These flourless, sugar-free blueberry oat bran muffins are a satisfying, fiber-packed snack or light breakfast. Sweetened with applesauce and moist from a touch of oil, they’re simple to make and keep well for grab-and-go mornings.
Oat bran lends these muffins a pleasant, hearty texture and a boost of soluble fiber that helps you feel full longer. The recipe is intentionally light on sugar and fat while still delivering good flavor and moistness.
I enjoy them served with a smear of butter or coconut oil; for kids I’ll sometimes drizzle a little honey on top. Add a hard-boiled egg or two for extra protein and a more substantial breakfast, or pack a few for a satisfying midday snack.
Ingredients and substitutions
- Oat bran
- Baking soda
- Sea salt
- Cinnamon – optional; pie spice is a nice alternative
- Applesauce – or use one large mashed banana
- Milk of your choice
- Egg – use just the white if you want to reduce fat or cholesterol
- Oil – grapeseed, coconut, olive, or melted butter all work
- Vanilla extract
- Vinegar – apple cider vinegar is used here; lemon juice may be substituted
- Blueberries – frozen or fresh both work well
Recipe steps
Preheat the oven to 350°F (175°C).
In a large bowl, combine the oat bran, baking soda, sea salt, and cinnamon if using.
In a separate bowl, whisk together the applesauce, milk, egg, oil, vanilla, and vinegar. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries toward the end so they don’t break up too much.
Divide the batter among nine muffin cups (or 10 smaller muffins). Bake for about 10–15 minutes, or until the tops are springy and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Notes and tips
Using unsweetened applesauce keeps these muffins naturally sweet without added sugar. If you prefer a slightly sweeter muffin, increase the applesauce or add a small amount of maple syrup or honey to the wet ingredients.
Frozen blueberries are convenient and work well straight from the freezer; toss them with a tablespoon of oat bran or flour before folding in to minimize color bleeding. For a nuttier flavor, substitute part of the oil with melted butter or add a tablespoon of ground flaxseed for extra nutrition.
Store baked muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They also freeze well—wrap individually or pack in a freezer-safe container for up to 3 months. Reheat briefly in the microwave or oven before serving.
Blueberry Oat Bran Muffins
Ingredients
DRY INGREDIENTS:
- 1 ¼ cups oat bran
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
WET INGREDIENTS:
- ½ cup applesauce
- ¼ cup milk of your choice
- 1 large egg
- 1 Tablespoon oil of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup blueberries
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix the dry ingredients.
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In a smaller bowl, whisk the wet ingredients together.
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Add the wet mixture to the dry ingredients and stir just until combined. Gently fold in the blueberries at the end.
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Divide the batter among 9–10 paper muffin cups depending on desired size.
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Bake for 10–15 minutes or until the tops are springy to the touch and a toothpick comes out clean.
Notes
Weight Watchers points: 2 (as noted by the original author)
Nutrition
Carbohydrates: 11.3g
Protein: 3g
Fat: 3.1g
Fiber: 2.3g
Sugar: 2.3g
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