I haven’t struggled so much to come up with a name for a recipe before. Usually I go with the title of the original recipe if it is from some source or pick something which is more apt. This oat bran muffin recipe is an exception to it because it has a big list of healthy ingredients and leaving even just one doesn’t seem right to me.
So you must be wondering what is really there in this muffin! It has significant amount of oat bran, carrots, apples, zucchini, raisins and pecans. I have made it vegan as well. Now you can understand what I’m talking about right? Muffins can’t get any healthier and tastier too. Yes you read it right, these oat bran muffins are damn tasty. You don’t really realize the presence of oat bran because it is loaded with lot of other ingredients.
Usually when a recipe calls for a huge quantity of healthy flour like whole wheat or oat bran in this case, we usually try to mask it with a whole lot of other unhealthy ingredients but in the end term it as healthy. But this muffin recipe is a BIG exception to this. It has so much other healthy ingredients going in but it actually doesn’t taste healthy at all. It tastes just like any other ordinary carrot muffin or even better I can say. I found this recipe in “250 Best Muffin Recipes” by Esther Brody. I have modified it a little bit to make it vegan and to use the stuff I had in the refrigerator. My son helped me with measuring the ingredients and when I was in doubt myself whether the muffins are going to turn out right, like a big fellow he was assuring me that it is going to be just fine. And it was very fine indeed! These oat bran muffins are good for any time of the day. It can be a very good way to start your day with a cup of milk or freshly squeezed orange juice, or to pack it in the lunch box as dessert, or an after school snack or to end your day with a guiltless indulgence.
Wholesome Vegan Oat Bran Muffins Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 16 Mins | 24 mini muffins & 9 regular muffins |
| Author | Category | Method |
| Madhuram | Muffins | Baking |
- 1 cup All Purpose Flour
- 1 cup Oat Bran
- 2 teaspoons Baking Soda
- 1 and 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cardamom
- 1 cup Brown Sugar, packed (light brown)
- 1 cup Grated Carrots
- 1 cup Grated Apple
- 1 cup Grated Zucchini
- 1/2 cup Raisins
- 1 cup Chopped Pecans
- 1/4 cup Oil (I used Canola)
- 1/2 cup Unsweetened Applesauce
- 1/4 cup Water
- 1 teaspoon Vanilla Extract
- Preheat oven to 375F/190C for 15 minutes. Line required muffin tins with paper liners or grease it with a non stick cooking spray.
- In a large bowl, stir together the dry ingredients and make a well in the center.
- Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk.
- Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix.
- Spoon the batter into prepared muffin tins.
- Bake in the preheated oven for 10 minutes for the mini muffins and around 16 minutes for the regular size muffins. The time mentioned in the original recipe was about 20 minutes, but when I did the toothpick test around 15 minutes I saw that the muffins were almost done, so just left it for one more minute.
- Leave the pan on the wire rack for just 5 minutes and transfer the muffins directly to the cooling rack. If the muffins are left in the pan for more than 5 minutes the muffins will start to condense.
- I just washed the carrot, apple and zucchini. Did not peel it before grating.
- Zucchini was not used in the original recipe, instead 2 apples were used and 1/2 cup skim milk. Since I used grated zucchini it started secreting water and so used only 1/4 of liquid (water in this case to make it vegan). So if you are using all apples, you may want to use another 1/4 cup of liquid or add less or more according to the consistency of the batter.
- Also 2 teaspoons of cinnamon was used. Since I’m not a cinnamon fan I used 1 teaspoon of cardamom instead and actually felt that even that was more. If you are not a spice fan like me even 1/2 teaspoon should be fine.
- Once the dry and wet ingredients are mixed together you may notice that the mixture is very tight unlike the usual muffin batter. Don’t worry though because the zucchini starts secreting water and makes it right.
- The mini muffin cups hold roughly about a tablespoon of the batter and fill the regular size muffin to the top of the tin. Since this muffin batter is thick it does not rise a whole lot, so you don’t have to worry about the muffins overflowing.
- The original recipe mentions that it will yield 18 regular size muffins. Since I wanted to pack it for my son’s lunch I first filled a 24 mini muffin tin and the rest of the batter was just enough for 9 regular muffins. Had I spooned the batter among the 9 muffin cups I would have got even beautiful muffins with bigger tops.
