Pumpkin Snickerdoodles
- Soft Pumpkin Cookies (these taste interestingly like Enjoy Life Brand)
- Super Quick Whole Grain Drop Biscuits
- Buckwheat Pancakes (great for “on the fly” sandwiches!)
This post contains affiliate links. Please read my disclaimer.
Shared at Diet, Dessert, and Dogs.
In your recipe for oat bran muffins, you have this:
2/3 vegetable glycerine or other liquid sweetener
Is that 2/3 cup, or some other measurement?
What are good liquid sweeters to use — maple syrup or honey?
Hello Lois – Thanks for the question – I did mean 2/3 cup. Now you know I’m not perfect
. I use vegetable glycerine since it doesn’t affect blood sugar levels. You can use either maple syrup or honey if you are okay with those. Hope you enjoy them!
So what are phytates? And why do you need to soak the oat bran? I’m so used to standard cooking with bran being a dry flaky item this just makes me whacky!
Hello Pam! Did you hop over and read my post on phytates and soaking grains? That should help – otherwise, just shoot me another email and I’ll do my best! These muffins are pretty good though – I’m soaking some right now
.
Twitter: gfhomemaker
says:
Those muffins look great. Have you checked the gluten-free status of that oat bran? I noticed they have a few gluten-free products, including oats, but the oat bran is not listed as gluten-free. I’m guessing oat bran would probably have the same cross contamination issues as oats.
Linda recently posted..Recent Kitchen Mistakes
Hello Linda. I checked on the oat groats from this company years ago and they had a really clean record. They did assay tests regularly and had repeated results of 20-50 ppm, w/ most of the results being at 20. However, recently, they haven’t been doing regular testing. I am not sure why. However, they have put in further precautions about their cross contamination issues. Our family doesn’t have celiac to my knowledge, but we avoid clear gluten issues.
Do you use GF oat products?
Twitter: gfhomemaker
says:
Yes, we eat gf oats, but I was concerned that their oat bran was not tested because it is not listed as gf. Either way, I think I will avoid it based on your information. We often have issues with products tested to 20 ppm, sometimes even those tested to 10 ppm. Thanks!
Linda recently posted..Recent Kitchen Mistakes
I put in 2t salt as the recipe said, and it was too much salt. You could taste it in the muffins and could see the salt crystals on top of the muffins after they baked. When I make them again, I will only add at most 1/2 tsp salt.
I think some might think it’s too much, but we love them this way. I have never seen the salt on the muffins – strange?? Maybe someone had a heavy hand?? Maybe it’s because I use natural salt? Hmmmm? Sorry about that.
too salty for my taste anyways! i WISH I WOULD have seen your post before I made these as now i have to throw it all in the trash what a waste! The recipe needs to be updated with a 1/2 tsp at the most! I dont want this to happen to anyone else. What a waste! I am so bummed. I should have known that was alot of salt:(((
Sorry – we like them a lot. I will check and make sure it’s correct and give an option for an alternative. Let’s not be angry in our comments, OK? Keep it encouraging.
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I just used regular salt, so that could be the reason. I just made them again with 1/2 tsp & they were perfect! Thanks for sharing an amazing recipe. These will definitely become a staple in our home! (so much better & cheaper than buying granola bars for lunches!)
Which brand of salt do you buy?
I use Real Salt. Hope to have a giveaway soon!
Where do you buy Vegetable Glycerin? Is there a difference between
the kind you use on your body and the one used in food?
I made these Oat Bran Muffins tonight. They will be a staple in my household! Thank you
Hi there. I bought mine from Mountain Rose Herbs, but you can buy it wherever you find food grade glycerine. Just make sure you get food grade
. Glad you like them!!!
Found you over at Raising Homemakers. This recipe looks great. I’m going to try it this weekend!
Amy recently posted..Breakfast Cookies- two ways
You always take the most beautiful pictures! These look soooo good. Pinning.
Thanks for linking up to Thank Your Body Thursday!
http://www.thankyourbody.com
Robin recently posted..Kitchen Basics: How to cut an onion easily and safely
Can’t wait to try these! I would love to have you share this on Thursday at Tasty Traditions
Healthy and delicious – my favorite combo!
I would love to have you join Wednesday Extravaganza – my Foodie Link Party and share this (and/or any other) recipe of yours! Here is the link to it:
http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-3.html
Can’t wait to see you there!
I always like it when delicious is healthy too! Your Oat Bran Muffins look great!
Hey Adrienne! This was the most popular recipe this week on Healthy Vegan Friday! Thanks so much for submitting it
Gabby recently posted..a sugar-free wiaw and vegan coconut and almond crusted french toast
How fun! It’s an oldie but goodie!!! Hope you are well!
When soaking the oat bran for this recipe do you combine it with the water, vegetable glycerine, vanilla, and coconut? Do you add something acidic? Sorry I’ve never done this before and I’m really confused! Thanks!
I just soak the bran w/ the sweetener and the water. Technically you are supposed to add something w/ phytase in it – something that I haven’t blogged about. It gets fairly confusing. I do 1/10 buckwheat flour and take out 1/10 oat bran.
You mentioned that this could be a vegan option. What egg replacer are you recommending> I was thinking apple sauce? I would like to know what you recommend for your recipe as I didnt see it listed.Thanks@
Thanks. I have since added a Powdered Egg Replacer to my blog. I just added the link. Flax or chia can be used as well. I should write a post about that
!
Trying this for the first time as far as soaking the bran. I’m a detail person. I read the instructions about “mixing the bran and the liquids plus sugar if adding to a bowl…then add lemon juice, etc”…what liquids specifically from the recipe will I add to the bran to soak overnight? I’ll be adding the baking powder, salt, cinnamon, vanilla the next day? Is that correct? HELP!
Just add the water to the grains. I’ve read both ways about soaking with and without the sweeteners so you could pick either one. Add everything else the next day
. Enjoy!
Hi Adrienne,
These turned out amazing! thanks so much
I made a savoury version with peppercorns, will try a sweet batch net time. I also soaked the oat bran overnight with just the 3/4 cup of water and aople cider vinegar. When I made the muffins the next day I added just 1/4 cup more water to the batter just to get it to mix a bit better, if that helps anyone.
Thanks for your great site!
YUM – thanks!