Applesauce Bran Muffins—Gluten-free & Vegan Options
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These Applesauce Bran Muffins are a simple recipe but they're oh so good. They're loaded with wholesome ingredients and lots of fiber, they're a satisfying and delicious treat that the whole family will love.
These applesauce bran muffins are a favorite in our family for a number of reasons. One of them is they are delicious. Another is that the recipe comes from a dear friend.
It's always fun when a recipe isn't just delicious, but that it also carries some memories or special meaning with it.
It could be a family heirloom recipe or your favorite recipe from when you were a child (I still need to see if I can get my favorite childhood Irish Stew and Pasta Sauce and Meatball recipes somehow…..), or it could be something you had at a friend's house.
For example, this recipe for Chocolate Avocado Pudding has its roots in a lovely visit with one of my college housemates.
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Margaret's Muffins
Margaret is a wonderful hostess who likes to cook simple recipes so she can entertain often without a lot of fuss.
She will have you into her house even though it isn't perfect, and she doesn't expect yours to be either.
In fact, Margaret and her husband, David, have been known to phone us while driving through our neck of the woods just to tell us that they are in town in the hopes that they can drop by. Sometimes they have even called us from our driveway!
Why You'll Love This Recipe
As mentioned, this recipe is delicious, and also filling.
It's also made with simple ingredients, most of which you likely have in your pantry.
And if you don't have them available, they're inexpensive ingredients, which is a huge plus.
The recipe is also flexible. I've made the recipe as is, but also have made it with gluten-free flour and alternative low-carb sweeteners. Every way we've made them, they've turned out great.
They also freeze well, so you can make several batches and have them on hand for healthy snacking anytime.
It's true that making more than 2 batches of muffins at a time might make them not turn out optimally, but when I'm busy, I just do it anyhow. Done is better than perfect.
You can use these gluten-free baking tips to make this recipe turn out just right should you try the gluten-free option.
This muffin recipe makes great mini muffins too, or you can try my favorite time-saving method by baking them on a baking stone as muffin tops! That saves the time-intensive cleaning of muffin tins.
Recipe Notes
- Flour Options: You may need to play around with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt (if you are eating gluten), you will probably need about 5 1/2 cups.
- For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand.
- Egg Alternative: An alternative can be used instead of eggs. I really like using this Homemade Egg Replacer for muffins. Also, a flax, chia, or gelatin egg could be used. I haven't tried those with this recipe, however.
- Sweetener Options: You can substitute any healthy sweetener for the xylitol in the doughnuts, but if you use a liquid sweetener you may need to use a different amount, so read Substituting Sweeteners. For the topping, any healthy granulated sweetener can be used. For a sugar-free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.
- Homemade Dairy-free Milk: Here are homemade versions of both coconut milk and almond milk, which work great as milk substitutes.
- Lemon Juice: I like using this brand of organic lemon juice.
- Grain-free Option: This recipe should work with grain-free/low-carb flours like almond flour by increasing the baking soda by 50% and reducing the coconut oil by half. I haven't tried it yet but it should work.
Applesauce Bran Muffins
Ingredients
Muffins
- 1 1/2 cups whole grain flour (See Recipe Notes for gluten-free or grain-free options)
- 1 cup wheat bran (Rice bran or Oat Bran for gluten-free option.)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
- 1 egg (large–See Recipe Notes for alternatives)
- 1/2 cup low-carb sweetener
- 1/3 cup coconut oil (melted)
- 1 cup applesauce (unsweetened; use coconut oil or butter for a lower-carb version)
- 1/2 cup milk (or milk substitute)
Topping:
- 2 teaspoons low carb sweetener (or alternative–see notes)
- 1/4 teaspoon cinnamon
Instructions
- If the bran isn't toasted, toast in a pan over medium heat or 200 degree oven until lightly browned.
- Mix first set of ingredients (flour through raisins) together.
- Mix second set of ingredients (egg through milk).
- Add dry ingredients to wet.
- Drop into 12 greased muffin cups. Sprinkle topping evenly over all.
- Bake in 350-degree preheated oven for 20 minutes or until centers test dry with a knife or cake tester.
Notes
- Flour Options: You may need to play around with the amount of flour that you use for this recipe depending on the grain that you choose. You will want a very stiff dough that is not wet at all, like a shortbread. For spelt (if you are eating gluten), you will probably need about 5 1/2 cups.
- For gluten-free flours, use 25% more baking powder and soda. I typically use whatever I happen to have on hand.
- Egg Alternative: An alternative can be used instead of eggs. I really like using this Homemade Egg Replacer for muffins. Also, a flax, chia, or gelatin egg could be used. I haven't tried those with this recipe, however.
- Sweetener Options: You can substitute any healthy sweetener for the xylitol in the doughnuts, but if you use a liquid sweetener you may need to use a different amount, so read Substituting Sweeteners. For the topping, any healthy granulated sweetener can be used. For a sugar-free version, a mixture of 1/2 xylitol and 1/2 erythritol for the granulated sweetener works great.
- Homemade Dairy-free Milk: Here are homemade versions of both coconut milk and almond milk, which work great as milk substitutes.
- Lemon Juice: I like using this brand of organic lemon juice.
- Grain-free Option: This recipe should work with grain-free/low-carb flours like almond flour by increasing the baking soda by 50% and reducing the coconut oil by half. I haven't tried it yet but it should work.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Enjoy these gluten-free bran muffins with a cup of tea, your family members, or a friend or two, and make sure that you don't clean up too much before you invite a friend over to enjoy them!
What's your favorite kind of muffin?
Do you have a favorite recipe with a special memory attached to it?
Very tasty! I used GF flour & rice bran, also used coconut sugar, and nuts instead of raisins. The muffins are a little dense as others commented, but were delicious warm with Earth Balance spread. Thank you for a healthy, tasty and adaptable recipe!
I’m so so glad you liked them. There’s a great woman behind these yummy muffins :).
I made these exactly. They looked great. But the taste was quite bitter. I checked my rice bran and it was not bitter, neither was the flour. Not sure what happened, but I had to toss them.
Hmmmm…that is really odd! What type of milk did you use? I have no idea!
The directions are a bit unclear. The recipe when printed says 1 1/2 cups GLUTEN-FREE flour to 2 teaspoons baking powder. The notes on the recipe however say that “If using gluten-free flour, increase baking powder and baking soda by 25%”. Does that mean then that the baker uses TWO test. baking powder or TWO AND ONE-QUARTER tsp?
Hi there. My apologies for not getting this reply out to you sooner. Totally inundated here. I just fixed the post – thanks for the heads up. I do hope you like them! I will be updating w/ new images soon!
Okay, I made these today. I used 2 1/2 cups gluten free flours, and no rice bran. They are really good, but even after doubling the cinnamon I can barely taste it. That’s an easy fix for next time. I also needed to cook them several minutes longer.
They were also a little dense/thick. That means I need more liquid, right? I think my dairy free milk is thicker than most; that could have affected it. I’m new to this gluten free baking thing, but I’m getting better!
I haven’t made these is soooo loong. I love cinnamon so maybe I need to try them again and double it. If they’re too thick, that’s hard to say. I am not the greatest w/ these things, but maybe more leavening? Did you see my post on Gluten free baking?
How important is the rice bran? Could a gluten free flour be substituted for it? I’m trying to stay away from rice products. Thanks!
I think you could, for sure. Let me know if you do!