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.
This recipe with photo for blueberry oat bran muffins was shared with us by Culinary.net. It was created by registered dietitian Shanna Stewart of Wellness For The Win.
Reader Raves
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.
5 Comments
These were awesome, however I changed a few things. I didn’t use any coconut sugar..Instead I replaced it with a 6 drops of stevia but I did use the honey. I added 1/2 tsp of ginger powder, 1 tsp of cinnamon and a tsp of vanilla. I also used one whole large egg. I used a 1/2 cup of soaked wild dried blueberries instead of fresh. My oil was EVOO and I found it left no olive oil flavor at all. I don’t like using canola oil so I don’t have it in my pantry. I baked 9 muffins and lowered my
oven temperature to 375. First time I made this, they baked too quickly on the outside, so I
achieved much better results with a lower temperature. Probably baked these 20 minutes and
they came out perfect. I’ve made this recipe 3 times and kept perfecting it. Now I think it’s
exactly the way I like it. Oh, also I’ve been using almond milk for the liquid. Love these. I always
keep an extra batch in my freezer now. Thanks for this recipe! I’ve been having issues trying to
locate a perfect oat bran muffin recipe that uses zero flour. This is it!
Hi Maddy, thank you so much for sharing your lower sugar version. And I love that you added ginger, cinnamon, and vanilla – three of my favorites! If baking with EVOO, you might want to reduce the oven temperature a little more. The smoke point for that oil is typically 350ºF, so it starts to break down at higher temperatures. I would personally cap it at 350ºF and increase the time a little more! Or you can bake with extra-light olive oil. I use that often in baking because it has a higher smoke point. I really appreciate all of your wonderful feedback – it will help many people!
I tried these muffins…and they came out yumm…my daughter and hubby gobbled them down one after the other….thanks for the amazing recipe…!
Wonderful, so glad you enjoyed the recipe Aakanksha and thank you for the feedback!
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