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Three apple bran muffins with red liners on a green plastic plate.
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4.46 from 11 votes

Apple Bran Muffins

Apple bran muffins are easy to make with simple pantry ingredients. Low in fat and high in fiber, apple bran muffins can be part of a healthy breakfast or snack.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breads & Muffins
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Rachel Gurk

Ingredients

  • 1 ½ cups whole wheat flour (can substitute all-purpose flour)
  • ⅔ cup wheat bran (oat bran is fine, too)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon fine salt
  • 3 tablespoons canola oil (or any light tasting oil)
  • ¼ cup plain Greek yogurt (nonfat, 2%, or whole milk)
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup milk
  • 1 ½ cups chopped Granny Smith apples (see note #1)
  • 1 tablespoon turbinado sugar or cinnamon sugar, optional

Instructions

  • Preheat oven to 375°F and line 12 muffin cups with liners, or lightly spray with cooking spray.
  • Whisk together flour, bran, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl, set aside.
    1 ½ cups whole wheat flour, ⅔ cup wheat bran, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon fine salt
  • In a large bowl, using a mixer (see note #2), beat oil, yogurt, and sugar on high until combined. Beat in eggs and vanilla until combined.
    3 tablespoons canola oil, ¼ cup plain Greek yogurt, ½ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
  • With mixer on low, alternate adding flour mixture and milk, about half of each at a time. Do not overmix. Batter will be slightly lumpy. Fold in chopped apples.
    1 cup milk, 1 ½ cups chopped Granny Smith apples
  • Divide batter into prepared muffin cups, and sprinkle tops with turbinado sugar or cinnamon sugar, if desired. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean or with a few crumbs clinging.
    1 tablespoon turbinado sugar or cinnamon sugar, optional
  • Cool on a wire rack for 5 to 10 minutes, then remove the muffins from the tins to cool completely.

Notes

  1. Apples: Use your favorite apple variety. I like apples that stay firm when cooked, like Granny Smith or Honeycrisp. The apples can be shredded if you prefer. I usually don't peel the apples because the peels soften when baked, but that's up to you.
  2. Mixing note: Batter can be mixed by hand if you don't want to get your mixer out. I've made the muffins both ways, and they turn out pretty much the same.
  3. Possible add-ins: Stir in a ½ cup of raisins, chopped toasted pecans or walnuts, or even mini chocolate chips, if desired.
  4. Storage: Muffins will keep at room temperature for a few days. Cool completely before storing in an airtight container. Freeze muffins for. longer storage, up to 3 months. They thaw quickly and are perfect for lunchboxes or a quick snack.

Nutrition

Serving: 1muffin | Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 187mg | Potassium: 155mg | Fiber: 3g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

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