Ingredients
vegetable-oil cooking spray
2cupsunsweetened applesauce
2ozdates
1cupwheat bran
½cupbuttermilk,low-fat
1largeegg
2tbsphoney
¾tspfresh ginger,grated
½tspvanilla extract
½cupall-purpose flour
2tbspall-purpose flour
2tbspground flaxseed
1¼tspbaking soda
¼tspsalt
¼tspground allspice
¼cupold-fashioned oats
1tbspold-fashioned oats
Preparation
Preheat oven to 375 degrees F. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat for 15 to 20 minutes, stirring frequently, until mixture is reduced to 1¼ cups. Spread in an even layer on a rimmed baking sheet, and let cool completely.
Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes.
Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and ¼ cup oats. Stir into bran mixture.
Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins. Bake for 21 to 23 minutes, until a toothpick inserted into center comes out clean.
Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)
