A wholesome, fiber-rich muffin that swaps refined flour for oat bran and loads in seeds, nuts, apple, and applesauce. These muffins are moist, satisfying, and a smart way to start your day with fiber and plant foods.

Why You’ll Love This Recipe

• Each muffin delivers about 10 g of fiber, helping you stay full longer and support digestive health.
• Ingredients like oat bran, flaxseed meal, apples, nuts, and seeds contribute not only fiber but heart-healthy fats and antioxidants.
• The muffins are naturally sweetened (no refined sugar overload) and use applesauce and apples to add moisture and flavor.
• They’re flexible: you can swap in different seeds or nuts, or make a dairy-free version if needed.
• Great for meal prep — bake a batch and freeze extras for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups oat bran
• ¼ cup flaxseed meal (ground flax seeds)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup chopped walnuts
• ¼ cup sunflower seeds
• ⅓ cup maple syrup (or adjust to taste)
• 1 cup buttermilk (low fat or regular)
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• ½ cup unsweetened applesauce
• 1 large apple, chopped

Directions

1. Preheat your oven to 425 °F (≈ 220 °C) and place the oven rack in the middle. Line a jumbo 6-well muffin tin with paper liners or spray with nonstick spray.
2. In a large bowl, whisk together the oat bran, flaxseed meal, baking soda, salt, and cinnamon. Then stir in the chopped walnuts and sunflower seeds, distributing evenly.
3. In another bowl, combine the maple syrup, buttermilk, beaten egg, olive oil, applesauce, and chopped apple. Mix until evenly blended.
4. Pour the dry ingredients into the wet (or vice versa) and stir gently but thoroughly until everything is well incorporated. Scrape down the sides and bottom to ensure no pockets of flour mixture remain.
5. Use a soup ladle or large spoon to divide the batter among the 6 muffin wells, filling each about ¾ full. (You can sprinkle a few extra rolled oats on top for garnish if you like.)
6. Bake for 15–17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool further before serving or storing.

Servings and timing

• Makes 6 jumbo muffins
• Prep time: ~10 minutes
• Bake time: 15–17 minutes
• Total time: ~25 minutes

If you prefer smaller muffins, you can divide the batter into more wells, but adjust baking time accordingly (they’ll bake a bit faster).

Variations

• Use pecans instead of walnuts, or pumpkin seeds instead of sunflower seeds (or mix both).
• For a dairy-free version: substitute buttermilk with a plant milk (e.g. soy, almond) and replace the baking soda with 1½ teaspoons baking powder (since plant milks aren’t acidic enough for baking soda to react).
• Try adding a teaspoon of lemon zest and a handful of fresh blueberries for a fruity twist.
• You can replace the chopped apple with mashed banana (about ½ cup) for a different natural sweetness and texture.
• If you like, stir in chia seeds or pumpkin seeds for extra crunch and nutrition.

Storage/Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the muffins in a freezer-safe bag or container for up to 3 months.
• To reheat, microwave a muffin for about 30 seconds (or less, depending on your microwave) until warm. You can also toast them lightly in a toaster oven to regain crispness.

FAQs

What makes oat bran different from regular oats?

Oat bran is the outer layer of the oat grain, with more fiber and protein than rolled oats. It has a softer texture when cooked and helps boost fiber content greatly.

Can I make these muffins gluten-free?

Yes — use oats and oat bran that are certified gluten-free (to avoid wheat cross-contamination). Also ensure all other ingredients (like baking powder, seeds) are gluten-free.

Can I reduce the sweetness or omit the maple syrup?

Yes, you can reduce the maple syrup or omit it entirely, depending on your taste. The apple and applesauce already provide natural sweetness.

Why is the recipe baked at a high temperature (425 °F)?

The high heat helps the muffins rise quickly and form a nice crust, giving a good oven spring before the interior sets.

Can I use regular flour instead of oat bran?

You can, but you’ll lose much of the fiber benefit and change the texture. If you substitute, use whole wheat or a mix of whole wheat and all-purpose flour, and adjust liquids accordingly.

How do I know when muffins are done baking?

They’re done when the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I double or triple this recipe?

Yes — you can easily double or triple. Use extra muffin tins or bake in batches. The mixing method remains the same.

Can I add dried fruit, like raisins or cranberries?

Absolutely — just fold in about ⅓ cup dried fruit to the batter before scooping into muffin wells.

Are these muffins suitable for meal prep or freezing?

Yes — they freeze very well (up to 3 months). Just thaw and reheat as needed.

Can I use different nuts or seeds?

Yes, you can substitute or combine: walnuts, pecans, almonds, pumpkin seeds, chia seeds, hemp seeds — whatever you prefer or have on hand.

Conclusion

These high-fiber seeded bran muffins are a delicious and healthier alternative to traditional muffins. With wholesome ingredients like oat bran, flaxseed, nuts, seeds, apple, and applesauce, they deliver a solid boost of fiber and nutrients in every bite. They’re quick to whip up, customizable, freezer-friendly, and perfect for breakfast or snack. Give them a try — I think they’ll become a favorite!

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