Jen's Low Fat High Fiber Bran Muffins
Start your day on a healthy note with *Jen's Low Fat High Fiber Bran Muffins*, the perfect guilt-free treat that’s as nourishing as it is delicious! Packed with wholesome ingredients like wheat bran, unsweetened applesauce, and whole wheat flour, these muffins are a powerhouse of fiber and low in fat, making them ideal for anyone seeking a balanced breakfast or snack. Sweetened naturally with honey and studded with juicy raisins or tangy dried cranberries, they offer just the right amount of sweetness without refined sugars. Ready in under 40 minutes, these moist and tender muffins are easy to make, freeze beautifully for meal prep, and pair perfectly with your morning coffee or tea. Whether you're looking to boost your fiber intake or enjoy a light, homemade snack, this recipe will quickly become a household favorite!
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Ingredients
- 2 cups Wheat bran
- 1 cup Boiling water
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey
- 2 large Eggs
- 2 cups Buttermilk
- 2 teaspoons Vanilla extract
- 2.5 cups Whole wheat flour
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Raisins or dried cranberries
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the muffin tin.
Step 2
In a large mixing bowl, combine the wheat bran with the boiling water. Stir well to moisten the bran and let it sit for 5 minutes to soften.
Step 3
After 5 minutes, add the unsweetened applesauce, honey, eggs, buttermilk, and vanilla extract to the bran mixture. Stir until well combined.
Step 4
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6
Fold in the raisins or dried cranberries, distributing them evenly throughout the batter.
Step 7
Spoon the batter evenly into the prepared muffin tin, filling each cup 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
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Enjoy the muffins fresh, or store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Nutrition Facts
| Serving size | (1672.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2682.9 |
| Total Fat 37.2g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 425.7mg | 0% |
| Sodium 4871.7mg | 0% |
| Total Carbohydrate 570.7g | 0% |
| Dietary Fiber 95.6g | 0% |
| Total Sugars 252.5g | |
| Protein 92.9g | 0% |
| Vitamin D 335.8IU | 0% |
| Calcium 927.1mg | 0% |
| Iron 30.2mg | 0% |
| Potassium 4879.0mg | 0% |
Source of Calories