Orange Date Bran Muffins Healthier
Brighten your mornings with wholesome Orange Date Bran Muffins, a healthier twist on a classic bakery favorite. Packed with fiber-rich bran cereal, naturally sweet chopped dates, and the refreshing zest of fresh oranges, these muffins are a delightful way to fuel your day. Made with whole wheat flour, unsweetened applesauce, and a touch of honey, they strike the perfect balance between nutritious and delicious. The recipe swaps traditional high-fat ingredients for healthier alternatives, creating a moist and tender treat without compromising on flavor. Easy to prepare in just 15 minutes and baked to perfection in under 20, these muffins are perfect for busy weekdays or leisurely weekend brunches. Serve them warm, pair with coffee or tea, and enjoy breakfast with a boost of citrusy goodness!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Low-fat milk
- 0.25 cup Fresh orange juice
- 1 tablespoon Fresh orange zest
- 0.75 cup Pitted dates, chopped
- 0.75 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Apple sauce (unsweetened)
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
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 and low-fat milk. Let this mixture sit for 5 minutes to allow the bran to soften.
Stir in the orange juice, orange zest, and chopped dates into the softened bran mixture. Set aside.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
In a third bowl, beat the egg lightly. Add the applesauce, honey, and vanilla extract, and mix until well combined.
Pour the wet ingredients into the bran mixture and stir until evenly combined.
Gradually fold the dry ingredients into the wet mixture. Mix until just combined; do not overmix as it may make the muffins dense.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin 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 at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 14.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 130 mg | 3% | |
*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.
