Low Fat High Fiber Blueberry Bran Muffins

Wholesome and satisfying, these Low Fat High Fiber Blueberry Bran Muffins are a guilt-free treat perfect for breakfast, snack time, or an on-the-go energy boost. Packed with nutrient-rich wheat bran, juicy blueberries, and naturally sweetened with honey and unsweetened applesauce, this recipe delivers a flavorful way to incorporate more fiber into your diet without added fat. A blend of all-purpose and whole wheat flour adds heartiness, while a hint of cinnamon provides warm, cozy notes. Ready in just 35 minutes, these muffins are soft, moist, and easy to make, catering to health-conscious eaters and baking enthusiasts alike. Whether you enjoy them fresh from the oven or reheated for a quick bite, these muffins are a deliciously nourishing option for any time of day. Perfect for meal prepping and freezer-friendly for long-lasting freshness!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.25 cups Wheat bran
• 1 cup Skim milk
• 0.5 cup Unsweetened applesauce
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cup Honey
• 0.75 cup All-purpose flour
• 0.5 cup Whole wheat flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1 cup Fresh or frozen blueberries
• 0 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with non-stick cooking spray or line with paper liners.

Step 2

In a large mixing bowl, combine the wheat bran and skim milk. Let the mixture sit for 5 minutes to soften the bran.

Step 3

Stir in the unsweetened applesauce, egg, vanilla extract, and honey until thoroughly combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.

Step 5

Gradually add the dry ingredients to the wet bran mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 6

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 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 allow them to cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(880.3g)

Amount per serving	% Daily Value*
Calories	1243.9

Total Fat 16.2g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 3.6g
Cholesterol 226.8mg	0%
Sodium 2969.5mg	0%
Total Carbohydrate 264.4g	0%
Dietary Fiber 48.1g	0%
Total Sugars 88.9g
Protein 45.7g	0%

Vitamin D 161.1IU	0%
Calcium 478.6mg	0%
Iron 16.5mg	0%
Potassium 1958.6mg	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: 10.5%

Protein: 13.2%

Carbs: 76.3%