Double Apple Bran Muffins

Photo: Jan Smith

Oat bran, the outer casing of an oat, is high in fiber. Apples and applesauce make these healthful muffins sweet and moist. If making ahead, individually wrap cooled muffins, and freeze for up to one week.

Yield: 12 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 29%
  • Fat: 5.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 32.5g
  • Fiber: 3g
  • Cholesterol: 28mg
  • Iron: 1.9mg
  • Sodium: 258mg
  • Calcium: 80mg

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 large egg white
  • 3/4 cup fat-free milk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1 1/2 cups oat bran
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coarsely chopped, peeled Granny Smith apple
  • 2 teaspoons turbinado sugar (optional)

Preparation

  1. Preheat oven to 400°.
  2. Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
  4. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
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