For a nut-free version, substitute the walnuts with sunflower seeds or omit them altogether. If you don't have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Toasting the walnuts before adding them to the batter enhances their flavor and adds a pleasant crunch. For a richer flavor, use dark brown sugar instead of light brown sugar. These muffins are best stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Applesauce Bran Muffins
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS15
These aren't just muffins; they're a hug in every bite! Warm, subtly sweet, and packed with wholesome goodness, these applesauce bran muffins replace traditional oil with the natural sweetness of applesauce. Perfect for a guilt-free breakfast or a satisfying snack any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol16 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium189 mg
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Sugar14 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin by greasing each cup thoroughly or lining with paper liners. (5 minutes)
02
Step
10 mins
In a large bowl, combine the bran cereal and buttermilk. Stir well to moisten the bran and let the mixture sit for 10 minutes to soften. This step is crucial for achieving a tender muffin. (10 minutes)
03
Step
5 mins
In a separate bowl, whisk together the brown sugar, applesauce, egg, and vanilla extract until smooth and well combined. Pour this mixture into the bran cereal mixture and stir until just combined. Be careful not to overmix. (5 minutes)
04
Step
3 mins
Gently fold in the self-rising flour until just incorporated. Then, fold in the toasted walnuts and dried cranberries, distributing them evenly throughout the batter. (3 minutes)
05
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (5 minutes)
06
Step
20 mins
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (15-20 minutes)
07
Step
10 mins
Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Otho Beer
Jun 27, 2025The recipe was easy to follow, and the muffins turned out perfectly moist. I will definitely be making these again.
Constantin Pollich
Jun 22, 2025These are my go-to muffins for a quick and healthy breakfast. Thank you for sharing this recipe!
Abigail Marquardt
Jun 12, 2025I substituted the cranberries with raisins and they were still delicious. Great recipe!
Verner Huel
May 31, 2025These muffins are fantastic! I love that they are not too sweet and are packed with fiber. My kids even enjoy them!
Piper Deckow
May 4, 2025I made these this morning and they were a huge hit! I added a sprinkle of cinnamon on top before baking for extra flavor.