Ingredients
Vegetable-oil cooking spray
2 c. unsweetened applesauce
2 oz. dates
1 c. wheat bran
1/2 c. low-fat buttermilk
1 large egg
2 tbsp. honey
3/4 tsp. grated fresh ginger
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
2 tbsp. all-purpose flour
2 tbsp. ground flaxseed
1 1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 c. old-fashioned oats
1 tbsp. old-fashioned oats
Preparation
Step 1Preheat 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.Step 2Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.Step 3Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.Step 4Spoon 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. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
