My plum tree is bursting with plums: time to get baking! These Plum Oat Bran Muffins are moist and not too sweet, perfect for a morning run-out-the-door breakfast or an afternoon snack (lunchbox friendly too!).
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Healthy Muffin Recipes
Our freezer is always stocked with muffins for busy days. I’m a fan of using local produce and what’s in season where possible, and that’s how these Plum Oat Bran Muffins were born! Muffins are one of those things that are easy to make a big batch of: if you’re going to mess up your kitchen, make it worth it! If you’re in the muffin making mood, try my Sneaky Mommy Muffins, Double Apple Muffins, Veggie Muffins, or Blueberry Lemon Ricotta Muffins!
Freeze any extras for a quick snack or breakfast for hectic mornings, or bake them in mini muffin tins for a cute healthy snack for the little ones (just adjust the baking time to approximately 12-15 minutes).
Health Benefits of Oat Bran
Oats are widely regarded as one of the healthiest grains you can eat! They are packed with many important vitamins, minerals, and fibre, including heart-healthy soluble fibre. Oat bran is the outer layer of the oat groat (the whole oat kernel) which sits just beneath the hull. While oat groats and steel-cut oats naturally contain bran, oat bran is also sold separately as a stand-alone product on the shelf. Oat bran packs more fibre than whole oats (not that we’re trash talking whole oats over here – they’re pretty awesome too).
Plum Oat Bran Muffins
Plum Oat Bran Muffins
These Plum Oat Bran Muffins make a great afternoon snack or grab-n-go breakfast! You can substitute half of the all purpose flour with whole wheat flour if you wish, and feel free to garnish the muffins with extra thin sliced plums before baking.
Ingredients
- 2 cups diced plums (I used Italian prune plums)
- 1 tablespoon honey
- 2 cups all-purpose flour*
- 1 1/3 cups oat bran
- ½ cup packed brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons grated lemon zest (from one lemon)
- 2 large eggs (beaten)
- 1 cup milk
- ½ cup vanilla yogurt
- ½ cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- 2 tablespoon honey
Instructions
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Preheat the oven to 350 F. Grease a muffin tin or line it with baking papers.
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In a small bowl, combine the plums with 1 tablespoon of the honey, toss, and let it sit until ready to add to the muffin batter.
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In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.
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In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
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Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the plums.
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Evenly fill the muffin tins with the batter and bake for approximately 20-25 minutes, until a toothpick inserted into the center comes out clean.
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Remove the muffins from the tin onto a baking rack to cool.
Recipe Notes
*substitute half of the all-purpose flour with whole wheat flour if you wish.
I have followed all the steps for the contest!
Thank you!
I just baked these muffins. They turned out so delicious and are toddler approved! Thanks for the great recipes!
Yay thank you!!!
Thank you so much for reposting this recipe! Made these this morning and they are easily the most delicious muffins I’ve ever made. I used Italian prune plums as well, and subbed out butter for avocado oil. I also added some cinnamon. They turned out absolutely delicious! My only note is that holy heck woman, how big are your muffin tins? Because I made 23 normal-sized muffins from this recipe. Your tins must be HUGE!!!
Thanks for the feedback! I will have to re-make mine… I tend to make slightly bigger muffins I suppose! Have a great day!
Hi Tori, thanks for the recipe! Could you sub oats for oat bran? I’ll try it this am and let you know. I made your roasted plum cardamom granola last week and it was delicious 🙂
Hi Julie,
Thanks for the note and for making the granola, so happy you liked it! I don’t know how it would work with the oats: I would probably try quick cooking oats if you do! Please let me know if you try! You can also pulse oats in a food processor or blender and I think it would give a decent result but I’m just speculating! Take care, Tori
Just made these this morning. I didn’t have any oat bran so I tried my luck with wheat bran and they are UH-MAZING!!!!! Absolutely delicious. So glad I doubled to recipe to freeze some for a quick grab & go snack!! Thanks for the great recipe!
Hi Jenn! So awesome! Thanks for taking the time to write:). Tori
Thank you Tori for sharing this recipe. The muffins were delicious. I added cornstarch in error. Found my mistake before baking and added the baking powder I missed. The muffins still worked…go figure 🙂
Hi Gloria, thank you for the feedback! Glad they turned out regardless of the cornstarch!!!
These are so yummy— but I made 24 big muffins with this recipe! 🤪 your muffin tins may be giant??
Hey Tori, any substitution for the vanilla yogurt?? Do you think dairy free coconut yogurt could work??
Hi Danielle sorry for the delay! The dairy free yogurt should work but I’m not sure as I haven’t tried. Would love to hear if you do!
Wow! This recipe is soooo yummy! What a great way to use up extra plums at this time of year! Thank you Tori!
Made this recipe again today, using apples and raisins instead of plums, and adding cinnamon, nutmeg and cloves for spice. They turned out amazing, as always. This is by far the best muffin recipe I’ve ever made!
Thank you Mary! That means so much to me!! And I LOVE your hack, totally doing this the kids will love it!
Hey Tori, this looks great! Do you think the batter will hold up with frozen blueberries instead of plums? Have local ones in the freezer from the summer…
Hi Jessica,
I haven’t tried it with frozen blueberries but I think it should work! I’d love to hear how it turns out if you give it a go!