Photo of Oat bran and dried fruit muffins by WW

Oat bran and dried fruit muffins

Total Time
40 min
25 min
15 min
This recipe uses mixed dried fruit to add a chewy texture to these moist, golden-brown muffins. You can use one type of your favorite, but a mix results in a nice contrast in flavor and color. Orange juice and zest gives these muffins a rich tang, while the dried fruit, fresh bananas, and light brown sugar provides the perfect level of sweetness. You can enjoy these hearty muffins for breakfast, as a snack, even dessert—they'll keep at room temperature for up to 3 days.


Dried mixed fruit

1¼ cup(s), coarsely chopped

Uncooked old fashioned rolled oats

1 cup(s)

Uncooked oat bran

¾ cup(s)

All-purpose flour

½ cup(s)

All-purpose flour

1 Tbsp

Packed light brown sugar

3 Tbsp

Baking powder

5 tsp

Ground cinnamon

1 tsp

Fat free skim milk

1 cup(s)

Unsweetened orange juice

¼ cup(s), fresh

Egg whites

2 large

Vegetable oil

2 Tbsp


¾ large, or 1 medium, mashed

Orange zest

2 tsp


  1. Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
  2. 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.
  3. 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.
  4. 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.


This recipe is courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America,