Extreme Low Fat Buttermilk Carrot Bran Muffins
Start your day with a wholesome and delicious treat by baking these Extreme Low Fat Buttermilk Carrot Bran Muffins! Packed with fiber-rich bran cereal, naturally sweet grated carrots, and a hint of ground cinnamon, these tender muffins are a nutritious way to satisfy your cravings. Using low-fat buttermilk, egg whites, and unsweetened applesauce, this recipe achieves a moist, fluffy texture with minimal fat—perfect for a heart-healthy breakfast or snack. The optional addition of brown or coconut sugar allows you to tailor the sweetness to your liking. Quick to prepare and ready in just 35 minutes, these muffins make a great make-ahead option for busy mornings. Serve them warm with a dollop of yogurt, or enjoy them on the go for a guilt-free burst of flavor and energy.
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Recipe Information
Ingredients
- 1.5 cups Bran cereal (such as All-Bran or wheat bran)
- 1 cup Low-fat buttermilk
- 2 large Egg whites
- 0.5 cup Unsweetened applesauce
- 1 cup Carrots, finely grated
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Brown sugar or coconut sugar (optional, for a hint of sweetness)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the bran cereal and the buttermilk. Stir well, ensuring the cereal is fully coated in the buttermilk, and let it sit for 5 minutes to soften.
In a separate bowl, whisk together the egg whites, applesauce, and vanilla extract. Add this mixture to the softened bran mixture and stir to combine.
Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
In another bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. If using sugar, add it to this dry mixture.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing as this can make the muffins dense.
Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 91.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 530 mg | 41% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2992 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
