Applesauce Bran Flax Muffins

by zesty on October 24, 2011 · 8 comments

Happy Monday!   Why did I make applesauce based muffins?  Well, Saturday we were shopping and the kids were strolling down the aisle with us and all of a sudden I hear…. let’s buy applesauce , let’s buy applesauce.  I was like… ummm OK so I picked up the 6 individual servings of unsweetened applesauce and kept moving.  Later that night after supper, Cooking junior asked for some apple sauce.  Immediately within seconds princess Cooking asked for the same thing.

After a total of 30 seconds… all I hear was  – oh yuck.  I DON’T like this, I DON’T like this.  Oh dear…. why in the world did we buy it?  Oh I thought I would like it Dad – me too dad.  The muffin was born.

Now, I never seem to have super success with muffins either a:) because they are too boring and dry or b:) because I eat them all when they are baked.  Both somewhat of a problem.  I knew I could not throw this applesauce in the garbage so away I went.


  • 1 Egg
  • 1 Cup applesauce
  • 2/3 Cup buttermilk
  • 1/3 Cup packed brown sugar
  • 1/4 Cup fancy molasses
  • 2 Tbsp. vegetable oil
  • 1 Tsp. vanilla
  • 1 Cup natural wheat bran
  • 3/4 Cup ground flax seed
  • 2 Cups all-purpose flour
  • 1 Tsp. baking soda
  • 1 Tsp. cinnamon
  • 1 Tsp. salt
  • 1 Cup chopped apple


  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.
  2. Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.
  3. Add bran, apple  and flax seed and with a wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.
  4. Measure flour, baking soda, cinnamon and salt into separate large bowl. Move applesauce mixture over dry ingredients.  Stir together until combined and no streaks of flour remain.
  5. Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 22-25 minutes or until golden and domed and tops feel firm to the touch.
  6. Remove from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack.
  7. ENJOY!

Zesty Tip: Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.

Alright, the verdict on the muffins were decent.  They were flavorful and moist but I think I may have mixed the batter too long as the outside of the muffins were kind of tough.  Does anyone know the real trick to making an amazing muffin?  Let me know because I do like to eat them.

Have a great Monday and I will be back on Wednesday.

Take care



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{ 8 comments… read them below or add one }

1 Or

1. Batter should be assembled and baked ‘quickly’, usually in 20-25 minutes
2. The important step here is not to overmix the batter. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour
3. If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans)
4. Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan


2 zesty

Thanks for the tips Or


3 Lara

Yummy! Does fancy molasses mean expensive molasses, or is it a special brand/type? :)


4 Choc Chip Uru

These certainly make a change from the unhealthy muffins I tend to make! I wonder how applesauce would taste in my fruity cream cheese muffins? With apple and cinnamon as the fruits – thanks for giving me something to think about ;)


5 Danica

I think that might be my favorite intro of all time for any recipe you have written. If you have any applesauce leftover you could always add a little cinnamon and agave nectar or mix it in oatmeal and they might like it that way.



6 zesty

Thanks Danica – I will give the cinnamon mixture a try… maybe on pancakes or toast?


7 Emmy (Wine and Butter)

Hi Cooking – just came across your blog as I stumble (somewhat cluelessly) into the world of nutrition blogging! I do however KNOW I LOVE food – and Ive actually had great success with getting super moist muffins by usig the WAPF soaking method – added plus it makes thme more digestible! Look forward to reading mroe! :)


8 Andrea@WellnessNotes

We just bought a “six pack” of apple sauce an hour ago. I was wondering if I’d hear “yuck” once the kid tries it. Well, if I do, I’ll know what to do with the leftovers! :) I like the idea of freezing the muffins.


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