Oat Bran Muffins with Blueberries

    Recipe Picture:Oat Bran Muffins with Blueberries
    1

    Oat Bran Muffins with Blueberries

    (86)
    33min


    81 people made this

    This egg-free and dairy-free muffin recipe makes a delicious and lighter version of an oat bran muffin. You could try it with strawberries or tinned peaches as well.

    Ingredients
    Serves: 12 

    • 1 1/2 cups oat bran
    • 1 1/2 cups (185g) plain flour
    • 1/2 cup packed brown sugar
    • 2 teaspoons bicarb soda
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 1/8 cups apple sauce
    • 1/2 cup egg replacer
    • 2 tablespoons canola oil
    • 1 teaspoon vanilla essence
    • 1 1/2 cups blueberries
    • 1/4 cup chopped pecans
    • 1/2 cup low fat muesli

    Directions
    Preparation:15min  ›  Cook:18min  ›  Ready in:33min 

    1. Preheat oven to 200C. Line a 12 cup muffin pan with paper muffin liners and spray liners with cooking spray.
    2. In a large bowl, mix the oat bran, flour, brown sugar, bicarb soda, baking powder, cinnamon and salt. In a separate bowl, blend the apple sauce, egg replacer, canola oil and vanilla essence.
    3. Thoroughly mix the apple sauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with muesli, and press muesli lightly to make it stick.
    4. Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (77)

    by
    108

    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.  -  10 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    81

    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.  -  11 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    77

    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.  -  19 Nov 2006  (Review from Allrecipes USA and Canada)

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