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Apple Cranberry Bran Muffins

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 20 -24 muffins
Calories 115 kcal
Author Heidi @ Food Doodles


  • 3/4 C boiling water
  • 1 1/4 C wheat bran divided
  • 3/4 C dried cranberries
  • 1/2 C raw sugar or brown sugar, coconut/palm sugar
  • 1/4 C oil
  • 2 1/2 C white whole wheat flour or whole wheat pastry flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 large egg
  • 3/4 C buttermilk or milk with a splash of lemon juice or apple cider vinegar
  • 1/2 C orange juice
  • 3 C fresh firm apples, finely chopped


  1. Preheat oven to 400 degrees and line or grease 2 muffin tins(only if baking muffins immediately).
  2. In a small mixing bowl combine the boiling water with 3/4 C bran and stir well. Stir in the cranberries and oil and set aside.
  3. In a separate, larger bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
  4. In another bowl, beat the egg with the buttermilk(or milk mixed with lemon juice or vinegar) and orange juice. Add this mixture to the dry ingredients along with the remaining 1/2 C of bran and the bran-cranberry mixture. Mix well. At this point you can cover the mixture and refrigerate overnight and bake the muffins in the morning if desired.
  5. Gently fold in the chopped apple and divide the batter between 24 muffin cups(for smaller muffins) or as little as 20 for larger muffins(increase bake time slightly for larger muffins)
  6. Place in the oven and bake for 12-13 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the muffin tin, then remove and place on a wire rack to cool completely or serve while still warm.

Recipe Notes

Adapted from Prevention RD