Applesauce, Bran, and Oatmeal Muffins

"This is a low-fat, high-fiber muffin that I modified from a basic muffin recipe. You can customize it to your own taste by adding nuts. These muffins freeze extremely well." --CL Reader

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 13%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.1g
  • Carbohydrate: 34.9g
  • Fiber: 3.2g
  • Cholesterol: 19mg
  • Iron: 1.8mg
  • Sodium: 186mg
  • Calcium: 59mg

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3/4 cup wheat bran
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • 1 cup applesauce
  • 1/2 cup fat-free milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon light-colored corn syrup
  • 1 large egg
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
  3. Note: Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.
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