refrigerator applesauce bran muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 66.7
  • Total Fat: 3.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 38.5 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.9 g

View full nutritional breakdown of refrigerator applesauce bran muffins calories by ingredient
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Number of Servings: 24


    1 1/2 cups original all -bran cereal
    1 cup oat bran
    3/4 cup wheat bran
    1/2 cup uncooked old-fashion rolled oats ( not quick-cooking)
    2 1/2 boiling water
    2 cups whole-wheat flour
    granulated sugar substitute equal to 1/2 cup sugar (see pagage lable)
    2 tablespoon ground cinnamon
    1 teaspoon ground cinnamon
    1 teaspoon salt
    2 cups low-fat or fat-free buttermilk
    3/4 cup unsweetened applesauce
    1/2 cup pasteurized egg substitute
    1/4 cup canola oil
    paper muffin cup liners, as needed


1. combine the all-bran, oat bran, wheat bran, and rolled oats in a large bowel. pour in the boiling water and stir until thoroughly moistened. set aside for 15 minutes.

2. meanwhile, cobine the whole-weat flour, sugar substitute, baking soda, cinnamon, and salt in a second large bowl.

3. mash out any lumps in the bran mixture, then stir in the buttermilk, appleauce, egge substitute, and oil until smooth. stir in the whole-wheat flour mixture until well blended. the batter wil be thick, so using an electric mixer or a potato masher might make this easier. cover and refrigerate for up to 3 weeks.

4. to bake the muffins, position a rack in the center of the oven and preheat oven to 375 degrees. line as many muffins cups as you want with paper liners and spoon batter into the prepared muffin cups until each is about 2/3 full (see notes).

5. bake until puffed and golden brown, about 25 to 30 mintutes. a toothpick inserted into one muffin should come out clean. cool muffins in tin for 3 mintutes, then serve at once or transfer to a wire rack to cool completely. backed muffins can be stored in an airtight container at room temerature for up to 3 days.

Note: if you're baking less than a whole tin of muffins, fill the unused indentions halfway with water-this will keep the heat even and prevent the tin from warping.

Number of Servings: 24

Recipe submitted by SparkPeople user TULALU111.

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