Low Fat but Tasty Buttermilk Apple Bran Muffins Ww Friendly
Satisfy your craving for a wholesome, guilt-free treat with these Low-Fat Buttermilk Apple Bran Muffins – a Weight Watchers-friendly recipe packed with flavor and nutrition! These moist and fluffy muffins combine the goodness of bran cereal, whole wheat flour, and freshly grated apples for a fiber-rich snack or breakfast option. Sweetened naturally with applesauce and a touch of brown sugar, they’re perfectly spiced with cinnamon for a comforting aroma. Whether you enjoy them warm from the oven or as a grab-and-go bite, these muffins are low in fat yet bursting with flavor. Ready in under 35 minutes, they’re ideal for meal prepping or sharing with loved ones. Customize with nuts for added crunch and enjoy a healthy, satisfying treat any time of day!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Low-fat buttermilk
- 0.75 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.33 cup Brown sugar, packed
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Grated apple (peeled)
- 0.25 cup Chopped walnuts or pecans (optional)
- as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
In a large mixing bowl, combine the bran cereal and buttermilk. Stir well, and let the mixture sit for about 5 minutes to allow the cereal to soften.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
To the bran and buttermilk mixture, add the applesauce, brown sugar, egg, and vanilla extract. Mix until well combined.
Fold the grated apple into the wet mixture. If using nuts, fold them in at this stage as well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix, as this can make the muffins dense.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to 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 for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 301.5 g | 110% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 129.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 480 mg | 37% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1448 mg | 31% | |
*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.
