Organic Whole Wheat Bran Apple Muffins Recipe



  • Preheat oven at 180 C / 350 F degrees.
  • Grease a 12 holed muffin pan with oil or line with paper liners and keep aside.
  • Peel, core and dice apple into small cubes.
  • In a mixing bowl, stir together wheat bran, yogurt, vanilla extract, milk and let it rest for 15 mins.
  • In a small bowl, mix together flax seed powder and warm water. Let it rest for 15 mins.
  • In another bowl, whisk together whole wheat flour, salt, baking powder and cinnamon. Keep aside.
  • In a blender, add the flax eggs/flax gel mixture, softened wheat bran mixture, vegetable oil and pulse at regular intervals for 8 to 10 times.
  • This will make sure all are combined together without any lumps and also the texture of the bran will turn soft.
  • Transfer the batter to the mixing bowl. Stir in both Demererra and brown sugar.
  • Add whole wheat flour mixture, mixing just until it gets incorporated. Do not over mix, else, you will end up with dense and hard muffins.
  • Fold in diced apples and stir to distribute evenly.
  • Scoop the batter into the prepared muffin cups.
  • Bake for 35 – 40 mins or until a skewer inserted comes out clean. Keep checking after 30 mins to avoid over baking which will make the muffins hard.
  • Let it rest in the pan for 5 mins before transferring to a wire rack to cool down completely.
  • Eggless whole wheat bran apple muffins are ready for your breakfast or snack.
  • These muffins stay well at room temperature for 2 to 3 days and they also freeze well.
  • Just pop into the microwave for 10-15 seconds to warm them up before serving.

You can also use Oat bran replacing Wheat bran in this recipe

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