These delicious muffins are made with oat bran, NOT oatmeal. They are great as they are, or try some of the variations.
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. - 13 Feb 2006 (Review from Allrecipes USA and Canada)
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. - 01 Feb 2005 (Review from Allrecipes USA and Canada)
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. - 25 May 2006 (Review from Allrecipes USA and Canada)