Ali Larter's Irresistible Apple Cinnamon Bran Muffins
Fall has arrived with a crisp bite both in the air and at the orchard. The colors, tastes, and scents of apple season intoxicate me—the tart, glowing greens and deep, sweet reds. For a festive fall dessert, I love my apple crostata, but apples find their way into many of my recipes. For the past year, I have been testing recipes to create the perfect healthy morning muffin. I’m finally ready to share my apple cinnamon bran muffins! This is a recipe that I LOVE to eat and serve my family.
Perhaps the best part of this recipe is that it’s so completely customizable. These muffins can be made with any variety of flours, but I’ve loved spelt of late for its crumb paired with a healthier profile. There are hidden sugars in bran cereals, so I prefer wheat bran in its natural form. For sweetener, I’ve chosen the family-friendly taste of maple syrup, but there is also coconut nectar… honey… agave. I try to steer clear of cane sugar unless I am baking a dessert. You can also substitute half of the coconut oil for applesauce if you’re looking for a lower-calorie option.
However you make these endlessly delicious bran muffins your own, give this version of the recipe a go. Fall mornings (and hikes, and snacks) never tasted better.
1 1/2 cups low fat buttermilk
1/2 cup coconut oil, melted and slightly cooled
1 1/2 tsp. kosher salt
2 tsp. vanilla extract
1 tbs. fresh lemon zest
2/3 cup maple syrup
1 3/4 cup wheat bran
2 1/4 cups spelt flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 medium apples
Peel, core, and dice the apples. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Make sure your coconut oil is warm, but not hot, then in a large bowl combine the eggs, buttermilk, coconut oil, vanilla extract, lemon zest, and syrup. Whip until combined. In another bowl, mix together the wheat bran, spelt flour, salt, baking soda, baking powder, and cinnamon. Mix until combined. Gently fold in diced apple.
Spray your muffin tin with baking spray, then fill each cup until completely full (best for domed tops!). Bake for 20 to 25 minutes, or until a toothpick comes out clean. Serve right away to those who have been sniffing the cinnamon aroma nearby, or keep at room temperature for three days!
Total prep time: 25 minutes
Total baking time: 20 minutes
What’s your favorite fall apple dish? Share your recipes in the comments below!