Blueberry Oat Bran Muffins – These flourless, sugar-free muffins make a delicious and satiating snack! Sweetened with applesauce and filled with fiber.
I love oat bran
The majority of cookbooks I own pre-date the 90s. I just love perusing recipes with old-fashioned ingredients, including wheat germ, powdered milk, and oat bran!
Not only were these foods staples, they were regarded as being very nutritious. A far cry from today’s gluten and grain-free world.
Another thing I notice about these cookbooks is their more conservative use of sugar.
If recipes were sweetened, it was with a modest amount of honey or molasses, which I obviously appreciate.
With today’s muffins, I’ve taken the old time oat bran, an ingredient I love, and combined it with a newer concept…no sugar!
Making blueberry oat bran muffins
I really wanted to make a muffin that would be a light, high fiber snack. No flour, no sugar, not too high in fat…
Typically, I slather my muffins with butter or coconut oil anyway, and if I want sweetness I can add a drizzle of honey over the top.
My kids all really dug these, which, honestly, surprised me!
Sam in particular really thought these were great.
The subtle additions of my Homemade Applesauce, cinnamon, and blueberries all contribute greatly to taste, making them pretty satisfying as a mid-day bite.
I hope you’ll agree if you give them a try!
Blueberry Oat Bran Muffins
Ingredients
DRY INGREDIENTS:
- 1 1/4 cups oat bran
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
WET INGREDIENTS:
- 1/2 cup applesauce
- 1/4 cup milk of your choice
- 1 large egg white
- 1 Tbsp oil of your choice I use olive
- 1 tsp vanilla extract
- 1/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the dry ingredients.
- Mix the wet ingredients in a smaller bowl.
- Add the wet mix into the dry ingredients and stir just until combined. Gently add in the blueberries toward the end of mixing.
- Divide the batter among 10-12 paper muffin cups, depending on your preferred size.
- Bake for 10-15 minutes.
Notes
Nutrition
Notes:
If you tolerate banana, that would be another option to replace the applesauce.
I also like to add in a dash of pie spice!
Some of the items I use in this recipe include:
Tina says
Interested to know if anyone being diabetic has tried these?
I decided to try it anyways and will see how it goes.
Tina says
The muffins were absolutely fine with my blood sugar. Very pleased!!
Lisa says
I made these twice . The first time I followed the recipe as is . The second time I substituted oat bran with 1 cup oat flour and 1/4 cup ground flax seed and made 4 larger muffins . Both times the muffins turned out perfect! And I am NOT a baker at all ! So if I can make these ~ anyone can 😉
Ellen says
Hi Lauren,
I cut the recipe down and made one giant oat bran muffin for myself this morning, subbed chopped dates for the blueberries, and it came out so delicious! I have a bag of oat bran in that I’d been meaning to use…. but it won’t last long now!
Best to you and your family
Debbie says
These were so horrible they went straight to the garbage. I’ve read and re-read the recipe and I did nothing wrong that I can see. It was like eating moist saw dust with a slight blueberry flavor. The applesauce provided no sweetness at all.
Audra says
These look delicious! I don’t have oatbran…could I use oats or coursely ground oat flour? Thank you!
Lauren says
Thank you! I haven’t tried that, so I’m not sure, sorry!