Raisin Bran Muffins Low Fat
Start your day on a wholesome note with these delicious and nutritious Low-Fat Raisin Bran Muffins! Packed with fiber-rich Raisin Bran cereal, whole wheat flour, and naturally sweetened with unsweetened applesauce and a touch of brown sugar, these muffins are the perfect guilt-free breakfast or snack. Flavored with warming cinnamon and vanilla extract, each bite is light, moist, and bursting with wholesome goodness. Ready in just 35 minutes, this easy recipe is low in fat yet high in flavor, making it ideal for the health-conscious. Enjoy them fresh out of the oven, or prep ahead and freeze for a convenient grab-and-go option. These fiber-packed muffins are a family favorite you’ll keep coming back to! Perfect for busy mornings or an afternoon pick-me-up, they’re a satisfying treat without the guilt.
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Recipe Information
Ingredients
- 2 cups Raisin Bran cereal
- 1 cup Low-fat milk
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 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 each cup with nonstick spray.
In a large mixing bowl, combine the raisin bran cereal and low-fat milk. Let the mixture sit for about 5 minutes to soften the cereal.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
To the cereal and milk mixture, add the brown sugar, unsweetened applesauce, egg, and vanilla extract. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Evenly divide the batter between the 12 muffin cups, filling each about 3/4 full.
Bake the muffins 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 let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4503 mg | 196% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 157.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 524 mg | 40% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 1487 mg | 32% | |
*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.
