This post is written as part of an ongoing partnership with NOW Foods.  I was compensated for my time and all opinions are my own.

In my book, Saturday mornings are made for starting the day a little later than normal and baking up something special for breakfast.  I’ve always loved making a batch of muffins on the weekend, and I still feel like it’s such a treat when I get the chance to do it now! I made these Blueberry Oat Bran Muffins not too long ago and their nutty flavor, soft texture with the bursting berries too good not to share.

Growing up, I had a recipe for Pineapple Bran Muffins (I’m sure I still have it in a recipe box somewhere…) that I would whip out all the time.  It was a favorite!  I had a hankering for that substantial and satisfying bran flavor, so I requested a bag of Oat Bran in my Now Foods monthly shipment and got to work in the kitchen.

What is Oat Bran?

Oat grains are processed to remove the outer hull (which is not edible). The item remaining is called an oat groat, and this is what is processed to make what we know as oatmeal.

Oat groats and steel cut oatmeal still contain the oat bran, which is the layer just beneath the outer hull that is removed.  Oat bran is also sold as it’s own product, which is what I used in this recipe!

Compared to traditional oatmeal, oat bran contains more fiber and protein, less overall calories, and is higher in beta-glucan (a type of soluble fiber that binds to LDL cholesterol).

Oat Bran is naturally gluten free, but similar to oats it may be cross-contaminated with gluten during growing or processing, so if you are in need of gluten free food it is important to read the label.

Blueberry Oat Bran Muffins

The method for putting together Blueberry Oat Bran Muffins is pretty simple.

Combine the wet ingredients.

Combine the dry ingredients.

Add the two together and mix until combined.

Gently fold in the blueberries.

Fill your muffin tins and bake.

Enjoy!

Allergies and Intolerances

Blueberry Oat Bran Muffins are naturally gluten free, but as mentioned above, if you are unable to consume gluten make sure to read the label of your oats and oat bran to make sure they are gluten free.

This recipe does not contain dairy.

If you are completing the low FODMAP elimination diet, the ingredients used in this recipe are used in low FODMAP amounts according to the Monash University app.

I hope you make these Blueberry Oat Bran Muffins and savor your morning like it IS a Saturday (even if it’s a Monday-Friday!).

Another thing to note – these muffins freeze well! We like to store the muffins in the freezer, then thaw in the microwave or in the fridge (usually the night before consuming) to make them nice and soft.

Blueberry Oat Bran Muffins

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• Author: Tara Deal Rochford
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Blueberry Oat Bran Muffins are a nutty, hardy muffin perfect for Saturday morning.

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Ingredients

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½ cup maple syrup

2 tablespoons hemp seeds

1 ¼ cup almond milk, unsweetened

1 teaspoon vanilla extract

1 cup olive oil

1 ¼ cups oat flour (you can measure 1 1/4 cup oats and blend in food processor or blender to grind into oat consistency)

¾ cup oat bran

¾ cup flax meal

¼ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

1 cup frozen blueberries

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Instructions

Preheat oven to 350 degrees Fahrenheit.  Line a 12 cup muffin pan with liners and spritz the liners with your favorite cooking oil spray.

In a large bowl, combine the maple syrup, hemp, almond milk, vanilla, olive oil and stir to combine.  

In a separate slightly smaller bowl, mix the oat flour, oat bran, flax meal, salt, baking powder, baking soda, cinnamon and nutmeg.  Add the wet ingredients to the oat mixture and stir until combined. Gently fold the frozen blueberries into the batter.

Divide the muffin batter between the prepared liners.  Bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: breakfast
• Method: oven
• Cuisine: breakfast

Nutrition

• Serving Size: 1 muffin
• Calories: 310
• Sugar: 9.8 g
• Sodium: 218.3 mg
• Fat: 22 g
• Carbohydrates: 27.1 g
• Fiber: 5.4 g
• Protein: 4.8 g