These are one of my favorite muffins! They’re really tasty. when I want to make them even healthier, I substitute, 1/2 spelt flour for the all purpose, and cut the sugar in half. My son has a nut allergy so when baking them for him I use salted pumpkin states instead. They are still super tasty no matter the variation. Thank you for these recipes!
That’s an interesting variation, Michelle. Thanks for sharing.
These are so delicious! I ended up subtracting the grated apple and adding chocolate chips, and now I can’t stop eating them!!
Thank you for the feedback, Jessica.
I have been making these for over a decade now, and it is always a go to recipe that family repeatedly asks for. This is a fun recipe to try variety with too, pineapple was great, coconut was also good. Golden raisins have been used, as with walnuts. I love throwing oats in as well! I have also had success with using half brown sugar half agave and add a little extra flour/bran to account for wetness. Once in a while I use half oat bran/half wheat bean. These are all just my personal tweaks for variety because I use this recipe that much, but honestly the recipe is perfect as is and is a great contribution. Super healthy and sticks with you to get your day moving. Many thanks to you Madhuram. ~ In kindness
Thank you very much for the detailed feedback, Luke. Much appreciate your time.
I love these muffins even my husband who puts his nose up to vegan options loves them. Has anyone figured out the nutritional values of them?
Thank you very much for the feedback, Jo-Ann. Will try to update the post with nutrition information ASAP.
Yes, I made the Wholesome Vegan Oat Bran Muffin Recipe. Mmmmm Mmmmm> Really like how these muffins taste, moist and full of goodness…even the batter was delicious licking off the wooden spoon. Thank you for this recipe. (I made 14 with my muffin pans.) It will now be a part of my monthly baking.
Thank you very much for the feedback, Lynn.
has anyone tried reducing the sugar or substituting with jaggery or a healthier sweetener?
Not me, sorry.
Hi Madhuram
Thanks so much for recipe and useful alternative instructions. Off to the shops now to get missing ingredients. I am going the apples, skim milk and cinnamon route (based on what I have and personal taste). Don’t eat eggs or animals so this recipe is right up my alley. Will post later with my verdict.
David from sunny Johannesburg.
That’s lovely David.
Since seeing this recipe about a week ago I had been dying to try it. The wait was finally over today and all I can say is wow. These muffins taste incredible, so moist and absolutely delicious. I have always wanted to do something with zucchini and now I’ve found it. Thanks so much for sharing.
You’re very welcome Nichole. 🙂
Swapped raisins for cranberries. Used coconut oil, 1/3 cup, no water. I baked in large Costco pumpkin pie pan for close to an hour at 350. My husband and I ate half of it in one sitting. The crispy, chewy top and edges are especially good. This is a keeper, delicious!
That’s a great idea Mary.
Madhuram, you are a goddess. Too often, eggless and Vegan baking can be less than impressive in taste and texture … not these wonderful gems!
Just tasted my test muffin; a batch in the oven now. And so fragrant. I, too, am not a big cinnamon fan, so I used an over-generous measure of cardamom and freshly grated nutmeg. No zucchini, alas, so jiggered the grated apple. This excellent recipe seems tolerant to careful substitutions.
Thanks and cheers, Madhura.
Thanks a lot Lynn for your great feedback. 🙂
Delicious flavor. I did use the cinnamon. I found they needed a full 25 minutes to cook the full size muffin at least with my oven…
Thanks Patty.
Great recipe! My husband loves bran muffins but he has allergies to eggs. For years I would make him bran muffins without eggs but this recipe tast much better, I doubled the recipe and can tatse my flawed cooking (too much baking soda and powder. I will readjust the recipe next time. I love the fact that there is some fruit and veggies in them. Again thank you.
You’re welcome Suzanne. Yes sometimes direct doubling of the recipe does not work. You have to make some tweaks here and there.
I just want to thank you for this wonderful recipe. My 17 year old vegan daughter was having a really hard week and I wanted to make her something yummy, yet still healthy. I found your recipe and it was a huge hit. The rest of the (nonvegan) family likes them too. I have made them several times since and they always come out great. I keep the recipe the same except that I use whole wheat flour and coconut oil.
