Oat Bran Apple Cinnamon Muffins
Start your morning off right with these wholesome and delicious Oat Bran Apple Cinnamon Muffins, perfect for a nourishing breakfast or snack on-the-go. Packed with fiber-rich oat bran, sweet bursts of diced apple, and the warm spice of cinnamon, these muffins strike the perfect balance between healthful and indulgent. With the addition of unsweetened applesauce and a hint of vanilla, they’re naturally moist and flavorful, while optional chopped nuts add a delightful crunch. Quick to prep and ready in just 20 minutes of baking, this healthy muffin recipe is an easy way to enjoy the comforting flavors of fall all year round. Plus, they store beautifully, making them ideal for meal prepping or freezing for busy mornings.
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Recipe Information
Ingredients
- 1.5 cups oat bran
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cup light brown sugar
- 0.5 cup unsweetened applesauce
- 0.75 cup milk
- 0.25 cup vegetable oil
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and diced
- 0.5 cup walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine oat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and light brown sugar. Whisk to combine thoroughly.
In another bowl, whisk together the wet ingredients: unsweetened applesauce, milk, vegetable oil, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; the batter will be thick.
Gently fold in the diced apple and chopped nuts (if using).
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 145.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 488 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
