ByTiffany McCauley
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These cranberry oat bran muffins will fill you up with plenty of fiber!
Bran muffins are supposed to be good for you. But truth be told, many are not. They are filled with sugar and other not-so-good-for-you ingredients. So I just had to try my own version.
I used one of my regular muffin recipes and converted it to the muffin you see above. It was tasty and I had a hard time keeping Mini Chef from eating the whole batch. How’s that for making sure a kid gets his fiber?
These freeze really well too. You can freeze them for up to 4 months in a food-safe, air-tight container. They will last in the fridge for up to a week or two. These are not meant for the pantry or countertop because there are no preservatives!
They make a great take-along snack, they go well with coffee for breakfast in the morning, or on occasion, even make a great dessert!
More Healthy Muffin Recipes
- All my muffin recipes here!
CRANBERRY OAT BRAN MUFFINS RECIPE:
Cranberry Oat Bran Muffins
If you want a muffin that will fill you up, this oat bran muffing has plenty of fiber to keep you full until lunch! Enjoy with a hard boiled egg or fresh piece of fruit for breakfast on the go.
4 from 2 votes
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 15 muffins
Calories: 114kcal
Equipment
Standard muffin pan
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup oat bran
- 2 tsp. baking powder
- 1 large egg
- ½ cup honey (for sweet muffins – OR ¼ cup for not-so-sweet muffins)
- ¾ cup unsweetened almond milk
- ¼ cup unsweetened apple sauce (use ½ cup if you used ¼ cup honey)
- 1 cup dried cranberries (fruit juice sweetened – I get mine at Whole Foods. Amazon has them too)
US Customary – Metric
Instructions
In a medium mixing bowl, whisk together the flour, oat bran, baking powder and cranberries.
In a large mixing bowl, whisk together the egg, honey, almond milk and apple sauce.
Whisk the flour mixture in to the wet mixture and blend well.
Spoon batter in to standard sized cupcake papers until the batter is approximately 1/4 inch from the top of the papers.
Bake at 350F. for approximately 20-30 minutes or until they just start to turn golden brown.
Cool and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1muffin | Calories: 114kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 157mg | Fiber: 2g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.9mg
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Made these today and they are yummy! I did the “less sweet” way, and added some chopped walnuts. Delicious! I like to make big batches of muffins and freeze them – they’re a great, quick and healthy snack. Thank you for such amazing recipes!!! Your website has made my clean eating adventure a lot of fun!
Reply
Jean – My pleasure! I’m so glad you enjoyed them. 🙂
Reply
We have tree nut allergies – What would you recommend as a substitute for the almond milk?
Reply
Carisa – Rice milk would be a good substitute.
Reply
Hi,
I’m a lil confused. Are u only using the juice from the cranberries. No actual cranberries go in? And if so, why do you mix the juice with the dry mix and no the wet?
Thanks S~Reply
Sheylon – No, they are dried cranberries. But instead of being sweetened with sugar (as most dried cranberries are) they are sweetened with fruit juice instead. I get mine at Whole Foods and you can also order them through my amazon store. The cranberries go in the dry mix to coat them with flour so they don’t all sink to the bottom of the muffin during baking.
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