Librarian Rating: 4 out of 5 Stars – This is Darn Delicious!
Skill Level: 2 out of 5 – Read carefully, cuz there’s a lot of steps!
After a few tweaks to other oat bran recipes, I was practically forced to make this one on my own. Do you know how many recipes exist that use the All-Bran cereal? Or a ton of random sugary stuff that by the time it’s baked, it’s like you’ve made a breakfast cake with raisins? If this was going to happen, then at least I wanted the freedom to choose which sugary stuff is included!
Yeah. I wanted something hearty. Heavy. And relatively healthy-ish.
So thus… this muffin was born.
There’s a ton of different extras you can add to it to make it worthwhile… that’s why this is an excellent recipe. It’s so darn versatile (Truthfully: I made this for my boyfriend because all he wants to eat is bran muffins, and gets tired of the same ol’ same ol’ before 12 muffins are up. This helps me be a little creative…. so there’s less waste!)
Here’s some combos to try instead of what I used in the recipe:
- Dried cherries, dried blueberries, dark chocolate chunks
- Almond M&Ms, toasted coconut, orange honey
- Pumpkin, pumpkin seeds, apples, raisins
- Peanuts, jammy bits (here from King Arthur Flour), almond butter
- Banana chips, pureed banana, dark chocolate chips, Nutella spread
- Apples, raisins, dates, walnuts
- Pretzels, chips, Whoppers candy, chocolate drizzle, sprinkles
- Candied bacon, maple flavoring, walnut, strawberry
- Ginger nibs, milk chocolate chips, dried pineapple, pecans
- The list goes on….
1.5 cups all-purpose flour (can do half whole wheat flour)
3/4 cup ground flaxseed
3/4 cup rolled oats
3/4 cup oat bran
3/4 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1.5 cups Almondmilk (unsweetened, plain but vanilla works well, too)
2 teaspoons vanilla (almond is a great substitute, too)
3/4 cup pumpkin puree
1/2 cup chocolate chips
1/2 cup coarsely chopped peanuts
1/2 cup coarsely chopped pine nuts
1/4 cup raisins
1. Combine dry ingredients in large bowl. Slowly add wet ingredients. Choose additives, fold into combined mixture (if you want less than 12 muffins of the same kind, divide dough into multiple bowls and fold in whatever additives you want at that point).
3. Spoon mixture into greased muffin tins, 3/4 of the way full.
4. Bake in preheated 350-degree oven for 18-20 minutes, or until a toothpick inserted comes out clean.
5. Let cool completely, then use a butter knife to gently lift out of the muffin pan. These freeze fabulously, or will last on the counter for 3-4 days.