Six Week Bran Muffins Low Fat Low Sugar
Transform your mornings with these wholesome and convenient Six Week Bran Muffins, a low-fat, low-sugar recipe loaded with fiber and natural sweetness. Made with whole wheat flour, soft wheat bran, and unsweetened applesauce, these moist and tender muffins are perfect for a healthy breakfast or snack. With the option to add raisins for a burst of flavor, the batter's unique six-week refrigerating capability allows you to bake fresh muffins on demand. Ready in just 20 minutes, these guilt-free treats are an ideal choice for meal prep, offering heart-healthy ingredients without sacrificing taste. Perfect for anyone seeking a nutritious, make-ahead snack, this recipe is a game-changer for busy lifestyles.
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Recipe Information
Ingredients
- 4 cups Wheat bran
- 2 cups Boiling water
- 1.5 cups Unsweetened applesauce
- 0.5 cups Granulated sugar or sugar substitute
- 4 large Eggs
- 4 cups Low-fat buttermilk
- 5 cups Whole wheat flour
- 5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Raisins (optional)
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, pour the boiling water over the wheat bran and let it sit to soften for about 10 minutes.
In a separate mixing bowl, whisk together the applesauce, sugar or sugar substitute, and eggs until well combined.
Stir the buttermilk and vanilla extract into the wet ingredients.
In another large bowl, combine the whole wheat flour, baking soda, and salt.
Add the wet ingredients to the softened bran mixture and stir to combine.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
If using raisins, stir them into the batter at this stage.
Cover the bowl and refrigerate the batter for at least 1 hour. The batter can be stored in the refrigerator for up to six weeks.
When ready to bake, preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the tin.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 10055 mg | 437% | |
| Total Carbohydrate | 917.3 g | 334% | |
| Dietary Fiber | 186.2 g | 665% | |
| Total Sugars | 289.3 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 1752 mg | 135% | |
| Iron | 56.9 mg | 316% | |
| Potassium | 8581 mg | 183% | |
*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.
