Autumn Spiced Bran Muffins Recipes

AUTUMN SPICE MUFFINS WITH WALNUT CRUMBLE

Steps:

• Preheat your oven to 350 degrees and line a muffin tin with liners.
• Crack the eggs into a bowl so they can warm up a bit and melt the butter just so it is melted but not hot.
• Combine the nuts, sweetener and cinnamon in a small bowl and spray them well with the cooking spray so the sweetener and cinnamon sticks to the nuts. Toss everything well. You could also melt a small amount of coconut oil or butter and toss the nuts with that if you don't have cooking spray.
• In another bowl, whisk together the almond and coconut flours, salt, baking powder, baking soda and spices. Make sure there are no lumps.
• Beat the eggs on high speed for 1 minute with a hand beater or stand mixer. Add the yogurt, vanilla and sweetener and beat to combine well.
• While the beater is running on low, slowly drizzle in the melted butter so it gets combined into the mixture as it's being drizzled in.
• Add the dry ingredients and mix so that everything is well incorporated.
• Divide the batter between ten muffin cups and sprinkle the nuts evenly on top.
• Bake for 23-25 minutes or until the muffins are golden brown and firm. This is not a recipe you want to undercook. Let them cool for 5 minutes in the pan and then remove them to a rack to cool completely.

PUMPKIN OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray; fill half full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PUMPKIN SPICE HEALTHY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
• Place raisins in a microwave-safe bowl; cover with water. Microwave on high until plump, about 70 seconds. Drain.
• Beat milk and eggs together in a bowl; mix in bran cereal. Let stand until cereal softens, about 5 minutes.
• Mix raisins, canned pumpkin, honey, apples, and butter gently into the cereal mixture. Add flour, baking soda, pumpkin spice, and baking powder; mix batter gently until combined.
• Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer muffins to a cooling rack; let cool for 40 minutes.

AUTUMN SPICED BRAN MUFFINS

Steps:

• 1. Grease a muffin tin or spray with non-stick spray. Preheat oven to 375 degrees.
• 2. Place bran, raisins, molasses, and milk in a large bowl. Stir to mix and let set for 15 minutes or so.
• 3. Measure flour, sugar, salt, baking soda, baking powder, and spice in a medium bowl. Mix well with a fork.
• 4. Beat egg in a small bowl.
• 5. Measure cooking oil in a measure cup. Measure vanilla in a little ramekin.
• 6. Add dry ingredients, beaten egg, oil, and vanilla all at once to large bowl with the soaked bran. Stir just until mixed.
• 7. Fill muffin tin. Batter should be to the top.
• 8. Bake 18 minutes. Test with a pick. Remove from tin immediately and cool on a rack.
• 9. Serve warm or at room temperature.

GINGERBREAD MUFFINS WITH SPICED CRUMB TOPPING

Steps:

• Preheat oven to 425°F. Spray 16 muffin cups (regular size) with nonstick cooking spray or line with paper liners.

BANANA-BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
• Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.
• Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.