Fruit Muffins

You won’t have any problem finding takers for these soft and fruity, easy-to-make muffins. We use oat bran in the recipe because it adds a smooth and creamy texture that makes the muffins seem more like a pastry than a quick bread.


  • 2 cups All-purpose, unbleached flour
  • 1/2 cup Oat bran
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 Egg substitute
  • 1/3 cup Sugar
  • 1/3 cup Vegetable oil
  • 1-1/4 cups Plain soy milk
  • 1-1/2 cups Frozen fruit (rinsed and drained)


  1. Preheat the oven to 375 degrees. Grease the muffin pan.
  2. Rinse and drain the fruit in a colander.
  3. Combine the dry ingredients in medium mixing bowl.
  4. Whisk the wet ingredients in large bowl.
  5. Stir the fruit into the wet ingredients.
  6. Add the dry ingredients to the wet ingredients and mix just until combined.
  7. Spoon the batter into the greased muffin pan.
  8. Bake the muffins for 25 minutes.
  9. Remove the muffins from the pan and cool on a rack for 15 minutes.
  10. Serve the muffins as they are, or split them and melt a pad of buttery spread into the center.


  • If you don’t have an egg substitute handy, you can use a tablespoon of flax seed mixed with 1/4 cup of water, or a tablespoon of corn starch mixed with 1/4 cup water.
  • If you don’t have oat bran, you can substitute an extra 1/3 cup of flour. You can also use wheat bran, but it gives the muffins a more chewy consistency.
  • If you like nuts in your muffins, add 1/4 to 1/2 cup of chopped pecans or walnuts to the mix.
  • Use a large muffin tin if you want the muffins to stand alone as breakfast, or use a small tin if you want to serve them as a side treat with a different breakfast entree.

Serves: 4 to 6

Preparation time: 45 minutes