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Apple Ginger Bran Muffins

February 5, 2010

The inspiration for these muffins came from the recipe for Baker’s best Bran Muffins from A Passion for Baking.  I switched up a lot of the ingredients so I could use what I had on hand and the muffins turned out delicious!

Apple Ginger Bran Muffins

  • 2 cups + 2 tbsp all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp baking powder
  • 4 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • pinch of freshly grated nutmeg
  • 1/2 tsp salt
  • 3/4 cup vegetable oil (you could sub half of this with applesauce)
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup + 2 tbsp  molasses
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 2 cups buttermilk
  • 1 cup bran
  • 1 cup old fashioned rolled oats
  • 2 apples, peeled and diced

Preheat the oven to  400 degrees and line muffins tins with paper liners.

I chose to bake 12 muffins, and reserve the rest of the batter in the fridge for a few days and baked another 9 muffins.

Combine the flours, baking powder and soda, salt, cinnamon, ginger and nutmeg together in a bowl and sift or whisk.  Set aside.

Using a mixer, whisk together oil, sugar, molasses and vanilla.  Beat in the eggs one at a time and then add the buttermilk.    Stir in the bran and oats and let the batter rest for 10 minutes.

Stir the flour mixture into the wet ingredients and mix until just blended.  Use a spatula to fold in the apples.

Cover batter and let rest in the fridge for 1 hour (or longer)

Fill muffin cups with batter (I used a large ice cream scoop)   Sprinkle some oats on the top of each muffin and place on the top rack inside the oven.  Bake for 15 minutes and then reduce oven temp to 375 and bake for an additional 10-12 minutes.


2 Comments leave one →
  1. February 6, 2010 4:53 pm

    Happy Saturday to you Katie!!
    These muffins sound delicious and healthy!!
    That’s a good idea to switch up some of the oil with apple sauce 🙂
    Hope you’re feeling better!!

  2. Kristin permalink
    March 24, 2011 4:03 pm

    Hi there!

    I made a batch of this batter on Sunday (today is Thursday), baked a dozen muffins, just put another dozen into the oven this morning and still have enough batter left over to make (maybe?) a dozen mini muffins! My husband and toddler love these muffins, and since we used applesauce to replace about 2/3 of the oil, they are really pretty good for you. Also, we didn’t have wheat bran so I just used oat bran. It worked fantastically.

    Thanks so much for sharing this amazing recipe!

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