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Healthy strawberry muffins stacked two high. There are sliced strawberries to the side.
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4.67 from 3 votes

Strawberry Oat Bran Muffins

Strawberry Bran Muffins made of whole wheat flour and oat bran will keep you full and the delicious strawberries will make you forget you're eating bran!
Prep Time15 minutes
Cook Time18 minutes
cooling time30 minutes
Total Time1 hour 3 minutes
Course: bread, Breakfast, Dessert
Cuisine: American
Diet: Low Salt
Servings: 12 muffins
Calories: 229kcal
Author: Kadee & Desarae

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

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Notes

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.

Nutrition

Serving: 1muffin | Calories: 229kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 295mg | Potassium: 200mg | Fiber: 3g | Sugar: 20g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg