Wholewheat Apple Bran Muffins

Basket of apple bran muffins behind a small plate with a butter muffin that's split in half.

Moist, hearty, and naturally sweetened with molasses and applesauce, these wholewheat apple bran muffins are the perfect grab-and-go breakfast or snack. They’re wholesome, freezer-friendly, and even better with golden raisins, nuts, dates, or berries folded in.

Course Breakfast, Sides, Snack

Cuisine American

Prep Time 10

Cook Time 18

Cooling 5

Total Time 33

Servings

Calories 338kcal

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, cinnamon, and nutmeg. Set aside.
1 ⅓ cups wheat bran, 2 cups whole wheat flour, 1 tablespoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon 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.
⅓ cup brown sugar, ⅓ cup blackstrap molasses, ½ cup unsweetened applesauce, 1 cup whole milk, 1 tablespoons apple cider vinegar, 3 large eggs
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.
½ cup neutral olive oil, ¾ cup pecans, ⅔ cup golden raisins
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

Storage & Freezing
Store cooled muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 1 week.

Nutrition