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Blueberry Flax Oat Bran Muffins

—  found in  Food  —

These muffins remind me of raisin bran muffins my mom used to bake for my brother and I when we were little. I love these muffins. It's part taste and part texture. I just love the texture that oat bran gives these muffins. You actually feel like you're eating something substantial. As for the taste, they are super yummy!

They are the perfect snack for the mid-aft munchies!

These muffins are packed with fiber from the ground almonds, flax and oat bran. Oat bran isn't an ingredient I use that often, but I should! It has a lot of soluble fiber and once it reaches the digestive system absorbs nearly 25 times its weight in liquid. This means it fills it keeps you fuller longer. In comparison, it has about 50% more fiber than oatmeal. 

My dear friend Candice made a variation of these for our little ones to snack on when I visited her last weekend and I just had to make them! The original recipe came from the Ambitious Kitchen blog but I made some joyous changes.

I made these muffins "mini" because they are good for little hands and then you can eat two or three. 

These days, with Vienna being a little more picky, I'm always looking for creative ways to get her to eat superfoods like oats, flax or almonds. I have no trouble with blueberries, in fact she'd live off berries if she had a choice so it was a fair compromise to put blueberries in this muffin recipe.

Blueberries are super rich in vitamins and minerals anyhow, so we all win! (In the photo above, she's a bit of a mess... she has a cold right now and she smacked her head on her baby doll stroller -- eek! However, she's still super cute in my eyes :))

I've made these a few times already so I thought it was time I shared them on the blog. I made them again today because we are heading to Ottawa for a couple of days and my parents are looking after Vienna. So I wanted to have some easy snacks on hand for Vienbeans :) 

They are not technically gluten-free but Bob's Red Mill brand does sell "gluten-free" oat bran. 

If you make them grown-up size you'll have to bake them a little longer. I'm guessing about 5 to 7 minutes longer.

Now because I made them when blueberries are NOT in season I just used frozen organic blueberries. However, I can't wait till July/August when blueberries are in season!!

Here's the recipe. 

Ingredients
  • 1 cup oat bran*
  • 3/4 cup almond flour (almond meal)
  • 1/4 cup ground flax or flax meal
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 2 eggs, whisked
  • 1/3 cup real maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 cup almond or coconut milk
  • 1 cup fresh or frozen blueberries**
Instructions
  1. Preheat oven to 350F degrees. Line a mini muffin tray with paper cups or grease really well. Combine all the dry ingredients into a large bowl: oat bran, almond flour, ground flax, cinnamon and baking soda.
  2. In a separate bowl, combine the wet ingredients: 2 eggs, maple syrup, coconut oil, almond or coconut milk, fresh or frozen blueberries.
  3. Combine the dry and the wet ingredients together.
  4. Bake for 15-20 minutes or until a fork inserted comes out clean.
  5. Makes 28 mini muffins.

Notes

*Oat bran is just the bran part of the oat flake. Bob's Red Mill is the brand of oat bran I use. If you prefer to use whole oats, just make sure you grind them or put them in a food processor until they are a finer texture similar to oat bran.

**Make sure you let the blueberries thaw if you're using frozen.

Muffins are one of my favourite grab and go snacks these days, so I've compiled a bunch of my favourite muffin recipes from the blog for you below. 

Beet Strawberry Muffins

Sweet Potato Protein Muffins

Coconut Flour Banana Spice Muffins

I hope these healthy and yummy muffins become a favourite in your home!

Have a joyous rest of your week!

Joy

56 Comments
Leslee   •   February 28, 2017

When you say coconut milk in your recipes, do you mean the one that is in the can, or that is sold in the refrigerator section, in cartons??

Reply
Rachel Molenda   •   March 1, 2017

Michelle   •   March 1, 2017

I have an almond allergy. Can I use coconut flour?

Reply
Rachel Molenda   •   March 1, 2017

Alexa   •   March 1, 2017

Made these tonight! Absolutley delicious! Prefect breakfast:)

Reply
Rachel Molenda   •   March 2, 2017

Amber   •   March 2, 2017

Are these detox friendly?

Reply
Rachel Molenda   •   March 2, 2017

emma   •   March 2, 2017

Can you sub raisins for blueberries?

Reply
Rachel Molenda   •   March 2, 2017

Kirsten   •   March 2, 2017

Do you have any recommendations for an egg substitute in this recipe?

Reply
Rachel Molenda   •   March 2, 2017

Beth   •   March 2, 2017

Hi Joy. Being as how I have been advised not to have flax can I replace the flax meal in these blueberry oat bran muffins with 4 eggs. Thanks. I love opening my mail and finding your post.

Reply
Rachel Molenda   •   March 2, 2017

Nicole   •   March 2, 2017

So joyous to have this recipe. I'm pinning it so I can make it this week. Thanks!

