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.
1tablespoonturbinado 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 dry ingredients in a medium bowl, set aside.
Using a mixer (see note), 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). Do not overmix. Batter will be slightly lumpy. Fold in chopped apples.
Divide into prepared muffin cups and sprinkle tops with turbinado sugar or cinnamon sugar. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean or with a few crumbs clinging.
Cool on a wire rack for 5 to 10 minutes, then remove the muffins from the tins to cool completely.
Notes
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.
Batter can be mixed by hand if you don't want to get your mixer out.
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.