blueberry oat bran muffins

Muffins are always one of my favourite go-to snacks. They’re already perfectly sized for an individual portion, easy to transport, and require no cutlery!

These blueberry oat bran muffins are a new favourite in my kitchen. They took a couple test batches to get them perfect, but I can happily say that they have been tried and tested to perfection!
Big Crispy tops, soft on the inside, rich in flavour, and loaded with blueberries! These blueberry oat bran muffins are made with whole grains, are dairy-free, and refined-sugar free. They can also easily be made vegan by simply swapping the egg, for a flax-egg or other vegan egg substitute.
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Blueberry Oat Bran muffins

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  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 16 mins
  • Total Time: 31 mins
  • Yield: 12 muffins 1x
  • Category: Breakfast/Snack
  • Method: Bake
  • Cuisine: American
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Description

Blueberry Oat Bran muffins

Ingredients

Scale
  • 3/4 cup quick oats
  • 3/4 cup oat bran
  • 1/2 cup spelt flour (*can substitute other flour)
  • 1/4 cup+2 tbsp coconut sugar (*can substitute brown sugar)
  • 1 tsp cinnamon
  • a dash of nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup molasses
  • 2 eggs or flax eggs
  • 1 cup almond milk
  • 2 tsp vanilla extract
  • 1 cup blueberries

Instructions

  1. Preheat the oven to 375 degrees, and line a muffin tin with muffins liners.
  2. In a large bowl, mix together the oats, oat bran, spelt flour, coconut sugar, cinnamon, nutmeg, salt, baking soda, and baking powder.
  3. In a separate bowl, mix together your coconut oil, molasses, eggs, almond milk, and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and mix until incorporated.
  5. Finally, add your blueberries to the bowl and mix again.
  6. Fill each muffin tin almost to the top.
  7. Bake for 16-18 minutes, or until a toothpick comes out clean.
  8. Let cool and enjoy!

Nutrition

  • Serving Size: 1 muffin
  • Calories: 251
  • Sugar: 26g
  • Fat: 11g
  • Saturated Fat: 8g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 4g

*To make a flax-egg, combine 1 tbsp. ground flax seeds, with 3 tbsp. water. Stir together and set aside in the fridge to “gel” for 10 minutes. (For this recipe I did 2 tbsp flax seeds in 6 tbsp water.)