Best 10 Healthy Bran Muffins Recipes

HEALTHY OAT BRAN & RAISIN MUFFINS

Steps:

• Combine the oat brain, baking powder and cinnamon.
• Add the remaining ingredients and mix well.
• Let stand for 5 minutes to allow the batter to thicken.
• Spoon into a prepared muffin tin.
• Bake at 425 degrees F for 12-15 minutes.

HEALTHY PUMPKIN-BRAN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 12-cup muffin tin with cooking spray or line with paper liners.
• Combine oat bran, flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt in a bowl and mix thoroughly.
• Combine milk, molasses, egg, vegetable oil, and vanilla extract in a separate bowl and mix well. Stir into dry ingredients until just moistened. Add pumpkin puree and mix just enough to evenly distribute; do not overstir.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

HEALTHY BREAKFAST OAT BRAN BANANA NUT MUFFINS (NO SUGAR) SUPER S

Steps:

• Preheat the oven to 375 degrees Fahrenheit . Grease or spray your muffin pan if you are not using paper muffin cups.
• Put all the dry ingredients (the first 5 ingredients listed above are all the dry ingredients) into a large mixing bowl and mix with a spoon (doesn't matter what kind of spoon) until well combined.
• Add the chopped gala apple to the large mixing bowl containing all the dry ingredits and give it a quick stir and a couple folds. Don't spend too much time mixing it because it will be mixed again later on in the recipe. Set this bowl aside. It will not be needed again until step 7 of the recipe.
• In a medium mixing bowl, add the almond milk and crunchy peanut butter. Whisk with a fork until the peanut butter is blended with the milk. It doesn't take very long to do. As a note, the substitutions for the peanut butter and almond milk are in the recipe description. If you are using any kind of dried fruit including raisins, then put them in with the wet ingredients now. That way they will start soaking up some liquid and plumping a bit.
• Mix in the Greek yogurt (I use 0% fat to keep the recipe low calorie, but high protein) and the 2 eggs to the medium mixing bowl containing the milky, peanut butter deliciousness. Mix to combine well.
• Add the well-mashed banana to the bowl with the rest of the wet ingredients and mix until combined. Sometimes I break the bananas into chunks and pop them into the Magic Bullet for 2 seconds instead of mashing them because I'm lazy like that. Overripe bananas provide the sweetness to these muffins. Using frozen bananas (defrosted before being mashed) adds a ton of moisture to this recipe. Frozen, overripe bananas are great to have on hand. You can use overripe (not frozen) bananas and this recipe will still work out. It's pretty forgiving that way. Even if you bananas are yellow they will work, but you'll have to try this recipe in the future when you have your frozen overripe bananas ready and you'll see what I mean. It takes it to a whole new level!
• In a circular motion, pour the wet ingredients into the bowl of dry ingredients. Instead of just dumping the wet ingredients in I like to pour it around because apparently too much mixing of muffin batter will make them hard (dense) and starting off with a somewhat even coat of wet on top of dry will allow for less mixing and, therefore, lighter muffins. But, hey, if you want to knock yourself out and dump it all in then go for it! Don't let me cramp your style, but if you do that, then please don't say my muffin recipe leads to dense muffins :).
• Mix with a spoon until the wet and dry ingredients are blended. Try not to stir them too much, but just enough until the ingredients are mixed. Let it stand for roughly 2 to 3 minutes. I like doing this because it gives a little bit of time for the oat bran to moisten up a tiny bit more. I usually set the bowl aside while I get the muffin cups ready. I have a hard time separating those little buggers so by the time the cups are ready it's been about 2 minutes. After the batter sits for just a few minutes, it's now time to start filling the pan which will be described in the step below.
• These muffins don't rise very much. Maybe about a 1/4 inch to a maximum of 1/2 inch. Fill your muffin cups accordingly. I usually get anywhere from 14 to 16 medium muffins. You can get 12 large ones. I'm not fancy so I use a soup spoon and heap it up with batter to fill each cup. I've heard of people using ice cream scoops and go for it if you have one on hand. I don't like doing dishes too much so the soup spoon I used to mix the ingredients words great for me!
• Place the muffin pan on the middle rack and bake at 375 for 20 to 25 minutes or until the tops starts to brown just a tad and a toothpick comes out clean. Make sure to keep an eye on these babies because every oven is different. I put on a timer, but if it hasn't gone off yet and I start smelling them from the next room I'll go take a quick peak.
• Once they are done, remove from the oven. Put the individual muffins onto a cooling rack so that the bottoms do not continue cooking and get hard. The muffin top will have a nice crunch and the inside will be nice and moist with bursts of sweetness coming from the apple pieces. The oat bran will have the consistency of cooked steel oats; a chewy texture. Yum! Now, keep in mind that the integrity of these muffins are to be healthy, so don't be expecting the sweetness and gooey, cakey insides like what you would get out of a chocolate chip muffin or banana bread muffin. If you don't care about the health factor then go ahead and add some chocolate chips and sugars. I won't be offended! I've only used paper muffin cups for this recipe and I found that when I ate them before they cooled that they stuck just a tiny bit to the paper (not too much, though). Later in the evening once they completely cooled they stopped sticking. Just a tip -- .

