Oat Bran and Yogurt Muffins Recipe

Name: Oat Bran and Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray (if not using paper bake cups); 3/4 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/2 cup uncooked oat bran; 1/2 cup raisins; 1/3 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup fat-free plain yogurt; 1/4 cup egg substitute or 1 large egg; 1 tablespoon canola or corn oil

Servings: persons

Cooking spray (if not using paper bake cups)
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup uncooked oat bran
1/2 cup raisins
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup fat-free plain yogurt
1/4 cup egg substitute or 1 large egg
1 tablespoon canola or corn oil

1
Preheat the oven to 425F.
2
Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups.
3
Set aside.
4
In a large bowl, stir together the flours, oat bran, raisins, sugar, baking powder, and baking soda.
5
In a small bowl, whisk together the yogurt, egg substitute, and oil.
6
Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible.
7
Dont overmix; the batter should be slightly lumpy.
8
Pour about 1/4 cup batter into each muffin cup.
9
Bake for 16 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
10
Let the muffins cool completely before removing the paper bake cups.
11
This will keep the paper from sticking and pulling off part of the muffin.
12
(Per serving)
13
Calories: 122
14
Total fat: 1.5g
15
Saturated: 0.0g
16
Trans: 0.0g
17
Polyunsaturated: 0.5g
18
Monounsaturated: 1.0g
19
Cholesterol: 0mg
20
Sodium: 120mg
21
Carbohydrates: 25g
22
Fiber: 2g
23
Sugars: 11g
24
Protein: 4g
25
Calcium: 91mg
26
Potassium: 162mg
27
1 1/2 starch

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray (if not using paper bake cups), 3/4 cup all-purpose flour, 1/2 cup whole-wheat flour, 1/2 cup uncooked oat bran, and more.

Yes, Oat Bran and Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oat Bran and Yogurt Muffins

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