Looking for a delicious and nutritious treat? Try our healthy strawberry muffins made with oat bran. This strawberry muffin recipe combines the sweetness of fresh strawberries with the wholesome goodness of oat bran. Let us show you just how easy oat bran muffins are to make!
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Why You'll Love this Recipe
I love bran muffins, especially our Mimi's Cafe Honey Bran Muffins made with wheat bran. Bran muffins are filling and full of fiber. You are going to love this bran muffin recipe because:
- They are filling and nutritious - The fiber in oat bran absorbs liquid and expands in the stomach, creating a sense of fullness.
- The are full of fiber - uding soluble fiber, which can help lower cholesterol levels and support digestive health.
- They have a delicious texture - The texture of the muffins is hearty and the ban helps retain moisture. Oat bran has a slightly nutty flavor that complements various ingredients, including fruits like strawberries. This strawberry muffins recipe is delicious.
- A healthier alternative - Oat bran muffins are considered a bit healthier than a traditional muffin made with all purpose flour and sure.
I love to serve these alongside our farmers casserole or with an almond joy protein smoothie.
What Is Bran?
What is bran? It's the outer layer of a cereal grain. You can have oat bran, rice bran, barley, etc. Bran has tons of fiber and protein, which fills you up. In this recipe used oat bran, and you can buy it where you'll find other cereals and grains. These muffins still have a fluffy texture, so don't let them scare you away! I make a batch and freeze them, then pop one in the microwave in the morning on defrost for about a minute. Breakfast for me, breakfast for the kids, easy breakfast for everybody.
About The Ingredients
All of the ingredients for these oat bran muffins can be purchased at your local grocery store. Here are a few items to note.
- Oat bran - there is a variety of brans, but in this recipe we are using oat bran. You can find this on the cereal or baking aisle of your grocery store. You can also purchase it at health food stores, or a stores that sell in bulk like Winco. You can also purchase it online. This is not oat bran cereal.
- Wheat flour - we are using whole wheat flour for these healthy strawberry muffins. It pairs well with the bran. You can find oat bran at the grocery store on the baking aisle.
- Buttermilk - find buttermilk in the dairy aisle, or make your own. You can use a equal amount of regular mint and add 1 teaspoon of vinegar or lemon juice to curdle the milk.
- Strawberries - when selecting fresh strawberries Look for bright red color: Choose strawberries that are bright red all over, with no white or green spots. The deeper the red color, the riper and sweeter the strawberry will be. Avoid strawberries that are mushy or have soft spots. They should also have nice fresh green tops.
- Pantry Items - you'll need a few pantry items like canola oil, light brown sugar, baking soda, baking powder, salt, and vanilla extract.
For a complete list of ingredients and amounts, see recipe card below.
How To Make Oat Bran Muffins
Prep: Preheat your oven to 435 degrees Fahrenheit. Clean and dice your strawberries.
The Dry Ingredients
- In a large mixing bowl, add in wheat flour and oat bran.
- Add in baking soda, baking powder and salt.
- To the bowl, add in brown sugar.
- Whisk until well combined and smooth. Set aside.
The Wet Ingredients
- In a medium bowl, pour in buttermilk.
- Add canola oil and 1 teaspoons vanilla extract.
- Crack one egg into the bowl.
- Whisk until well combined and smooth.
Combine Them
- Add wet ingredients to your bowl of dry ingredients.
- Fold together until just mixed. Do not over-mix.
- Fold in diced strawberries.
- Line a muffin tin with muffin liners. Fill cups to the top with batter. Bake at 425 for 7 minutes. Then reduce heat to 350 and bake for an addition 10-12 minutes or until the tops spring back.
Pro Tip: You've probably never done this before, but fill them to the brim! That'll help them rise and give you pretty, domed muffin tops instead of flat tops. Did you ever think you'd want a muffin top?!
Variations
- Strawberry Banana Bran Muffins: Add mashed ripe bananas to the muffin batter along with the strawberries. The combination of strawberries and bananas creates a delightful flavor pairing.
- Strawberry Coconut Bran Muffins: Incorporate shredded coconut into the muffin batter along with the strawberries. The coconut adds a tropical twist and a hint of sweetness to the muffins.
- Strawberry Lemon Bran Muffins: Zest a lemon and add it to the muffin batter along with the strawberries. The bright and refreshing flavor of lemon complements the sweetness of the strawberries.
- Swap the fruit: this recipe also works well with other berries - try using raspberries, blueberries, or blackberries.
Remember to adjust the ingredient quantities and baking time as needed when incorporating these variations. Feel free to experiment and customize the muffins to your taste preferences.