I have made these twice now and I am addicted. Does it say anywhere the nutritional values? Llike calories, carbs, fiber etc. I’m taking them with me to a vegan program tonight. Thanks for this great recipe.
You’re welcome Kat. I don’t have the information for this recipe but I’ll try to include it in the future.
Thank you so much for this recipe! I was looking for something special but still healthy to make my daughter who has recently become a vegan and who has been having a difficult week. These muffins were perfect! We both thought they were super yummy. I followed the recipe just as written (except that I opted for 2 teaspoons of cinnamon rather than the cardamon) and they came out great.
You’re welcome Rachel. Hope your daughter feels better.
Hiya, I love this recipe and its worked fine the first time. However recently I can’t seem to get the mixture to work. It is always raw instead no matter how low or low long I cook them. Any suggestion? I love this recipe and wish to continue using it. Thank you for such wonderful recipes.
That’s weird, Samantha. Excuse me for asking this, but are you preheating/baking it at the temperature mentioned in the recipe? Because I don’t understand why it wouldn’t bake otherwise.
Yes, I preheat the oven though I do preheat it sometimes longer then recommended. Could it be the flour? I live in NZ and we don’t have all purpose flour. We do have oat bran though. I have used both plain white flour and high grade white flour. I have also tried sifting flour. It is weird because the first few times they come out perfect. I’ve made them several more times and I’m still struggling with them being wet in the middle. The flavor in these muffins are amazing and would love to figure this out. Thank you so much for your help. Also, is it possible to change the applesauce to any other mashed fruit? Such as banana or pumpkin? 🙂 Cheers
Plain flour, white flour and all-purpose flour are one and the same. So that’s ruled out. Do you think it’s moist or uncooked in the middle? Does it feel raw? If it’s just the wetness maybe you could try reducing the quantity of some of the liquid ingredients. Do you live in a high altitude place? Another thing you can try is to get an oven thermometer and check the oven temperature. Also do you have issues with any other baking recipes or is it just this one? You can use any pureed fruit/vegetable instead of the applesauce.
Wonderful recipe ! The muffins came out perfect, thank you!
Thanks Marulejita.
Can I use 2 cups of oat bran in place of the flour? I want it to be flourless. Thanks!
Kate
I’m not sure about it Kate. I guess you have to try it out for yourself.
[…] Whew! Talk about options. So, to jumpstart in the fiber direction, check out this recipe for Vegan Oat Bran Muffins: https://www.egglesscooking.com/2010/04/19/vegan-oat-bran-muffins/ […]
[…] obsession mood. I found a recipe a while back for oat bran muffins with a twist. I made these oat bran muffins with apple, zucchini, cranberries, pecans and carrots. They’re pretty packed muffins, but […]
Hi
Really liked ur recipe.. Cuz I was looking for this eggless bran muffin :).
Will try it soon..
Before that wud like to know the following:
1 medium size Grated Carrots
1 medium size Grated Apple
1 medium size Grated Zucchini
Is it one number of carrot apple n zucchini or one cup..Of all three?
And can we use wheat bran instead of oat bran if we want to? If yes then how much qty should be okay n is there anything else that we need to add to make it right? Pls let me know..
Thank you in advance 🙂
Pallavi
One cup
Pallavi I have updated the recipe. It is one cup of each or a medium size of each fruit/vegetable. I guess you could use wheat bran. I’m not sure because I haven’t tried. Also the texture of wheat bran is different from that of oat bran, so I’m not sure if it will affect the muffins. Other than that, you may want to add a couple of tablespoons of water to get the desired consistency of batter.
Hi
Very first time a receipe that worked well for me. Thanks so much,
It came out very well. A real treat to my son who is alergic to egg..
Thanks once again.
You’re welcome Viji.
I’m discovering your amazing site! Thanks for share your delicated and lovely work.
This is an incredible recipe!
I can’t wait to try it. The cardamom’s option is perfect for me. I will make this especially for my five-year-old daughter.
Love from Spain
Excuse me if my english is not good enough ! I’m learning a little bit more each day. 😛
Welcome to my blog Patricia.