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Apple Sauce Bran Muffins

Muffins are always good to have on hand for a breakfast or a snack. Combine this with cheese, fresh fruit and you can have a nice lunch too. This recipe is large and makes 3 dozen, they freeze very well. In the fall when there is an abundance of apples, make apple sauce and use some in this recipe.
  • 3 cups apple sauce
  • 2 cups buttermilk or sour milk (adding 2 tablespoons lemon juice or vinegar into the cup before adding milk to make a mock buttermilk)
  • 1 cup brown sugar
  • 3/4 cup molasses
  • 3/4 cup of vegetable oil
  • 1 tablespoon of vanilla extract
  • 3 eggs
  • 3 cups of bran
  • 6 cups of flour
  • 1 tablespoon of baking soda
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons of salt
  • 3 cups of raisins or chopped dates or a combination of both

  1. Combine apple sauce, buttermilk, brown sugar, molasses, oil, vanilla and eggs.
  2. Stir in the bran and let it rest for 10 minutes.
  3. Add dry ingredients separately and whisk together.
  4. Stir into the apple sauce mixture, fold in the dates or raisins.
  5. Spoon into greased or lined muffin tins.
  6. Bake in a 375 degree oven for 20-25 minutes.


  1. They look so delicious and sound so healthful. I should bake some for the grands. Thank you for sharing this one.

  2. i've been looking for a healthy muffin, what kind of bran do you use? flakes, all bran, something else?? could you please specify? also could you use blueberries instead of raisins?? thanks, cindy

    1. Blueberries sound like a great idea. I used wheat bran.

  3. I love bran muffins of every kind. I like the addition of the applesauce in here. So I tried baking them this morning, and I once again, a sure hit from the Mennonite Girls. Thank you.

  4. Mmmmm,muffins. I like em, warm, with butter slathered all over.

  5. Can I shade these as needed and store the batter in the fridge?

  6. I am not entirely sure what you mean by shading these, but you can keep the batter in the fridge for a few days, not weeks. Some muffins say you can store them for weeks, but our batter never lasts that long. Also I just freeze them when baked, that way the kids can just take them out of the freezer when needed.


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