While I like to have my kids eat veggies for snacks as much as possible, I try to have other healthy snacks on hand as well. These oat bran muffins are a favorite in our home, as are these “Almond Joy” Bars, Pumpkin Snickerdoodles, Raw Chocolate Fudge Brownies, Bean Fudge, and Chocolate Truffles.
In our household we go back and forth between making oat bran muffins 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!
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 :-).
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Oat Bran Muffins
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)
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 like a bit of yacon syrup. 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!)