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muffin - Applesauce Bran Muffins


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  • 1 egg
  • 1 cup (250 mL) applesauce
  • 2/3 cup(150 mL) buttermilk
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (60 mL) fancy molasses
  • 1/4 cup (60 mL) vegetable oil
  • 1 tsp vanilla
  • 1 cup (250 mL) natural wheat bran
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) raisins


Adapted from


Step 1

Place oven rack in center of oven; turn on heat to 375°F (190°C). Brush each muffin cup lightly with oil or line with paper liner; set aside.

Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.

Add bran; with wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.

Measure flour, baking soda, cinnamon and salt into separate large bowl. Scrape applesauce mixture over dry ingredients. Sprinkle with raisins; with wooden spoon, stir together until combined and no streaks of flour remain.

Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 25 minutes or until golden and domed and tops feel firm to the touch.

Wearing oven mitts, remove pans from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack. (Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.)

Additional information :

Tip: Let wrapped and frozen muffin stand at room temperature for 2 hours before eating. Or unwrap muffin, re-wrap in paper towel and microwave at High for 30 seconds.

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