I have been baking my breakfast for the week on Saturdays and muffins have been my staple. What can you not love about muffins: it is portable, can be savory or sweet (admittedly, I opt for the sweet ones), and one can stuff them with anything they want.
I have been opting for low- to non-fat muffins so I can have my fat elsewhere (Think peanut butter, people!). I also want to increase my fiber intake so I’ve been using a lot of oats and oat bran. I found this Banana-oat bran recipe in Food.com which I can use as a starter recipe.
Obviously, I have been using this for quite a while and the recipe needs to be cleaned up. I am using this week’s post to do so and share it with you folks.
Here’s what I have for now. Let me know what you think.
Mad Gourmet Applesauce-Oat Bran Muffins
- 3/4 cup of applesauce
- 1/2 cup of oat bran
- 1/4 cup of oats
- 1/4 cup of all-purpose flour
- 1/4 cup of whole wheat flour
- 1/4 cup of sugar (use white sugar, if you want more rise)
- 1/4 cup of almond milk
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg (optional)
- 1 tsp baking powder
- 1/4 tsp of baking soda
- pinch of salt
- 1 tsp vanilla
- 1/4 cup of walnuts (optional)
- 1/4 cup of raisins (optional)
- 2 Tbsp of butter, melted
- 1 Tbsp of chia seeds (optional)
- Preheat oven to 375 degrees F.
- Spray muffin pan with non-stick spray.
- Combine oats, oat bran, applesauce, and vanilla. Set aside.
- In a separate bowl, combine flours, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the melted butter and milk in the applesauce-oat bran mixture.
- Combine dry ingredients to wet. I usually do the reverse, but in this case there is more wet ingredients and it is just more practical.
- Fold in nuts, raisins and chia seeds, if using.
- Divide batter among 10 muffin cups.
- Bake about 20 minutes until toothpick inserted in the center of the muffins come clean.
- Transfer to a rack and cool.
- Serve warm or just grab one to go.
This has been my go-to muffin recipe for breakfast. I have tried other delicious recipes, but this is the one I use most often. I do vary the flavor: maybe using bananas (and coconut oil) for a more tropical twist. I omit the cinnamon and nutmeg though for the banana muffins and boost the vanilla. Sometimes, I add chocolate chips, nibs, or both.
It does use a lot of ingredients, but you can simplify by using just the 1/2 cup of oat bran and 3/4 cup of flour. I really just want to boost my fiber intake. If you want a gluten-free version, you can probably use rice flour or quinoa flour. You may need to bake it 5 minutes more when using quinoa.
Other subs? Almond milk instead of regular milk (dairy does not agree with me too much). I am also watching my sugar intake, so I more often use agave or a combination of thereof. If you use agave, you may end up with breakfast cakes since it would not rise as much.
For a vegan alternative, use olive oil instead of butter or just omit the oil altogether (I have by accident, It will be as moist enough).