Oat Bran Muffin

These are really known as “Jeannette’s muffins” as it’s my dear friend, Jeannette, who first shared them with me. The recipe has been modified to lower sugar, oxalate, and sodium to make them Kidney Stone Diet-Approved.

Remember, make these to accommodate your taste. I like cranberries, but you may not, so use any low oxalate fruit you desire. I wanted less sugar, so I opted for the cranberry, but I also love them.

These muffins make for a great breakfast or snack and pair perfectly with a plain, low-fat greek style yogurt (dairy or non). An excellent source of fiber too!

You can see that I added some toasted pecans to my muffins. If you use them sparingly, you can use some too. Account for the added oxalate if you do.

Oat Bran Muffin

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• Author: Jill Harris

Ingredients

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• ¼ cup brown sugar 
• 2 cups Bob Red Mill High Fiber Oat Bran Cereal (if you cannot find at store go to Amazon)
• 1 cup whole wheat flour
• 2 tablespoons ground flax meal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ cup liquid egg whites
• 1 cup chilled applesauce (no sugar added)
• 3 tablespoons olive oil
• 1 ½ cups of frozen cranberries (or any berry you like)

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Instructions

1. Preheat oven to 400 degree
2. Thoroughly mix brown sugar, oat bran cereal, whole wheat flour, flax meal,  baking powder, and baking soda
3. Add eggs, applesauce, olive oil, and cranberries
4. Mix with a wooden spoon until well-blended
5. Spoon into  sprayed muffin pans (sprayed with whatever spray oil you use)
6. Bake at 400 for 15 minutes
7. Let cool for 10 minutes on a baking rack

Notes

Oxalate: 4mg    Total Sugar: 6g    Added Sugar: 3g    Yield: 12

Nutrition

• Serving Size: 1
• Calories: 145
• Sodium: 184mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.