Apple Bran Muffins

At a glance

What stands out: Apple bran muffins are straightforward to mix with simple pantry ingredients. Low in fat and high in fiber, apple bran muffins can be part of a lighter breakfast or snack.

How long it takes: 35 minutes
Equipment you’ll need: mixing bowl, mixer (optional), muffin tins
Servings: makes 12 muffins

Cinnamon Apple Bran Muffins

Fall vibes. These cinnamon-scented apple bran muffins are so rich, especially when they’re warm out of the oven. You’ll love how the aromas of cinnamon, nutmeg, and baking apples fill the kitchen while these apple bran muffins bake. It’s heavenly!

Nutritious. This recipe for apple bran muffins is chock-full of apples, low in oil and sugar. Apples, wheat bran, and whole wheat flour increase the fiber, which means you’ll have long-lasting energy. Unlike most bakery muffins, from-scratch muffins are a nutritious breakfast win!

Straightforward to mix. Apple bran muffins are made with simple pantry ingredients. You don’t have to be a baking genius to make muffins. They’re straightforward and fun! If you enjoy this recipe, be sure to try our blueberry bran muffins, too!

Reliable for an on-the-go breakfast. We're always looking for lighter breakfasts that we can prep ahead of time. In the morning rush, from-scratch muffins are reliable for a speedy and straightforward breakfast. For a complete breakfast, serve the muffins with a glass of milk, scrambled eggs, or a cup of yogurt.

Another Make Ahead Breakfast

If you love the thought of a straightforward ready-to-go breakfast, try this idea, too. We always have a bunch of whole wheat pancakes in the freezer. They reheat evenly in the toaster oven (or toaster). We top them with warm applesauce and cinnamon, or chunky apple compote.

Joanie W. Said:

“Very, good and straightforward to mix!”

See More Reader Reviews

What goes in

• Whole Wheat Flour and Bran: 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. Oat bran can be substituted for the wheat bran in these bran muffins.
• Apples: We 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. The apples can be peeled or unpeeled, chopped or grated, whichever you like best. We usually leave the peels on. They soften during the baking time and are hardly discernible, and apple peels add extra fiber and nutrition.
• Oil/Greek Yogurt: For this recipe, we use a combination of canola oil and plain Greek yogurt (nonfat, 2%, or whole milk). The muffins turn out amazingly flavorful and are lower in fat than muffins made with butter. You can substitute vegetable oil, light olive oil, or any light-tasting oil you prefer.

Keeping leftovers

Storage: Cool apple bran muffins completely before storing them in an airtight container. They’ll keep at room temperature for a few days, longer if you refrigerate them.

Freeze: Apple bran muffins can be frozen in freezer-safe containers or bags for up to 3 months. They thaw quickly, and are handy for lunchboxes or a speedy snack.

• Yield: 12
• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes

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

Method

1. Preheat oven to 375°F and line 12 muffin cups with liners, or lightly spray with cooking spray.
2. Whisk together flour, bran, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl, set aside.
3. 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.
4. 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.
5. 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.
6. Cool on a wire rack for 5 to 10 minutes, then remove the muffins from the tins to cool completely.

Notes

Apples: Use your favorite apple variety. We like apples that stay firm when cooked, like Granny Smith or Honeycrisp. The apples can be shredded if you prefer. We usually don’t peel the apples because the peels soften when baked, but that’s up to you.

Mixing note: Batter can be mixed by hand if you don’t want to get your mixer out. We've made the muffins both ways, and they turn out pretty much the same.

Possible add-ins: Stir in a ½ cup of raisins, chopped toasted pecans or walnuts, or even mini chocolate chips, if desired.

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 reliable for lunchboxes or a speedy snack.