Whole Wheat Bran Apple Muffin Recipe
22 Jan
Good morning friends! I have a healthy (and yummy) recipe for you today! A few weeks back I made these healthy muffins as a quick breakfast option for Jonathan and I on our busy mornings. I found a muffin recipe from Smitten Kitchen, and then adapted it to the type of recipe we wanted for our breakfast muffins. These whole wheat bran apple muffins are great for an on-the-go breakfast. I hope you enjoy!
Whole Wheat Bran Apple Muffins
Adapted from Smitten Kitchen
Yield: They said 12
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup almond milk 1 cup bran oats (this is an estimate) 1 large apple, peeled, cored, and coarsely chopped Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the almond milk gently. (If you over-mix, the almond milk will cause the mixture to curdle.) Stir in the dry ingredients. Add in the bran oats to the batter, but pour slowly and just add as much as you would like in the batter. Then fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Whole Wheat Bran Apple Muffins
Adapted from Smitten Kitchen
Yield: They said 12
1 cup whole wheat flour1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup almond milk 1 cup bran oats (this is an estimate) 1 large apple, peeled, cored, and coarsely chopped Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the almond milk gently. (If you over-mix, the almond milk will cause the mixture to curdle.) Stir in the dry ingredients. Add in the bran oats to the batter, but pour slowly and just add as much as you would like in the batter. Then fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
One Response to “Whole Wheat Bran Apple Muffin Recipe”