Cranberry Oat Bran Muffins Recipe

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These cranberry oat bran muffins will fill you up with plenty of fiber!

Bran muffins are supposed to be good for you. But truth be told, many are not. They are filled with sugar and other not-so-good-for-you ingredients. So I just had to try my own version.

I used one of my regular muffin recipes and converted it to the muffin you see above. It was tasty and I had a hard time keeping Mini Chef from eating the whole batch. How’s that for making sure a kid gets his fiber?

Three Clean Eating Cranberry Oat Bran Muffins are lined up on a wooden surface. They have golden brown tops and are in white cupcake liners.

These freeze really well too. You can freeze them for up to 4 months in a food-safe, air-tight container. They will last in the fridge for up to a week or two. These are not meant for the pantry or countertop because there are no preservatives!

They make a great take-along snack, they go well with coffee for breakfast in the morning, or on occasion, even make a great dessert!

More Healthy Muffin Recipes

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Clean Eating Cranberry Oat Bran Muffins Recipe

Cranberry Oat Bran Muffins

If you want a muffin that will fill you up, this oat bran muffing has plenty of fiber to keep you full until lunch! Enjoy with a hard boiled egg or fresh piece of fruit for breakfast on the go.
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 15 muffins
Calories: 114kcal
Author: The Gracious Pantry


  • Standard muffin pan


  • 1 cup whole wheat pastry flour
  • 1 cup oat bran
  • 2 tsp. baking powder
  • 1 large egg
  • ½ cup honey (for sweet muffins – OR ¼ cup for not-so-sweet muffins)
  • ¾ cup unsweetened almond milk
  • ¼ cup unsweetened apple sauce (use ½ cup if you used ¼ cup honey)
  • 1 cup dried cranberries (fruit juice sweetened – I get mine at Whole Foods. Amazon has them too)


  • In a medium mixing bowl, whisk together the flour, oat bran, baking powder and cranberries.
  • In a large mixing bowl, whisk together the egg, honey, almond milk and apple sauce.
  • Whisk the flour mixture in to the wet mixture and blend well.
  • Spoon batter in to standard sized cupcake papers until the batter is approximately 1/4 inch from the top of the papers.
  • Bake at 350F. for approximately 20-30 minutes or until they just start to turn golden brown.
  • Cool and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 114kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 157mg | Fiber: 2g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.9mg

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  2. Anonymous says:

    Hilliary – Hope you enjoy them!

  3. Anonymous says:

    ilovegoodfood – It’s not juice. The cranberries are sweetened with fruit juice instead of sugar.

  4. Anonymous says:

    Liane – That’s wonderful!!!

  5. Anonymous says:

    DPhiE – Fabulous! Glad you enjoyed it!

  6. Anonymous says:

    Caroline – Fabulous! Glad you enjoyed them!

  7. Anonymous says:

    Sharon – Yes, they would with those adjustments. Please keep in mind that Truvia is not clean. So if you are trying to eat clean, you will want to switch to stevia. Maybe try making the recipe as is first so you can get a feel for what they are supposed to be like. I think you’ll enjoy them. 🙂

  8. Anonymous says:

    Sherri – You’re welcome! They can be a little tough to find. But you can always switch to raisins or some other dried fruit. Enjoy!

  9. Anonymous says:

    Pina – Yes, either of those will work. Enjoy!

  10. Anonymous says:

    Kimberley – Unsweetened rice milk or soy milk will work too.

  11. Anonymous says:

    Kimberley – How about unsweetened rice milk or light coconut milk?

  12. Anonymous says:

    Lauren – I don’t see why not.

  13. graciouspantry says:

    Asmilligan – If you are referring to fresh cranberries that have been frozen, I don’t recommend it because they are so bitter.

  14. graciouspantry says:

    mpgallom – I believe so. I don’t usually freeze them because they get eaten so fast around here. But I don’t see why they wouldn’t freeze well.

    1. lichel burt says:

      I just researched this for myself and found out yes they do freeze very well, they are good for 10-12 months in freezer.

      1. The Gracious Pantry says:

        Lichel – Great! Thanks for the info! 🙂

  15. Girlofclay says:

    These look amazing! I make muffins almost every week and send two with my hubby every day for his coffee break at work. I’ve been buying box-mixes and “healthifying” them with adding bran, wheat germ, nuts, etc but want to start making them from scratch now that we’re trying to live healthier.
    I rarely have applesauce on hand, though. Maybe that’s something I need to change. But in the meantime, What can I substitute for the applesauce that will still be healthy and work with the recipe? Yogurt? Coconut oil?

    1. graciouspantry says:

      Girlofclay – Non-fat, plain yogurt is a good sub. Enjoy!

  16. Galietti3 says:

    Where do you find oat bran? I cannotfind anything labeled oat bran.

    1. graciouspantry says:

      Galietti3 – You’re best bet is to call around. I get mine at Trader Joe’s. But I believe most health food stores carry it, or you can purchase it online from

  17. Can you use regular milk 1%?

    1. graciouspantry says:

      Jah – Sure!

  18. Could I add a scoop of protein powder and use xylitol instead of honey. I know I would have to adjust the wet ingredients.

    1. graciouspantry says:

      Alica – I personally don’t consider xylitol to be clean. But if that’s an allowance you make in your eating plan, then sure. Give it a try. Just be aware that you will need to add extra moisture somewhere.

  19. I don’t have oatbran, can I use quick oats or blend some oats in my mixer?

    1. graciouspantry says:

      Elaine – It wouldn’t really be the same, and the muffins would probably turn out rather dry. Do you have any wheat germ? That would work as well.

  20. Hello! I don’t buy almond milk, I make my own. To make one cup I put a couple of tablespoons of almonds in a glass with a cup of water and soak it over night. Whiz it up in the morning and you are good to go. Adjust the recipe as needed to get the amount you need.

    1. graciouspantry says:

      Elaine – Yes! I’ve been meaning to try it, and just have not gotten around to it yet. It would certainly be much cleaner than the store-bought variety!

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  23. Can These be frozen?

  24. graciouspantry says:

    I wouldn’t suggest fresh cranberries for these. But I do have a couple fresh cranberry smoothie recipes on here that are yummy.

  25. Can you substitute agave nectar for the honey?

    1. The Gracious Pantry says:

      Yes, but just so you know, agave is not clean. You can substitute in equal amounts however.

  26. Made these today and they are yummy! I did the “less sweet” way, and added some chopped walnuts. Delicious! I like to make big batches of muffins and freeze them – they’re a great, quick and healthy snack. Thank you for such amazing recipes!!! Your website has made my clean eating adventure a lot of fun!

    1. The Gracious Pantry says:

      Jean – My pleasure! I’m so glad you enjoyed them. 🙂

  27. We have tree nut allergies – What would you recommend as a substitute for the almond milk?

    1. The Gracious Pantry says:

      Carisa – Rice milk would be a good substitute.

  28. Hi,
    I’m a lil confused. Are u only using the juice from the cranberries. No actual cranberries go in? And if so, why do you mix the juice with the dry mix and no the wet?
    Thanks S~

    1. The Gracious Pantry says:

      Sheylon – No, they are dried cranberries. But instead of being sweetened with sugar (as most dried cranberries are) they are sweetened with fruit juice instead. I get mine at Whole Foods and you can also order them through my amazon store. The cranberries go in the dry mix to coat them with flour so they don’t all sink to the bottom of the muffin during baking.

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