Spelt Bran Muffins

Spelt Bran Muffins are absolutely one of our Wellness Workshop friends favorites.

I flunked muffins in 7th grade home ec. They were always flat or lop-sided. If I had this recipe I would have gotten an A+, the longer they sit in the fridge the better the “muffin dome”. If you add flax seed, they will be very moist and very good for you. You could just sprinkle some ground flax on top each morning when you make them.

These Spelt Bran Muffins are awesome for several reasons:

1. The batter will keep several weeks in the fridge so you can make them fresh every day.

2. They are a great way to use your carrot or apple pulp from juicing (remove apple seeds before juicing if you are going to use the pulp).

3. They have absolutely NO refined sugar. The sweetness comes from frozen apple juice concentrate.

4. They are high in fiber, moist and low in fat. Your family will LOVE these! I made them for an event this week and they were more popular than the Chocolate Chip Zucchini Muffins.

For a fancy dessert muffin, top warm muffin with dairy free Coconut Ice Cream.

Can’t find Spelt Bran? ¬†Substitute oat or wheat bran.

Spelt Bran Muffins

Spelt Bran Muffins Makes about 20 regular sized muffins or about 60 minis. Can be made ahead and refrigerated, covered, for 2-3 weeks. If you keep it in the fridge and make fresh each morning, do not stir it once it is mixed up, just take out what you need and put the lid back on.
Prep Time15 minutes
Cook Time15 minutes
Total Time31 minutes
Servings: 20 medium muffins


  • 1 cup boiling water
  • 3 cup Spelt Oat or Wheat bran (divide into two containers, 1and 2 cups)
  • 18 oz frozen 100% apple juice concentrate thawed (organic if possible), 3 sixcans
  • 1/2 cup extra virgin unrefined coconut oil or grapeseed oil
  • 2 eggs can use En-RG egg replacer for vegan
  • 1 cup white Spelt flour
  • 1 1/2 cups whole grain spelt flour
  • 2 1/2 tsp aluminum free baking soda
  • 1/2 tsp celtic sea salt
  • 1 tsp pumpkin pie spice or to taste


  • Pour boiling water on 1 cup of the bran, let it stand and cool.
  • Beat eggs, oil, apple juice, add to cooled bran.
  • Whisk together dry ingredients, except for the dry bran.
  • Combine wet and dry ingredients, fold gently.
  • Fold in remaining 2 cups of dry bran and any pulp or raisins or whatever you like to add in.
  • Refrigerate at least 1 hour to rise.
  • Preheat oven to 425 degrees F.
  • Without stirring batter, fill greased muffin cups 3/4 full (or use muffin papers).
  • As soon as you put them in the oven, turn the oven down to 400 degrees F.
  • Bake a total of 15-20 minutes. They will be done when they are springy on top, but not dry looking.
  • You can freeze them in zip loc brand baggies for about 2 weeks if you just want to make them all up at once, just don't use the microwave to reheat!


Add carrot pulp, apple pulp or shredded carrots or apples or raisins, dried cranberries or blueberries or chopped nuts, 2-4 Tbsp ground flax, whatever you like in your muffins. Can also use shredded apples, carrots, zucchini if you don't have a juicer.
**Mix your additions (pulp, raisins, etc) in well because you should not stir the muffins again, before baking, ever, you will flunk the "muffin dome" which, according to my 7th grade Home Ec teacher is "why" we make muffins in the first place!

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