Reply
Rachel Molenda   •   March 2, 2017

Jan   •   March 2, 2017

Just took these out of the oven and am enjoying with a cup of tea!!! I have a tree nut allergy and so replaced the almond flour for oat flour and they turned out great... definitely adding these to my muffin repertoire. Thanks!

Reply
Rachel Molenda   •   March 3, 2017

Melissa   •   March 2, 2017

Hello! In my experience, most blueberry muffin recipes have not called for thawing the berries first. Is there an advantage to doing so? Thank you.

Reply
Rachel Molenda   •   March 3, 2017

Melissa Taylor   •   March 2, 2017

Made a batch of these today and they turned out perfect. Used regular sized muffin tin and, as you suggested, added 5 minutes to bake time. Thank you for the recipe!

Reply
Rachel Molenda   •   March 3, 2017
Melissa T   •   March 3, 2017
Rachel Molenda   •   March 6, 2017

Maria   •   March 5, 2017

Hi Joy Canines substitute ground chia for the ground flax?

Reply
Rachel Molenda   •   March 6, 2017

Cheryl   •   March 6, 2017

Can wheat bran be substituted for the oat bran?

Reply
Rachel Molenda   •   March 6, 2017

Sacha   •   March 10, 2017

Great recipe can't wait to try it! Can I substitute the almond meal for brown rice flour?

Reply
Rachel Molenda   •   March 13, 2017

Ashley   •   March 10, 2017

I'm so excited to try these! My girls and I are a little obsessed with the vegan blueberry muffins at the Peets coffee shop by my house. But these are probably healthier and cheaper! Win win!

Reply
Rachel Molenda   •   March 13, 2017

Becki C.   •   May 7, 2017

Do you think this recipe would work using Wheat Bran?

Reply
Rachel Molenda   •   May 15, 2017

Jill   •   May 14, 2017

I'm going to make blueberry bran flax muffins but I don't have almond flour. Can I substitute for coconut flour. I was thinking that recipe calls for 3/4 almond four, so I was going to use 9 tablespoons coconut flour. Should I still add extra liquid? Thanks!!! Happy monthers day!

Reply
Rachel Molenda   •   May 15, 2017

Michelle   •   August 4, 2017

I have made these wonderful muffins more than once! But today I used canned coconut milk (same measurements though) and I added shredded coconut with the blueberries. They are amazing!!! Thank you for the great recipe Joyous Health :)

Reply
Rachel Molenda   •   August 8, 2017

Ileana Keller   •   September 30, 2017

Hi I would like to ask if I can use more flaxseed instead of the amount of oat bran in the recipe. I would like to use 1 cup of almond flour ; 3/4 cup of ground flaxseed; and only 1/4 cup of oat bran. totalling the 2 cups And instead of the maple syrup I wound like to use liquid Splenda. I am eating very low carb and that's why I want these changes since oat bran has more carbs than flaxseed

Reply
Rachel Molenda   •   October 2, 2017

Ileana Keller   •   October 2, 2017

Thanks for answering Rachel, actually I made it with these changes: I used 3/4 cup of oat bran; 3/4 cup of almond flour; 1/2 cup flaxseed; I switched to 3 Tbs of Sugar Free syrup and some liquid Splenda. I also put a little bit of almond extract, I used olive oil and half

Reply
Rachel Molenda   •   October 3, 2017

Tova   •   November 12, 2017

JOY! These blueberry muffins are AMAZING! My 4

Reply
Rachel Molenda   •   November 13, 2017

Megan K.   •   January 7, 2018

Wow these are so delicious! Thank you so much for the recipe

Reply
Joy McCarthy   •   April 8, 2018

Michelle   •   April 7, 2018

can you make them in normal Sized muffin pans?

Reply
Joy McCarthy   •   April 8, 2018

Paula   •   May 2, 2018

Hello there... Super happy to have found your blog. Just made these for my 1 1/2 year old boy and he really liked them 🤗 Quick question, how long can these be in the fridge? Can they go on the freezer? If so for how long? Super thank you in advance.

Reply
Rachel Molenda   •   May 3, 2018

Lydia   •   August 28, 2018

Hi there, would I be able to use Bob Red Mills gluten free quick cooking oats instead of oat bran? Thanks

Reply
Joy McCarthy   •   August 29, 2018

Ashley Chaplin   •   October 20, 2018

My 2 year old twins went nuts for these!!! My little boy gobbled up two and was grabbing for more! These will definitely become part of the rotation 😊

Reply
Joy McCarthy   •   October 20, 2018

Sandy   •   November 21, 2018

Looks delicious and so easy! What brand of frozen blueberrys were you using? couldn’t hear the name In The video. Also, what are your top 2 or 3 evoo brands to use in baking? Thanks

Reply
Joy McCarthy   •   November 21, 2018

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