Wholesome, moist, and just sweet enough, these bran muffins are the perfect balance of hearty and delicious. Made with whole wheat flour, applesauce, and molasses, they’re a nourishing snack you can feel good about. Beyond breakfast, they make a wonderful side carb alongside a crisp lunch salad, think of them as a cozy, bakery-style companion for any meal. Plus, they freeze beautifully, so you can always have a healthy muffin ready to go.
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WHY YOU WILL LOVE THESE DELICIOUS APPLE BRAN MUFFINS!
Versatility! These bran muffins are wonderfully versatile, enjoy them warm with a smear of butter, nut butter, or apple butter for breakfast. Pair them with a crisp green salad for a satisfying lunch, or serve them alongside a cozy bowl of soup for a wholesome dinner side. They also make a great grab-and-go snack, and their hearty flavor pairs beautifully with coffee or tea.
What started this whole recipe is that I received a bran muffin as a breakfast side at one of my favorite restaurants, The Dodo in Sugarhouse, Utah. I just couldn’t get the delicious idea out of my head for using brans muffins as the perfect carb side next to soups and salads.
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INGREDIENTS FOR THIS RECIPE
I ate and shared a lot of bran muffins on my way to getting a perfectly tasty, and lightly sweet apple bran muffin recipe that is worthy to sit next to a fresh salad or cozy soup, or simply grab and go for breakfast. Here’s why I chose these ingredients:
- Wheat Bran – Adds hearty texture, nutty flavor, and boosts fiber for digestive health.
- Whole Wheat Flour – Provides structure and earthy depth while keeping the muffins wholesome.
- Baking Powder & Baking Soda – Create lift, giving the muffins a tender crumb.
- Salt – Enhances flavor and balances sweetness.
- Cinnamon & Nutmeg – Add cozy warmth and spice to complement apples and molasses.
- Brown Sugar – Brings mild sweetness and moisture.
- Molasses – Deepens flavor, adds natural minerals like iron, and keeps muffins moist.
- Applesauce – Naturally sweetens, reduces the need for added fat, and adds tenderness.
- Eggs – Bind the batter and add structure for a light yet hearty muffin.
- Whole Milk – Creates a tender crumb and balances bran’s hearty texture.
- Apple Cider Vinegar – Reacts with baking soda for a better rise and subtle tang.
- Olive Oil or Butter – Adds richness and keeps muffins soft. Keep the olive oil neutral in flavor.
- Grated Apple – Adds fresh sweetness, juiciness, and extra fiber.
- Optional Mix-Ins – Raisins, dates, berries, or pecans bring bursts of flavor and texture.
HOW TO MAKE THIS RECIPE
- Prep Your Pan: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray the insides with nonstick spray.
- Combine the Dry Ingredients: In a large bowl, whisk together wheat bran, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients: Stir vinegar into milk and set aside to curdle. In a large bowl, whisk brown sugar, molasses, applesauce, and eggs until smooth. Pour in the curdled milk and whisk again until blended.
- Bring the Batter Together: Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined, leaving a few streaks of flour. Stir in the oil or butter until blended. Fold in optional raisins, berries, or pecans if using.
- Fill and Bake: Divide batter evenly among the 12 cups, about ¾ full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm plain or with butter.
SERVE ALONGSIDE SOUPS AND SALADS:
- Blackberry Avocado Feta Salad
- Peach Burrata Prosciutto Salad
- Simple Citrus Salad
- Cherry Quinoa Arugula Salad
- Creamy Potato Leek Soup
- Creamy Roasted Carrot Soup (Coming Soon!)
EQUIPMENT NEEDED
- 12-Cup Muffin Pan – Standard size for even baking.
- Paper Liners or Tulip Liners – Prevent sticking and make muffins easy to remove.
- Large Mixing Bowls – Separate wet and dry ingredient mixing.
- Whisk & Spatula – For combining ingredients smoothly without overmixing.
- Box Grater – To shred the fresh apple easily.
- Cooling Rack – Keeps muffins from getting soggy as they cool.
Wholewheat Apple Bran Muffins
Ingredients
Dry Ingredients
- 1 ⅓ cups wheat bran (80 g)
- 2 cups whole wheat flour (240 g)
- 1 tablespoons baking powder (12 g)
- ½ teaspoon baking soda (2 )g
- ½ teaspoon salt (3 g)
- 1 ½ teaspoons ground cinnamon (4 g)
- ½ teaspoon nutmeg (2.2 g)
Wet Ingredients
- ⅓ cup brown sugar (67 g), packed
- ⅓ cup blackstrap molasses (80 g)
- ½ cup unsweetened applesauce (113 g)
- 3 large eggs (about 150 g total)
- 1 cup whole milk (240 ml)
- 1 tablespoons apple cider vinegar (15 ml)
- ½ cup neutral olive oil (100 g), or butter, softened
- 1 apple (140 g), peeled and grated
Optional Mix-Ins
- ⅔ cup golden raisins (100 g) – toss into dry ingredients
- 6-8 dates (100 g) – chopped, toss into dry ingredients
- ¾ cup pecans (75 g), chopped
- 1 cup fresh raspberries (150 g), or frozen - blackberries, or blueberries
Instructions
- Prep Your Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray the insides with nonstick cooking spray.
- Combine the Dry Ingredients: In a large bowl, whisk together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix the Wet Ingredients: Stir vinegar into milk and set aside to curdle. In a large bowl, whisk brown sugar, molasses, applesauce, and eggs until smooth. Pour in the curdled milk and whisk again until blended.
- Bring the Batter Together: Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined (a few streaks of flour are okay). Stir in the neutral olive oil or softened butter until the batter is evenly blended. If using raisins, blueberries, or pecans, fold them in now.
- Fill and Bake: Divide the batter evenly among the 12 prepared muffin cups. Each should be about ¾ full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. (I like to use Tulip Cupcake Liners )
- Cool and Serve: Let the muffins cool in the pan for 5 minutes. Transfer to a wire rack to finish cooling. Enjoy warm, plain, or with a little butter spread on top.
Notes
Store cooled muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 1 week.
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- DF = Dairy Free – No, it contains milk, though it could be adapted with dairy-free milk.
- NF = Nut Free – Yes, as written it is nut free unless optional pecans are added.
- VE = Vegetarian – Yes, it contains no meat or fish.
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