New this month
Get the Allrecipes magazine

Blueberry Nut Oat Bran Muffins

"This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!"
Added to shopping list. Go to shopping list.


45 m servings 203 cals
Original recipe yields 12 servings (12 muffins)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
  2. In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
  3. Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.


  • Note
  • Unsweetened or sweetened applesauce both work well in this recipe.

Nutrition Facts

Per Serving: 203 calories; 5.6 g fat; 37.8 g carbohydrates; 5.7 g protein; < 1 mg cholesterol; 397 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 77
  1. 87 Ratings

Most helpful positive review

These were of course a little bit different texture than store bought because they don't have all the white flour and white sugar, but they are still tasty and so nutritious, it's great that the...

Most helpful critical review

These were really disappointing. I was excited because of the good reviews. I used 2 eggs instead of the egg substitute, whole wheat flour and almonds instead of pecans. So no major changes. The...

Most helpful
Most positive
Least positive

These were of course a little bit different texture than store bought because they don't have all the white flour and white sugar, but they are still tasty and so nutritious, it's great that the...

I used this recipe to make a bread, rather than muffins. I made a few changes: I substituted mashed banana for applesauce, used 2 real eggs instead of substitute, and sprinkled whole oats on top...

I wanted to try these because they seemed pretty low in fat and have a decent amount of fiber, but I was worried about how they would taste. They turned out very moist and have good flavor. I us...

Oh my goodness! These are absolutely fantastic - even my picky husband has devoured them! I doubled the recipe and got 30 muffins, not 24. I also substituted whole wheat flour, and sprinkled j...

I have made this recipe quite a few times but have amended the original slightly, following the advice of previous reviewers. I used no oil and substituted with 1½ cups of apple or banana (I hav...

I have made these muffins twice. The first time I used unsweetened apple sauce and the second time I used sweetened. Also, the second time I increased the amount from 1 1/8 cup to 1 1/2 cup. ...

I changed the recipe around a bit and they had a great flavor. Even my pickier friends said they were fabulous! Instead of oat bran, I used 3/4 cup rolled oats and 3/4 cup wheat flour, and for...

These were very good - I followed a few suggestions and made the following changes though: half white flour, half whole wheat; two real eggs instead of egg substitute; and added one mashed banan...

I thought these sounded very good, but I decided to make a few changes. I substituted 1/2 the flour for whole wheat flour and added a little more applesauce. I used 2 whole eggs instead of egg...