Healthy Apple Bran Muffins | Little Luna
Healthy Apple Bran Muffins | Little Luna
Delicious and healthy apple muffins filled with oats, bran and cinnamon. These muffins are not only simple, but also perfect for breakfast and snacks after class.
Muffins are a delicious breakfast or snack. We especially like muffins with a touch of fruit! Some of our favorites include lemon poppy seed muffins and banana crumb muffins.
Apple Bran Muffins
Jenn is from Clean and Scentsible and I am very happy to share one of our favorite healthy apple muffin breakfast recipes on Kristyn’s wonderful blog today.
We have always liked muffins (such as banana muffins and blueberry muffins). Today’s recipe is a recipe that the whole family likes because they are full of apples, oats and bran.
We always have apples on hand, which means we are always ready to make these muffins. They are healthier and don’t have much sugar, but they also include honey and apple pie spices, which add a perfect sweetness. Children like to eat the original flavor or add butter or honey. They are not only suitable for breakfast, but also for snacks after school.
How to make healthy apple muffins
It takes some time to make these muffins, but they are also very simple. First preheat the oven and add liners to the muffin tins.
Batter. Combine eggs, oil, milk, honey, yogurt, and vanilla in a large bowl until well combined. Add 1 cup oatmeal and crushed bran. Soak for 10 minutes.
In another bowl, mix together flour, baking soda, baking powder, apple pie spice (or cinnamon), and salt. Add the wet ingredients and mix until combined batter will be very thick. Stir in the grated apple.
bake. Scoop the batter into the muffin tin, almost filling the top (they won’t rise too much). Mix the brown sugar with the remaining oats and sprinkle on top. Bake for 18-22 minutes until the toothpick inserted in the center of the muffin comes out clean.
We like to heat these foods with butter, jam or honey.
Recipe reminder and storage information
Which apple is best for muffins? Really, this is more of a preference, but some apples are better for baking. We always use Granny Smith for this muffin recipe, but other favorites include:
- Fuji Apple
- Golden apple
- Piñata
To store muffins, We like to put them (fully cooled) in a Ziploc bag or airtight container, and then store them in the refrigerator for up to a week. We like them best when they are hot, so reheat them. We usually put them in the microwave for about 20 seconds. These are perfect for a busy breakfast or running out on the way to football practice.
freeze, Put the muffins in a freezer-safe Ziploc bag or airtight container, and then put them in the freezer for up to 2 months. We usually let them thaw in the refrigerator overnight and then reheat them before serving.
These apple oatmeal muffins are the perfect snack. Enjoy their warmth, add a little honey, and you will agree. 🙂
For a healthier breakfast recipe, check out:
Course bread, breakfast
American cuisine
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
16 servings
Calories 219 kcal
Author Little Luna
- 2 eggs
- 2/3 cup vegetable oil
- 1/2 cup whole milk
- 2/3 cup honey
- 1/4 cup plain yogurt or vanilla yogurt
- 1/2 teaspoon pure vanilla extract
- 1 cup oatmeal + 3 tablespoons for toppings (quick or old fashioned)
- 1 1/4 cups crushed bran cereal
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large Granny Smith apple, peeled and coarsely ground
- 1 tablespoon brown sugar
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Preheat the oven to 375F and line the muffin tins with paper liners.
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Combine eggs, oil, milk, honey, yogurt, and vanilla in a large bowl until well combined. Add 1 cup oatmeal and crushed bran. Soak for 10 minutes.
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In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. Add the wet ingredients and mix until combined batter will be very thick. Stir in the grated apple.
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Scoop the batter into the muffin tin, almost filling the top they rise very little.
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Mix the brown sugar with the remaining oats and sprinkle on top.
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Bake for 15-20 minutes until the toothpick inserted in the center of the muffin comes out clean. Make 16.
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Serve hot with butter or jam. We just refrigerate them and reheat them in the microwave for 10-20 seconds in the morning.
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