Gibbs Oat Bran Muffins Recipes

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

BLUEBERRY NUT OAT BRAN MUFFINS

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.

DELICIOUS OAT BRAN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In a large bowl combine oat bran, flour, chopped apricots, baking powder, brown sugar (save 2 tbs), and cinnamon.
• Separately beat the egg with 2tbs of sugar until fluffy and light.
• Warm up milk (just until lukewarm) and dissolve honey in it.
• Mix milk, egg, oil and vanilla.
• Blend together with dry ingredients, adding a bit more skim milk if the mixture seems too thick.
• Line a muffin pan with paper baking cups.
• Bake 18 to 20 minutes.
• NOTE: It's almost foolproof, but you can test for doneness with a toothpick if you like: they should be moist but not wet.
• To retain moisture, store in a plastic bag.
• They're best served warm; reheating with the microwave works just fine.

GIBB'S OAT BRAN MUFFINS

Steps:

• Combine dry ingredients in a mixing bowl.
• Puree wet ingredients.
• Mix puree into dry ingredients.
• Stir in raisins, if using.
• Fill muffin tins.
• Add blueberries by hand, if using.
• Bake at 450 for about 15 minutes, or until tops are brown.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray and set aside. DO NOT USE MUFFIN LINERS.
• Combine the bran and buttermilk in a large mixing bowl. Stir to fully combine. Allow to sit for 10 minutes.
• In a small mixing bowl, whisk together the egg, applesauce, brown sugar and vanilla extract. Just until combined.
• Add the mixture to the bran-buttermilk. Stir just until combined. NOTE: the bran mixture may be thick. Just stir by hand until all ingredients have blended together.
• In a separate mixing bowl sift or whisk together the flour, baking powder, baking soda, salt and orange zest. Add to the bowl with the other ingredients and stir to combine.
• Stir in the raisins.
• Scoop the batter into the prepared muffin pan evenly (to just below the rim). Tap the pan gently if needed for the batter to fill in the cavities.
• Bake for 15-18 minutes or until a toothpick inserted comes out clean.
• Allow the muffins to cool a few minutes in the pan until comfortable to lift out and place on a cooling rack to cool completely.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Line muffin tin with paper or silicone liners or coat well with cooking spray.
• Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
• Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
• Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
• Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
• Fill each muffin cup 3/4 of the way full, sprinkle chopped walnuts on top of each muffin (if using) and bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
• Remove from oven and let cool completely before enjoying.

OAT BRAN MUFFINS (GLUTEN FREE WITH SUGAR-FREE OPTION)

Steps:

• Preheat oven to 425 °F.
• Mix dry ingredients together and set aside.
• Mix wet ingredients in a separate bowl.
• Add wet ingredients to dry ingredients.
• Let the batter soak overnight or for 24 hours if desired, for better digestibility.
• Add nuts if using.
• Put into greased muffin tins (mini or regular size) or for a simpler option (my favorite....cleaning muffin tins is one of my least favorite jobs in the kitchen :-)) simply place on a prepared cookie sheet or baking stone.
• Bake for 10-20 minutes until the middles are pretty well set.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and spray or line 12 cup muffin pan.
• Mix firsts 8 dry ingredients in a large bowl (flour, oat bran, baking soda, baking powder, salt, cinnamon, brown sugar, orange zest). Leave the dates until later.
• In another bowl whisk together the wet ingredients (beaten egg, molasses, vanilla extract, oil, and milk).
• Add the wet ingredients to the dry ingredients. Stir only until combined.
• Gently stir in dates (these will drop to the bottom of the muffins as batter is quite thin)
• Spoon or ladle the batter into the muffin cups. Bake 18 to 20 minutes (until an inserted toothpick comes out clean). Remove from oven and cool on wire rack before serving.