Ocean State - didn't have Ultra Brite. Try Dollar General / Dollar Days / Dollar Tree?

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Adding oat bran cereal (for beta glucan) into my diet did not catch on like I thought it would. Oat bran muffins are a thing, typically based on a blend of oat bran and wheat flour. But then, oat bran flour is also a thing, and wouldn't you get a more melt-in-your-mouth consistency with fine oat bran flour instead of coarse oat bran not-flour? Applesauce and/or mashed/pureed banana as natural sweetener+binder are popular too. But can't we get away with just oat and wheat flour? Egg is allowable, you probably need at least a little more binder. I'm not far enough down the road to veganism to fiddle with ground flax and chia seed "egg" for supplementary binders. Apparently moisture is also very important, and we see a lot of suggestions for banana, applesauce and yogurt there too. Water is moist, and water is not much like yogurt, much less banana or applesauce. Oils and fats also impart moistness, so why not just add some evoo if water alone doesn't quite work.

TIL "pastry flour" has less protein than all-purpose or whole wheat flours (8~9% vs. 13% for whole-wheat). Wheat protein is largely gluten, i.e. the "glue"/binder that gives structure to baked wheat goods. And it makes sense now I think about it - use a more processed flour with less "glu" for pastry, so it finishes less chewy / more flaky. But we don't want muffins to be flaky anyway; we want them to be, well, not "chewy" like a great pizza crust, but certainly more moist / spongy than a flaky pastry. So if we have to use wheat flour at all, we'll lean toward the less processed whole wheat flour.