Low Fat Orange Date Nut Bran Muffins High Fiber
Start your morning with a wholesome, guilt-free treat by trying these Low Fat Orange Date Nut Bran Muffins, packed with high fiber and bursting with flavor. Made with hearty bran cereal, low-fat buttermilk, natural sweetness from dates and applesauce, and a refreshing hint of orange zest, these muffins are a nutritious yet indulgent way to fuel your day. The addition of whole wheat flour, chopped walnuts, and warm cinnamon makes for a perfectly balanced bite that’s tender, moist, and satisfying. Ready in under 20 minutes, they’re easy to bake and ideal for breakfast, a midday snack, or even an on-the-go option. These high-fiber muffins provide a health-conscious twist without compromising on flavor, making them a must-bake for those looking to prioritize wellness without sacrificing deliciousness.
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Low-fat buttermilk
- 0.5 cup Orange juice
- 1 large Egg
- 0.25 cup Unsweetened applesauce
- 0.5 cup Brown sugar
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Dates (chopped)
- 0.5 cup Walnuts (chopped)
- 1 teaspoon Orange zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the bran cereal, low-fat buttermilk, and orange juice. Let this mixture sit for about 5 minutes to soften the cereal.
While the cereal is softening, beat the egg in a small bowl. Stir in the unsweetened applesauce, brown sugar, vanilla extract, and orange zest. Mix well to combine.
Add the egg mixture to the softened bran mixture and stir until thoroughly combined.
In a separate medium bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup 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 tin for 5 minutes, then transfer 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 |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 197 mg | 4% | |
*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.
