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- Dish type
- Mini cakes
- Fruit muffins
- Apple muffins
Quick and easy breakfast muffins made with bran flakes and chopped apples, flavoured with cinnamon and vanilla.
99 people made this
- 50g (2 oz) bran flakes cereal
- 160g (5.5 oz) plain flour
- 55g (2 oz) soft dark brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 285ml (10 fl oz) apple juice
- 55g (2 oz) butter, melted
- 1 teaspoon vanilla extract
- 1 apple - peeled, cored and chopped
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 190 C / Gas mark 5. Grease muffin tin, or line with paper cups.
- In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, butter, vanilla, and apple.
- Spoon the mixture into the prepared muffin tin. Bake in preheated oven for 25 to 30 minutes.
Reviews & ratingsAverage global rating:(61)
Reviews in English (51)
Altered ingredient amounts.Used 225 gms wholemeal flour as mix too thin.-19 Feb 2009
Altered ingredient amounts.160g Wholemeal flour added as the consistency without is much too watery.-02 Jan 2009
I was going to teach a bunch of children some basic cooking with these muffins, and luckily I tried them first. They were good muffins but first batch were way too wet. I used about 225gms of wholemeal flour in the second batch, and they came out fine. I was also surprised at there was no egg but yes, they didn't need it. Nice and simple for children to make.-19 Feb 2009
Apple-cinnamon Bran Muffins
- 1 1/4 cup all purpose flour
1 cup oat bran
1 cup unsweetened applesauce
1 teaspoon vinegar (optional, but makes muffins fluffier)
3/4 cup non-dairy milk of choice (I use soy)
1 tablespoon canola oil
1/2 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Apple bran Muffins
Jenn here from Clean and Scentsible, and I’m so excited to be here today on Kristyn’s amazing blog sharing one of our favorite breakfast recipes for Healthy Apple Muffins.
We’ve always loved muffins (like Banana Muffins and Blueberry Muffins), and today’s recipe is one the family loves because they’re filled with apple, oats and bran.
We always have apples on hand, which means we are always up for making these muffins. They are more on the healthy side and don’t have much sugar, but also include honey and apple pie spice which adds the perfect amount of sweetness. The kids like to eat them plain or topped off with butter or honey. They aren’t only great for breakfast, but for an after-school snack as well.
- 1 (7.4-ounce) package honey bran muffin mix
- ½ cup apple butter
- ⅓ cup chopped dates
- 1 tablespoon fat-free milk
- 1 large egg, lightly beaten
- Cooking spray
Combine first 5 ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full.
Bake at 450° for 10 to 12 minutes or until lightly browned. Remove from pans immediately.
Note: Health experts tell us that over half of the calories we eat should come from complex carbohydrates--good news for those who love bread--and that we should consume 25 to 30 grams of fiber daily. You can get extra fiber by eating whole grain breads or breads made with high-fiber cereal.
- ½ cup raisins
- ¾ cup whole-wheat flour
- ¾ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3/4 cup unprocessed wheat bran, or oat bran
- 1 large egg, lightly beaten
- ½ cup low-fat milk
- ½ cup spiced apple butter
- 1/2 cup packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking
- ¼ cup canola oil
- 3 tablespoons molasses
- 1 cup finely diced peeled apple
Preheat oven to 375 degrees F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray. Place raisins in a small bowl and cover with hot water. Set aside.
Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
Whisk egg, milk, apple butter, brown sugar (or Splenda), oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on Defrost for about 2 minutes.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
Apple Gingerbread Bran Muffins
The summer I turned 16, my family flew to the East Coast for a sightseeing vacation. We started in New York City, visiting art galleries and museums and Shea Stadium (so Dad and I could check that off of our MLB ballpark list!), before traveling to Boston a few days later.
My parents had gone to graduate school there, so we stopped by their old university and drove past the first apartment that they shared on one of our first days in the city. We also toured more art galleries, climbed the clock tower of the Old North Church (Mom and I had memorized the entire “Paul Revere’s Ride” poem by Henry Wadsworth Longfellow three years prior!), and ate our weight in chocolate chip cannoli from Little Italy.
