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Oat Bran-Applesauce Mini Muffins
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
2 cups unsweetened applesauce
2 ounces dates, pitted and chopped (1/2 cup)
1 cup wheat bran
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup plus 1 tablespoon old-fashioned oats
Cook's Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Gallery
Oat Bran-Applesauce Mini Muffins
Recipe Summary
Yield: Makes 2 dozen
Gallery
Oat Bran-Applesauce Mini Muffins
Oat Bran-Applesauce Mini Muffins
Oat Bran-Applesauce Mini Muffins
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 2 cups unsweetened applesauce
- 2 ounces dates, pitted and chopped (1/2 cup)
- 1 cup wheat bran
- 1/2 cup low-fat buttermilk
- 1 large egg
- 2 tablespoons honey
- 3/4 teaspoon grated fresh ginger
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons ground flaxseed
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 cup plus 1 tablespoon old-fashioned oats
Directions
Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks.
Cook's Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days.
Reviews (4)
Add Rating & Review
36 Ratings
5 star values:
7
4 star values:
14
3 star values:
6
2 star values:
7
1 star values:
1
Reviews (4)
Add Rating & Review
36 Ratings
5 star values:
7
4 star values:
14
3 star values:
6
2 star values:
7
1 star values:
1
Add Rating & Review
36 Ratings
5 star values:
7
4 star values:
14
3 star values:
6
2 star values:
7
1 star values:
1
36 Ratings
5 star values:
7
4 star values:
14
3 star values:
6
2 star values:
7
1 star values:
1
36 Ratings
5 star values:
7
4 star values:
14
3 star values:
6
2 star values:
7
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 14
- 3 star values:
- 6
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
06/23/2016
I was looking for a mini bran muffin recipe and this one was perfect - moist, delicious, attractive and healthy. I subbed ground ginger for the fresh and forgot to sprinkle the 1 T of oats on top, but followed the recipe as written. The applesauce cooked down to a thick consistency and the dates plumped up and infused the applesauce - great technique. I was concerned that the 20-minute bake time would be too long for mini muffins, but it was spot on. Got 30 mini muffins out of the batch.
Martha Stewart Member
Rating: Unrated
08/15/2014
Can you substitute low fat milk for low fat buttermilk?
Martha Stewart Member
Rating: Unrated
01/04/2012
Just sub oat bran for wheat bran.
For those concerned with calories and the amount of egg and buttermilk:
The recipe yields 24 mini muffins. The recipe calls for 1 large egg which averages about 74 calories. That means there are only about 3 calories from that egg per muffin.
And for the buttermilk. One cup of buttermilk is about 98 calories, which is less than the same amount of 2% milk. So that 1/2 cup of buttermilk split 24 ways is 2 calories per muffin.
Does 5 calories really matter?
Martha Stewart Member
Rating: Unrated
04/01/2011
I used whole wheat pastry flour instead of all purpose flour. The muffins were a bit tougher texture, but the extra fiber was worth the minor difference.
Martha Stewart Member
Rating: 5 stars
06/23/2016
I was looking for a mini bran muffin recipe and this one was perfect - moist, delicious, attractive and healthy. I subbed ground ginger for the fresh and forgot to sprinkle the 1 T of oats on top, but followed the recipe as written. The applesauce cooked down to a thick consistency and the dates plumped up and infused the applesauce - great technique. I was concerned that the 20-minute bake time would be too long for mini muffins, but it was spot on. Got 30 mini muffins out of the batch.
Rating: 5 stars
Rating: Unrated
08/15/2014
Can you substitute low fat milk for low fat buttermilk?
Rating: Unrated
Rating: Unrated
01/04/2012
Just sub oat bran for wheat bran.
For those concerned with calories and the amount of egg and buttermilk:
The recipe yields 24 mini muffins. The recipe calls for 1 large egg which averages about 74 calories. That means there are only about 3 calories from that egg per muffin.
And for the buttermilk. One cup of buttermilk is about 98 calories, which is less than the same amount of 2% milk. So that 1/2 cup of buttermilk split 24 ways is 2 calories per muffin.
Does 5 calories really matter?
Rating: Unrated
04/01/2011
I used whole wheat pastry flour instead of all purpose flour. The muffins were a bit tougher texture, but the extra fiber was worth the minor difference.
All Reviews for Oat Bran-Applesauce Mini Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oat Bran-Applesauce Mini Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
