Muffins are a staple in my home. I love baking them because I enjoy smelling different kinds of aromas in my kitchen that often will waft throughout my home. And, there is nothing like a good bran muffin for breakfast first thing in the morning. I usually repeat the muffin process later on in the afternoon with a warm cup of tea.
Muffins are the go to staple when you want something sweet, but not loaded with sugar. While this particular recipe is good and definitely satisfies the sweet tooth, it is packed with flavor, crunch and has healthy benefits.
Oat bran is high in soluble fiber and it promotes healthy gut bacteria. I used a full cup of oat bran for this recipe. There are many other fascinating and good reasons why we should all eat our oat bran regularly. This is a good one to keep in your recipe rotation.
I used oat flour in this muffin recipe. The health benefits in oat flour are phenomenal. Oat flour is extremely nutritious because it is loaded with antioxidants and has lots of good fats as well as protein. Think oatmeal. Oatmeal usually satisfies the palate and makes you feel fuller faster. Oat flour is similar. It does not have gluten and aids in weight loss.
This muffin was quite easy to make. I kept the recipe simple so that anyone can make these without spending lots of time in the kitchen. I am a stickler for spending quality time with my family and making my recipes as fuss-free as possible.
Here is a tip: These muffins can be frozen for approximately two months. I like to wrap each one individually with saran wrap, then, aluminum foil and place them all together in a large freezer bag.
I also label the item and put the date on the freezer bag when I freeze them. I remember to make the expiration date two months from the date that I baked them.
When you are ready to eat one, simply take the muffin out of the freezer, unwrap it and let it sit out on your counter top for about an hour. Feel free to heat your muffin in your oven or the microwave if you do not want to eat it slightly chilled after that hour of waiting.
I added walnuts to this recipe because I like crunchy. Get creative if you do not use nuts. I also included cranberries for extra sweetness since I excluded the granulated sugar.
This recipe yielded 6 regular sized muffins. It took only 15 minutes to bake in the oven at 375°F/190°C. Remember to preheat your oven so that when your recipe is all mixed and ready to be poured into the muffin pan, you do not have to wait for the oven to get hot.
I used cupcake liners and sprayed a little canola oil in each one. You can skip this step if you wish. It is something that I have always done when I bake, just to make certain that nothing sticks to the pan or liner.
This recipe was a fun one to share with you. I truly hope you make this scrumptious and healthy bran muffin. I can assure you that you will reap all of the tasty and nutritious benefits.