Super Low Fat Lower Carb Vegan Apple Raisin Wheat Bran Muffins
Indulge guilt-free with these Super Low Fat Lower Carb Vegan Apple Raisin Wheat Bran Muffins—deliciously wholesome treats packed with fiber and naturally sweetened goodness. Perfect for health-conscious bakers, these moist and flavorful muffins combine nutrient-rich wheat bran and whole wheat flour with unsweetened applesauce, grated apples, and juicy raisins for a burst of fruity charm. Enhanced with warm cinnamon spice, this dairy-free and egg-free recipe uses almond milk and apple cider vinegar for fluffiness without the fat. Ready in just 30 minutes, these muffins are ideal for meal prep, offering a nutritious, plant-based snack or breakfast option that’s low-fat, lower-carb, and high on flavor.
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsweetened applesauce
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 medium grated apple (peeled and cored)
- 0.5 cup raisins
- 10 drops liquid stevia or equivalent sweetener
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C), and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the wheat bran, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the unsweetened applesauce, almond milk, apple cider vinegar, vanilla extract, and liquid stevia or equivalent sweetener.
Add the wet ingredients to the dry ingredients, and stir until just combined. Avoid overmixing, as it can make the muffins dense.
Gently fold in the grated apple and raisins until they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.
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 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.
Enjoy these deliciously wholesome, low-fat, and vegan muffins as a quick breakfast or healthy snack!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 24.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1827 mg | 39% | |
*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.
