Healthy Low Fat Apple Ginger Oat Bran Muffins
Indulge in a guilt-free treat with these Healthy Low Fat Apple Ginger Oat Bran Muffins, a perfect blend of wholesome ingredients and warm, spiced flavors. Crafted with oat bran, whole wheat flour, and ground flaxseed, these muffins are a fiber-packed start to your day, while unsweetened applesauce and grated fresh apple add natural moisture and sweetness without the need for excess oil or sugar. The zesty kick of ground ginger and cinnamon elevates every bite, making these muffins a cozy choice for breakfast, a snack, or even dessert. Ready in just 35 minutes, this easy recipe is low in fat, heart-healthy, and ideal for meal prepping. Whether served warm out of the oven or enjoyed on the go, these muffins are sure to satisfy your cravings in a nourishing way. Perfectly wholesome, perfectly spiced—your new favorite healthy muffin recipe awaits!
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Recipe Information
Ingredients
- 1 cup Oat bran
- 0.75 cup Whole wheat flour
- 2 tablespoons Ground flaxseed
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 small pinch Pinch of salt
- 0.75 cup Unsweetened applesauce
- 0.5 cup Low-fat milk (or non-dairy milk)
- 0.25 cup Honey
- 1 large Egg white
- 1 teaspoon Vanilla extract
- 1 medium Grated apple (peeled and cored)
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, combine oat bran, whole wheat flour, ground flaxseed, baking powder, baking soda, ground ginger, ground cinnamon, and a pinch of salt. Mix well to distribute the ingredients evenly.
In a separate medium bowl, whisk together the unsweetened applesauce, low-fat milk, honey, egg white, and vanilla extract until smooth and well combined.
Grate the peeled and cored apple into the wet mixture and stir gently to integrate.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin 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 freeze for up to 1 month.
Nutrition Facts
Calories |
99 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 148 mg | 3% | |
*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.
