Food & Cooking Recipes Breakfast & Brunch Recipes Oat Bran-Applesauce Mini Muffins 3.5 (35) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey. Ingredients Vegetable-oil cooking spray 2 cups unsweetened applesauce 2 ounces dates, pitted and chopped (½ cup) 1 cup wheat bran ½ cup low-fat buttermilk 1 large egg 2 tablespoons honey ¾ teaspoon grated fresh ginger ½ teaspoon vanilla extract ½ cup plus 2 tablespoons all-purpose flour 2 tablespoons ground flaxseed 1 ¼ teaspoons baking soda ¼ teaspoon salt ¼ teaspoon ground allspice ¼ cup plus 1 tablespoon old-fashioned oats Directions Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely. Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. Cook's Notes Muffins can be stored in an airtight container at room temperature for up to 3 days. Rate it Print