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.
PrintOat Bran Muffin
Ingredients
- 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
- 2 teaspoons 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)
Instructions
- Preheat oven to 400 degree
- Thoroughly mix brown sugar, oat bran cereal, whole wheat flour, flax meal, baking powder, and baking soda
- Add eggs, applesauce, olive oil, and cranberries
- Mix with a wooden spoon until well-blended
- Spoon into sprayed muffin pans (sprayed with whatever spray oil you use)
- Bake at 400 for 15 minutes
- 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.
I can’t wait to try this recipe- thank you so much for sharing it! I’ve been eating your salad all summer- cantaloupe, arugula, goat cheese and prosciutto. Perfect! I don’t feel like I’m missing out on delicious food with your suggestions!
Hi Ann,
Happy to help!
j
These are so good. Thank you for sharing your recipes with us.
★★★★★
Hi Tina!
Of course!
j
Looks like nuts on top, but there are no nuts in the recipe.
Hi Sue,
The article talks about that!
Best, Jill
Thank you so much but my so who is the stonemaker shouldnt have nuts
But no worries easy enough to make without
Thanks Again for recipe
Hi Vicki,
Remember portion not perfection. Stone makers can still eat some nuts if they are on the safe oxalate list and they are not overdone! 7 whole pecans have 15 mg/oxalate. So a few crushed toasted pieces have so little and can still be put on top if one desires!
j
I was a bit surprised to see the addition of whole wheat flour given its inclusion on the High Oxalate lists. I make a Low Oxalate bread that contains many of the same ingredients but using regular flour. I also add milk to boost the calcium.
Hi Adrian,
If you note, WW flour has 29 mg/ox for a WHOLE cup. Spread out between 12 muffins adds very little oxalate. This is a portion game and WW flour is more nutritious than white flour. Portion not perfection and you will see that you can eat so many more healthy foods. These muffins have less than 5 mg each. While most patients are allowed 100 mg/ox per day, you can see that these are indeed a low oxalate choice!
Thanks for writing,
Jill
The instructions don’t include the flax meal or the cranberries or pecans…. would have added if were in the instructions & marked optional.
Hi Janet,
I’m new at writing down recipes and missed that error. I have corrected this now and appreciate your extra set of eyes.
Thanks so much, Jill
How many servings do the recipe make
Hi Catherine,
Believe it states 12.
jill
Can’t do flax. What’s a safe substitute?
hi Keva,
If this is in regards to non dairy milks for calcium, read this:https://kidneystonediet.com/calcium/
Jill
I made this the first time with frozen blueberries and it was wonderful. Then I got the idea that it might be good as a savory muffin without fruit, so this time I substituted frozen corn for the berries and it is sooooo good.
Can’t thank you enough, Jill, for this fabulous, versatile recipe.
★★★★★
Hi Ann,
Glad you liked it. I love them!
j
I no longer consume gluten because of HIGH sensitivity with M.S. What are my choices?
Thanks for your help
Hi Karen,
You can eat most fruits and veggies on a low oxalate. Here is a video on did for youtube that will talk about gluten free flours:
Think about joining my course so you can understand how to do it all!
j