Extreme Low Fat Buttermilk Carrot Bran Muffins

Start your day with a wholesome and delicious treat by baking these Extreme Low Fat Buttermilk Carrot Bran Muffins! Packed with fiber-rich bran cereal, naturally sweet grated carrots, and a hint of ground cinnamon, these tender muffins are a nutritious way to satisfy your cravings. Using low-fat buttermilk, egg whites, and unsweetened applesauce, this recipe achieves a moist, fluffy texture with minimal fat—perfect for a heart-healthy breakfast or snack. The optional addition of brown or coconut sugar allows you to tailor the sweetness to your liking. Quick to prepare and ready in just 35 minutes, these muffins make a great make-ahead option for busy mornings. Serve them warm with a dollop of yogurt, or enjoy them on the go for a guilt-free burst of flavor and energy.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Bran cereal (such as All-Bran or wheat bran)
• 1 cup Low-fat buttermilk
• 2 large Egg whites
• 0.5 cup Unsweetened applesauce
• 1 cup Carrots, finely grated
• 1 cup Whole wheat flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 2 tablespoons Brown sugar or coconut sugar (optional, for a hint of sweetness)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or lightly spray with non-stick cooking spray.

Step 2

In a large mixing bowl, combine the bran cereal and the buttermilk. Stir well, ensuring the cereal is fully coated in the buttermilk, and let it sit for 5 minutes to soften.

Step 3

In a separate bowl, whisk together the egg whites, applesauce, and vanilla extract. Add this mixture to the softened bran mixture and stir to combine.

Step 4

Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.

Step 5

In another bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. If using sugar, add it to this dry mixture.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing as this can make the muffins dense.

Step 7

Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(984.3g)

Amount per serving	% Daily Value*
Calories	1255.9

Total Fat 8.8g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 10.0mg	0%
Sodium 3589.8mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 61.5g	0%
Total Sugars 91.5g
Protein 48.5g	0%

Vitamin D 127.0IU	0%
Calcium 530.5mg	0%
Iron 21.1mg	0%
Potassium 2991.6mg	0%

*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.

Source of Calories

Fat: 5.7%

Protein: 13.9%

Carbs: 80.4%