wholeliving

Oat Bran-Applesauce Mini Muffins

Martha Stewart Living, April 2008
  • Yield Makes 2 dozen
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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

  1. 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.

  2. Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.

  3. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.

  4. 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 Note

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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