Bran Muffins with Oat Flour

I love a good muffin in the morning  with my coffee. Bran muffins are tasty and good for you. Here’s an easy recipe that tastes great. It took some experimentation to find just the right balance of sweetness. And it was worth the effort!

What do you think?

Here’s How to Do it:

Preheat the oven to 400° –

Mix all the dry ingredients, (flour, bran, baking powder) except the brown sugar, in a large bowl.

Using a whisk, stir everything together to mix it all in.

In another bowl, mix all the wet ingredients and the brown sugar. Whisk it up to blend it well.

Make a well in the dry ingredients and slowly pour in the wet.

Using a fork or wooden spoon, gently mix until all the dry ingredients are moist. Be careful not to over-mix.

Put about 1/2 cup of the batter into each of the large muffin cups.

Top each with 1 Tablespoon of the turbinado sugar (raw sugar).

Bake for about 30 minutes, or until a pick poked in the middle comes out clean.

Allow to cool on a rack, then turn the muffins out.

Eat them hot or

refrigerate them for later.

Or freeze them and take them out one at a time as you want them!

© Copyright 2022 The Lazy Gastronome

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Bran Muffins with Oat Flour

I love a good muffin in the morning  with my coffee. Bran muffins are tasty and good for you. Here's an easy recipe that tastes great.

Course: Breakfast, brunch, Snack

Cuisine: American, Healthy

Keyword: bran, muffin, oat flour

Servings: 6 Large muffins

Author: HelenFern

Ingredients

• 1-3/4 cup oat flour
• 1-1/2 cup wheat bran
• 1 Tablepsoon baking powder
• 1 teaspoon sea salt
• 1-1/2 cup milk (any kind will work - even oat milk!)
• 1 large egg
• 1/2 cup honey
• 1/4 cup molasses
• 1/3 cup brown sugar
• 1/4 cup softened butter
• 6 Tablepsoon Turbinado sugar

Instructions

1. Preheat the oven to 400° -

2. Mix all the dry ingredients, (flour, bran, baking powder) except the brown sugar, in a large bowl.  Using a whisk, stir everything together to mix it all in. 

3. In another bowl, mix all the wet ingredients and the brown sugar. Whisk it up to blend it well.

4. Make a well in the dry ingredients and slowly pour in the wet.

5. Using a fork, gently mix until all the dry ingredients are moist. Be careful not to over-mix.

6. Put about 1/2 cup of the batter into each of the large muffin cups.

7. Top each with 1 Tablespoon of the turbinado sugar (raw sugar).

8. Bake for about 30 minutes, or until a pick poked in the middle comes out clean.

9. Allow to cool on a rack, then turn the muffins out.

10. Eat them hot or refrigerate them for later. Or freeze them and take them out one at a time as you want them!

Recipe Notes

© Copyright 2022 The Lazy Gastronome

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