High Fiber Low Calorie Bran Muffins
Start your day right with these wholesome High Fiber Low Calorie Bran Muffins—packed with natural goodness and perfect for a guilt-free indulgence! Made with nutrient-rich wheat bran, whole wheat flour, and naturally sweetened with honey or maple syrup, these muffins are a delightful combination of light sweetness and warm cinnamon aroma. The addition of unsweetened applesauce and almond milk keeps them moist and tender, while optional add-ins like chopped nuts or raisins offer a satisfying textural twist. Whether you're looking for a heart-healthy breakfast option, a fiber-packed snack, or a portable treat on the go, these easy-to-make muffins are a fantastic choice. Ready in just 35 minutes, they’re a deliciously simple way to support digestive health and stick to your low-calorie goals!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 0.5 cup Unsweetened applesauce
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Honey or maple syrup
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the wheat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond milk, unsweetened applesauce, egg, vanilla extract, and honey (or maple syrup) until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If desired, fold in chopped nuts or raisins to add texture and flavor.
Spoon 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 muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Enjoy your High Fiber Low Calorie Bran Muffins as a healthy snack or quick breakfast option. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 3619 mg | 157% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 65.2 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 686 mg | 53% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2246 mg | 48% | |
*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.
