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Blueberry Apricot Oat Bran Muffins
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5 from 1 vote

Blueberry Apricot Oat Bran Muffins

These Blueberry Apricot Oat Bran Muffins are the best muffins I have ever made. I was pleasantly surprised at how soft and moist they turned out with the main ingredient being oat bran. I packed these with blueberries and dried apricots, but there are so many options for what to do with these beauties!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Snack
Servings: 9 muffins
Calories: 199kcal


  • 1 1/2 cups oat bran cereal
  • 1/2 cup almond flour
  • 2 tablespoons arrowroot flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup almond milk
  • 1/2 cup plain yogurt lowfat
  • 1/4 cup honey
  • 3 tablespoons coconut oil (or grapeseed oil)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup blueberries
  • 1/3 cup dried apricots chopped, (or sub 3/4 cup fresh apricots, chopped)


  • Preheat oven to 425 degrees F. Add 9 liners to a muffin pan.
  • Add oat bran, almond flour, arrowroot powder, baking powder, and sea salt to a bowl, and stir to combine.
  • In a small bowl, mix together almond milk, yogurt, egg, honey, coconut oil, and vanilla. Stir well to combine, and then pour into dry ingredients.
  • Stir just enough to wet dry ingredients, and then fold in blueberries and chopped apricots. If using frozen blueberries, add while still frozen.
  • Fill muffin cups to the top. These muffins do not rise a lot. I overfilled mine and got 8 muffins, but you can get 9 if you just fill them to the top.
  • If using frozen blueberries, bake for 16-18 minutes. If using fresh blueberries, bake for 14-16 minutes, until tops are golden brown.


Calories: 199kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 304mg | Fiber: 4g | Sugar: 13g | Vitamin A: 220IU | Vitamin C: 1.6mg | Calcium: 102mg | Iron: 1.7mg