Low Fat High Fiber Orange Bran Muffins
Start your morning with a wholesome and flavorful boost by baking these Low Fat High Fiber Orange Bran Muffins! Packed with heart-healthy bran cereal, the natural sweetness of freshly squeezed orange juice, and a hint of fragrant orange zest, these muffins offer a guilt-free treat bursting with citrusy goodness. Enhanced with unsweetened applesauce and a touch of honey for moisture, this high-fiber recipe is the perfect way to stay satisfied without compromising on nutrition. Made with a mix of whole wheat and all-purpose flour, plus optional raisins for a chewy sweetness, these muffins are not only low in fat but also rich in essential nutrients. Ready in under 40 minutes, they’re ideal for busy breakfasts, meal prep, or even a mid-day snack. Perfectly balanced in flavor and nourishment, these muffins are sure to become a staple in your healthy baking rotation!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal (plain, unsweetened)
- 1 cup Orange juice (freshly squeezed or bottled)
- 0.5 cup Low-fat milk
- 1 large Egg
- 0.25 cup Honey
- 0.5 cup Unsweetened applesauce
- 1 tablespoon Orange zest
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the bran cereal, orange juice, and low-fat milk. Stir well and let sit for 5–10 minutes to allow the cereal to soften.
In a separate bowl, lightly beat the egg. Add the honey, unsweetened applesauce, and orange zest, and mix until combined.
Pour the wet ingredients into the softened bran cereal mixture and stir until fully blended.
In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir just until combined. If using raisins, gently fold them in at this stage.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 139.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 425 mg | 33% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3048 mg | 65% | |
*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.
