"This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!" — Kristi
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1 1/2 cups
1 1/2 cups
packed brown sugar
1 1/8 cups
1 1/2 cups
low fat granola
These were of course a little bit different texture than store bought because they don't have all the white flour and white sugar, but they are still tasty and so nutritious, it's great that they have so much oatbran, the combination of that and the fruit gives them lots of fibre and vitamins. I followed the recipe exactly and got a fairly stiff batter which made 16 muffins using the large size muffin liners.
We also made another batch substituting 1-1/8 cups of mashed banana instead of the applesauce (make sure you measure it took 4 large bananas) and we added chocolate chips instead of the blueberries and believe it or not they were even better, I know that the chocolate chips are not as healthy as the blueberries but if the kids like them, they still have lots of fruit and fibre from the oatbran and banana so I feel they are still a pretty nutritious snack. We will definitely make them again maybe even try almond extract with fresh cherries and shaved almonds, these muffins make a nice breakfast treat especially good if you are rushed because they can be eaten on the go, just bring along a milk box or a coffee and you're all set.
These were really disappointing. I was excited because of the good reviews. I used 2 eggs instead of the egg substitute, whole wheat flour and almonds instead of pecans. So no major changes. The muffins were lacking flavor and I should have known they would be a little dry due to the batter being extremly thick. I'll continue to make the Blueberry Zuchinni Bread from this website instead, its much better.
I used this recipe to make a bread, rather than muffins. I made a few changes: I substituted mashed banana for applesauce, used 2 real eggs instead of substitute, and sprinkled whole oats on top rather than granola. Baked for 50-60 minutes at 200C/395F, it turned out great -- nice and moist. I think next time I might mix in walnuts with the pecans.
I wanted to try these because they seemed pretty low in fat and have a decent amount of fiber, but I was worried about how they would taste. They turned out very moist and have good flavor. I used 1 1/2 cups of applesauce and didn't have blueberries so I substituted dried cranberries. I think blueberries or raspberries would really make these better. Also, I found that 18 minutes was too long to bake, try 15 minutes instead.
Oh my goodness! These are absolutely fantastic - even my picky husband has devoured them! I doubled the recipe and got 30 muffins, not 24. I also substituted whole wheat flour, and sprinkled just a little brown sugar on top instead of the granola. Wow! Even a few days later, these muffins are just as moist, tasty and melt-in-your-mouth as when they were first baked. We froze the majority of them to have a quick breakfast on hand. Just defrost overnight in the fridge, and throw them in your toaster oven or mircrowave in the morning. Definitely beats skipping breakfast!
I have made this recipe quite a few times but have amended the original slightly, following the advice of previous reviewers. I used no oil and substituted with 1½ cups of apple or banana (I have used both), rolled oats instead of oat bran (next time I will use only one cup because they do have an oaty flavour which I would like to reduce slightly), two eggs, wholewheat flour. I added more cinnamon and also a touch of nutmeg and ginger and didn't use any nuts. This time I used frozen raspberries and bluberries and they were lovely! They taste healthy and of course they are not as light as fatty versions, but they taste great!
I have made these muffins twice. The first time I used unsweetened apple sauce and the second time I used sweetened. Also, the second time I increased the amount from 1 1/8 cup to 1 1/2 cup. This made a huge difference. The second batch was so much better. They were delicious actually.
I changed the recipe around a bit and they had a great flavor. Even my pickier friends said they were fabulous! Instead of oat bran, I used 3/4 cup rolled oats and 3/4 cup wheat flour, and for egg substitute I mashed up half a banana. I also didn't put anything on top and I took out the nuts. The texture was a little dense, but they still tasted light. An excellent vegan recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Nut Oat Bran Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 40
These muffins are so moist and flavorful, you won't believe they're healthy, too!
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