Go Back
fraiche living plum oat bran muffins in a basket
5 from 1 vote

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.

Course Baking
Keyword Baking, Bran, Breakfast, Muffins, Oat, Plum
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 Muffins
Author Fraîche


  • 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


  1. Preheat the oven to 350 F. Grease a muffin tin or line it with baking papers.

  2. 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.
  3. In a large bowl, combine the flour, oat bran, brown sugar, baking powder, baking soda, salt and lemon zest. Whisk together.

  4. In a separate medium bowl, combine the eggs, milk, yogurt, melted butter, honey and vanilla. Whisk together.
  5. Fold the wet ingredients into the dry ingredients using a rubber spatula until just mixed. Fold in the plums.

  6. 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.

  7. 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.