Photo of Apple and walnut bran muffins by WW

Apple and walnut bran muffins

5
5
5
SmartPoints® value per serving
Total Time
36 min
Prep
13 min
Cook
23 min
Serves
12
Difficulty
Easy
Tired of oversized, high-fat deli muffins? These delicious, nutritious muffins are your answer. They're made with chopped walnuts, bran flakes, molasses, and shredded apples, and you'll love how easily and quickly they come together. If you want to make them ahead of time, simply place the muffins in individual zip-close freezer bags and freeze them for up to 3 months. That way, you'll be ready to grab one in the morning as you leave for work for an on-the-go lunch or breakfast. To warm them, remove the frozen muffin from its bag and microwave on High for 30 seconds, or leave them out on the counter and eat at room temperature.

Ingredients

packed light brown sugar

5 Tbsp

chopped walnuts

3 Tbsp, very fine

egg(s)

2 large

ready to eat bran flakes

1¼ cup(s), (or bran sticks)

fat free skim milk

1 cup(s), or fat-free buttermilk

canola oil

2 Tbsp

molasses

2 Tbsp

all-purpose flour

1 cup(s)

toasted wheat germ

¼ cup(s)

baking powder

2 tsp

ground cinnamon

1 tsp

baking soda

½ tsp

table salt

¼ tsp

fresh apple(s)

1 large, peeled, cored, and shredded

Instructions

  1. Preheat the oven to 375°F. Spray a nonstick 12-cup muffin tin with nonstick spray.
  2. Mix 1 tablespoon of the brown sugar with 1 tablespoon of the walnuts in a small bowl; set aside for the topping.
  3. Lightly beat the eggs in a large bowl. Add remaining 4 tablespoons brown sugar, the bran cereal, buttermilk, oil, and molasses; let soak 5 minutes.
  4. Meanwhile, combine the flour, wheat germ, baking powder, cinnamon, baking soda, and salt in a medium bowl. Stir the flour mixture into the cereal mixture just until blended. Stir in the apple and the remaining 2 tablespoons walnuts.
  5. Spoon the batter into the cups. Sprinkle the brown sugar and walnut topping evenly over the muffins. Bake until a toothpick inserted in a muffin comes out clean, 20–23 minutes. Cool in the pan on a rack 5 minutes. Remove from the pan and cool completely on the rack. Yields 1 muffin per serving.

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