Oat Bran Muffins

Easy to make oat bran muffins have lots of “there” there, and are oh, so, yummy!

Did You Know?
Sucanat is a less refined sugar, retaining much of the molasses content, which makes it a more nutritionally sound choice. It makes a great substitute for sugar in our baked breakfast and snack items. (We use brown and granulated sugar for desserts.)
However, Sucanat is still sugar!


2 eggs
1/2 cup honey
1 3/4 cup water
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 tsp. vanilla
3 cups oat bran
1 cup whole grain flour
1 tsp. ground cinnamon
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Sucanat
1 cup raisins
1/2 cup chopped almonds


Preheat oven to 400⁰F. Line muffin cups with 24 paper baking cups and spray with cooking oil.

In a large bowl, whisk together eggs, honey, water, applesauce, oil and vanilla. Add oat bran, flour, cinnamon, baking powder, baking soda, salt and Sucanat. Mix just until dry ingredients are moistened. Fold in raisins and nuts.

Divide batter evenly among cups; cups will be full. Bake 20 to 25 minutes.

Additional Modifications
  • For a lighter muffin use 1/2 cup unbleached white flour and 1/2 cup whole grain flour.
  • You can substitute granulated sugar 1:1 for the honey.
  • Brown sugar can be substituted for the Sucanat.

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