I made these tonight and my DH just loved them. He doesn't usually like bran muffins, so I was surprised and happy that he liked these, as they are healthy and good for him. The only change I made is that I used 2 eggs instead of the egg substitute. My dried fruit of choice was cranberries.

Apple Oat Bran Muffins
from The Good Carb Cookbook

2 cups oat bran
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 cup dark brown sugar
1/2 cup nonfat vanilla yogurt
1/2 cup apple juice
1/2 cup fat-free egg substitute
2 Tbsp canola or walnut oil
1 cup finely chopped peeled apples
1/2 cup chopped walnuts, pecans, dried cranberries, or dark raisins (optional)

1. Combine the oat bran, baking powder, baking soda, and cinnamon in a large bowl and stir to mix well. Add the brown sugar, and stir to mix well. Use the back of a wooden spoon to press out any lumps in the brown sugar.
2. Put the yogurt, apple juice, egg substitute, and oil in a small bowl, and stir to mix well. Add the yogurt mixture to the oat bran mixture and stir to mix well. Fold in the apples and, if desired, the nuts or dried fruit.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350 F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.

Makes 12 muffins.