Applesauce bran muffins are a moist and lightly sweet breakfast treat full of whole grains you can feel good about eating!
Using unsweetened applesauce and just a bit of maple syrup these are not cupcakes disguised as breakfast but rather some healthy bran muffins to get the day started off in a good and filling way.
These easy bran muffins are something you will turn too again and again for their amazing flavor and ease in baking.
This wonderful recipe does come together with minimal fuss. The ingredients are simple and the technique extremely basic. It can even be easily pulled together in the morning before work, if you’re so inclined.
Here are a few tips and ideas to help make sure these bake up beautifully for you.
Use any applesauce you have on hand. Something unsweetened and without spice will provide the best results. Homemade applesauce or store bought will work.
If you only have something sweetened, consider skipping the additional maple syrup in the recipe otherwise it may be too sweet.
A spiced applesauce could add additional flavor but might also be overpowering, use your best judgment.
Because I do bake bread so often, I always have wheat bran in my pantry. I opted for that instead of the bran cereal found in so many other bran muffin recipes.
Oat bran or even rye bran would likely work but I didn’t test it.
Feel free to use regular dairy milk, if you like, but almond milk or any other alternative milk will work just as well.
Buttermilk would provide a ton of flavor if you have some on hand.
Real maple syrup, especially the dark amber types will provide the best flavor. The imitation syrup will not be as flavorful in my opinion.
Honey would likely work just as well as the maple syrup.
Brown sugar could also replace the syrup but may result in a different texture. Watch the baking time more closely if you choose this instead.
Like all the best homemade muffins, there is no end to the ways one can jazz these up or make them heartier, if desired.
Add up to a cup of chopped nuts for extra crunch and heartiness.
Make them raisin bran muffins by adding up to 1 cup of raisins or other dried fruit.
Diced bits of fresh fruit, like apples or berries, could also be added up to 1 cup.
Some chocolate chips would also be nice, again up to 1 cup. Dark chocolate is a superfood after all, so don’t feel bad about adding some.
Spice it up by adding up to 1 teaspoon of your favorite ground spice, like apple pie spice, cardamom, ginger, etc.
How to Serve
Dot still hot muffins with a bit of butter for an amazing breakfast and serve with coffee or tea.
Make it a complete breakfast or brunch meal by serving the applesauce muffins with eggs and a fresh fruit salad.
They are quite nice tucked into a lunch box with a salad.
Really, any way you would serve any other muffin will work here as well.
How to Store
Store leftover muffins in an airtight container. They will keep at room temperature for about 4 days.
Make a double batch and freeze the fluffy muffins for eating later. Simply place the baked and cooled muffins into a container or freezer bag and freeze.
Thaw frozen muffins at room temperature. Tuck a frozen muffin into a lunch box in the morning and it will likely be ready to eat by lunch.
Eat frozen muffins up within 6 months for best flavor and to prevent freezer burn.
Looking for other healthy muffin recipes?
- 1 Cup Unbleached, All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 Cup Wheat Bran
- 1 Cup Applesauce
- 1 Egg
- 1/4 Cup Milk
- 1/4 Cup Maple Syrup
- Preheat oven to 350 degrees Fahrenheit.
- Grease a muffin tin.
- In a large bowl whisk together the flour, salt, baking soda, baking powder, and wheat bran. Set aside.
- In a medium bowl, whisk together the applesauce, egg, milk, and maple syrup until everything is thoroughly combined.
- Pour the wet ingredients into the dry ingredients.
- Mix just until everything is combined.
- Spoon batter into prepared muffin pan cups, filling each about 2/3 full.
- Bake in the preheated oven for 15-20 minutes. The tops will be golden brown and an inserted cake tester will come out clean.
- Let cool in pan 5 minutes.
- Remove from pan and cool completely on wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 191mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.