Fat Free Peach Bran Muffins
Start your day with a wholesome bite of these *Fat Free Peach Bran Muffins*—a guilt-free and delicious way to indulge in breakfast or snack time! Made with fiber-packed wheat bran and whole wheat flour, these muffins are naturally sweetened with honey and ripe, juicy peaches, offering the perfect balance of nutrition and flavor. Unsweetened applesauce replaces traditional fats, while low-fat buttermilk and egg whites keep the muffins moist and tender. Warm cinnamon enhances the peaches' natural sweetness, creating a cozy, aromatic treat. Quick and easy to make in under 40 minutes, these muffins are an excellent choice for meal prepping and are perfect when enjoyed fresh or frozen for later. Whether you're seeking a low-fat breakfast, a healthy snack, or a portable treat, these peach bran muffins are your new go-to recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsweetened applesauce
- 1.25 cups Low-fat buttermilk
- 2 large Egg whites
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1 cup Peaches, diced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium-sized bowl, combine the unsweetened applesauce, low-fat buttermilk, egg whites, honey, and vanilla extract. Mix well until fully incorporated.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can toughen the muffins.
Fold the diced peaches into the batter gently to distribute them evenly.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 146.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 513 mg | 39% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2754 mg | 59% | |
*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.
