Low Fat Blueberry Oat Bran Muffins

by Rachel on December 11, 2013

Low Fat Blueberry Oat Bran Muffins

Another delicious, healthy, low fat muffin recipe. This one has oat bran, which adds fiber, protein, iron, calcium and a lovely color, flavor and texture to the muffins. There was a whole oat bran craze a while back. Consuming oat bran has been connected to lower cholesterol levels and appears to play a role in preventing some types of cancer. You’ll find it in most grocery stores. Unlike flour or cereal, it is not shelf stable for months at a time. It’s best to close it up tight in a ziplock bag and keep it in the freezer, unless you’re planning to go through gobs and gobs of it all the time. I’m partial to Trader Joe’s dried wild blueberries. They are really small in size but pack a big punch in flavor. Mmmm.

Low Fat Blueberry Oat Bran Muffins (makes 12 ½ cup muffins)

  • 1 cup plain yogurt
  • ¼ cup canola oil
  • ¼ cup orange juice
  • ½ cup unsweetened applesauce
  • 2 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup oat bran
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • a dash salt
  • 1 cup dried, fresh or frozen (defrosted) blueberries (I use TJ’s Wild Dried Blueberries)

Pre-heat oven to 325 degrees. Grease and flour ½ cup muffin tins (I find it easier to use baking spray – such a Pam, rather than greasing and flouring the pans. I use the “baking” version which includes flour in the vegetable spray).

In a medium-sized mixing bowl whisk together the yogurt, oil, orange juice, applesauce, eggs, and vanilla extract. In a large bowl whisk together the all-purpose flour, oat bran, sugar, baking soda, baking powder, cinnamon, and salt. Add the wet ingredients to the dry ingredients. Mix until just blended. Add the blueberries. Mix gently. Pour the batter into the greased muffin tins. Place in the center of your pre-heated oven and bake for 20-25 minutes until they are just cooked through and a tester inserted in the middle of a muffin comes out clean. Allow to rest 1-2 minutes in the muffin tins, and then remove and cool completely before storing – or consume warm!

{ 1 comment… read it below or add one }

Fabiana January 19, 2015 at 4:12 pm

Sounds delicious! I have never tried to bake anything with yogurt, I think I’ll try this,

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