Apple Oat Bran Muffins

October 20, 2013

Sometimes you just need a good, sturdy muffin. You know, something that can fill you up and keep you satisfied until lunch—or maybe even become lunch. Apple Oat Bran Muffins are exactly those muffins.

They’re filled with apples and carrots and only rely on 1/2 cup of regular flour—the rest is whole wheat and oat bran. The touch of sweetness is supplied from the apples and dried cranberries instead of sugar.

They might be the healthiest muffins I’ve ever made.

Side note: Don’t be scared by the amount of ingredients. It only looks like a lot. If you bake, you most likely already have the ingredients. We always have a few apples and carrots in the house—hopefully you do, too.

Apple Oat Bran Muffins

1/2 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup plus 2 tablespoons oat bran
1/8 cup flaxseed
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shredded carrot
1 cup chopped apple
1/2 cup dried cranberries
1/2 cup buttermilk
1/8 cup vegetable oil
1 teaspoon vanilla
2 eggs

Stir together the flours, oat bran, flax seed, cinnamon, baking soda, baking powder and salt. Separately mix together the remaining ingredients. Add the wet ingredients to the dry and stir to combine (being careful not to over stir).

Divide the batter among lined muffin cups and bake at 375 degrees for 20 minutes.

Recipe: Adapted from Cooking Light

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