I am a huge fan of bran muffins, but these oat bran muffins are different from the typical wheat-based variety. The recipe is gluten-free and made purely with oat bran. No flours or starches of any kind are required! The blueberries are a definite flavor bonus, but you can swap in your favorite fresh or frozen fruit. Or you can go with a fruit infusion by using the option for banana oat bran muffins included in the recipe notes.
On Instagram, follower Heidi said, “Made these this morning with oat flour, they came out delish!”
Special Diet Notes Blueberry Oat Bran Muffins
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan blueberry oat bran muffins, you can swap in your favorite egg white substitute for the eggs. We like 1/4 cup aquafaba (for both egg whites), whipped before adding. However, you should keep in mind that the muffins will be more fragile since they’re also made without gluten.
- 2 cups uncooked oat bran (use certified gluten free, if needed)
- 2 tablespoons brown sugar or coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened dairy-free milk beverage (your choice of type)
- 2 egg whites, slightly beaten
- ¼ cup honey or molasses
- 2 tablespoons non-GMO canola oil (or your baking oil of choice)
- ½ cup fresh or frozen blueberries
- Preheat your oven to 425ºF.
- Grease 12 muffin cups or line them with paper baking cups.
- In a mixing bowl, stir together the oat bran, sugar, baking powder, and salt.
- Add the milk beverage, egg whites, honey or molasses, oil, and blueberries. Mix with a spoon just until the dry ingredients are moistened. Do not over-mix.
- Fill the prepared muffin cups about three-quarters full.
- Bake for 15 to 17 minutes, or until golden brown.
- Let cool for 10 minutes in the muffin cups, before removing to a wire rack to cool completely.