Apple Pie Bran Muffins

A few months ago, we decided to stop eating (and buying) cereal. I’m working on a post with lots of healthier alternatives (that are still fast!) but for now, I’ll give you another muffin recipe. A lot of muffins are basically just cake that we’ve convinced ourselves is ok to eat for breakfast. Not these babies!

apple pie bran muffins

its good for youThese are full of whole-grain goodness, protein, and no sugar or oil! (Well, no processed sugar – there is natural sugar in the apples and honey) Oh, and honey is basically a super food.

We make a batch of muffins almost every week, and it lasts about a week for breakfasts or snacks since we don’t eat them every day. They’re quick to make, really tasty, healthy, and filling. And one of the reasons I love to make muffins is that my little boy loves to help me make them!

making apple pie bran muffins

He’s such a good little helper in the kitchen! (When he’s not trying to snitch bites of dough or spilling things… Also, I don’t know what’s up with the tongue sticking out.) He stirs up all the dry ingredients for me while I mix the wet, and he puts the muffin liners in the pan, and he puts the ingredients away when we’re done with them. And he also sings the “Muffin Man” song while we make them. He’s pretty adorable sometimes.

This recipe is adapted from my Honey Orange Bran Muffins recipe, but I made enough changes that I decided to give these their own post.

Start by mixing up all the dry ingredients – the oat bran, whole wheat flour, baking soda and powder, cinnamon, nutmeg, and salt – in a large bowl.

Peel and chop the apple into small pieces.

apple cinnamon bran muffins recipe

Mix the wet ingredients – the yogurt, applesauce, eggs, honey, vanilla – in a smaller bowl. Fold in the apple chunks. Then pour the yogurt mixture in with the flour mixture, folding together until everything is moist.

honey orange bran muffins recipe 1

 

Spoon into muffin pan (I use paper liners) and bake at 350 for about 12 minutes.

apple pie bran muffins recipe

They should be turning golden on the top. Let them cool on a wire rack, and enjoy! These muffins tend to look a bit lumpier on top than the other ones, but they’re still delicious! (And healthier since I subbed out the sugar for applesauce!)

no sugar apple cinnamon bran muffins

Apple Pie Bran Muffins

1 cup oat bran (wheat works too)
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch salt
1 cup Greek yogurt
2 eggs
1/4 cup applesauce
1/4 cup honey
1 tsp vanilla
1 small apple

1. Preheat oven to 350. Mix all dry ingredients – bran, flour, baking soda and powder, cinnamon, nutmeg, and salt – in a large bowl.

2. Peel and chop the apple into small pieces.

3. Mix all wet ingredients – yogurt, eggs, applesauce, honey, and vanilla – in smaller bowl. Fold in apple pieces. Pour into the large bowl with the dry ingredients, and stir until combined, and all ingredients are moist.

4. Spoon batter into greased muffin pan (or with paper liners). Fill each muffin about 3/4 full. Bake for about 12 minutes, or until tops begin to turn golden brown. Let cool on wire rack.

Makes about 18 muffins

 

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Veggie Banana Bran Muffins (aka Sneaky Muffins)

A while back my toddler went through a super picky phase, especially when it came to eating vegetables.  He used to eat just about anything we gave him, but then he decided he basically only wanted to eat quesadillas and fruit.  I’ve been told this is really common with toddlers, but it’s still rather frustrating at times.  So I had to get a bit more sneaky.

toddler muffins

(I thought this was a good picture for being sneaky since the muffin kind of blends in with the counter! I know, I’m so clever.)

time saverOne of the things I really like about these muffins is that they freeze well!  So if you have lots of zucchini in your garden this summer, make a few batches and freeze them.  Or if you know they won’t get eaten fast enough, just pop them in a freezer bag and stick them in the freezer. You can even just pull out one or two at a time as needed.

They’re also actually quite tasty, so they’re definitely not just for toddlers. I just made them in a mini muffin pan so they were more toddler size, and were sneaking in some veggies for my picky little man. But let’s be honest, we can probably all use some more veggies in our lives! But with the carrots and spices, they’re almost like mini carrot cakes.

its good for you Carrots and zucchini are both full of vitamins of course; bran gives you lots of fiber; and there’s only a little sugar since the bananas naturally sweeten them. In fact, you could probably make them without any sugar at all, or even substitute applesauce (I’m planning to try that as soon as I have some more zucchini from my garden!)

banana carrot zucchini bran muffins 2

Start by shredding the carrots and zucchini in a food processor or with a box grater. Mix the butter and sugar, then add the bananas, eggs, and shredded veggies. The carrots and zucchini will get kind of stuck on the beaters, so you might have to stop occasionally and scrape them.

Mix in the dry ingredients, then spoon the batter into a muffin pan. Bake until they’re golden on top, let them cool, and enjoy!

banana carrot zucchini bran muffins

Sneaky Muffins (Banana Veggie Bran Muffins)

1/2 cup butter, softened
1/4 cup brown sugar
2 large, very ripe bananas
1 small-medium zucchini, shredded
2 medium carrots, shredded
2 eggs
1 cup flour
1/2 cup oat or wheat bran
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

1. Preheat oven to 375 F.

2. With an electric mixer, mix butter and sugar together until smooth.  Add bananas, zucchini, carrots, and eggs, and mix well, until the bananas are smoothly mashed into the dough.

3. Add remaining ingredients, and mix until just combined.

4. Spoon batter into greased muffin or mini muffin pan.  Fill each muffin 2/3 to 3/4 full.

5. Bake for 13-15 minutes for mini muffins, or 15-18 minutes for regular muffins.  Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Yield: about 2 dozen mini muffins or 1 dozen regular muffins

change it upYou could also add raisins, chopped apples, or flax seed.

 

*I originally published this recipe on my other blog – A Song of Sixpence. It has more crafty/mommy ideas and such, so I decided to re-blog this recipe here.