Best Double Bran Muffins Recipes

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DOUBLE-APPLE BRAN MUFFINS



Double-Apple Bran Muffins image

Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 10

1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup wheat bran or toasted wheat germ
2 tablespoons millet
1 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons packed light-brown sugar
1 large egg, room temperature
1 cup unsweetened applesauce
1 Granny Smith apple, peeled, cored, and cut into a 1/4-inch dice (about 1 cup)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
  • Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

DOUBLE APPLE BRAN MUFFINS (COOKING LIGHT)



Double Apple Bran Muffins (Cooking Light) image

Make and share this Double Apple Bran Muffins (Cooking Light) recipe from Food.com.

Provided by blucoat

Categories     Quick Breads

Time 33m

Yield 12 muffins

Number Of Ingredients 15

1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
1 large egg white
3/4 cup nonfat milk
1/4 cup unsweetened applesauce
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1 1/2 cups oat bran
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped peeled Granny Smith apple
2 teaspoons turbinado sugar (optional) or 2 teaspoons cinnamon sugar (optional)

Steps:

  • Preheat oven to 400°.
  • Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.
  • Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

Nutrition Facts : Calories 159, Fat 5.2, SaturatedFat 2.8, Cholesterol 28.1, Sodium 241.4, Carbohydrate 28.2, Fiber 2.3, Sugar 11.3, Protein 4.5

HEALTHY DOUBLE CHOCOLATE ZUCCHINI BRAN MUFFINS



Healthy Double Chocolate Zucchini Bran Muffins image

An easy recipe for rich chocolate muffins full of Greek yogurt, hearty bran & chocolate chips! Only 105 calories & no refined flour or sugar! No mixer required!

Provided by @MakeItYours

Number Of Ingredients 17

1 ½ cups (180g) oat bran
½ cup (120g) plain nonfat Greek yogurt
¾ cup (180mL) nonfat milk, divided
2 tsp vanilla extract
¾ cup (60g) unsweetened cocoa powder
¼ cup (30g) whole wheat flour or gluten-free* flour
2 tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
½ tbsp (7g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites ((room temperature))
¼ cup (60mL) molasses
¼ cup (60mL) pure maple syrup
1 ½ cups (160g) freshly grated zucchini, patted dry ((see Notes!))
3 tbsp (42g) miniature chocolate chips, divided

Steps:

  • Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  • In a medium bowl, stir together the oat bran, Greek yogurt, ½ cup of milk, and vanilla extract. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  • In a separate bowl, whisk together the cocoa powder, flour, baking powder, cinnamon, nutmeg, allspice, and salt. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Alternate between adding the flour mixture and remaining ¼ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini and 2 ½ tablespoons of miniature chocolate chips.
  • Evenly divide the batter between the prepared muffin cups, and press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

DOUBLE BRAN MUFFINS



Double Bran Muffins image

Make and share this Double Bran Muffins recipe from Food.com.

Provided by zeldaz51

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup oat bran
1 cup wheat bran
1/4 cup brown sugar
2 teaspoons baking powder
1 cup nonfat milk (or lowfat milk)
1/4 cup liquid egg substitute (or 2 egg whites, beaten)
1/4 cup molasses or 1/4 cup honey
2 tablespoons canola oil
1/2 cup chopped walnuts (or pecans, raisins, or chopped dried fruit or a combination) (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Place the brans and brown sugar in a medium bowl and mix well, pressing out any lumps of sugar with the back of a spoon. Add the baking powder and mix well.
  • Combine the wet ingredients (milk though oil) And stir well, then add wet ingredients to dry mixture and mix well.
  • Fold in optional nuts and/or fruit.
  • Divide the mixture among 12 muffin cups which have been coated with cooking spray. Bake for about 15 minutes, until a wooden toothpick inserted in the center of a muffin comes out clean. Remove pan from oven, let it rest 5 minutes before removing muffins. Serve warm or at room temperature.

Nutrition Facts : Calories 97.8, Fat 3.1, SaturatedFat 0.3, Cholesterol 0.4, Sodium 83.3, Carbohydrate 19.4, Fiber 3.3, Sugar 9.6, Protein 3.3

UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS



UPPER CRUST BAKERY DOUBLE APPLE-BRAN MUFFINS image

Number Of Ingredients 23

1 cup brown sugar, packed
¾ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2-1/2 cups pure bran
1-1/2 cups rolled oats
1-cup bread flour
1-1/3 cups stone-ground whole-wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
2/3 cups oil
½ cup honey
¼ cup molasses
1-teaspoon vanilla
4 large eggs
2-8 ounce cartons yogurt
½ cup walnuts (optional)
½ cup raisins (optional)
Peel of ½ lemon
1-cup buttermilk
½ cup applesauce
¼ cup apple cider
½ cup dried apples, diced

Steps:

  • Blend together brown sugar, salt, baking soda, baking powder, bran, rolled oats, bread flour, whole-wheat flour, cinnamon and nutmeg in a large bowl. In a separate bowl, combine oil, honey, molasses, vanilla, eggs, yogurt, buttermilk, applesauce, cider, apples, walnuts, raisins and lemon peel. Blend well. Blend yogurt mixture into flour mixture, just until dry ingredients are moistened. Do not over-mix. Refrigerate overnight. (Muffin batter can be kept refrigerated for about 1 week). To bake, spray top of muffin pan with non-stick spray. Line cups with paper liners. Fill each cup to rim with batter. Bake at 400 degrees 25- 30 minutes. Do not over-bake. Muffins are done when firm and just lightly colored around edges. Tops will overflow when baked to meet other muffins. Cut apart and serve. (For whole individual muffins, fill 2/3 full.) *Makes 24 muffins.

DOUBLE BRAN BANANA MUFFINS



DOUBLE BRAN BANANA MUFFINS image

Categories     Bread     Fruit     Breakfast

Yield 12 muffins

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
1/2 cup oat bran
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 ripe bananas
1 egg
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup brown sugar
1/2 cup raisins/chopped dates

Steps:

  • Combine flour w/wh wheat flour, both brans, baking powder and soda, and salt. Stir well. Mash bananas in mixing bowl, whisk in egg, milk, oil and brown sugar. Stir liquid into dry, stirring only until combined. Mix in raisins or dates. Spoon batter into 12 buttered muffin cups and bake in preheated 375 oven 20-25 minutes. Cool on wire rack.

DOUBLE BRAN MUFFINS



DOUBLE BRAN MUFFINS image

Number Of Ingredients 11

1 cup wheat bran
1 cup oat bran
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmet
2 large bananas, mashed
1/2 cup skim milk
2 egg whites, lightly beaten
2 tbsp olive oil

Steps:

  • Preheat over to 400 degrees. Prepare 12 cup muffin pan with paper cups sprayed with Pam. In a large bowl combine dry ingredients. In another bowl combine wet ingredients. Mix both together. Scoop by 1/4 cupfuls into the muffin cups. Bake 14-16 min or until toothpick inserted in middle comes out sticky but not wet. 100 calories per muffin; 3 grams of protein; 18 grams carbs; 3 grams fat

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