Blueberry Oat Bran Muffins: No Flour, Vegan, Low Carb and Gluten-Free! – 80 Twenty Nutrition

Blueberry Oat Bran Muffins: No Flour, Vegan, Low Carb and Gluten-Free!

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There’s something about a freshly baked muffin that makes me feel loved. It was such a treat when my mom used to bake some oatmeal muffins for my sister and me. I don’t think they lasted too long around our house! I’ve recently found myself drooling over coffee shop muffins and decided to create my own healthier recipe. The result? These Blueberry Oat Bran Muffins are made without any flour or refined sugar and are vegan, low carb and gluten-free!

Blueberry Oat Bran Muffins - Vegan, Low Carb and Gluten-Free! Recipe by media registered dietitian nutritionist Christy Brissette, President of 80 Twenty Nutrition

These yummy muffins came out perfectly moist and cake-like despite not having any flour in them. I got the idea of using just oat bran when my boyfriend (oops, fiancé! Still getting used to saying that!) was telling me that he had tried the Dukan Diet.

He described it as yet another low carb plan that was tough to stick to for any length of time (not a surprise there, most diet plans suck), but said its one redeeming quality was you could bake with oat bran instead of flour. That got me thinking.

Blueberry Oat Bran Muffins - Vegan, Low Carb and Gluten-Free! Recipe by media registered dietitian nutritionist Christy Brissette, President of 80 Twenty Nutrition

You know I’m a huge fan of rolled oats. I make granola, I make overnight oats, I make Banana Oat Bread. Not only do I love the taste, oats are super filling thanks to their beta-glucan fiber content. This special fiber is great for digestive health and also helps lower unhealthy LDL cholesterol levels. How awesome is that?

Looking for a healthy #muffin #recipe? Try these Blueberry Oat Bran Muffins! #gf #vegan & no flour! Click To Tweet

Going for just the oat bran instead of the whole oats means you’re removing most of the carbohydrate content and calories and going for maximum filling power with plenty of fiber.

Blueberry Oat Bran Muffins - Vegan, Low Carb and Gluten-Free! Recipe by media registered dietitian nutritionist Christy Brissette, President of 80 Twenty Nutrition

 

I had to add another superfood, blueberries, to dial up the antioxidant power of these delicious muffins. Not to mention the royal blue/deep purple hue they add makes these (almost) too pretty to eat!

Blueberry Oat Bran Muffins: No Flour, Vegan, Low Carb and Gluten-Free!

Blueberry Oat Bran Muffins - Vegan, Low Carb and Gluten-Free! Recipe by media registered dietitian nutritionist Christy Brissette, President of 80 Twenty Nutrition

Ready to try your new favorite breakfast/brunch/snack/tide-me-over-til-dinner go-to muffin?! It’s time to dive right in. These are even better warm… and don’t forget the vegan margarine or if you aren’t vegan or dairy-free, spread on a bit of butter. UNREAL.

Make a few batches and freeze for the perfect meal-prep breakfast or snack.

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Blueberry Oat Bran Muffins: Vegan, Low Carb and Gluten-Free!

These best-ever Blueberry Oat Bran Muffins are made without any flour or refined sugar and are vegan, low carb and gluten-free! They're perfect as your fiber-rich go-to breakfast, snack or healthy dessert.
Servings 12 muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Dry Ingredients

  • 2 1/2 cups uncooked oat bran
  • 2 tsp Baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup stevia or coconut sugar (or other favorite sweetener)

Wet Ingredients

  • 3/4 cup Almond milk
  • 1 Banana mashed
  • 3/4 cup frozen blueberries defrosted
  • 2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 425 degrees F. In a large bowl, mix the dry ingredients together.
  • Create a "well" (or as I like to call it, a crater) in the middle of your dry ingredients. Add the wet ingredients and stir them together, then stir them into the dry ingredients until just combined.
  • Grease your muffin tins or line them with paper muffin cups. Bake for about 15 minutes or until the muffin tops start to turn golden brown and a fork or toothpick inserted into the middle of the muffins comes out clean. Enjoy!
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