Oat bran is the outer layer of the oat grain that’s usually discarded during the processing of rolled oats. It’s extremely high in soluble fiber, and it makes a great replacement for wheat bran for those with gluten sensitivities. These healthy muffins are touched with a hint of molasses, which gives them an irresistibly hearty flavor and aroma.
Ingredients
- ¾ cup (60 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- ½ tsp ground cinnamon
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 0.66 cup (156 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- ¼ cup (85 g) honey
- 1 tbsp (44 g) molasses
- 1 tsp vanilla extract
- ¾ cup (90 g) oat bran
- ½ cup (76 g) raisins, soaked in warm water for 10 minutes and patted dry
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a high speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the oat bran and raisins, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. The batter will be somewhat thin and runny. This is normal—the oat bran will soak up a lot of the liquid and thicken the batter.
- Transfer the batter to a medium-sized mixing bowl and fold in the oat bran and raisins by hand, mixing well to ensure that everything becomes fully incorporated. Let the batter sit for about 10 minutes to give the bran a chance to soften up and soak up some of the liquid.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 17–19 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
