Bran Muffins

Bran Muffins are one of those things that people think are the healthy option but are secretly packed with sugar and fat.  I spent ages trying to find a healthy, low in sugar and fat bran muffin I could have for breakfast or an afternoon snack. One that actually lives up to the name.



During my research I stumbled across the amazingness that is apple sauce.  Apple sauce to replace butter/oil in baking.  WHAT!  Obviously you can’t substitute apple sauce in all baking products but in bran muffins it is perfect and it works so well.  I won’t lie, I was a bit skeptical because normally when I try change an baked good recipe it always ends in disaster! But apple sauce is a winner, and you can reduce the sugar drastically due to the natural sugars from the apples.




I also experimented with different flours.  In this recipe I used brown bread flour but cake flour, almond flour, rye flour and nutty wheat and a combination of them and the recipe works every time (texture may differ).  I tried coconut flour but the it doesn’t quite work 100% but when I figure out the quantities I will let you guys now.



You can also get experimental with what you add: nuts, chia seeds, dried fruit, fresh fruit…the list goes one.  I have added fresh apple and cinnamon, delicious!



Bran Muffins Adapted from Smitten Kitchen Makes 18 muffins

  • 1 1/3 cups buttermilk
  • 1/3 cup apple sauce (I cook 2 cored, peeled and deseeded apple on medium heat with enough water to not quite the cover the apples.  Cook until soft and can mash with a fork)
  • 1 egg
  • 1/4 cup lightly packed dark brown sugar (to taste)
  • 1 teaspoon vanilla extract, a little citrus zest (optional flavorings to add)
  • 1 1/2 cups wheat bran
  • 1 cup brown bread flour (can substitute with rye flour and almond flour)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon table salt
  • 3/2 dried fruit/nuts (I normally used dried cranberries and goji berries) (optional)
  • 4 Tbsp chia seeds (optional)
  1. Heat oven to 180 C and coat a 12 muffin tin with nonstick spray.
  2. Whisk buttermilk, egg, apple sauce, brown sugar and any vanilla in a bowl (I use a food processor for the whole thing)
  3. Mix bran, flour, baking powder, baking soda and salt in a large bowl
  4. Stir dry until wet until just combined and still a bit rough.
  5. Add the fruit, nuts and seeds and just mix in
  6. Spoon two the batter into each prepared muffin cup, until 3/4 fill
  7. Bake muffins for a total of 18-20 minutes or until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not over bake.
  8. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
  9.  Muffins keep for 3 days at room temperature, longer in the freezer.
  1. Screen Shot 2015-04-28 at 7.02.38 PM

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