A delightful and healthier twist on classic bran muffins, perfect for a quick breakfast or snack.
Preheat your oven to 375°F and prepare a muffin tin by lining it with paper liners or lightly greasing each cup.
Using paper liners makes cleanup easier and ensures the muffins release easily from the tin.
In a large mixing bowl, combine the bran cereal, unsweetened applesauce, egg, and water. Stir well and let the mixture sit for 5 minutes to soften the cereal.
Allowing the cereal to soak ensures a moist and tender muffin texture.
Add the whole wheat flour, brown sugar, ground cinnamon, and baking powder to the wet mixture. Stir until just combined, being careful not to overmix.
Overmixing can lead to dense muffins, so mix until the ingredients are just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help evenly portion the batter into the muffin cups.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Check the muffins a minute or two before the minimum baking time to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy at the bottom.
