Pin the recipe for these Oat Bran Banana Muffins for later!
Who knew BRAN muffins could be so tasty. I certainly did not! These Oat Bran Banana Muffins are so delicious, and shockingly low in sugar, naturally gluten free, and vegan. PLUS, I promise they taste nothing like the Bran Muffins you probably tried as a kid...
What exactly is Oat Bran?!
It is made up from the outer shell of the oat grain. When you eat rolled oats, in contrast, you are eating the entire grain. While both nutritious, oat bran packs much more magnesium, phosphorus and potassium than whole oats. It's also amazingly high in fiber, protein, and selenium. And it tastes delicious in this Oat Bran Banana Muffin recipe!
These Oat Bran Banana muffins made a perfect breakfast on-the-go for those with busy mornings.
- Oat Bran: Full of fiber and protein to keep you full
- Oat Flour (ground whole oats): Control blood sugar levels. And more fiber!
- Flax seed: Packed with Omega-3 essential fatty acids, which are the "good" fats that have heart-healthy benefits
- Banana: Potassium, magnesium, and tons more nutrients!
- Chocolate: Boosts your brain power. Breakfast superfood. Science proved it.
And they come together in a matter of minutes, using only 7 ingredients. I have never baked with Oat Bran before these muffins, and I have to admit I am pleasantly surprised by how delicious these tasted, and also how filling they are! If you only have Wheat Bran on hand, I think you could sub that, though they would no longer be gluten free.
If you don't want to add chocolate chips, these are still delicious without them, though obviously less sweet. Chopped walnuts also add a great texture option!
If you are looking some more fun muffin or banana recipes, check these out:
-
Healthy Blueberry Muffins {Gluten Free, Sugar Free}
-
Carrot Cake Muffins {Gluten Free, Refined Sugar Free, Dairy Free Option}
-
5-Ingredient Blender Banana Bread {Gluten-free, Refined-sugar free, Oil-free}
-
Paleo Tahini Banana Bread {Gluten Free, Sugar Free, Dairy Free}
-
Lemon Poppy Seed Muffins {Gluten Free, Refined Sugar Free}
| Prep Time | 4 minutes |
| Cook Time | 15 minutes |
| Servings |
Muffins
|
- 2 medium spotty bananas
- 1 Cup almond milk Sub: Regular milk
- 2 tbsp Flax eggs 2 T ground flax + 6 T water (Sub: 2 eggs)
- 1 tsp Vanilla
- 1 Cup Toasted Oat Bran I used Trader Joe's brand
- ½ Cup Oat Flour
- 1 tsp Baking powder
- Salt and cinnamon to taste
- Optional: chocolate chips
Ingredients
Wet
Dry
|
|
- Preheat oven to 350 and line + spray a 12-muffin tin. Make flax egg, if using. Allow to gel in the fridge for 5 minutes while you prep the banana and rest of the wet ingredients. Mash bananas in a bowl and add the rest of the wet ingredients and mix well. Fold in dry ingredients. Bake for 15 minutes. Remove and let cool for a couple minutes. Enjoy immediately, or store in fridge for a week. Store in freezer for a few months.
would it be possible to make this recipe with regular oat bran and almond flour instead of the oat four??
Yes, both of those subs should work, I would assume! If you try it, be sure to leave a comment and let us know how it turned out!
The oat bran and almond flour substitutions worked for me I also added 20g of cacao nibs. I’d probably increase the Cacao nibs to 40mg next time. I also cooked this in 2 small loaf tins having slices instead of muffins
The resulting batter is way too wet. Is the amount of flour correct? They tasted good but the muffins took too long to cook & were too damp.
It should be correct but everyone's climates and ingredients do vary! If you found it too wet, next time try adding 1 tablespoon of more flour at a time until you have a good muffin-like consistency!
What are flax eggs? Never heard of them.