Oat Bran Muffins Weight Watchers 3 Points
Start your morning on a healthy note with these fluffy and flavorful Oat Bran Muffins, a perfect low-calorie treat at just 3 Weight Watchers points per serving! Packed with whole grains from oat bran and whole wheat flour, naturally sweetened with unsweetened applesauce, and delicately spiced with cinnamon, these muffins are a nutritious way to satisfy your cravings without sacrificing flavor. A sugar substitute keeps things light, while a hint of vanilla ties it all together for a comforting, guilt-free bite. Quick and easy to prepare in just 35 minutes, these muffins are ideal for meal prep, grab-and-go breakfasts, or a wholesome snack. Customize with a sprinkle of walnuts for added crunch, and enjoy a baking recipe that's equally delicious and waistline-friendly!
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Recipe Information
Ingredients
- 1.25 cups Oat bran
- 0.5 cups Whole wheat flour
- 0.33 cups Sugar substitute (granular, suitable for baking)
- 1 tablespoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.75 cups Low-fat buttermilk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Chopped walnuts (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly coat with non-stick spray.
In a large mixing bowl, combine the oat bran, whole wheat flour, sugar substitute, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed.
In a separate bowl, whisk together the unsweetened applesauce, buttermilk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle chopped walnuts on top of each muffin.
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 pan for 5 minutes. Then transfer 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 |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 24.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 360 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1443 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.
