Apple Bran Muffins

October 22, 2014

My breakfasts vary with the seasons. In the winter, I like to eat hot oatmeal. In the spring, a piece or two of fruit. Summer, definitely cold cereal or overnight oats. But fall? Fall is the season of the muffin. Or pancakes, if I have time for pancakes. But muffins are basically pancakes in cup formation and I can grab one as I run out the door.

Apple Bran Muffins @hiddenfruitnveg

Anyone agree? Everyone? Good. Then it’s settled. Fall shall henceforth be called “Muffin Season” and everyone gets a big cozy sweater, XXXL cup of coffee, and a cuddly fire. #KellyForPresident <– I’d get a billion votes with that platform. In addition to Muffin Season, fall is actually apple season and I have roughly 80,000 apples courtesy of my parents’ trees. Naturally, muffins and apples had to collide with an explosion of autumny goodness.

Apple Bran Muffins @hiddenfruitnveg

These muffins are a little more moist than your standard muffin thanks to the chunks of apple baked in. As a result, they do stick to your fingers a little, giving you the terrible, terrible task of licking muffin bits off of them. *Oh no!* I recommend microwaving for a few seconds and enjoying them toasty warm.

Apple Bran Muffins @hiddenfruitnveg

Apple Bran Muffins
Prep time: 
Cook time: 
Total time: 

Serves: 24 muffins

  • 2½ c white whole wheat flour
  • 1 c bran
  • 1 tbsp. baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tbsp. cinnamon
  • ½ c unsweetened applesauce
  • ½ c extra virgin olive oil
  • ¾ c pure maple syrup
  • 1 c turbinado sugar or regular sugar
  • 2 tbsp. molasses
  • 2 c apple (chopped and, optionally, peeled), about 3 – 4 small/medium apples

  1. Preheat oven to 375 degrees F. Line 2 muffin tins (24 muffins) with liners and spritz lightly with nonstick spray.
  2. Whisk together the flour, bran, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Add the remaining ingredients (excepted the chopped apple) and stir until almost combined. Stir in the apple.
  4. Distribute the batter between the muffin tins.
  5. Bake for 5 minutes then reduce heat to 350 degrees and bake for an additional 13 – 15 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
  6. Store at room temperature for up to 2 days, refrigerate for up to 5 days, freeze for up to 3 months.

Turbinado can be reduced for a less sweet muffin. As is, these muffins are borderline cake-like.
This recipe can be halved.

Nutrition Information
Serving size: 1 muffin Calories: 150 Fat: 5 Carbohydrates: 26 Fiber: 3 Protein: 2


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      Kelly Oct 27, 2014

      Ha – I hope you mean yummy?

    Joanne Oct 24, 2014

    I definitely like the sound of a grab-and-go breakfast. Especially if it is basically a cupcake in healthier form! These sound awesome. My greek yogurt is currently paling in comparison.

    Amy (Savory Moments) Oct 22, 2014

    The season of the muffin! I love it! These look super good – I love apple muffins in the fall.

    Judit + Corina @Glamorous Bite Oct 22, 2014

    These amazing muffins would be absolutely perfect for breakfast, lunch and even for dessert with a nice glass of Sauvignon Blanc!

    marcie Oct 22, 2014

    I’ve loved bran muffins for as long as I can remember, and the apple sounds delicious in these! 🙂

    Julia Oct 22, 2014

    Hazaaaaaah for portable pancakes!! I’m obsessed with muffins and these look so healthy and warm and deeeelicioso! Apple chunk me, baby #KellyForPresident 😉

    Joanna @Makingmine Oct 22, 2014

    If I HAD to pick a favorite breakfast food (which I obviously can’t), it would probably be muffins. They’re the best. And these look awesome! Adding to my massive list of recipes I need to try!