Overnight Buttermilk Oat Bran Muffins

Adapted from King Arthur Flour

These are the most tender, delicious bran muffins ever!

Ingredients

  • 1/2 cup (113g) boiling water
  • 2 cups (43g) wheat bran (not flakes) I use Bob Red Mill’s Oat Bran
  • 1/3 cup (67g) vegetable oil
  • 1 large egg
  • 1 cup (119g) all-purpose flour
  • 1/4 cup (30g) whole wheat pastry flour (or all-purpose) I use King Arthur’s
  • 1/2 cup (99g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (283g) buttermilk (or plain yogurt thinned out with milk)
  • 1/4 cup (53g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1 cup fruit (I like blueberries and banana chunks)
  • Chopped pecans to sprinkle on top (optional)

Directions

The night before:
  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients.
  4. Stir in remaining cereal, then the softened bran mixture.
  5. Cover the batter and refrigerate overnight.
In the morning:
  1. Preheat oven to 375°F for 15 minutes.
  2. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  3. If using blueberries, fold them into the batter along with the bananas. If not using blueberries, stir the bananas into the batter batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  4. Sprinkle pecans on top of some or all of the muffins.
  5. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  6. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Baked Oatmeal Cups

I absolutely love this recipe for baked oatmeal cups! You can eat them on the go as you would a muffin, or enjoy them hot out of the oven in a bowl with milk.

Ingredients

A note about the sugar content –
When refrigerated, these muffins taste perfectly sweet. When they are hot, they tastes almost completely unsweetened.
To serve hot, place one or two muffins in a bowl and break them up. Top with brown sugar or maple syrup, raisins, and a drizzle of milk. Enjoy as you would any other ordinary bowl of oatmeal.
  • 3 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 1 tablespoon brown sugar
  • 1 cup mashed ripe banana (about 2 bananas)
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries or chopped apple or 1/2 cup chocolate chips
  • 1/2 cup almonds, pecans or other

Directions

  1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
  2. Mix all the ingredients, except blueberries and nuts, in a bowl.
  3. Fold in the blueberries or mix in chocolate chips.
  4. Fill muffin cups all the way to the top.
  5. Sprinkle nuts on top (or any toppings desired).
  6. Bake for 20-25 minutes or until golden brown and firm to the touch.
  7. Cool for 5-10 minutes, then transfer to a baking rack.
  8. Store in the refrigerator.

Pumpkin Muffins

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup all-purpose flour and
  • 3/4 cup whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice instead of last 3 spices
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. Pre-heat oven to 350 degrees. Prepare muffin tin.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves (or pumpkin pie spice). Mix until smooth.
  4. Pour batter into prepared muffin tin.
  5. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  6. Serve with cream cheese frosting.

What to do with leftover pumpkin puree?: You’ll have just enough leftover in the can to make a loaf of Ultimate Pumpkin BreadHealthy Pumpkin Oat Refrigerator MuffinsPumpkin Pie Chia Seed Pudding, Pumpkin Pie Smoothie, GF Pumpkin Oat Pancakes, Pumpkin Cupcakes.


Blueberry Banana Chunk Muffins

Adapted from Allrecipes.com

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (or all-purpose)
  • 1/2 cup sugar (add up to 1/4 cup more if you like really sweet muffins)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1-2 bananas (depending on size), cut into chunks

Crumb Topping (optional)
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1.5 teaspoons cinnamon

  1. Preheat oven to 400-F and grease muffin tins or line with muffin liners.
  2. In a small bowl combine flour, sugar, salt and baking powder.
  3. In a measuring cup for wet ingredients, first add the oil, then add the egg. Next, add only enough milk to reach the 1-cup mark, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients). Mix with a fork until just combined.
  4. Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
  5. Sprinkle with topping (if using).
  6. Bake for 15 minutes. If they appear to be done, insert a toothpick into the center. If it doesn’t come out clean, check again in 3 minutes.

For the topping

Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together. Sprinkle on the top of each muffin .


Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.