Oat Bran Applesauce muffins
- Number of Servings: 25
Ingredients
2 cups unsweetened applesauce2 ounces (1/2 cup) dates, pitted and chopped1 cup wheat germ1/2 cup vanilla non fat yogurt, Olkos organic Greek1 tablespoon non fat milk1 large egg2 tablespoons honey3/4 teaspoon grated fresh ginger1/2 teaspoon vanilla extract2 tablespoons ground flaxseed1/2 cup plus 2 tablespoons all purpose flour1 1/4 teaspoons baking soda1/4 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon cinnamon1/4 cup plus 1 tablespoon old fashion oats
1. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring often, until mixture isr educed to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.
2. Pre-heat oven to 375. Coat 2 mini-muffins tins with cooking spray.
3. Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
4. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
5. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon of oats over muffins. Bake until a toothpick inserted center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days).
Number of Servings: 25
Recipe submitted by SparkPeople user SCRAP2DAY.
2. Pre-heat oven to 375. Coat 2 mini-muffins tins with cooking spray.
3. Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
4. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.
5. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon of oats over muffins. Bake until a toothpick inserted center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days).
Number of Servings: 25
Recipe submitted by SparkPeople user SCRAP2DAY.
Nutritional Info Amount Per Serving
- Calories: 63.9
- Total Fat: 1.1 g
- Cholesterol: 8.5 mg
- Sodium: 5.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.5 g
- Protein: 2.4 g
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