Cran-Oat Bran Muffins

by Chrissy

Sometimes a hearty breakfast on-the-go is hard to find. Well, look no more. This energy-packed breakfast muffin has it all!

The hint of orange zest pairs well with the dried cranberries and cinnamon. This flavor trio brings back the nostalgia of the holidays. If you didn’t mind one bit, a healthy handful of chocolate chips would take these to another level!

Flavor aside, these are full of protein and fiber, as various grains are jam-packed into little fluffy muffins.

Fun Fact: “Fiber helps get rid of excess cholesterol and wastes that would otherwise be reabsorbed into the bloodstream.”

I guess working at a medical school has it’s perks. I learn things. Cool things like this.

Mini muffins are also really cool so if you happen to have a mini muffin pan, puh-lease make a round for quick nibbles!


Anyways, here’s the How To:


Prepare liquid ingredients.

Prepare dry ingredients:

Pour the liquid mix, into the dry mix, gradually.

Fold in the dried cranberries.

Distribute into lined-muffin pans (or greased if you are doing the mini-muffin pans). Garnish with cranberries and a pinch of wheat germ and a sprinkle of white or cane sugar.

Bake. Cool. Enjoy.


Cran-Oat Bran Muffins:

Adapted from Joy of Baking

Makes 24 muffins



2 cup white whole wheat flour

1 1/2 cups oat bran

½ cup wheat germ

2/3 cup light brown sugar

3 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 Tbsp grated orange zest

2 eggs, lightly beaten

1/4 cup molasses

¼ cup honey

2 tsp pure vanilla extract

3 Tbsp canola oil

2 1/4 low-fat milk

¼ cup kefir (or milk)

1 ½ cups dried unsweetened cranberries

white or cane sugar, for garnish



Preheat oven to 375 and line 2 muffin tins with paper liners.

In the mixer-bowl, mix the flour, oat bran, wheat germ, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.

In another bowl, whisk the eggs, molasses, honey, vanilla extract, canola oil, milk, and kefir.

Gradually add the wet mixture to the dry mixture, and blend on a low speed. Fold in the cranberries.

Fill each muffin cup up with about ¼ cup of batter, or until cups are ¾ of the way filled. Garnish each muffin with a few cranberries and a dash of wheat germ and a sprinkle of sugar. Bake for 16-20 minutes (about 10-12 minutes for the mini muffins) or until a toothpick comes out clean. Remove from the oven and place on a wire rack to cool for a few minutes, just before serving.


From the Little Yellow Kitchen,


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4 Comments to “Cran-Oat Bran Muffins”

  1. Heavenly.
    I’m making these tonight. I will call them dessert. And breakfast. And snack.

  2. Hi! I just found your blog. This is so cute! It’s always refreshing to see other young bloggers out there that share passions similar to mine. Love it! These look delicious, too!

  3. Chrissy

    Hi Kaylie, thanks for stopping by and saying hi! We look forward to follow your blog, as well!

  4. Chrissy

    Nom nom nom. Super delicious and healthful. Ps. I killed my kefir…. killed it!