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Do you end up with uneaten apples & bananas when the weekend comes around? Ugh, me too. Try making these lightly sweetened oat bran muffins with cinnamon sauteed apples on top. These large muffins come in just over 200 calories each, with 6g of fiber and 5g of protein. See my make ahead note to learn how to make them last all week.
These muffins came about because it seems like I always over buy both apples and bananas. They are always “in season”, affordable, and easy for grab & go snacks. The hubby will say on a Sunday that they sound good for his breakfasts this week, but by Thursday when I see a counter full of quickly ripening fruit, its clear his craving passed.
I try to bake with minimal fat, whether it be butter or oil. So, using 3 bananas creates a moist muffin without the use of either. For a little texture, the chopped apples sauteed in cinnamon and mace are added to the batter, as well as sprinkled on top. These are hearty enough to act as a decent breakfast to last you until lunch. Throw in a piece of fruit or a yogurt and you are good to go!
(*See the Make Ahead Notes below the recipe.)
8 jumbo cupcake liners (or 12 regular)
- 1/2 tbsp unsalted butter
- 1 1/2 cups (6oz), about 1 large apple, peeled and diced in
- 1/8 tsp mace (optional)
- 1/4 tsp cinnamon
- 1 tbsp brown sugar
- 2-3 tbsp water
- 1 1/2 cups mashed ripe bananas, about 3 bananas
- 1/3 cup brown sugar, not packed
- 1 large egg, lightly whisked with a fork
- 3/4 cup cashew milk (or fat free cow’s milk, soy milk, etc.)
- 1 tsp vanilla
- 1 cup oat bran* (See Chef’s note below)
- 1 3/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
*Chef’s Note: When you bring your bran home, keep it in the refrigerator. Its easiest to buy it from the gravity bins at your local Whole Foods/grocery store, this way you only get what you need. If you do buy a pre-packaged bag (typically about 18oz), remember that unless you bake bran muffins every week, you’ll have way more than you need. So keep it in your freezer in order to avoid it going rancid before you have a chance to use it all.
Lay 8 jumbo cupcake liners (or 12 regular) in a cupcake pan, set aside.
- Over medium heat, melt the 1/2 tbsp of butter. Add in the apples and next 3 ingredients (through brown sugar). Stir to coat. Add in the water and sauté until soft. Set aside to cool.
- While the apples are cooling, in a medium bowl, whisk together the bananas and brown sugar. Whisk in the egg to combine, following with the milk and vanilla. Pour in half of the cooked apples, and stir. Set aside.
- In a large bowl, measure together the wheat bran, whole wheat pastry flour, and next 4 ingredients (through salt). Whisk to combine. Create a well in the center and pour in the banana mixture. Fold to combine, being careful not to over-mix. (You don’t want to end up with hockey pucks!)
- Using an ice cream scoop, divide batter among your liners. Divide the remaining apples among them, pressing them gently into the top of the batter.
- Bake 35-40 mins. Test them by using a toothpick to pull the top crust back slightly. Then insert the toothpick to see if the batter is cooked. If it comes out clean, you are ready to pull them out of the oven.
- Immediately remove them gently from the cupcake tin onto a cooling rack.
*Make Ahead Note: Once completely cooled, wrap and freeze. Pull them out the night before you want to eat them and let them defrost in the refrigerator. My hubby likes to microwave them for about 30 seconds before he takes them out the front door to eat on the way to work!