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Vegan Gluten-Free Oat Bran Muffins {oil-free, healthy}

So-satisfying vegan gluten-free oat bran muffins made with oat bran, oat flour, applesauce & cinnamon. They are oil-free, delicious, a cinch to make, and only 110 calories each!

overhead shot of vegan gluten-free oat bran muffins on a silver metal cooling rack

It’s high time for muffins to make a major comeback.

Forget about the greasy, overblown, sugar-laden, crumbly versions at convenience stores, coffee shops and buffet lines. I’m talking about homemade muffins, warm from the oven, overflowing with goodness, and personalized to your tastes. They’re delicious, inexpensive, comforting, nutritious, and deserve first-place status as one of the first–and best–portable breakfasts.

If you need a place to start, look no further than the box or bag of oat bran at the back of your pantry.

close up of a bag of oat bran cereal

Oat Bran, The Flashback Superfood

Oat bran was pretty trendy stuff in the 1980s, but it rarely makes appearance in contemporary baking and cooking. Yet it is a fantastic ingredient in quick breads, like this recipe, adding fiber, yes, but also a nubby texture and nutty taste that is extremely satisfying.

What is Oat Bran?

Oat bran is the outer layer of the oat groat (the whole oat grain), which sits just beneath the inedible hull. While oat groats, as well as the regular rolled oats most of us use on a regular basis, naturally contain bran, oat bran is also sold separately as its own product.

Oat bran is delectable as a hot cereal, it is fantastic as part of hearty, healthy muffins.

How to Make Vegan Gluten-Free Oat Muffins

Making these uber-nutritious muffins is a breeze, and the fiber-rich, sturdy texture of oat bran makes it possible to create an eggless, gluten-free version.

Here’s how to do it. First, combine the oat bran in a large bowl with coconut sugar (an unrefined sugar), flaxseed meal, water and unsweetened applesauce. Let the mixture stand for about 10 minutes to plump up both the oat bran and flaxseed meal.

Meanwhile, grind a cup of rolled oats into a fine flour in a food processor. Add baking powder, baking soda, ground cinnamon and salt to the processor bowl and pulse once or twice to combine. Add the oat flour mix to the soaked oat brand and stir until combined (the batter will be thick).

vegan gluten-free oat bran muffin batter in a bowl.

Fill and Bake the Muffins

Divide the batter evenly between 12 standard size, lined (paper or foil liners) muffin cups. I like to give the interior of the cups a quick spritz of cooking spray to prevent sticking.

Bake in a preheated 350F oven for 20 to 25 minutes until golden brown and set at the centers. Then cool and eat! The muffins are extremely hearty (like old-fashioned bran muffins) and will satisfy the most powerful morning hunger!

You can add raisins or other dried fruit, or chocolate chips, too. I am partial to keeping them plain, with a slather of  jam (my favorite is plum) .

vegan oat bran muffin on a piece of parchment paper, one piece spread with jam

Happy baking!

More Healthy Gluten-Free & Vegan Oat Muffins to Love:

3-Ingredient Oat Muffins (oil-free)

Blueberry Oat Muffins (oil-free)

Pumpkin Oat Muffins (oil-free)

Blueberry Quinoa Oat Muffins

Vegan Gluten-Free Banana Oat Muffins

Healthy Oat Blender Muffins (oil-free)

Blueberry Oat Mug Muffin for 1 (made in microwave)

Oat & Almond Blueberry Muffins 

Yield: 12 muffins

Vegan Gluten-Free Oat Bran Muffins {healthy oil-free}

vegan oat bran muffin on a piece of parchment paper, one piece spread with jam

So-satisfying vegan gluten-free oat bran muffins made with oat bran, oat flour, applesauce & cinnamon. They are oil-free, only 110 calories each, a cinch to make, and super delicious, too!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 and 1/2 cups (180 g) uncooked oat bran (certified gluten-free, as needed)
  • 1/3 cup coconut sugar (or brown sugar)
  • 2 tablespoons flaxseed meal
  • 1 and 1/3 cups (325 mL) water
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (certified gluten-free, as needed)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350F. Line a 12-cup standard muffin tin with paper or foil liners. Lightly spritz the insides of the liners with nonstick cooking spray.
  2. In a large bowl, combine the oat bran, coconut sugar, flaxseed meal, water, applesauce and vanilla. Let soak for 10 minutes.
  3. Meanwhile, in a food processor, process the oats into a fine flour. Add the baking powder, baking soda, cinnamon and salt; pulse once or twice to combine.
  4. Add the oat flour mixture to the oat bran mixture, stirring until completley blended.  Divide the batter evenly into prepared cups.
  5. Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week, or the freezer for up to 6 months.

Tip: Oat bran can be found where oats and hot cereal are shelved in the supermarket. It s often labeled "oat bran cereal" or "oat bran hot cereal,: Take a look at the label to confirm, but it should say "Ingredients: Oat Bran." and nothing more.

Nutrition Information

Serving Size

1 muffin

Amount Per Serving Calories 110Total Fat 5.2gSaturated Fat 1.6gTrans Fat 0gUnsaturated Fat 0.2gCholesterol 0mgSodium 215mgCarbohydrates 21.5gFiber 3.8gSugar 6.5gProtein 3.6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

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Leah

Monday 8th of November 2021

After making some truly appalling vegan oat bran pancakes, I came searching for a different, tasty way to use up the oat bran I have. I made almost as described (using slightly less sugar) and they turned out great! I plan to top with some raspberries for breakfast tomorrow! Next time I might experiment with subbing a bit of protein powder for the oat flour to bump up the satiety of these, but I'm super glad I have a great recipe from which to start. Thanks!

Camilla

Thursday 11th of November 2021

I had to giggle at your first line, Leah :) Been there with a variety of recipes! So glad you enjoyed these :)

Candice

Saturday 11th of September 2021

I love your recipes so far especially the chocolate oat muffins, couldnt wait to try this one I miss oat bran muffins, but mine came out a bit doughy and not fluffy. Taste was great though just my texture was off, is there anything I can do to make it more fluffy next time :)

Jennifer

Thursday 8th of July 2021

I happen to have oat flour in my pantry. Do you know how much of it I can use instead of using the rolled oats? Thanks

Debbie

Sunday 2nd of May 2021

How are they 5 grams of fat each muffin? What is the source?

Camilla

Sunday 2nd of May 2021

Hi Debbie,

Oats, oat bran and flaxseed meal all contain naturally occurring fats (e.g, flaxseed meal has 4.5 grams per 2 tablespoons— super healthy omega 3 fatty acids)

Bonnie

Monday 15th of February 2021

Can I substitute with splenda brown sugar? If so, how much should I use?

Camilla

Monday 15th of February 2021

Hi Bonnie! That should work fine. I just googled splenda brown sugar and found their conversion information. To replace the 1/3 cup coconut sugar in this recipe, you will need to use 2 tablespoons PLUS 2 teaspoons of the brown sugar Splenda 😊

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