HEALTHY, LOW-FAT APPLE-GINGER OAT-BRAN MUFFINS

Steps:

• Heat oven to 425 degrees.
• Line muffin cups of standard muffin pan with paper liners or spray with non-stick cooking spray.
• In a measuring cup combine milk and vinegar; set aside.
• In a large bowl combine 7 dry ingredients. Make a well in the center; set aside.
• In a medium bowl, combine milk and next 5 ingredients.
• Pour wet mixture into the well of the dry ingredients and mix until just combined and slightly lumpy.
• Pour into muffin pan.
• Make the streusel topping by combining flour and cinnamon. Stir in oil until mixture represents course crumbs. Stir in apple. Sprinkle over batter.
• Bake 15-18 minutes, or until tops are golden and toothpick comes out clean.
• Cool for 5 minutes in pan on rack. Remove from pan and cool completely.

HEALTHY CEREAL WHEAT & BRAN MUFFINS

Steps:

• Sift together Flour, Salt, Baking Powder, Baking Soda, and the Cinnamon and/or Nutmeg; Set Aside.
• Combined Egg Whites, Vanilla, Applesauce, Brown Sugar, and Mashed Bananas; add to the Flour Mixture.
• Stir in Pecans or Walnuts, Wheat Flakes and Raisin Bran; Mix well and let sit for 10 to 15 minutes to soften cereal.
• If batter seems to thick for your taste you can add another 1/2 cup Applesauce or 2% Milk, Plain Yogurt or even Buttermilk.
• Meanwhile spray a 12 count Muffin pan and Preheat oven to 350°.
• Conbined Streusel ingredients into a Ziploc bag and mix or shake thoroughly.
• Fill Muffin pan 3/4 of the way full and using fingers sprinkle the streusel on top of the batter.
• Bake for 30 to 40 minutes.
• Let Muffins cool slightly, then remove from the pan and enjoy!
• Great for Breakfast or as a snack!
• Muffins maybe Frozen for 6 weeks in a Double Airtight Ziploc Freezer Bag or container.

HEALTHY PUMPKIN BRAN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray.
• Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe.
• Mix cereal and milk in a large bowl and set aside for a few minutes to soften.
• While softening, whisk flour, sugar, baking powder, and salt in large bowl.
• Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk.
• Fold wet mixture into dry and add in the cream cheese balls **dont over mix**.
• Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts.
• Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well.
• SUGGESTION: Would taste delish with cream cheese icing on top :).

HEALTHY OATMEAL YOGURT BRAN MUFFINS

Steps:

• Combine first 8 dry ingredients in large bowl.
• Mix well.
• Mix egg white, yogurt and melted butter together in small bowl until smooth.
• Add mixture to dry ingredients.
• Stir just until moistened.
• Fill greased muffin cups almost full.
• Bake at 375°F for 20 minutes, or until top springs back when lightly touched.

HEALTHY OAT BRAN BANANA NUT MUFFINS

Steps:

• Preheat oven to 425°.
• Combine dry ingredients in large bowl.
• Mix milk, bananas, egg whites, oil & vanilla in a bowl or blender.
• Combine well with the dry ingredients.
• Line muffin pan with paper baking cups, filling them with batter.
• Bake 15 minutes, watching closely, you do not want to over bake.
• Let cool and enjoy!

HEALTHY BRAN MUFFINS

Steps:

• pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups.
• mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl.
• Then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin.
• bake for 25/30 minutes or until ready.
• cool on a wire rack and enjoy.

INSANELY HEALTHY VEGAN BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, wheat germ, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
• In a separate bowl, combine the milk, vanilla, fruit, applesauce and vegetables.
• Combine wet and dry ingredients until just mixed. It will look too thick at the beginning, but you'll get it mixed up.
• Fill prepared muffin cups batter, they only rise a bit.
• Bake at 350 F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.