Oat Bran and Dried Fruit Muffins

This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.

Servings: 12
Preparation Time: 25 min
Cooking Time: 15 min


  • 1 1/4 cup dried mixed fruit, coarsely chopped
  • 1 cup uncooked old fashioned oats
  • 3/4 cup uncooked oat bran
  • 1/2 cup all-purpose flour

  • 1 Tbsp all-purpose flour
  • 3 Tbsp packed light brown sugar
  • 5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup fat-free skim milk
  • 1/4 cup orange juice, fresh
  • 2 large egg white(s)
  • 2 Tbsp vegetable oil
  • 3/4 large banana(s), or 1 medium, mashed
  • 2 tsp orange zest


Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.

Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl. Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended. Spoon the batter into cups, filling each about two-thirds full.


Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.

By Kathy

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By Jim (Guest Post)
November 19, 20040 found this helpful

Excellent. I used a mixture of dried fruit and nuts - banana chips, apricots, raisins, cranberries and almonds. I used fine whole wheat flour instead of regular and soymilk instead of skim. I would probably put in a little less cinnamon next time (3/4 instead of 1 tsp. Also they would probably be less chewy and more fluffy with regular flour. Terrific low fat low sugar recipe!

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By Sarah (Guest Post)
December 26, 20040 found this helpful

These were GREAT! I used soy flour (can't eat wheat), whole eggs and added a handful of white chocolate chips. We had them for Christmas dessert. I would definitely make these again.

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By Esther (Guest Post)
May 12, 20050 found this helpful

Question: in the recipe it calls for a 1/2 cup of all-purpose flour and then 1 tbsp of all-purpose that a typo? If so, what should one of them actually be?



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Diamond Feedback Medal for All Time! 1,023 Feedbacks
May 12, 20050 found this helpful

Hi Esther, that is probably is accurate. 1/2 cup + 1 Tablespoon. Basically it requires more than 1/2 cup flour but less than 3/4 cup. So measure 1/2 cup and then 1 tablespoon.

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