Oat bran muffins have a bad reputation for being dense, tasteless and dry. But if you follow this recipe, I guarantee you’ll be transformed into an oat bran muffin lover after the very first bite.
One of the easiest ways of adding extra nutrition into baked goods is to switch out some of the flour for oat bran. While flour, even whole wheat flour, doesn’t contain much goodness apart from a bit of fiber, oat bran has the ability to lower cholesterol, help prevent cardiovascular disease and improve blood sugar resulting in a lower risk of diabetes. Not bad for a yummy snack that takes just 30 minutes to make!
This recipe makes 6 large muffins, but you can easily halve the ingredients to make just 3 muffins or increase the ingredients to make a great big batch. These muffins store really well, which makes them perfect for preparing on a weekend when you’ve got some spare time so you’ve got enough filling tasty snacks to get you through the whole week.
If you follow the recipe below, leave the muffins to cool down to room temperature and wrap them individually in plastic wrap, they’ll will store perfectly well in the fridge for up to five days or in the freezer for up to six months.
- 1 tablespoon chia seeds
- 3 tablespoons water
- ¼ cup brown sugar
- ¾ cup oat bran
- ¼ cup whole wheat flour
- ½ all-purpose flour
- ¼ cup dark chocolate chips + 1 tablespoon chocolate chips, separated (check to make sure they’re vegan, if necessary)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold applesauce
- 2 tablespoons olive oil
- 1 tablespoon oats
- Preheat the oven to 400°F and grease 6 molds of a muffin tin or line them with cupcake liners.
- Grind down the chia seeds (either in a blender or with a pestle and mortar) and place them in a small bowl with the water. Leave to one side until needed.
- In a large bowl, stir together the brown sugar, oat bran, both flours, ¼ cup chocolate chips, baking powder, baking soda and salt.
- Add in the applesauce, olive oil and chia seed-water mixture. Stir until all the ingredients are well combined and you’ve got a thick batter.
- Evenly divide the batter between the six muffin molds. Sprinkle the leftover 1 tablespoon dark chocolate chips and oats on top of the muffin batter.
- Bake the oven in the preheated oven for 15 minutes, or until the muffins have puffed up and the tops are golden brown.
- Leave to cool slightly on a wire rack before eating or storing.