Applesauce Bran Muffins
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5.0
3 reviews
Excellent
Applesauce Bran Muffins
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These easy applesauce bran muffins are moist and delicious and not too sweet. It's an easy recipe with gluten-free and vegan options.
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Ingredients
Muffins
- 1 1/2 cups whole grain flour (See Recipe Notes for gluten-free or grain-free options)
- 1 cup wheat bran (Rice bran or Oat Bran for gluten-free option.)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- 1 egg (large--See Recipe Notes for alternatives)
- 1/2 cup low-carb sweetener
- 1/3 cup coconut oil (melted)
- 1 cup applesauce (unsweetened; use coconut oil or butter for a lower-carb version)
- 1/2 cup milk (or milk substitute)
Topping:
- 2 teaspoons low carb sweetener (or alternative--see notes)
- 1/4 teaspoon cinnamon
Instructions
- If the bran isn't toasted, toast in a pan over medium heat or 200 degree oven until lightly browned.
- Mix first set of ingredients (flour through raisins) together.
- Mix second set of ingredients (egg through milk).
- Add dry ingredients to wet.
- Drop into 12 greased muffin cups. Sprinkle topping evenly over all.
- Bake in 350-degree preheated oven for 20 minutes or until centers test dry with a knife or cake tester.
Notes
- Flour Choice: You may find that you need to be flexible with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt (if you are eating gluten), you will probably need about 5 1/2 cups. For other grains, you will have to play with it to see what works, but you do not want a runny gooey dough. You want it to be thick.
- For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand. Yesterday I used 3 cups sweet brown rice flour with 1 1/2 cups sorghum with success. I had to increase the liquid to about 1 1/2 cups to make it pliable, however.
- For a sugar-free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.
- Egg Alternative: An alternative can be used instead of eggs - see Homemade Egg Replacer. Also a flax, chia, or gelatin egg could be used. I haven't tried those with this recipe, however.
- Sweetener Options: You can substitute any healthy sweetener for the xylitol in the doughnuts, but if you use a liquid sweetener you may need to use a different amount, so read Substituting Sweeteners. For the topping, any healthy granulated sweetener can be used.
- Homemade Dairy-free Milks: Here are homemade versions of both coconut milk and almond milk, which will both work great as a milk substitute.
- Lemon Juice: Here is a great brand of organic lemon juice.
- Grain-free Option: This recipe should work with a grain-free / low-carb flour like almond flour by increasing the baking soda by 50% and reducing the coconut oil by half. I haven't tried it yet but it should work.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
81mg
(3%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Net Carbohydrates
17g
Nutrition Facts
Serving: 1dozen muffins
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 81mg | 3% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 17g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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