BLUEBERRY NUT OAT BRAN MUFFINS
This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!
Provided by Kristi
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
- In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
- Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 396.7 mg, Sugar 14.6 g
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
OAT AND BLUEBERRY MUFFINS
Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. , Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
OAT AND BLUEBERRY MUFFINS
Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!
Provided by Melissa Shafer
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
- Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 31.9 g, Cholesterol 16 mg, Fat 1.3 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 95 mg, Sugar 17.5 g
BLUEBERRY AND CINNAMON BREAKFAST OATY MUFFINS
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Provided by Lorraine Pascale
Categories HarperCollins Muffin Breakfast Wheat/Gluten-Free Oat Date Cinnamon Blueberry Quick and Healthy Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Line a muffin tin with 12 paper muffin cases.
- Put 1 1/4 cups of the oats into a food processor and blitz them until they form a fine powder. Then add the almond milk, dates, egg, baking powder, and cinnamon and blitz together to give a fairly smooth and sloppy mixture.
- Tip the mixture into a large bowl and gently stir in the blueberries until well mixed through. Divide the mixture evenly among the 12 muffin cases. I like to use a mechanical ice cream scoop to do this.
- Sprinkle over the remaining oats and bake in the oven for 20 to 25 minutes or until the muffins are cooked through.
- Remove from the oven and leave to cool a little before tucking in.
INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA
I looked and I can't believe no one has posted this recipe here yet!! This is different from all the other recipes here, is not very dense and is not too sweet, allowing the wonderful bran flavor through. This came off the back of a quaker oat bran hot cereal box. Only 120 calories per muffin!
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- *Blueberry or banana variations are at bottom.
- Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
- Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
- Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
- *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
- These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
BLUEBERRY OAT MUFFINS
Everyone gets "the blues" now and then. To bring back smiles, I always prescribe delicious blueberries. My husband, Dave, and I grow the berries, and I often share our favorite recipes, such as this one, with customers at our roadside market.-Connie Sanders, Belle River, Prince Edward Island
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine oats and milk; let stand for 5 minutes. , In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Stir the egg and butter into oat mixture; add to dry ingredients. Stir just until moistened. Gently fold in blueberries. , Fill well-greased muffin cups 3/4 full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
HEALTHY BLUEBERRY OAT BRAN MUFFINS
This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.
Provided by Dorel
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Makes 12 muffins.
- Add buttermilk to oat bran and let stand.
- In another bowl combine flour, baking powder, baking soda and salt, set aside.
- In large bowl beat vegetable oil, egg, sugar and vanilla together.
- Add buttermilk-bran mixture to liquids and stir well.
- Add dry ingredients all at once and stir until ingredients are just blended.
- Gently stir in blueberries.
- Spoon into prepared muffins tins. Either paper lined or greased.
- Bake 20-25 minutes or until tops are golden.
- NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.
Nutrition Facts : Calories 188, Fat 7.7, SaturatedFat 1.3, Cholesterol 18.9, Sodium 270.9, Carbohydrate 29.4, Fiber 2.5, Sugar 11.3, Protein 5
BLUEBERRY MUFFINS ON STEROIDS
These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!
Provided by Stephanie Mayberry
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
- Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 35.3 g, Cholesterol 0.7 mg, Fat 10.7 g, Fiber 6 g, Protein 8.9 g, SaturatedFat 1 g, Sodium 73.7 mg, Sugar 9.3 g
DIABETIC OATMEAL BLUEBERRY MUFFINS
here is a diabetic recipe from me!
Provided by Wallace Hale
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl, make a well in center of mixture.
- 2. Combibe milk,egg, and oil; add to dry ingrediants, stirring just until moistened. gently fold in blueberries.
- 3. spoon batter in muffin pans coated with cookin spray, filling 2/3 full. sprinkle cinnamon over muffins, and bake at 450f for 20 to 25 minutes or until lightly browned ummmmmm
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g
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