Recipe: Applesauce-Bran Muffins

I love bran muffins and we had some wheat bran just staring at me from the depths of our pantry last week. So, I whipped up these low-sugar bran muffins and they were a hit! These are great for breakfast, but also for a mid-day snack on the go! They also have no refined sugar and lots of healthy fiber.

Raisin Goodness!
Raisin Goodness!

Applesauce-Bran Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients:

3/4 cup soy milk

3/4 tsp apple cider vinegar

1 cup unsweetened applesauce

3 TB canola oil

3 TB maple syrup

1 1/3 cups of whole wheat pastry flour

1 cup of wheat bran

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

3/4 cup raisins

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Directions:

  1. Preheat the oven to 350 and put muffin liners in a 12 cup muffin pan
  2. In a large bowl whisk together the soy milk and apple cider vinegar. Allow it to rest for about 1 minute
  3. Add the applesauce, oil and maple syrup to the milk mixture and whisk complete to fully incorporate
  4. In a separate, smaller bowl, sift together the flour, bran, baking powder, baking soda, cinnamon and nutmeg.
  5. Fold dry ingredients into wet. Stir only to moisten – do not overmix.
  6. Fold in the raisins
  7. Use an ice cream scooper or large spoon to scoop the batter into the muffin tins
  8. Bake for 28 to 30 minutes, until a toothpick inserted in a muffin comes out clean. Allow muffins to cool for at least 5 minutes (preferably 10) before eating!

 

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