- Optional: paper muffin tin liners
- Nonstick spray
- 2 cups (200 g) oat bran (see note)
- 1 cup (125 g) whole wheat flour (see note)
- 1/2 cup (115 g) firmly packed dark brown sugar (see note)
- 4 tsp (6 g) baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c egg beaters (see note)
- 1.25 cups unsweetened soymilk (see note)
- 1/8 cup canola oil
- 1/4 cup smooth, unsweetened applesauce
- Scant 1/2 cup fruit-sweetened jam (I used strawberry, but any flavor is fine)
- Preheat the oven to 425 degrees F.
- Line your muffin tins with the paper liners (if using), then spray the paper liners with nonstick spray. If you are not using paper liners, spray the muffin tins directly with the nonstick. Once prepared, set the tins aside.
- In a large bowl, combine the oat bran through salt. Stir a few times to mix all of the ingredients together, then set aside.
- In a medium bowl, combine the egg beaters through applesauce. Whisk for 10 seconds (or so) to integrate the ingredients together.
- Add the wet ingredients to the dry, and stir until just blended. (It took me 50 gentle strokes with a spoonula.) At this point the batter will be very loose – but it’s okay.
- Put 1/8 cup of batter into each prepared muffin well. Then layer in 1 tsp of jam on top of each muffin’s batter. Top each muffin with another 1/8 cup of batter.
- Bake for 15 minutes, or until the muffins are done. (Use the toothpick test if you are uncertain.) [See note.]
- Cool the baked muffins in the tins for 3 minutes, then remove each muffin and place on a wire rack to finish cooling.
- Muffins can be eaten warm, or at room temperature.
Makes 18 muffins.
Nutritional information per muffin (approximates): 120 calories, 3 g fat, 22 g carbohydrate, 2.5 g fiber, 9.5 g sugar, 3.5 g protein.
- If you bake, seriously consider buying a decent food scale and measure all dry ingredients by weight. Doing this really does make a difference in the results. I have been using an Escali food scale for several years, and I love it. (Plus, measuring items by weight instead of by volume helps minimize clean-up of multiple measuring cups and spoons.) :)
- You can use all-purpose white flour in place of some (or all) the wheat flour if you want; but why would you want to do that? ;)
- You can use light brown sugar instead of dark brown sugar if you’d like; I just prefer the color and taste of dark brown sugar.
- You can use 2 whole eggs in place of the egg beaters if you’d like; however, if you make that substitution, the nutritional values provided will change.
- You can use 2% milk in place of the soy milk if you’d like; but again, if you make that substitution, the nutritional values provided will change.
- The ‘toothpick test’ is where the baker sticks a toothpick into the center of the item being made (in this case, one of the muffins) then pulls the toothpick back out: If the toothpick comes out “clean” (i.e., only a few dry crumbs clinging to it, or truly nothing at all sticking to it) then the baked good is done and is ready to come out of the oven. If the toothpick comes out with raw batter or many damp crumbs stuck to it, put the baked good back in the oven and re-check after a few minutes. (I check muffins ever 2 minutes, and cakes every 3-4 minutes.)
Mental Cost (ingredient availability): Low.
Financial Cost (ingredient cost): Very low.
Emotional Cost (cooking skill level): Rather Low.
Time Cost (recipe preparation): Medium.
Life Cost (clean up time/effort): Pretty low.
Worth It? (rate from 1-5): 4.66
The Bottom Line: Will I make this recipe again?
Yesterday morning was a gray, dreary, cold one – which put me in the mood for baking. I don’t bake often (there are just two of us living in the house, so it would take us over a week to eat a dozen muffins [seriously]; and many baked goods aren’t all that healthy anyway…), but today, I wanted something warm and starchy – but not too sweet, and still healthy.
This muffin recipe delivers on all of that. These muffins have a nice oat/”nutty” flavor, and are pleasantly, mildly sweet. The little dollop of jam inside each one is a nice surprise, and gives a little punch of extra sweetness – the jam helps convey that this is a muffin.
Kids (or adults) who are accustomed to cloyingly-sweet baked goods may not like this muffin; but individuals who are fans of bran muffins (yes, we do exist!) would likely enjoy this mild sweet treat.
In addition to the nice taste and happy nutrition of this muffin, part of the reason I gave this recipe such a high score is due to its tremendous flexibility. I think this recipe would be a great base for other add-ins like raisins, dried cranberries, or blueberries; for shredded carrots or zucchini; even for finely diced cooked pineapple or peaches…. just be sure to omit the jam if pursing any of these options. ;)
But the recipe is also good as-is; and the muffins are especially tasty when enhanced with a little pat of butter just before eating. Yum. :)