Fat Free Blueberry Bran Muffins
Start your day on a wholesome note with these Fat Free Blueberry Bran Muffins—a guilt-free delight packed with fiber, natural sweetness, and juicy bursts of blueberries! This easy-to-follow recipe combines heart-healthy wheat bran, nutrient-rich whole wheat flour, and protein-packed egg whites to create moist and satisfying muffins without any added fats or oils. Sweetened naturally with unsweetened applesauce and a touch of brown sugar, these muffins boast just the right amount of sweetness without overpowering the tart freshness of the blueberries. Perfectly soft yet hearty, they bake up beautifully in under 20 minutes. Whether you enjoy them as a grab-and-go breakfast, a mid-morning snack, or a light dessert, these low-fat muffins are sure to be a staple in your healthy baking repertoire!
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Recipe Information
Ingredients
- 1.25 cups Wheat bran
- 1.0 cup Skim milk
- 0.5 cup Unsweetened applesauce
- 2 large Egg whites
- 1.0 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1.0 cup Whole wheat flour
- 1.0 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.0 cup Fresh or frozen blueberries
- 2.0 tablespoons Additional wheat bran (for sprinkling, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with cooking spray.
In a large mixing bowl, combine the wheat bran and skim milk. Let the mixture sit for about 5 minutes to soften the bran.
Stir in the applesauce, egg whites, vanilla extract, and brown sugar until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle additional wheat bran on top of each muffin for a bit of extra texture.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 111.1 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2373 mg | 50% | |
*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.
