Oat Bran Applesauce muffins
Nutritional Info
- Servings Per Recipe: 25
- 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
View full nutritional breakdown of Oat Bran Applesauce muffins calories by ingredient
Introduction
Adapted from Martha Stewart Living magazine. Original recipe used buttermilk and wheat bran. Adapted from Martha Stewart Living magazine. Original recipe used buttermilk and wheat bran.Number of Servings: 25
Ingredients
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2 cups unsweetened applesauce
2 ounces (1/2 cup) dates, pitted and chopped
1 cup wheat germ
1/2 cup vanilla non fat yogurt, Olkos organic Greek
1 tablespoon non fat milk
1 large egg
2 tablespoons honey
3/4 teaspoon grated fresh ginger
1/2 teaspoon vanilla extract
2 tablespoons ground flaxseed
1/2 cup plus 2 tablespoons all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 cup plus 1 tablespoon old fashion oats
Directions
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.