Muffin Maddness

You may recall from other blog entries, that I'm on a perfect muffin recipe quest. I'm constantly trying to find the best, oaty muffin recipe - the perfect blend of sweet, oat, and savory. To be perfectly honest, I haven't been entirely successful. That was until yesterday afternoon. Yesterday, I got one step closer to that perfect recipe.

Actually, it was after making yesterday's muffins that I came to the realization that I've been making the wrong type of muffins. I've been making bran muffins when it's really should be oat bran - emphasis on oat. My search would come to an easy close if I was able to get my hands on Honey's oat bran muffin. Sadly, they are unwilling to give it up. With Honey's muffins, I have to buy the muffins in bulk when I go home, carry them on the plane, freeze them, and enjoying them daily until they are gone (which is way to fast). I know it's a bit intense, but I love oaty muffins.

Anyway, these muffins were getting awfully close to my lovely Honey's muffin taste and texture. Close, but not quite there though. I'm going to share this recipe so my fellow bakers can review, contribute, and perhaps even try them out. Let me know what you think. In corporate world, I'd say I'm looking for feedback.

By the way, I ought to share the origin of the recipe. I discovered this recipe on the side of Bob's Red Mill Oat Bran Cereal bag, which I tweaked slightly. Honey's website says their muffins have canola oil, buttermilk, yogurt, applesauce, egg, juices, and fruit. I tried to get as much of these things in this recipe as I could. I might add different fruit next time too (i.e. strawberries or peaches). I know you're tried of reading now, so here's the recipe:

Nutritious Oat Bran Muffins


  • Dry: 3/4 cup whole wheat pastry flour, 3/4 cup oat bran, 1/2 cup brown sugar, 1 tsp. baking powder, 1-1/2 tsp. cinnamon, 1/2 tsp. fresh nutmeg, 1/2 tsp. baking soda

  • Wet: 1/8 cup mashed banana, 1/8 cup applesauce, 1/2 cup yogurt, plain 1 egg, 2 Tbsp. canola oil, 1 tsp. vanilla

  • Other: 1/2 cup shredded carrot, 1/2 cup dates, chopped 1/3 cup blueberries (optional), 1/2 cup Walnuts, chopped

  • Topping: 1 Tbsp. flour, 5 Tbsp. white sugar, 1 tsp. cinnamon, 1 Tbsp. butter


  1. Mix together dry ingredients. Mis liquid ingredients in separate bowls.

  2. Combine the two mixtures and stire until moistened.

  3. Fold in carrots, dates, blueberries, and nuts.

  4. Lightly grease or line muffin tins.

  5. Fill 2/3 full. Sprinkle topping on muffins.

  6. Bake at 400 F for 20 minutes. Bake 5 more minutes at 350 F.

My Changes (from the original recipe):

  • Bake 400 F for 18-20 mins but that's for 12 muffins (I made 6 muffins)

  • Added Bluberries, frozen

  • 1/3 banana mashed and no applesauce -decided to split

  • Added 1/2 tsp. more cinnamon and vanilla

  • Added a dash of fresh nutmeg

Oat Muffin Oat Muffin

Oat Muffin Close Up Oat Muffin - Close Up