Oat Bran Muffins

Whole New Mom - https://wholenewmom.com

Course: Breads, Breakfast, Snack

Cuisine: Dairy-Free, Gluten-Free, Vegan

Keyword: gluten-free oat bran muffins, oat bran muffins, sugar-free oat bran muffins

Prep Time: 12

Cook Time: 15

Total Time: 27

Servings: muffins

Calories: 114kcal

Author: Adrienne

These oat bran muffins are soft, hearty, and made without any flour. They can be lightly sweetened or made completely unsweetened, making them perfect for healthy breakfasts or snacks.

Print Recipe

Ingredients

2 1/2 cups oat bran
2 teaspoons baking powder
1/2–1 teaspoon salt (start with 1/2 teaspoon and adjust to taste. Use less for unsweetened muffins.)
2 teaspoons cinnamon (optional; omit for unsweetened version)
2 eggs (or equivalent substitute)
3/4 cup water
4 tablespoons coconut oil (melted)
2 teaspoons vanilla extract (optional; omit for unsweetened version)

Optional Sweeteners (choose one)

2—4 tablespoons honey (or maple syrup for lightly sweet muffins)
2—4 tablespoons allulose syrup (or other sugar-free syrup; add a pinch of stevia if desired for more sweetness)
1/3 cup vegetable glycerin (plus 1/16 teaspoon stevia extract, for lightly sweet but lower carb)

Optional Add Ins

1/4 cup nuts (optional)

Instructions

Preheat oven to 425 °F.
Mix dry ingredients together and set aside.
Mix wet ingredients in a separate bowl, including any sweetener you’re using. (Add stevia here as well, if using.)
Add wet ingredients to the dry ingredients and mix to combine.
Let the batter soak overnight or for 24 hours if desired, for better digestibility.
Add nuts if using.
Spoon the batter into greased muffin tins (mini or regular size), or for a simpler option, drop onto a prepared baking sheet or stone.
Bake for 10–20 minutes, depending on size, until the centers are set and the tops are lightly golden.

Notes

Sweetener Options: The original recipe uses glycerin plus a small amount of stevia. Honey or maple syrup work well on their own. Sugar-free syrups are less sweet, so you can add a pinch of stevia if desired.
Sweetness & Texture: These muffins are only lightly sweet, even when a sweetener is used. The unsweetened version is slightly more dense; for a softer texture, add 1–2 tablespoons of additional water or oil.
Oat Bran Note: Different brands of oat bran absorb liquid differently. If your batter seems too thick, add a little more water. If too thin, let it sit a few minutes to thicken. Be sure to use oat bran—not oat bran cereal.
Egg-Free Option: Use a powdered egg replacer or flax egg. Both work well.
Oil Substitutions: Coconut oil can be replaced with butter, ghee, or palm shortening.
Soaking (Optional): For improved digestibility, soak the oat bran with liquid and a little acid (like lemon juice or apple cider vinegar) for 7–12 hours before baking.
Mini Muffins or Muffin Tops: You can bake these as mini muffins or scoop onto a baking sheet for muffin tops. Adjust baking time as needed.

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