Our freezer is always stocked with muffins for busy days. I’m a fan of using local produce and what’s in season where possible, and that’s how these Plum Oat Bran Muffins were born! Muffins are one of those things that are easy to make a big batch of: if you’re going to mess up your kitchen, make it worth it! If you’re in the muffin making mood, try my Sneaky Mommy Muffins, Double Apple Muffins, Veggie Muffins, or Blueberry Lemon Ricotta Muffins!
Health Benefits of Oat Bran
Oats are widely regarded as one of the healthiest grains you can eat! They are packed with many important vitamins, minerals, and fibre, including heart-healthy soluble fibre. Oat bran is the outer layer of the oat groat (the whole oat kernel) which sits just beneath the hull. While oat groats and steel-cut oats naturally contain bran, oat bran is also sold separately as a stand-alone product on the shelf. Oat bran packs more fibre than whole oats (not that we’re trash talking whole oats over here – they’re pretty awesome too).
Plum Oat Bran Muffins
These Plum Oat Bran Muffins make a great afternoon snack or grab-n-go breakfast! You can substitute half of the all purpose flour with whole wheat flour if you wish, and feel free to garnish the muffins with extra thin sliced plums before baking.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 Muffins
Author Fraîche
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- 2 cups diced plums (I used Italian prune plums)
- 1 tablespoon honey
- 2 cups all-purpose flour*
- 1 1/3 cups oat bran
- ½ cup packed brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons grated lemon zest (from one lemon)
- 2 large eggs (beaten)
- 1 cup milk
- ½ cup vanilla yogurt
- ½ cup melted butter class=”wprm-recipe-ingredient-notes”>(or vegetable oil)
- 1 teaspoon vanilla extract
- 2 tablespoon honey
Instructions
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Preheat the oven to 350 F. Grease a muffin tin or line it with baking papers.
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In a small
bowl, combine the plums with 1 tablespoon of the honey, toss, and let it sit until ready to add to the muffin batter.
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In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.
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In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
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Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the plums.
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Evenly fill the muffin tins with the batter and bake for approximately 20-25 minutes, until a toothpick inserted into the center comes out clean.
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Remove the muffins from the tin onto a baking rack to cool.
*substitute half of the all-purpose flour with whole wheat flour if you wish.
