Go Back
–+ servings

Bran Muffins with Applesauce Recipe

Wholesome bran muffins inspired by Grandma, packed with whole grains and a touch of natural sweetness from blackstrap molasses. These muffins are tender and moist, thanks to applesauce, and make a perfect grab-and-go breakfast or snack. They freeze well, making them a convenient option for meal prep.
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Bran Muffins with Applesauce Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 Muffins

Ingredients

Dry Ingredients:

  • 1 cup wheat bran
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon

Wet Ingredients:

  • 1/4 cup blackstrap molasses
  • 2 eggs at room temperature
  • 1/4 cup brown sugar or substitute coconut sugar
  • 1/3 cup unsweetened applesauce
  • 3/4 cup unsweetened vanilla almond milk or milk of choice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup melted coconut oil or substitute melted butter or vegan butter

Optional Mix-Ins:

  • 1/2 cup raisins
  • 3/4 cup fresh or frozen blueberries
  • 1/2 cup chopped walnuts

Instructions

  • Preheat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining 10 cups with paper liners and lightly spraying them with nonstick cooking spray. This step is crucial to prevent sticking.
  • In a large bowl, combine the wheat bran, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside.
  • In another large bowl, whisk together the brown sugar, blackstrap molasses, applesauce, eggs, almond milk, and apple cider vinegar until the mixture is smooth and creamy. Gradually fold the dry ingredients into the wet ingredients, mixing with a spatula until just combined.
  • Gently stir in the melted coconut oil (or butter) until just incorporated. If desired, fold in any mix-ins like raisins, blueberries, or walnuts.
  • Evenly distribute the batter among the 10 prepared muffin liners. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. These muffins are best enjoyed warm, with a touch of butter.

Notes

Vegan Option: Replace the eggs with two flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons of cold water).
Gluten-Free Note: This recipe has not been tested with gluten-free alternatives, as it relies on wheat bran for its primary texture.
For additional tips and customization ideas, refer to the full recipe post.
Enjoy these delicious and wholesome muffins, perfect for breakfast or a healthy snack!