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Apple Cinnamon Bran Muffins | Super Bran Muffin Batter

As I mentioned in the post above, this recipe is endlessly adaptable. Alter the basic mix-ins (I use apples, walnuts, and raisins in this version), hot liquid used to plump the raisins (see suggestions above), and spices. You can easily use frozen fruit as well. Simply thaw and drain ahead of time. This recipe calls for molasses, which packs a deep flavor I adore with the apples, but for a lighter flavor, try using honey instead. (I recommend honey when mixing with berries). Vanilla extract can be swapped for half the same amount of almond. Oh, and the possibilities with different kinds of nuts…really, go nuts!


  • 2 cups wheat bran
  • 1 1/2 cups whole-wheat Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 1/4 cups non-fat milk
  • 1/2 cup molasses — (I use unsulfured)
  • 2 tablespoon canola oil
  • 3/4 cup unsweetened applesauce
  • 1 egg — beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup walnuts — toasted
  • 1 large apple — diced (I used Honeycrisp. Fuji, Granny Smith, or McIntosh would work well too)


  1. Preheat oven to 400°F.
  2. Plump raisins: Place raisins in a small bowl, then cover with boiling water. Let stand 5 minutes. Drain.
  3. In a large bowl, combine wheat bran, flour, baking soda, baking powder and cinnamon. In a separate bowl, blend applesauce, milk, molasses, oil, egg, and vanilla. Add to dry ingredients and stir just until moistened. Batter will be a little lumpy.
  4. Mix in the raisins, walnuts and diced apple. Grease muffin tins with cooking spray or place paper liners. Spoon batter into tin and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Remove from tins to cool.
Course: Breakfast
Cuisine: American
Keyword: Apple Cinnamon Bran Muffins | Super Bran Muffin Batter, Healthy Muffin Recipe

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