You can substitute oat bran with ground flaxseed or almond flour for a similar texture while keeping the recipe low in fat. If you prefer a more neutral taste, you can use whole wheat flour or all-purpose flour, though they may slightly alter the flavor and texture. Additionally, you can use finely ground rolled oats as a direct substitute for oat bran. Adjust the liquid in the recipe as needed, especially if using a drier ingredient.
Yes, as long as you are not allergic to it. There should be no problem.
Wheat bran is slightly lighter in weight, but it shouldn't make that much difference. It probably has a little more of a flavor, but is probably not a big enough factor in any recipe to matter.
Banana Bran Crunch - 2012 was released on: USA: 16 March 2012 (internet)
Banana bran
yes
If you're talking about nutritionally, yes, that would be a good substitute. In a particular recipe or a particular meal, I would be more likely to substitute white rice or another cooked grain (bulgur, barley, quinoa, etc.) than bread.
You can find a recipe for bran muffin from your local book stores and superstores and newsagents and stationers. Alternatively, you can buy it online at www.amazon.com and www.cooks.com
no, wheat bran is an additive that can be ADDED to products as where wheat flour IS the product
As long as you crushed or ground the flakes so that you had close to the same volume.
Oatmeal and wheat bran are very different products. Because of their different textures, you may need to use more oatmeal than wheat bran. It would not be wise to substitute one for the other without taking the time to make a test batch to determine whether you are pleased with the results.
It depends on the type of bran being used and the size of the muffin. The recipe at the link below shows 177 calories and 3.7 grams of fiber in a standard bran muffin - this recipe uses a cup and a half of wheat bran.
About 7 and 1/2 cups. I like the Post Raisin Bran Muffin recipe, but I cut the recipe in half, so I had to measure it once. It is an awesome recipe. The batter keeps in the fridge for 6 weeks!