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!
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.
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).
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) .
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