Oat Bran Applesauce Muffins
Start your morning on a wholesome note with these moist and tender Oat Bran Applesauce Muffins! Packed with fiber-rich oat bran, hearty whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins strike the perfect balance between healthy and delicious. The unsweetened applesauce lends natural moisture and a hint of fruity flavor, while warm cinnamon adds a comforting touch of spice. Made in just 35 minutes from start to finish, these muffins are an ideal grab-and-go breakfast or snack. Easily customizable with your choice of dairy or non-dairy milk and your favorite oil, they’re a versatile treat for all dietary preferences. Perfect for meal-prepping or savoring straight out of the oven, these muffins are a guilt-free way to satisfy your cravings while fueling your day. Keywords: oat bran muffins, applesauce muffins recipe, healthy breakfast muffins, fiber-rich snacks.
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Recipe Information
Ingredients
- 1.25 cups oat bran
- 0.75 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 cups unsweetened applesauce
- 0.5 cups milk (dairy or non-dairy)
- 0.25 cups vegetable oil (or melted coconut oil)
- 0.25 cups honey (or maple syrup)
- 1 teaspoons vanilla extract
- 1 large egg
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the oat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir until evenly mixed.
In a separate medium-sized bowl, whisk together the applesauce, milk, vegetable oil, honey, vanilla extract, and egg until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 82.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 309 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
