Bran muffins. Moist and flavourful whole wheat muffins with applesauce.

 

1 1/2 cups (195g) whole wheat flour

1 cup (52 g) wheat bran

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, at room temperature

1/2 cup honey or maple syrup

1/3 cup coconut oil, melted (or melted butter or vegetable oil)

1/3 cup unsweetened applesauce, at room temperature

1 tsp vanilla

1 cup milk (dairy or nondairy), at room temperature

2/3 cup chopped walnuts

Possible add ins

2/3 cup raisins, or dried cranberries

Preheat the oven to 425°F. Spray or use muffin liners for a 12-count muffin pan.

Whisk the flour, wheat bran, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, melted coconut oil, applesauce, vanilla and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add your choice of add in. Fold everything together gently until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 14-15 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. 

Allow the muffins to cool for 5 minutes in the muffin pan and then transfer to a cooling rack to continue cooling.