Wednesday, March 19, 2014

Applesauce-Oat Bran Muffins

applesauce oatbran muffins
I have been baking my breakfast for the week on Saturdays and muffins have been my staple. What can you not love about muffins: it is portable, can be savory or sweet (admittedly, I opt for the sweet ones), and one can stuff them with anything they want.

I have been opting for low- to non-fat muffins so I can have my fat elsewhere (Think peanut butter, people!). I also want to increase my fiber intake so I’ve been using a lot of oats and oat bran. I found this Banana-oat bran recipe in which I can use as a starter recipe.

Obviously, I have been using this for quite a while and the recipe needs to be cleaned up. I am using this week’s post to do so and share it with you folks.

Here’s what I have for now. Let me know what you think.

Mad Gourmet Applesauce-Oat Bran Muffins

  • 3/4 cup of applesauce
  • 1/2 cup of oat bran
  • 1/4 cup of oats
  • 1/4 cup of all-purpose flour
  • 1/4 cup of whole wheat flour
  • 1/4 cup of sugar (use white sugar, if you want more rise)
  • 1/4 cup of almond milk
  • 1/2 tsp of cinnamon
  • 1/4 tsp of nutmeg (optional)
  • 1 tsp baking powder
  • 1/4 tsp of baking soda
  • pinch of salt
  • 1 tsp vanilla
  • 1/4 cup of walnuts (optional)
  • 1/4 cup of raisins (optional)
  • 2 Tbsp of butter, melted
  • 1 Tbsp of chia seeds (optional)

  1. Preheat oven to 375 degrees F.
  2. Spray muffin pan with non-stick spray.
  3. Combine oats, oat bran, applesauce, and vanilla. Set aside.
  4. In a separate bowl, combine flours, baking powder, baking soda, salt, cinnamon and nutmeg.
  5. Add the melted butter and milk in the applesauce-oat bran mixture.
  6. Combine dry ingredients to wet. I usually do the reverse, but in this case there is more wet ingredients and it  is just more practical.
  7. Fold in nuts, raisins and chia seeds, if using.
  8. Divide batter among 10 muffin cups.
  9. Bake about 20 minutes until toothpick inserted in the center of the muffins come clean.
  10. Transfer to a rack and cool.
  11. Serve warm or just grab one to go.


This has been my go-to muffin recipe for breakfast. I have tried other delicious recipes, but this is the one I use most often. I do vary the flavor: maybe using bananas (and coconut oil) for a more tropical twist. I omit the cinnamon and nutmeg though for the banana muffins and boost the vanilla. Sometimes, I add chocolate chips, nibs, or both.

It does use a lot of ingredients, but you can simplify by using just the 1/2 cup of oat bran and 3/4 cup of flour. I really just want to boost my fiber intake. If you want a gluten-free version, you can probably use rice flour or quinoa flour. You may need to bake it 5 minutes more when using quinoa.

Other subs? Almond milk instead of regular milk (dairy does not agree with me too much). I am also watching my sugar intake, so I more often use agave or a combination of thereof. If you use agave, you may end up with breakfast cakes since it would not rise as much.

For a vegan alternative, use olive oil instead of butter or just omit the oil altogether (I have by accident, It will be as moist enough).

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