Preheat the oven to 375F and line your muffin pan with paper liners.
Whisk together the wheat bran and buttermilk in a mixing bowl and set aside for 10 minutes while you gather the rest of your ingredients.
Add the oil, egg, sugar, and vanilla to the bran mixture and whisk well.
Whisk in the baking powder, baking soda, and salt.
Fold in the flour, and after a few turns add in the shredded apples and walnuts. Fold until everything is evenly combined, but don't overmix your batter.
Fill your muffin cups full, you will get 11 or 12 muffins. Bake for 20 minutes, until light golden and firm on top. Do not over bake, I like to check a couple of minutes early.
Serve the muffins warm with butter, apple butter, peanut butter, or almond butter!
Notes
Bran muffins are best warm, so try one just out of the oven, if possible. Otherwise be sure to microwave your muffin for about 15-20 seconds to revive it.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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