Skinny oat bran muffins

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Am very sorry to disappoint you, but that thing drizzled over the muffins is not chocolate ganache.

As much i wish it was chocolate, its not. Its carob molasses. Or as we in Lebanon call it, debs el kharoub. We usually combine carob molasses with tahini and have it as a dessert on its own, or sometimes on a slice of bread, this is the Lebanese equivalent of the American peanut butter and jam sandwich. If you’ve never had carob molasses before, it tastes a bit like chocolate, though it has a deeper, more pungent taste. Its also very sweet, so a little goes a long way. Sure, you can skip the carob molasses and use melted chocolate, but then you’d be depriving yourself the pleasure of experimenting and trying a new food that will enlighten your sweet molasses tastebuds as it never did before.

Let me assure that these healthy skinny oat bran muffins, are not a pain to eat. Am not going to lie, they do taste healthy, but they kind of grow on you. once you get past the first bits, try to take a moment to absorb all the flavors (think of something else other than sugar). Once you absorb the flavors; once you feel the tangent taste of the cinnamon – nutmeg combination, once you taste the earthy carob molasses, once you feel the moisture from the yogurt embossed into the nuttiness of the oats, then you’ll realize that this recipe is a recipe you can’t afford not to make.

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Healthy-oat-bran-muffins (9) Healthy-oat-bran-muffins (1)

Skinny Oat Bran Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 Large muffins

150 cal per muffin

Recipe slightly adapted from Epicurious


  • 1 1/2 cups (173 g) all purpose flour
  • 3/4 cup (113 g) oar bran
  • 1/2 cup (80 g) medium cut oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 cup (350 g) yogurt
  • 1/3 cup (72 ml) carob molasses (or unsulphured blackstrap molasses)
  • 6 tbsp (60 g) unsalted butter
  • 2 eggs
  • 1 cup (180 g) raisins


  1. Preheat oven to 180C / 350 F / Gas mark 4. If using muffin papercups, line them into the muffin pan. If not (I didn't) butter the sides and bottom of muffin pan.
  2. In a large bowl, whisk together flour, oat bran, oats, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, whisk together yogurt, molasses, butter, and eggs. Add to dry ingredients, stir until just combined. Using a spatula, fold in the raisins.
  4. Divide equally among muffin cups (an ice cream scoop works best for this). Bake for 20 -25 minutes, or until a wooden pick inserted into center of a muffin comes out clean.
  5. Cool on a wire rack for 10 minutes before removing from the pan.

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I wish I was a dietician to sit here and write a post about the benefits of oat bran and oats. Alas, am not, so am just going to repeat what every other dietician rumbles: they are healthy, loaded with fiber, and lower cholesterol. Not a lot of foods have this reputation.

I’ve “lebaniased” these muffins by adding carob molasses. What would you add if you were me? Do you love oats, or do you just loathe anything stamped healthy? We’d love to hear from you, so share your comments below.


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