These Blueberry Apricot Oat Bran Muffins are the best muffins I have ever made. I was pleasantly surprised at how soft and moist they turned out with the main ingredient being oat bran. I packed these with blueberries and dried apricots, but there are so many options for what to do with these beauties!
Remember those giant Costco muffins everyone ate back in the 90’s? My high school sold them at our snack stand, and I often bought a double chocolate muffin and a Pepsi instead of a real lunch.
I am still in shock when I think about the types of foods that were offered to us when I was in school. Most kids just don’t know about nutrition and food to make these types of decisions on their own, and spending lunch money on a candy bar, bag of chips, or sugary muffin, is just too tempting! I do believe this is changing in most schools, but maybe not fast enough.
I remember thinking my muffin was actually a good option. Maybe not the Pepsi, but a muffin? A healthy breakfast, so okay for lunch, right? I cringe now thinking about biting into one of those sugar bombs. I may be healthy now, but at the time, I wasn’t, and I’m sure having access to all the junk I did at school didn’t help.
If you still pick up giant muffins at coffee shops, here are some general stats: 690 calories, 48 grams of sugar (more than a can of Coke), and only 3 grams of fiber.
These gems are smaller (that’s a good thing, in this case!), but they only contain 200 calories, 11 grams of sugar, and have 3 grams of fiber and 5 grams of protein. The high protein and fiber in this recipe is due to the oat bran, and some of the sugar is from the yogurt and the fruit.
I started this recipe by lightly adapting the Quaker Oat Bran Cereal muffin recipe, which was just oat bran with sugar and the wet ingredients. I took out the sugar and just used the honey, and then decided they were a bit too dry, so I subbed some of the oat bran for almond flour and added a little arrowroot powder because I love how it helps the texture of baked goods.
My second attempt was perfect. These are by far my favorite muffin recipe now. I will certainly be making more variations soon!
Tips for Blueberry Apricot Oat Bran Muffins
- Change it Up: I made these with blueberries and dried apricots, and it was a really fun combination. However, feel free to use just blueberries, or sub fresh apricots for the dried. These would be wonderful with any berry, or even some mashed banana. Let me know if you try a variation!
- Make it Gluten Free: If necessary, be sure to use Certified Gluten Free Oat Bran cereal.
- Make it Dairy Free: Feel free to sub a vegan yogurt in place of the yogurt in this recipe. Although I haven’t tried it, I bet a mashed banana or applesauce would work as a sub.
Nutritional data for Blueberry Apricot Oat Bran Muffins and images courtesy of www.NutritionData.com.
Other Healthy Muffin Recipes:
- Healthy Flourless Pumpkin Muffins, by Making Thyme for Health
- Healthy Double Chocolate Zucchini Muffins, by Running with Spoons
- Oatmeal Banana Chocolate Chip Muffins, by Vitamin Sunshine
- Buckwheat Zucchini Chocolate Chip Muffins, by Vitamin Sunshine
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