Oh, and we saw the Big Green Monster at Fenway Park, too! (Yes, I’m obsessed with baseball…)
Before returning home from our whirlwind trip, Mom wanted to make sure my brother and I had enough things to do on the nearly 6-hour flight. I planned on reading Fast Food Nation, the required reading that my AP History teacher for that fall had assigned as our summer book report project, but Mom insisted that I should have something a little lighter and more fun as a break from the heavy topics and note-taking and purchased a Cooking Light magazine from one of the airport stands for me.
So after every few chapters, I set down the book and browsed through the glossy pages of recipes and photographs. I pored over the articles and dog-eared nearly half of the dishes, especially the breakfasts and sweet treats! By the time the airplane was taxiing to the gate in our home state, my mom had already decided to purchase a monthly subscription for me.
A few months later, in one of the winter issues, I found a recipe for gingerbread baked in a square pan and topped with a lemon glaze. It was the first time I had ever seen any sort of gingerbread treat besides the people-shaped cookies, so I set aside time over the following weekend to bake a batch.
I immediately fell in love with its tender texture and spicy flavor, and now when the weather turns cooler, I want to bake any and every gingerbread-flavored treat I can think of! This year, these Apple Gingerbread Bran Muffins were first on my list, and they were a huge hit with my family!
When it comes to bran muffins, many people envision something dry, flavorless, and not worth the calories. These healthier bran muffins are the exact opposite! They’re practically as tender as cupcakes and bursting with cozy, comforting flavors. And that’s all due to my one simple trick …
You’ll soak the oat bran first before measuring or mixing together any other ingredients! Combine the oat bran with Greek yogurt, milk, and vanilla, and let that sit for at least 10 minutes. Those other ingredients help soften the bran, similar to how overnight oat recipes work, so that the muffins turn out extremely moist and tender. Trust me—after you try these, you’ll never make bran muffins any other way!
Note: It’s extremely important to measure the oat bran correctly. Do not scoop it directly from the container! Instead, it should be measured like flour using either the spoon-and-level method or a kitchen scale. I highly recommend the latter! I own this inexpensive scale and use it to make every recipe I publish on this blog. A kitchen scale ensures that your baked goods turn out with the proper texture every time!
There are two important ingredients that give gingerbread treats their iconic flavor: ground ginger and molasses . The former is fairly predictable, and you’ll need 2 full tablespoons for these muffins. Molasses adds that deep, rich taste and gorgeous brown color. Do not substitute anything else for it! Molasses is fairly inexpensive and can be found on the baking aisle near the other liquid sweeteners. I use it in all of my bran muffin recipes and many of my granola recipes as well!
And finally, the apples ! You’ll need one large apple for this recipe. Remember to dice it finely! Diced fruit is smaller in size than chopped fruit, and this smaller size helps the muffins hold their shape better. Aim for about half the size of your pinky fingernail for the best results.
Vegan Apple Bran Muffins
Vegan and optionally gluten free, these deliciously moist bran muffins are sprinkled with Autumn Glory apple chunks rather than raisins. The applesauce in the batter helps to increase moisture, density, and doubles up on the tasty apple flavor!
- 1½ cups light spelt or whole wheat pastry flour (or unbleached, all-purpose flour)*
- 1½ cups oat or wheat bran
- ⅓ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 2 Autumn Glory apples, peeled and finely chopped
- 1 cup applesauce
- 1 flax egg**
- ⅓ cup vegetable oil (such as safflower or grapeseed)
- ¼ cup molasses
- Preheat your oven to 350°F and lightly oil or line a muffin baking pan.
- In a large mixing bowl, whisk together the flour, bran, sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt. Fold in the apple pieces, making sure they all get nicely coated.
- In a separate bowl, combine the applesauce, flax egg, oil, and molasses. Add the wet mixture to the dry ingredients and mix until everything is just combined. Divide the batter evenly into the prepared muffin pan.
- Bake for 18-24 minutes, or until the edges of the muffin tops are just browning and a toothpick inserted into the muffins comes out mostly clean. Muffins can be stored in an airtight container in the fridge for up to 4 days or individually wrapped and frozen for up to 1 month.
*Gluten free, all purpose flour can be used in place of spelt.
**To prepare a flax egg, whisk together 1 tablespoon flax meal and 3 tablespoons warm water, then allow the mixture to thicken up for a few minutes.
