Oat Bran Apple Cinnamon Muffins Recipes

OATMEAL APPLE RAISIN MUFFINS

Steps:

• Beat egg; stir in remaining ingredients, mixing just to moisten.
• Pour into 12 greased or paper-lined muffin cups until 3/4 full.
• Bake at 400° for 15 to 20 minutes.
• Serve cool or piping hot with butter.

STAY-MOIST APPLE MUFFINS!

Steps:

• Preheat oven to 200C/390F.
• Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
• Place butter and brown sugar in a bowl, whisk to combine.
• Add milk, then egg and vinegar. Whisk to combine.
• Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
• Stir through apple -minimum stirs just to disperse.
• Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
• Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
• Immediately turn down to 180C/350F.
• Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
• Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
• Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.

APPLE CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
• Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
• Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

APPLESAUCE OAT BRAN MUFFINS

Steps:

• In a large bowl, combine the oat bran, flour, 1/4 cup sugar, baking powder and salt. In another bowl, beat the eggs, applesauce, oil and milk. Stir into dry ingredients just until moistened. Fold in raisins., Fill muffin cups coated with cooking spray three-fourths full. Combine the walnuts, cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing form pan to a wire rack. Serve warm.

OAT BRAN APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or non-stick cooking spray or alternatively, line with paper liners.
• In a large mixing bowl mix flour, oat bran, flaxseeds, baking powder, baking soda, cinnamon and raisins.
• In a medium bowl, whisk eggs then add oil, vanilla, brown sugar, buttermilk and applesauce. Whisk until well combined.
• Make a well in the dry ingredients and add wet ingredients, stirring with a spatula until just moist and all the dry ingredients are absorbed. Batter will be thick.
• Fill prepared muffin cups almost level with the rims and bake for 20 to 25 minutes. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.

HEALTHY APPLE MUFFIN RECIPE

Steps:

• Preheat the oven to 375F and line your muffin tin with paper liners.
• Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended. Add 1 cup of the rolled oats and the crushed bran. Let soak for 10 minutes.
• In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. Add the wet ingredients in and mix until blended {the batter will be quite thick}. Stir in the grated apple.
• Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.
• Mix brown sugar and the remaining oats together and sprinkle on top.
• Bake for 15-20 minutes {until a toothpick inserted into the center of the muffin comes out clean}. Makes 16.
• Serve warm with butter or jam. We just refrigerate these and warm them up in the microwave for 10-20 seconds in the morning.

APPLE OAT GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
• In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
• Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
• Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

APPLE-CINNAMON OAT-BRAN MUFFINS

Steps:

• Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.

APPLE-OAT BRAN MUFFINS

Steps:

• In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg white, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APPLESAUCE OAT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
• In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
• In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
• Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)
• Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.

OAT BRAN APPLE CINNAMON MUFFINS

Steps:

• Mix dry ingredients in a large bowl.
• Mix the milk, apple-juice concentrate, egg whites, and oil in a bowl or blender.
• Add to the dry ingredients and mix.
• Add the chopped apple and walnuts.
• Spray muffin pan with Pam spray and fill with batter.
• Bake in 425 F.
• oven for 17 minutes.
• Makes 12 muffins.
• After cooking, store in large plastic bag to retain moisture and softness.
• Great served with applesauce or apple butter.