Sunday, July 27, 2014

Apple Raisin Bran Muffins

This weekend we took a much needed Girls' Trip to sunny Palm Springs, California. While laying by the pool and sipping cocktails, we discussed our shared love of food. We all agreed bran muffins are insanely delicious and can be made really healthy, but I admitted that I couldn't even remember the last time I had a bran muffin. So of course the first thing me and Amy did when we got home (after emptying our suitcases) was find a recipe and bake some bran muffins...

These Apple Raisin Bran Muffins are based on a recipe by Amy's Healthy Baking blog. We chose this particular recipe because, not only did it look delicious, it called for all healthy ingredients! Bran is so good for you... it's low in sugar, calories, and fat, plus it's packed full of fiber. One serving (1/2 cup) of wheat All Bran cereal is a whole 10 grams - 40% of your daily value of fiber! Wheat bran is a concentrated source of fiber, which can help you maintain regularity and digestive balance.

Well, I had forgotten just how amazing bran muffins are! The apples, raisins, molasses and cinnamon give these muffins a great flavor, and the bran gives the muffins great texture. These Apple Raisin Bran Muffins are very moist, hearty and will keep you full and going strong all morning!

Apple Raisin Bran Muffins
based on a recipe from
makes 12 muffins

"These hearty muffins are a great way to start the day! They’re full of fiber from the wheat bran and apples, while the molasses adds a robust flavor reminiscent of caramel and maple. They’ll keep at room temperature in an airtight container for up to 5 days; reheat individual servings in the microwave for 13-16 seconds."

1 ½ c All Bran cereal
1/3 c soy milk
1/3 c plain nonfat Greek yogurt
1 ½ tsp vanilla extract
1 c whole wheat flour
2 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
1 tbsp unsweetened applesauce
1 large egg
¼ c honey
¼ c molasses
1 medium apple, diced (about 1 cup)
1/3 c raisins, optional

Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
In a medium bowl, stir together the wheat bran, soy milk, yogurt, and vanilla. Let the mixture sit for at least 15 minutes.

While the bran mixture sits, whisk together the whole wheat flour, baking powder, cinnamon, and salt in another bowl. In a separate large bowl, whisk together the applesauce and egg. Stir in the honey and molasses. Stir in the bran mixture, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the diced apple and raisins.

Scoop the batter into the prepared muffin cups. Bake at 350°F for 17-19 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack.

Notes: It’s important to soak the oat bran to soften it and bring out its flavor. If you omit the soaking step, the muffins will turn out dry and crumbly. 

YUM... I can't wait to heat one of these muffins up for breakfast tomorrow!


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