Low Fat High Fiber Blueberry Bran Muffins
Wholesome and satisfying, these Low Fat High Fiber Blueberry Bran Muffins are a guilt-free treat perfect for breakfast, snack time, or an on-the-go energy boost. Packed with nutrient-rich wheat bran, juicy blueberries, and naturally sweetened with honey and unsweetened applesauce, this recipe delivers a flavorful way to incorporate more fiber into your diet without added fat. A blend of all-purpose and whole wheat flour adds heartiness, while a hint of cinnamon provides warm, cozy notes. Ready in just 35 minutes, these muffins are soft, moist, and easy to make, catering to health-conscious eaters and baking enthusiasts alike. Whether you enjoy them fresh from the oven or reheated for a quick bite, these muffins are a deliciously nourishing option for any time of day. Perfect for meal prepping and freezer-friendly for long-lasting freshness!
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Recipe Information
Ingredients
- 1.25 cups Wheat bran
- 1 cup Skim milk
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Honey
- 0.75 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Fresh or frozen blueberries
- as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
In a large mixing bowl, combine the wheat bran and skim milk. Let the mixture sit for 5 minutes to soften the bran.
Stir in the unsweetened applesauce, egg, vanilla extract, and honey until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet bran mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
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 muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 88.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 479 mg | 37% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1959 mg | 42% | |
*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.
