Heat the oven to 400 degrees.
Spray ten 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups with nonstick vegetable cooking spray.
Fill any unused cups with water.
Stir together the oat bran, sugar, baking powder, baking soda and salt.
In another bowl stir together the yogurt, molasses, egg whites, oil and vanilla.
Make a well in the center of the oat bran mixture, add the yogurt mixture and stir just to combine.
Stir in the currants.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups and finish cooling on the rack.