Apple Gingerbread Bran Muffins
Yields: 12 muffins
This easy recipe yields the most tender bran muffins you’ll ever try! They’re perfect for chilly mornings with their warm, cozy spices and fresh fruit. Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. To reheat individual muffins, microwave for 12-15 seconds.
  • 1 ½ cups (180g) oat bran (measured correctly and gluten-free if necessary)
  • ⅓ cup (80g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk
  • 1 tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured correctly)
  • 2 tbsp (10g) ground ginger
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • ¼ cup (60mL) pure maple syrup
  • ¼ cup (60mL) molasses
  • 1 ½ cups (190g) diced apple (about 1 large)
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  2. In a medium bowl, stir together the oat bran, yogurt, milk, and vanilla.
  3. Whisk together the flour, ginger, cinnamon, baking powder, and salt in a separate bowl. In a third bowl, whisk together the coconut oil and egg. Stir in the maple syrup and molasses. Thoroughly mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Fold in the diced apple.
  4. Divide the batter into the prepared muffin cups. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: For a gluten-free version, use certified gluten-free oat bran and the following gluten-free flour blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. I have not tried any other gluten-free flour and cannot guarantee that others will work.

Any milk may be substituted for the nonfat milk. Honey or agave can be substituted for the maple syrup. Alternatively, ¼ cup (53g) of light brown sugar plus an additional 2 tablespoons (30mL) of milk may be substituted for the maple syrup, but the muffins would no longer be clean eating friendly.

Do not substitute anything for the molasses; it gives the muffins their characteristic gingerbread flavor.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at