I’ve posted about three or four muffin recipes here and I love all of them. I could post more. I’ve started making blueberry muffins, dark chocolate peppermint, and peanut butter muffins with strawberries in them that I’ve dubbed ‘peanut butter and jelly muffins’. They are all good but there’s no point in me posting any more recipes because there is one basic recipe they are all based on.

So I’m posting that basic recipe here and you can make as many variations as you want. I’ll give the breakdown of oat bran quantities at the end.

Basic Recipe Dry Ingredients:

  • 1 cup + 2 tablespoons of oat bran (finely ground)
  • 1/2 cup ground flax seed meal
  • 1 cup Splenda
  • 1 tbsp baking powder
  • 1/2 tsp guar gum
  • 1 pinch kosher salt

Dry Add -In for muffins (pick one):

  • Chocolate muffins: 1 cup cocoa powder
  • Dark chocolate muffins: 1 cup dark cocoa powder
  • Peanut butter muffins: 1 cup powdered peanut butter
  • Chocolate peanut butter muffins: 1 cup chocolate powdered peanut butter
  • Vanilla (aka ‘plain’) muffins: 1 cup non-fat powdered milk

Basic Recipe Wet Ingredients:

All muffins except Vanilla Muffins:

  • 12 oz non-fat skim milk
  • 1/2 cup liquid egg whites
  • 2 tsps extract or 1 packet instant decaf coffee

Vanilla Muffins:

  • 8 oz non-fat skim milk
  • 1/2 cup liquid egg whites
  • 1 container non-fat plain Greek yogurt (6 oz)
  • 2 tsp vanilla extract

Additional Add-in Options:

  • 1 cup unsweetened carob chips
  • 1 cup frozen blueberries
  • 1 cup fresh strawberries, diced

Mix everything together and bake in 350 degree oven for 10-20 minutes depending on the size of the muffins you make.

This recipe contains 18 tablespoons of oat bran. Six large muffins means each has 3 tbsp. 12 muffins means each has 1.5 tbsp.