Healthy Apple Bran Muffins
Posted: 02/19/2014
This post may contain affiliate links. Please read my disclosure policy.
Apple bran muffins are easy to make with ingredients that you probably already have in your pantry. Low in fat and high in fiber — they make a great breakfast for your whole family!
I’m always looking for healthy breakfasts that I can prep ahead of time and quickly pull out in the mornings and feed to my kids. I often make these healthy morning muffins with oats, raisins, carrots, and flaxseed. They love whole wheat pancakes, too, so I make a bunch and freeze them. They reheat perfectly in the toaster oven (or toaster).
I want to them to have a healthy breakfast. But honestly, the real reason? I’d rather drink coffee than spend a lot of time in the kitchen first thing in the morning. My husband also loves an easy breakfast that he can grab and take into the bathroom while he shaves, or something he can grab on the way out the door.
Meanwhile, I get to drink coffee.
I joked on my Facebook page yesterday about giving up coffee. I went without it for two days because I had a terrible stomach flu (seriously, I don’t think I’ve ever felt worse in my life). So I went two days without coffee because it didn’t sound good. I had terrible headaches, maybe from the flu, maybe from the lack of coffee.
So I started thinking — I’ve already begun the coffee detox, maybe I should just continue and cut it out for good! But then I wake up and smell the coffee (literally and figuratively) and realize I have two toddlers to take care of, one of whom likes to get up before 6 AM every day. Pour me some coffee and pass me a muffin. Stat.
About these apple bran muffins
These apple bran muffins are simple to make, nutritious, and so tasty. I’ve made similar blueberry muffins before.
This recipe uses whole wheat flour and wheat bran for lots of grainy texture and flavor. You can easily substitute all-purpose flour if you don’t have whole wheat or if you would like a lighter muffin.
What kind of apples? I use Granny Smith apples because they are tart and stay firm when cooked. Go ahead and use whatever kind of apple you have or like, the results will be similar.
For this recipe, I use a combination of butter flavored olive oil and Greek yogurt rather than butter. They turn out amazingly flavorful and are better for you, as well. Since butter flavored olive oil may not be in your pantry, you can easily substitute extra light olive oil, butter, canola or vegetable oil.
You’ll love how the aromas of cinnamon, nutmeg, and baking apples fill the kitchen while these apple bran muffins bake. It’s heavenly!
Lots more muffins!
I have lots of muffin recipes to share with you. I mentioned a couple, but here’s more for you to try:
- Triple Chocolate Banana Muffins — don’t worry, these are healthier than you would expect!
- Strawberry Chocolate Chip Muffins
- Morning Glory Muffins
- Pumpkin Bran Muffins
- Skinny Banana Bread Muffins
- Carrot Cake Muffins with Cream Cheese Filling
- Blueberry Strawberry Muffins
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
muffins
Apple bran muffins are easy to make with ingredients that you probably already have in your pantry. Low in fat and high in fiber — they make a great breakfast for your whole family!
Ingredients
- 1 1/2 cups whole wheat flour
- 2/3 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 3 tablespoons butter flavored olive oil (a extra light olive oil would work too)
- 1/4 cup plain nonfat Greek yogurt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk
- 1 1/2 cups chopped Granny Smith apples
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 375°F and line 12 muffin cups with liners, or lightly spray with cooking spray.
- Whisk dry ingredients in a medium bowl, set aside.
- Using a mixer, beat oil, yogurt, and sugar on high until combined. Beat in eggs and vanilla until combined. With mixer on low, alternate adding flour mixture and milk (about half of each at a time). Fold in chopped apples.
- Divide into prepared muffin cups and sprinkle tops with turbinado sugar. Bake for 20-25 minutes.
Notes
- If desired, replace butter flavored olive oil with melted butter, vegetable or canola oil.
- Any type of apple will work. I like apples that stay firm when cooked.
- Batter can be mixed by hand if you don't want to get your mixer out.
- Substitute all-purpose flour for whole wheat, or a combination, if you prefer.
Nutrition Information
Serving: 1muffin, Calories: 167kcal, Carbohydrates: 26g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 41mg, Sodium: 225mg, Fiber: 4g, Sugar: 11g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loves these. Kids do too!
Changes I would make: None are necessary.
Difficulty: Easy!
This post is NOT sponsored, but I did receive STAR Fine Foods Butter Flavored Olive Oil to try at no cost.
Karen says
Was, is ‘turbinado sugar”
Rachel Gurk says
It’s a coarse sugar with some molasses still in it. It adds a nice crunch to the top but you can easily leave it off if you’d like.
Gayle Wentworth says
Rachel, I usesd Splenda granulated sugar and because I never can follow directions I inadvertently put the sugar in the dry ingredients (ugh) so I went ahead and put the sugar like I was suppose to and they are delicious. I will not mind eating these healthy (albeit maybe a bit much Splenda) but you live once. Thank you – now I’m on to the Skinny Banana recipe. Thank you so much.
Rachel Gurk says
So glad you liked them! I hope you love the banana muffins as well!