These fall-spiced apple oat bran muffins are bursting with apple flavor. A combination of applesauce and fresh chopped apple keeps them moist, while warm cinnamon and vanilla enhance the taste. They’re naturally egg-free, making them a good option for those with egg allergies.
I developed this recipe more than a decade ago and recently remade it to update the photos. At first I wondered if it would hold up after all that time, but the results were even better than I remembered.
The muffins combine whole grain flour with oat bran for extra fiber and a tender crumb. Maple syrup adds gentle sweetness that pairs perfectly with the apple and cinnamon. The small apple cubes give a pleasant texture contrast, and a handful of chopped walnuts can be stirred in if you like a bit of crunch.
These muffins are simple to prepare and make a cozy addition to breakfast, a snack, or a lunchbox treat.
Ingredients and substitutions
- Spelt flour – Whole wheat, einkorn, or barley flour can be used instead.
- Oat bran
- Baking powder
- Baking soda
- Sea salt
- Cinnamon
- Applesauce – Unsweetened applesauce works well.
- Milk of your choice
- Oil – Olive, grapeseed, coconut oil, or melted butter all work.
- Maple syrup
- Vanilla extract
- Chopped apple – Gala or Pink Lady are good choices; dice into small cubes.
Directions
Full recipe details are provided in the recipe card below. In brief:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the dry ingredients: flour, oat bran, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl combine the wet ingredients: applesauce, milk, oil, maple syrup, and vanilla. Stir in the chopped apple.
4. Add the wet ingredients to the dry mixture and fold gently until just combined — avoid overmixing to keep the muffins tender.
5. Divide the batter into seven paper-lined muffin cups.
6. Bake for 15–18 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Recipe tips
This recipe yields seven muffins but is easy to double for a larger batch. For variation, fold in a small handful of chopped walnuts or raisins. If you prefer a sweeter muffin, increase the maple syrup slightly, or swap in a sweeter apple variety.
If you enjoy oat bran in baking, try these flavors as well: blueberry or pumpkin oat bran muffins for seasonal variety.
Apple Oat Bran Muffins
Ingredients
- ½ cup spelt flour about 75 grams
- 2 Tablespoons oat bran
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ teaspoon cinnamon
- ½ cup applesauce
- 2 Tablespoons milk of your choice
- 2 Tablespoons oil olive, grapeseed, or coconut oil work well
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ cup apple chopped into small cubes
Instructions
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Preheat the oven to 350 degrees F (175°C).
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Combine the dry ingredients: flour, oat bran, salt, baking soda, baking powder, and cinnamon.
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Stir together the wet ingredients: applesauce, milk, oil, maple syrup, and vanilla. Fold in the chopped apple.
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Add the wet mixture to the dry ingredients and mix gently until just moistened.
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Divide the batter into seven paper muffin cups.
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Bake for 15–18 minutes, until a toothpick comes out clean or with a few moist crumbs.
Notes
Weight Watchers points (estimate): 4
Nutrition
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