Apple bran muffins recipe - Recipes
It doesn’t take a brainiac to know that bran is good for you. Bran muffins, on the other hand, are a different story. The problem with most bran muffins is threefold:
one: The bran used is often harsh and can make you feel flatulent, to use the correct terminology. When consumed with a cup of coffee, you better run somewhere far away from all other human life forms.
two: Though bran muffins are often the healthiest muffin choice in the glass case, they are not healthy at all. They are filled with refined sugar and also have abundant raisins which only raise the glycemic index even higher. Sugar is not good for any of the body’s systems.
three: They are made with wheat bran which means sensitive people like me who have allergies and need to stay away from wheat have no options at the coffee shop. Plus they are also made with flour (usually white) which means though the bran is doing you some good, some of that white flour is still just sticking to your insides like glue.
The Braniac Muffin is made with rice bran, which is very gentle on your belly, while still providing the benefits of fiber. In fact, the main ingredient is rice bran so they really truly are bran muffins. They are not made with wheat and do not have any gluten. They are sweetened with minimal raw agave and with blackstrap molasses which provides a punch of iron and calcium as well as other minerals. The abundant spices are also working for your body. Moistened with applesauce, these muffins will stay good for days and freeze well too.
Needless to say, it took a brainiac to make The Braniac. Well, ummm, yes.
Apple bran muffins recipe - Recipes
I used to have a weakness for bran muffins. Not the homemade kind, but the ultra-sweet, supersized variety that I could pick up on my college campus. I’m sure they weren’t remotely vegan, but I loved them: there was something so irresistable about the dense texture, the deep color, the contrast of earthy bran and sweet, plump raisins. It’s been a long time since I’ve had proper bran muffins–probably years–and these vegan apple bran muffins are my effort to re-create all of the things I love about the muffin with slightly more wholesome ingredients, not to mention the addition of moist, juicy apples.
The apples in question here are the sweetest and most flavorful I’ve had in a long time: they’re Autumn Glory Apples, which taste amazingly like caramel and cinnamon (when I first tried them, I immediately thought of candy apples, but there was no sticky caramel coating in sight). They’re the essence of fall, but their season stretches right through wintertime, for which I’m grateful. Because the apples are so naturally flavorful, the they’re ideal for everyday snacking (dipping them in almond butter is pretty heavenly, too). But they also have the perfect juicy, crisp texture for baking, as I learned when I folded them into these easy, healthful snack muffins.
The muffins get a double dose of apple, from both the fresh, diced Autumn Glory Apples and also applesauce, which I used to add moisture. In the past I might have used raisins as a mix-in for the muffins, but I so prefer the use of apples here. They create juicy, fresh pockets of texture throughout the muffins.
Of course, you could add dried fruit to the muffins if you like, or you could add some crunch by stirring in chopped walnuts, pecans, or pumpkin seeds. No matter what, these muffins are packed with fiber (thanks to the oat or wheat bran), iron (thanks to a little molasses for sweetening and color), and they’re just a little richer in protein than your average breakfast muffin–especially the muffins I used to get!
Heart Healthy Apple Oat Bran Muffins
Typically we think of October as the height of apple season, so I was surprised to learn that some apple varieties aren&rsquot available until much later. For example, Pinata apples are harvested in mid-October, but because the flavors intensify in cold storage, they&rsquore not actually packed and shipped to stores until late January.
After sampling Pinata apples for myself, I can say that they&rsquore most definitely worth the wait. Sweet, crisp, and juicy &mdash so juicy that I literally had apple juice running down my chin &mdash these apples are a real treat!
Pinata apples adapt well to cooking temperatures, so I decided to incorporate them into a healthy apple oat bran muffin&hellip It is American Heart Awareness Month after all.
Packed with heart healthy grains and golden raisins and diced Pinata apple chunks, you almost won&rsquot believe that these muffins are good for you!
I&rsquove made two batches in the last week because my kids keep gobbling them all up. In fact, my nine-year-old told me that I need to sell the recipe to Tim Hortons so they can put my apple muffins on their menu (sweet boy!), but instead I&rsquoll share it with you all for free.
I firmly believe that the real &ldquowow factor&rdquo comes from the light sprinkling of streusel topping. Made from brown sugar, ground flaxseed, chopped pecans, and butter, it adds just enough crunch and sweetness without a ton of additional calories. You could always skip this step and still have a moist and flavorful apple oat bran muffin.