Cinnamon Oat Bran Muffins

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Dietary: Clean Eating, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

The cinnamon in these, good for you muffins, will be a family pleaser. Great treat for breakfast, brunch or snack.

Prep: 10 min
Total Time: 35 min
Yield: 12 muffins


  • 1 cup low-fat buttermilk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp vegetable oil
  • 1 1/2 tsp cinnamon
  • 1/2 cup water
  • 4 large egg whites, whipped until soft peaks form
  • 3/4 cup brown sugar, firmly packed
  • 1 16-oz pkg. Hodgson Mill Oat Bran Cereal
  • 1/4 cup milled flax seed


  • Preheat oven to 400 ° F. Spray 12 muffin tins with no stick cooking spray.
  • Blend buttermilk with baking powder, salt, oil, cinnamon, brown sugar and water. Allow to stand 3 minutes until buttermilk becomes bubbly.
  • Fold buttermilk mixture into egg whites.
  • Fold oat bran cereal and flax into the mixture until just blended.
  • Divide mixture among 12 muffin tins.
  • Bake 20 minutes until lightly browned and firm to the touch.
  • Allow muffins to cool for 5 minutes before removing from tins.
  • Muffins may be stored in refrigerator for up to 3 weeks or in freezer for 3 months.
  • To reheat, microwave each muffin for 30 seconds or heat in a 350 ° oven for 10 minutes.