Blueberry Oatbran Muffins – Fructose Free





Many, many moons ago, I spent a summer working with my friend Charlene in her father’s bakery.  The perks of the job (apart from being paid) were, being allowed to eat whatever we wanted, and taking home leftover stock at the end of the day (and watching Char’s cake decorating artistry!)


So after a long dalliance with plain glazed yeast donuts (countless of them, fresh off the press), I got good and

sick of them.  (Yes, it is possible, if you consume enough.)  And I moved on to another summer romance, Rick’s Honey Bran Muffins.  I never tired of them, no matter how many I ate.  Luckily I had a quick teenage metabolism.  That’s a lot of years ago now.  My days of not counting how many donuts and muffins I eat are long gone.  Anyway, the recipe is also gone it seems, but it has left me with an inordinate fondness for bran muffins of many incarnations.


I believe I’ve mentioned before that my naturopath mother in law sings the praises of oat bran, and it’s ‘fat sponge’ qualities quite often.  Which got me thinking…  About bran muffins (not surprisingly, given the history).  What about a muffin which takes fat out of the body instead of putting more in?








Anyway, I know that I could further health-ify the recipe (almond flour instead of wheat, add some grated zucchini, throw some yoghurt in the mix… you know, that sort of thing…), but these are rather yummy, plus they’re fructose free, and full of fibre.  And that’s good enough to satisfy the demands of ‘healthy’ for me today.

Blueberry Oatbran Muffins - Fructose Free
A healthy, sweet-but-not-too-sweet, moist, blueberry muffin
  1. 1 cup (130 gr) plain/all purpose flour
  2. 1 Tbsp coconut flour (or another 1/4 cup of plain flour)
  3. 1 cup (150 gr) oatbran
  4. 1/8 tsp pure non-bitter stevia powder
  5. 1 1/2 tsp baking powder
  6. 1/2 tsp bicarb/baking soda
  7. 1/4 tsp salt
  8. 1/4 tsp cinnamon
  1. 1 egg
  2. 1/2 cup (150 gr) rice malt syrup
  3. 1 Tbsp (20 gr) glucose syrup
  4. 1 tsp vanilla
  5. 2 Tbsp (15 gr) coconut oil (or other healthy oil)
  6. 1 cup (210 gr) milk
  7. 1 cup blueberries
  1. 1. Whisk all dry ingredients together until well combined.
  2. 2. In a separate bowl, mix all wet ingredients (except the blueberries) together until smooth.
  3. 3. Combine wet and dry ingredients, mixing briefly until just combined (don't over mix or the muffins can get tough)
  4. 4. Add the blueberries, and gently stir them through.
  5. 5. Spoon batter into muffin tins (I like to line mine with papers, but if you don't, then grease the tins well first).
  6. 6. Bake at 170C (340F) for 20 mins or till the muffin tops are golden and spring back to a gentle touch. I always turn mine half way through baking because my oven doesn't cook evenly.
  7. 7. I like mine served warm, and dripping with butter, but they are nice cold too.
Red Hill Recipes

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