I love these bran and Pecan muffins so much I decided to share the recipe.  I hope you enjoy them as much as I did.  If you are embarking on a low GI diet these are great to have around!  This is also a great lunch box treat or after gym natural glycogen replacement.


2 extra large eggs

1 cup soft brown sugar

4 tbsp canola oil or macadamia, avocado or walnut oil

1 cup oat bran

1.5 cups cake flour

2 cups digestive bran

2.5 ml salt

3 tsp bicarbonate soda

1 tsp ground cinnamon or mixed spice ground ginger

1 large apple, grated

2 cups fat free or low fat milk

1 tsp vanilla essence

1 cup pecan nuts, roughly chopped


  • Beat the eggs together along with the sugar and oil in a large bowl.
  • Add the dry ingredients and grated apple on top of the egg and sugar mix.
  • Add the milk and vanilla and stir until mixed well.
  • The nuts should be mixed in at the very end so if you are planning to leave the mixture in the fridge for 24 hours don’t add the nuts yet.


  • Leave overnight in the fridge or for at least 2 hours.
  • When ready to bake, preheat the oven to 180°C. Stir the batter (add the nuts) and drop into lightly greased muffin pans, filling each muffin hole 3/4 full.
  • Bake for 15 minutes.
  • Remove from the oven and cool on a wire rack.

Store muffins in the fridge for up to 3 days

* Great idea

  • Mixture (without the nuts) can be kept in the fridge for up to 30 days.
  • Do not freeze the batter.
  • Baked muffins freeze well for up to 3 months. (good idea for holiday snacks or just something healthy at hand)
  • Add Banana for a great variation