Ultra Low Fat All Bran Muffins
Start your day on a healthy note with these Ultra Low Fat All Bran Muffins, a guilt-free treat that’s as nutritious as it is delicious! Packed with fiber-rich All-Bran cereal, protein-powered egg whites, and naturally sweetened with unsweetened applesauce, these muffins strike the perfect balance between wholesome and satisfying. With just a touch of ground cinnamon for warmth and an optional hint of brown sugar, they deliver big flavor with minimal fat. Ready in under 30 minutes, these easy-to-make low-fat muffins are ideal for breakfast, a snack, or on-the-go fuel. They’re moist, light, and freezer-friendly, making them perfect for meal prep or storing for busy mornings. Enjoy them warm with your favorite spread or as-is for a simple, heart-smart indulgence!
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Recipe Information
Ingredients
- 2 cups All-Bran cereal
- 1.25 cups Skim milk
- 0.5 cups Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoons Vanilla extract
- 1 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.25 cups Brown sugar (optional, for sweetness)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the All-Bran cereal and skim milk. Let the mixture sit for about 5 minutes to soften the cereal.
Add the unsweetened applesauce, egg whites, and vanilla extract to the cereal mixture. Stir until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and brown sugar (if using).
Gradually add the dry ingredients to the wet cereal mixture, stirring just until all ingredients are combined. Be careful not to overmix, as this can result in dense muffins.
Evenly divide the muffin batter among the prepared muffin cups. Fill each cup about 2/3 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.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 104.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 546 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1716 mg | 37% | |
*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.
