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Muffin recipe - Oatmeal or Bran

2house67's picture


Can anyone recommend a good recipe for Oatmeal muffins or Bran Muffins?


avak123's picture

(post #38375, reply #1 of 7)


I am assuming you want a rather healthy muffin and not one that is more laden with fat and sugar than a dessert.

If so, there are two on this site that are healthy and very yummy. One is Nightrider's Healthy Morning Glory Muffins and the other is from Glenys - Power Muffins. Try the search and if you have no luck, I would be happy to post.


2house67's picture

(post #38375, reply #2 of 7)

Thanks,  yes I do want a recipe that has less sugar and fat.  Will look up your suggestions.

Also, does anyone have a recipe for old fashioned molasses cookies.  My mother in law was from the Maritimes (Canada) and always made these cookies.  I vaguely remember her boiling the molasses then adding soda, but that is all I remember.  They were mixed, formed into a ball, then rolled.

2house67's picture

(post #38375, reply #3 of 7)

Sorry, I guess I should really have put these posts in "I am looking for a recipe"


avak123's picture

(post #38375, reply #4 of 7)

Oops, but maybe the powers that be can move it. I didn't notice it either. ;-)

Richard5's picture

(post #38375, reply #5 of 7)

Can't fing Glenys power muffin recipe on search. Would you be good enough to send it?

kathymcmo's picture

(post #38375, reply #6 of 7)

Not avak but here it is

I am not really a muffin lover, but really enjoy these. I really stress the comment that Glenys makes regarding how well frozen bananas work in this. I consistently throw really black bananas in the freezer and the liquidy consistency and the heightened level of sweetness makes a big difference.

Power Muffins by Glenys

We called these Power Muffins because my they were designed with an obvious mix of complex and simple carbs for substance, but the fruit and spice combinations makes them tasty as well. Halve or quarter the batter for a small batch. The full batch makes about 2 dozen standard muffins. They are good with a piece of cheddar cheese.
Dry Ingredients:
2 cups unbleached white flour
2 cups whole wheat flour
4 tsp baking powder (double action of course if you’re planning to store the batter)
1/2 tsp freshly grated nutmeg
2 tsp cinnamon
generous 2 pinchs sea salt
1 cup wheat germ
1 cup bran

Choose a bowl large enough to hold the entire batch of muffins. Mix the dry ingredients together.

Wet batter ingredients:
4 large eggs, lightly beaten
1 cup oil
1 cup buttermilk
1 cup brown sugar
4 cups of ripe, mashed banana (frozen bananas are excellent)
1 tbsp vanilla
4 tsp baking soda

Combine and hold until ready to mix into the dry ingredients.

Fruits and nuts:
3 cups chopped apricots, apples, prunes, dates,pears- choose a combo of favourites
(Martinelli’s mixed dried fruit from Costco is a good way to go; chop in the food processor with blade and bowl sprayed with veg spray)
1 cup raisins
1 cup sunflower seeds (or reserve for sprinkling of the muffins tops before baking)

Toss the fruit and nuts with the dry ingredients. Add the wet batter and fold together, as usual, without over mixing. The best tool: an extra large rubber spatula.

Batter holds very well refrigerated and baked off over several days.
Preheat oven to 400°F (200°C) and bake in greased muffin tins filled 3/4 full. Bake 25-30 minutes or test with a bamboo skewer, coming out clean.
Baked muffins will stay moist several days and freeze well.

avak123's picture

(post #38375, reply #7 of 7)

Kathy beat me to the post. I do hope you try them, they are great!