Apple Pumpkin Muffins
Bran muffins have a bad reputation with some people because they can be dry and unpalatable if overcooked, and tend to require a generous slathering of butter. You will not need any butter for these muffins, because they are moist with pumpkin and honey. Double up the recipe, because both the batter and the baked muffins freeze beautifully for up to 2 months.
Makes
Serving size
Ingredients
1 cup all-purpose flour
1 cup wheat bran
2 teaspoons Phosphorus – Free Baking Powder (see tip)
1 cup pumpkin purée
¼ cup honey
¼ cup olive oil
1 egg
1 teaspoon vanilla extract
½ cup apple, cored and diced
Instructions
- Preheat the oven to 400°F.
- Line 12 muffin cups with paper liners.
- In a medium bowl, stir together the flour, wheat bran, and baking powder.
- In a small bowl, whisk together the pumpkin, honey, olive oil, egg, and vanilla.
- Stir the pumpkin mixture into the flour mixture until just combined.
- Stir in the diced apple.
- Spoon the batter into the prepared muffin cups.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cooking Tip
To learn how to make your own baking powder, check out this ‘Phosphorus – Free Baking Powder‘ recipe!
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