Honey Apple Bran Muffins

Adapted from David Lebovitz’ recipe for Nancy Silverton’s Bran Muffins

A bran muffin that has some serious BRAN along with honey, apples and walnuts, plus warming cinnamon, ginger, nutmeg and vanilla. There’s a secret ingredient tucked inside too … raisins (and/or prunes) are plumped up, then blended to a nice puree to give the muffins a lovely sweet hint and the perfect texture. Avocado oil steps in, too, because it’s a very neutral tasting oil that blends nicely into the background, providing just the right heart healthy support without overpowering the flavor.

All in all, I was quite pleased with this version of bran muffins. The last time I made bran muffins I shared them with my parents, but not here on the blog. They involved molasses. And molasses is all very well and good, but it completely overpowered the flavor of the muffins. My dad and I sat down and talked about it. Good muffins, but too much molasses. Maybe honey would work better.

So yes, honey. THIS is bran muffins with honey (no molasses), but then I also added apples and walnuts too and adjusted the spices to match. Mmmm … I really love the results. The bits of apple and the light crunch of walnut with the soft tender, chewy muffins are just right, in my humble opinion.

You won’t even think about the raisins when you eat these babies. They’re hiding in the background, so you can focus in on those chunks of autumn apple. Enjoy with your favorite morning beverage! I love them with a hot cup of homemade chai.

As I watch the leaves fall off my pretty maple trees and I feel the chill of winter settle into my bones, at least I have some yummy muffins and hot tea to warm and comfort me.

Honey Apple Bran Muffins

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: about 16 muffins 1x

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Ingredients

Scale 1x2x3x

• 2 cups (125g) wheat bran

Wet ingredients:

• 1/2 cup golden raisins + 1/2 cup chopped prunes (or any one or mix of the two, to make 1 cup total)
• 1/4 cup water + 1/4 cup butterscotch schnapps or brewed chai tea
• 3/4 cup water
• 1/2 – 1 teaspoon fresh lemon zest
• 1/2 cup avocado oil (or other neutral tasting vegetable oil)
• 1/4 cup honey
• 1/2 cup plain low- or non-fat yogurt
• 2 large eggs
• 1 teaspoon vanilla
• 1 – 2 teaspoons liquid stevia (or other sweetener to taste)

Dry ingredients:

• 1/4 cup flaxmeal
• 1/4 cup psyllium husk powder (or substitute whole wheat flour)
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Add-ins:

• 1 medium apple
• 1/2 cup walnuts

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Instructions

1. Preheat oven to 350 F. Spread the wheat bran out onto a large baking sheet and set in the oven to toast for 6 – 8 minutes, stirring a couple times.
2. Meanwhile, put the raisins and prunes in a small saucepan with the 1/4 cup water and butterscotch schnapps or tea. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is mostly absorbed. Remove from heat. Let cool slightly, then puree the raisins and prunes in a mini food processor until smooth.
3. In a large bowl, mix together the toasted wheat bran, pureed fruits, 1 cup water, yogurt, lemon zest and honey. Stir in the oil, eggs and vanilla.
4. Sprinkle the dry ingredients over top, then stir just until ingredients are mixed.
5. Peel and chop the apple and toast and chop the walnuts. Gently fold the apples and walnuts into the batter.
6. Spoon the batter into muffin tin lined with silicon cupcake liners or sprayed with cooking spray, filling the muffins up to the top with batter.
7. Bake at 350 F. for 25 – 30 minutes or until the muffins are set in the middle.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 1 muffin
• Calories: 187
• Fat: 10.8 g