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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 115kcal
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


  • Preheat oven to 400 degrees and line or grease 2 muffin tins(only if baking muffins immediately).
  • 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.
  • In a separate, larger bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
  • 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.
  • 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)
  • 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.


Adapted from Prevention RD


Serving: 1g | Calories: 115kcal | Carbohydrates: 23.5g | Protein: 2.7g | Fat: 3g | Cholesterol: 8mg | Sodium: 199mg | Fiber: 3.5g | Sugar: 11g