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Dates and applesauce -- full of fiber, vitamins, and natural sugars -- create a complex caramel flavor when combined with honey.

Source: Martha Stewart Living, April 2008



Cook's Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days.

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How would you rate this recipe?
  • SophieL41448
    23 JUN, 2016
    I was looking for a mini bran muffin recipe and this one was perfect - moist, delicious, attractive and healthy. I subbed ground ginger for the fresh and forgot to sprinkle the 1 T of oats on top, but followed the recipe as written. The applesauce cooked down to a thick consistency and the dates plumped up and infused the applesauce - great technique. I was concerned that the 20-minute bake time would be too long for mini muffins, but it was spot on. Got 30 mini muffins out of the batch.
  • MS11692253
    15 AUG, 2014
    Can you substitute low fat milk for low fat buttermilk?
  • gm203504
    4 JAN, 2012
    Just sub oat bran for wheat bran. For those concerned with calories and the amount of egg and buttermilk: The recipe yields 24 mini muffins. The recipe calls for 1 large egg which averages about 74 calories. That means there are only about 3 calories from that egg per muffin. And for the buttermilk. One cup of buttermilk is about 98 calories, which is less than the same amount of 2% milk. So that 1/2 cup of buttermilk split 24 ways is 2 calories per muffin. Does 5 calories really matter?
  • MS12074744
    2 JUN, 2011
    It should be called Wheat Bran muffins since there is much more wheat bran instead of oats. By the way, oat "Bran" is much better for you than just oats. I immediately thought the same as SmartSassy when I read the ingredients. I have a better and healthier recipe that I use and it doesn't need buttermilk or whole eggs and tastes delicious.
  • torlee
    6 APR, 2011
    @SmartSassy... there is a big difference, but if you re-read the recipe, you'll find they are made with old fashioned oats and wheat bran. Thus "oat bran" muffins. I made the mini muffins and plan to store the leftovers. Yum!
  • IraNYC
    1 APR, 2011
    I used whole wheat pastry flour instead of all purpose flour. The muffins were a bit tougher texture, but the extra fiber was worth the minor difference.
  • SmartSassy
    7 MAR, 2011
    The recipe name is "Oat-Bran" but the ingredients calls for "Wheat-Bran" So which one is it? There is a BIG difference!
  • mlinderman
    15 APR, 2010
    Thanks, Amanda. Much better for me than I expected!
  • Amanda_MacMillan
    15 APR, 2010
    Each muffin has 50 calories 0.1 g saturated fat, 0 g unsaturated fat, 9 mg cholesterol, 11 g carbohydrate, 99 mg sodium, 2 g protein, and 2 g fiber. thanks!
  • metislady
    10 APR, 2010
    These are great. I doubled the recipe and it works fine, freeze the rest and I use regular size tins. Also, if I boil down the applesauce and figs too much, I top it up with buttermilk. If I don't have the exact amount of applesauce to start with I just don't boil it as much. And just cool in the pot that I cook in. Why dirty more dishes? Anyway they are terrific and very effective, if you know what I mean... but just right! I eat one a day.

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