Whole Grain Bran Apple Muffins
Submitted by smc33
Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
50 minBran and whole wheat deliver serious fiber, while sorghum syrup adds distinctive sweetness that’s earthier and more complex than honey or sugar.
Finely chopped apples distribute throughout the batter, creating pockets of fruity moisture that keep these muffins tender for days.
Soy or almond milk makes them dairy-free without any sacrifice in texture.
Kitchen Tips
- Sorghum syrup is key: This thick, dark syrup tastes similar to mild molasses. Find it in natural food stores or substitute with an equal amount of honey or maple syrup.
- Chop apples small: Dice apples into ¼-inch pieces so they distribute evenly instead of sinking to the bottom.
- Optional carrots add moisture: The recipe suggests adding shredded carrots for extra vegetables and moisture. Use the fine holes on a box grater.
- Preheat fully to 400°F: Hot oven from the start creates better rise and crustier muffin tops.
Variations
- Replace apple with 1 cup fresh or frozen blueberries for berry muffins
- Add ¼ cup chopped walnuts or pecans for crunch and healthy fats
- Stir in 1 tablespoon orange zest for bright citrus notes
Ingredients
Directions
Preheat the oven to 400.
Combine flours, bran, baking soda and cinnamon.
In another bowl, mix together oil, sorghum, soymilk and vanilla.
Combine wet and dry ingredients; mix well.
Stir in carrots if using, and apple.
Fill greased and floured mufin tins ½ full, and bake for 25 minutes.
Makes 1 dozen muffins.
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