Oat Bran Muffins

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Most Helpful Positive Review

Feb 13, 2006

I love this recipe. I have made the following modifications. I used whole wheat flour instead, 1.5 cup of applesauce, 2 tablespoons of oil, 1/2 cup of chocolate chips, and 1/2 teaspoon of vanilla extract.

—CLOK

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Most Helpful Critical Review

Mar 06, 2008

I am not sure why these muffins tasted very very - I followed the recipe to the tee but added a bit of cinnamon. I think they tasted like they had too much baking powder or soda in them which I would reduce if I was to try this recipe again.

—LARISSAMAY

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191 Ratings

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Feb 21, 2005

We LOVE this recipe. We use a doubled version of this recipe and make it at least once a week, and freeze them, leaving out 4-6 to eat immediately :) Then each day, we take a few out. They defrost on their own in probably 1/2 hour or so, but 20 second in the microwave makes it even faster. In any case, they taste fresh baked. We also like to add 1 cup of chopped walnuts (not too finely chopped) and recently my wife has taken to adding 1 1/2 cups of raisins. Another variation is that we have taken to greasing a cookie sheet and putting a tablespoon glob and making big "cookies" out of them, and they actually are more convenient to eat. I can't say enough good things about this recipe. It's just the best. Well worth the effort, especially if you're like me, and just like the idea of having a good tasting source of roughage in your diet. And they are so easy to eat on the go.

—VIDEOJEFF

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May 25, 2006

The first time I made these muffins I thought they were too salty and a bit dry. The second time I made them I reduced the baking soda and baking powder to 1 teaspoon each, increased the oil to 1/3 of a cup and added a cup of blueberries. Turned out perfect. It is VERY important to let the ingredients sit for at least 10 minutes to allow the oat bran to soften.

—swalker3

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Jul 10, 2006

I've made these several times and they always come out good. I usually substitute wheat flour for at least half of the all-purpose flour. To enhance the flavor I add 1 tsp cinnamon and vanilla. I've also substituted yogurt for the applesauce with good results.

—Marcy

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May 22, 2003

These muffins were tasty, but I change a few things to get them the way I wanted. I increased this recipe by 50% but still made 12 muffins: just regular sized. I also used 1/4 tsp. cinammon to the mix, as well as only 1/3 the oil and 1 cup low fat vanilla yogurt with 1/4 cup applesauce for the liquid. This made them very moist. Finally, I added the raisins and also the cinammon sugar as the author suggested, and they were delicious. I might addd a little more brown sugar than the recipe calls for. They were not very time consuming and baked quickly.

—Caroline

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Nov 23, 2006

Very good recipe. However, I followed past reviewers advice to change it a bit. I used 1.5 cups whole wheat flour (no bleached flour), 1.5 cups applesauce, .5 cups splenda, reduced brown sugar to .25 cups, added 2 tsp cinammon, 1 tsp vanilla, 5 tablespoons veg oil and 1.5 cups of chopped granny smith apples. They came out moist, not too dense and very tasty. My family likes cinammon, so I think I may add another tsp next time.

—mtvdotcom

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Nov 04, 2011

I made only two changes; I used light brown sugar because that was all I had and I used melted butter instead of vegetable oil only because I'm low on oil right now. The applesauce I used was my own homemade applesauce that was seasoned with homemade apple pie spice. To add a little "something", I threw in a half cup of organic raisins that I soaked in hot unsweetened chai for 20 minutes (I drained and patted them dry a bit before doing so). My muffins turned out really moist, perfectly sweet and with me using the spiced applesauce and raisins, that added a really nice touch. The kids loved these. If you don't use a cinnamon-spiced applesauce, I think you should. These muffins need a little oomph.

—Sarah Jo

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Nutrition

Calories
182 kcal
9%

Carbohydrates
31.3 g
10%

Cholesterol
35 mg
12%

Fat
6.4 g
10%

Fiber
2.5 g
10%

Protein
4.7 g
9%

Sodium
403 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oat Bran Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 182
Calories from Fat: 58

% Daily Value *
Total Fat 6.4g 10 %
Saturated Fat 1g 5 %
Cholesterol 35mg 12 %
Sodium 403mg 16 %
Potassium 122mg 3 %
Total Carbohydrates 31.3g 10 %
Dietary Fiber 2.5g 10 %
Protein 4.7g 9 %
Sugars 11.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 17 %
Thiamin 27 %
Niacin 18 %
Vitamin B6 3 %
Magnesium 12 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.