Oat Bran Muffins (low carb, gluten free with sugar free option)

These Oat Bran Muffins are Low Carb, super easy to make, and have vegan and sugar-free options. And--they are super-filling and satisfying, and go with sweet and savory options.

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 :-).

Oat Bran Muffins

These oat bran muffins are just great.  They are simple, but have a very pleasant heartiness that is very appealing and satisfying.

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!

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Oat Bran Muffins (low carb, gluten free with sugar free option)
 
Author:
Recipe type: Breads and Muffins
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Vegan
Serves: 10-12 regular muffins or 40 mini muffins
 
These Oat Bran Muffins are great with or without added sweeteners. The recipe is very forgiving and super filling so you aren't tempted to overeat!
Ingredients
Instructions
  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.

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!)

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. I love your blog! but wanted to share something I have learned recently. I always used coconut oil for baking until I discovered that it becomes very unhealthy when heated, even at low temperatures. For those who use it for cooking and baking please substitute another healthy oil that can be heated.

    • Hi Aneta. Thanks for the kind words. Can you please tell me where you read this and what oil is being recommended now? Thank you! Seems this information changes all the time….

  2. I’d like to use xylitol as a sweetener. How much should I use?

  3. Amelia Nora says:

    So delicious! I made them vegan, and I was eating the batter these are so good! My dad (who really is not what you would call a vegan cooking fan) really likes them! Thank you so much for these!

  4. I made these with stevia and just a tiny bit of sugar (no liquid sweetener), also used milk instead of water and added a bit of chocolate oil flavor and coconut shreds instead of nuts … ha ha … guess it is not much the same recipe, but turned out delicious. Also made in microwave in silicone cups and used only half recipe. YUMMY and satifies the craving for cake, with non of the guilt. Added creamy yogurt, cinnamon, stevia and a few berries in a bowl for nice dessert.

  5. Bill Johnson says:

    The unsweetened version is simply inedible.

  6. I just made these and used half the recipe, making six muffin tops. I used flax ‘eggs’, just a squirt of sweetener, a dusting of cinnamon and sprinkle of salt.
    I had to add more water to make up for the liquid sweetener and I just mixed the water with the oat bran in the beginning to let it soften a bit.
    I used a scoop and patted then down just a touch.
    They are perfect and really delicious.

  7. danielle says:

    How could I add pear or prunes to this recipe to help relieve my baby’s constipation?