Oat Bran Sour Cream Muffins

I started out with a recipe from Joy the Baker, one of my favorite food bloggers, but made quite a few changes.  I switched out some of the high fat items and used oat bran rather than wheat bran.  Please note that this is not bran cereal, but oat bran such as we used to buy in health food stores and now is available in most groceries.  Joy said that her version improved after a couple of days and mine did, too.  Carefully packed on the kitchen counter, they will be delicious up to 5 days.  This is a nice breakfast muffin – not too sweet and full of healthy ingredients.


  • 1/2 cup canola oil
  • 1/4 cup light brown sugar, packed
  • 1 egg, lightly beaten
  • 1 cup light sour cream
  • 1/4 cup molasses*
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup oat bran (not cold bran cereal)
  • 1 cup all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

Preheat oven to 400 degrees F

Grease/flour 12 muffin cups or insert paper or silicone liners.

In a medium bowl, place the oil, light brown sugar, egg and molasses.

*I used some pure natural cane molasses from Amish Country (Holmes County, Ohio) because I like its slight sorghum flavor.  Something like Grandma’s Molasses would also be good.

Whisk these ingredients until smooth.  Whisk in the baking soda and salt.  Stir in the oat bran and flour just until dry ingredients are absorbed.  Gently stir in the raisins and nuts.

Divide batter between 12 muffin cups.  Bake @ 400 degrees F for approximately 15 minutes – until tops are golden brown and a tester inserted in the center of a muffin comes out clean.

Remove pan to rack to cool.  I like the silicone liners now that I’ve discovered letting the muffins cool in the liners for 5-10 minutes makes it easy to pop them out of the liners.

Allow muffins to cool completely on a wire rack.  Then store in a tightly covered container for up to 5 days.

Really tasty with a cup of morning coffee.

The next picture has nothing whatsoever to do with oat bran muffins, but I collect vintage linen and scottie items and had to share  this gift from my oldest daughter.  I love the ladies in the background enjoying their card game while poor hubby is coping with feeding the baby – a revolutionary idea back in the 1930-40s.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

2 thoughts on “Oat Bran Sour Cream Muffins”

  1. The muffins look great. I have never had oat bran is it similar to oats? The dish towel is so cute. I clicked on the Amish site and read about the flea market, they have a fabric outlet there.

    1. Oat bran is almost like a coarse flour – it comes in small bags at the grocery store (not sure I’ve seen it at Meijer).

      Nancy is always on the lookout for cute scottie items for my collection. Lillian

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