Low Fat Blueberry Bran Muffins
Start your day on a wholesome note with these Low Fat Blueberry Bran Muffins, a perfect blend of nutrition and flavor! Bursting with juicy blueberries and the hearty goodness of wheat bran, these muffins are naturally sweetened with unsweetened applesauce and just a touch of brown sugar, making them a guilt-free indulgence. With the warm aroma of cinnamon and a moist, tender crumb, they’re a satisfying snack or breakfast option for anyone seeking a healthier treat. Easy to prepare in just 35 minutes, this low-fat recipe uses pantry staples like all-purpose flour, low-fat milk, and vanilla extract for a simple yet delicious baked good. Whether enjoyed fresh from the oven or saved for meal-prep, these fiber-rich muffins are sure to keep you feeling full and energized throughout the day. Perfectly portable and kid-friendly, they're a must-try for health-conscious bakers!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Low-fat milk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium mixing bowl, combine the wheat bran and low-fat milk. Stir well and let the mixture sit for 5 minutes to allow the bran to soften.
In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In the bowl with the softened bran mixture, add the egg, unsweetened applesauce, brown sugar, and vanilla extract. Whisk until smooth and well blended.
Gradually pour the wet mixture into the dry ingredients. Mix gently using a spatula or wooden spoon until just combined. Do not overmix; it's fine if the batter has a few lumps.
Fold in the fresh or frozen blueberries, being careful not to crush them.
Evenly divide the batter among the prepared muffin cups, filling each 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 muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them 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 |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 108.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1228 mg | 26% | |
*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.
