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Raspberry Oat Bran Muffins

Raspberry Oat Bran Muffins

Course: Breakfast, Snack
Keyword: applesauce, bake, eggs, muffins, oat bran, raspberry, whole wheat flour
Servings: 18


  • 1 1/2 cups oat bran
  • 1 1/2 cups whole wheat flour
  • 1/2 cup brown sugar packed
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups raspberries


  • Wash hands with soap and water for 20 seconds.
  • Preheat the oven to 400°F.
  • Line a muffin tin with paper liners or spray muffin tin cups with non-stick baking spray.
  • Place the berries in a colander and dip them in a bowl of cold water. Gently swish the colander in the water, then allow the berries to drain. After washing, carefully spread the berries in a single layer on a tray or baking sheet lined with paper towels. Pat the berries dry with another paper towel.
  • Mix dry ingredients in a medium bowl.
  • In separate bowl combine applesauce, eggs, and vanilla.
  • Pour the applesauce mixture into the flour mixture.
  • Fold in the raspberries.
  • Bake muffins for 15-18 minutes until tops are beginning to turn golden brown and a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs. The internal temperature of the muffins should be 200°F.
  • Remove muffins from the oven, and as soon as you can handle them, transfer them to a wire rack to cool. Make sure you don't leave them in the pan, or they will become soggy.

Nutrition Label
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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