Lunch: Oat Bran Muffins Recipe | MyRecipes

Oat Bran Muffin recipes make a hearty and flavorful addition to breakfast and brunch menus. This muffin recipe makes 28, so you'll have plenty leftover for portable weekday breakfasts.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Oat Bran Muffins Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray

Instructions

Preheat oven to 375 °.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375 ° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.