Pro Kitchen Tips
- Use fresh strawberries: Whenever possible, use fresh strawberries for the best flavor and texture. Ripe and juicy strawberries will enhance the overall taste of the muffins.
- Preheat oven and prepare the muffin tin: Preheat your oven to 425 degrees. Starting with a higher temp allows the muffins to rise quickly. You also want to allow your oven to sit at that temp for 20 minutes before you bake. Also, prepare the muffin tin by greasing it, or spraying them with nonstick cooking spray, or lining it with muffin liners to prevent the muffins from sticking.
- Let your batter rest: after you can combined all ingredients, let the batter rest for 15 minutes before you spoon it into the muffin tin. This allows the ingredients gain volume, resulting in a fluffier muffin.
- Fill every other muffin cup: allow room in between muffins. This will help them bake more evening and also prevent them from sticking together.
FAQs
These healthy oat bran muffins are so much healthier than regular muffins like chocolate chip muffins and are made with fresh strawberries, buttermilk, bran and brown sugar. By making these at home you can judge what goes in them. Be aware that just because something is labelled bran in the supermarkets it could still be loaded with unhealthy and nasty ingredients. These babbies, however are perfect for breakfast or snacks on the go. They are also free of granulated sugar.
Yes, you can use frozen strawberries for oat bran muffins. Thaw the strawberries and drain any excess liquid before incorporating them into the muffin batter.
Yes, you can make gluten-free strawberry oat bran muffins by using gluten-free oat bran. Substitute the wheat-based flour in the recipe with a gluten free flour blend like Cup 4 cup. You can also use a homemade blend using oat flour, or homemade oat flour from oatmeal and other gluten free flours.
Allow the muffins to cool completely before storing them. Store them in an airtight container or sealable bag at room temperature for up to 2-3 days. When freezing, individually wrap each muffin or place them in a freezer-safe container to prevent freezer burn. You can freeze for up to 3 months
More Muffin Recipes
If you like these bran muffins, you'll love:
If you're looking for more strawberry recipes, check ut this Easy Fresh Strawberry Mousse! So dang good!
Leave Us A Review!
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Strawberry Oat Bran Muffins
Equipment
- Large Mixing Bowl
- medium mixing bowl
- muffin tin
Ingredients
- 1 cup oat bran
- 1 ½ cup whole wheat flour
- ¾ teaspoon salt
- 1 ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup diced strawberries about 6 large strawberries
- 1 teaspoon vanilla
- ⅓ cup canola oil
- 1 ½ cup buttermilk
- 1 cup brown sugar
- 1 egg
Instructions
- Preheat oven to 425 degrees and fill muffin tin with 12 liners.
- Mix dry ingredients together in large bowl (flour, bran, brown sugar, baking powder, baking soda, salt)
- In a medium bowl combine wet ingredients (buttermilk, oil, egg, vanilla)
- Fold in wet ingredients into dry ingredients with a spoon just until evenly mixed, not any longer.
- Gently fold in dice strawberries.
- Fill each liner with batter almost to the brim. Place in oven, bake for 7 minutes. Reduce heat to 350 degrees and continue baking for 10-12 minutes.
- Let cook 10 minutes in the muffin tin and then transfer to a cooling rack and cool compeltely.
Video
Notes
- Use fresh strawberries: Whenever possible, use fresh strawberries for the best flavor and texture. Ripe and juicy strawberries will enhance the overall taste of the muffins.
- Preheat oven and prepare the muffin tin: Preheat your oven to 425 degrees. Starting with a higher temp allows the muffins to rise quickly. You also want to allow your oven to sit at that temp for 20 minutes before you bake. Also, prepare the muffin tin by greasing it, or spraying them with nonstick cooking spray, or lining it with muffin liners to prevent the muffins from sticking.
- Let your batter rest: after you can combined all ingredients, let the batter rest for 15 minutes before you spoon it into the muffin tin. This allows the ingredients gain volume, resulting in a fluffier muffin.
- Fill every other muffin cup: allow room in between muffins. This will help them bake more evening and also prevent them from sticking together.
Karina says
These were so moist and delicious! I loved them with a little butter and honey. I will make again!
Cathy says
These taste very good and this is my first time using oat bran! My only problem with the recipe is that I filled those cupcake liners almost full, as instructed, and the batter overflowed onto the top of the muffin pan and dripped on the inside of my oven. Next time, I’ll fill 2/3 full (1/4 cup scoop), and take a nicer shaped, slightly smaller, and definitely easier-to-clean-up muffin.
Emily Kemp says
These look so delicious with the chunks of fresh strawberries in the middle, yum!