Low Fat Oat Bran Apricot Muffins
Start your day on a wholesome note with these Low Fat Oat Bran Apricot Muffins, a perfect blend of nutrition and delightful flavor. Packed with heart-healthy oat bran, whole wheat flour, and naturally sweet dried apricots, these muffins are a guilt-free treat for breakfast or snacking. Sweetened with honey and unsweetened applesauce, they deliver just the right amount of natural sweetness while keeping the fat content low. Light and tender, thanks to egg whites and a touch of vegetable oil, these muffins come together in just 35 minutes, making them a quick and convenient option for busy mornings. Enjoy them warm with a dollop of yogurt or as a grab-and-go snack that’s perfect for your healthy lifestyle. Whether you're looking for fiber-rich baked goods or a low-fat muffin recipe, these muffins are sure to satisfy!
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Recipe Information
Ingredients
- 1.5 cups oat bran
- 0.75 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups dried apricots, finely chopped
- 0.5 cups unsweetened applesauce
- 0.75 cups low-fat milk
- 0.25 cups honey
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the oat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to mix everything evenly.
Stir the finely chopped dried apricots into the dry ingredients to evenly distribute them and prevent clumping.
In a separate medium bowl, whisk together the unsweetened applesauce, low-fat milk, honey, egg whites, vanilla extract, and vegetable oil until smooth.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Gently fold the mixture together with a spatula or wooden spoon until just combined. Avoid overmixing; a few lumps in the batter are fine.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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 leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 310.1 g | 113% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 136.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2778 mg | 59% | |
*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.
