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Tiny oat bran muffins baked in a mini tin — small enough to be portion-controlled, tasty enough to satisfy the muffin craving. Low calorie oat snacking done right.
Preheat oven to 350°F and lightly coat a mini muffin tin with nonstick spray.
In a mixing bowl, combine oat bran, rolled oats, baking powder, salt, and cinnamon, stirring well for even distribution.
In a separate bowl, whisk together skim milk, applesauce, egg, and vanilla extract until fully blended.
Pour the wet mixture into the dry ingredients and gently fold until the batter is just combined; avoid overmixing for a light crumb.
Spoon batter into the prepared mini muffin tin, filling each cup nearly full, then bake for 15–18 minutes, checking doneness with a toothpick inserted at 15 minutes.
Remove from the oven immediately when the muffins spring back lightly — do not overbake — then cool in the tin for 5 minutes before transferring to a wire rack.
