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Prebiotic Rich Oat Bran Muffins

Prebiotic Power Oat Bran Muffins

These prebiotic-packed muffins are designed to nourish your gut with oat bran, berry polyphenols, and customizable ingredients to fit your dietary needs. Whether you go gluten-free, dairy-free, or egg-free, they’re easy to tweak and even easier to love.
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Servings: 12 Muffins
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 Cups Certified Gluten Free Oat Bran
  • 1 Cup Gluten Free Flour of Your Choice Choose From: Almond Flour, Coconut Flour, Tapioca Flour, Chickpea Flour, or Rice Flour
  • 1.5 tsp Baking Powder If you're sensitive to corn, use Hain Brand
  • 1.5 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 Cup Sweetener of Your Choice Choose from: Coconut Sugar, Cane Sugar, Date Sugar, Beet Sugar, Honey, Maple, or Rice Syrup
  • 2 tsp Vanilla Extract
  • Zest of 1 Lemon
  • 1/3 Cup Oil of Your Choice Choose From: Olive, Avocado, Almond, Melted Coconut Oil, Walnut Oil
  • 3 Eggs* You can substitute with Flax Eggs, see notes below
  • 1 Cup "Buttermilk"* "Buttermilk" is made by taking 1 cup of your favorite no-additive plant milk, plus 1Tbsp Lemon Juice or Distilled Vinegar and let sit for 5 minutes to thicken.
  • 1 Cup Fresh or Frozen Berries of Your Choice Choose From: Blueberry, Raspberry, Strawberry, Blackberry

Equipment

  • 1 Microplane
  • 1 Small Bowl
  • 1 Large Bowl
  • 1 Fork or Whisk
  • 1 Muffin Pan

Method
 

  1. 1.) Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with your approved oil. I like to use my oil sprayer for this step.
    2.) Make your plant milk "buttermilk" with 1 cup no-additive plant based milk + 1 Tbsp Lemon Juice (or Distilled Vinegar). Let sit 5 minutes to thicken.
    3.) In a small mixing bowl, whisk together the buttermilk, oil, sweetener, egg or egg substitute, and lemon zest.
    4.) In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt.
    5.) Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine).
    6.) Gently fold in the berries.
    7.) Working quickly, divide the batter between the 12 muffin cups.
    8.) Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached.
    9.) Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

Notes

1.) You can substitute egg with flax eggs. Each flax egg is 1 Tbsp ground flax mixed with 3 Tbsp water. Let sit for a few minutes until they gel.
2.) Other egg substitute options can be found here.
3.) My favorite no-additive plant milk is Elmhurst or MALK.
4.) If you're using the Tapioca Flour, they can brown quicker; I suggest lowering your oven temperature to 300 and cook a few minutes less. Keep a closer eye on them in this situation.
5.) If berries aren't your jam, you can add any fresh, frozen or dried fruit substitute.