Low Fat High Fiber Orange Bran Muffins

Start your morning with a wholesome and flavorful boost by baking these Low Fat High Fiber Orange Bran Muffins! Packed with heart-healthy bran cereal, the natural sweetness of freshly squeezed orange juice, and a hint of fragrant orange zest, these muffins offer a guilt-free treat bursting with citrusy goodness. Enhanced with unsweetened applesauce and a touch of honey for moisture, this high-fiber recipe is the perfect way to stay satisfied without compromising on nutrition. Made with a mix of whole wheat and all-purpose flour, plus optional raisins for a chewy sweetness, these muffins are not only low in fat but also rich in essential nutrients. Ready in under 40 minutes, they’re ideal for busy breakfasts, meal prep, or even a mid-day snack. Perfectly balanced in flavor and nourishment, these muffins are sure to become a staple in your healthy baking rotation!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Bran cereal (plain, unsweetened)
• 1 cup Orange juice (freshly squeezed or bottled)
• 0.5 cup Low-fat milk
• 1 large Egg
• 0.25 cup Honey
• 0.5 cup Unsweetened applesauce
• 1 tablespoon Orange zest
• 1 cup Whole wheat flour
• 0.5 cup All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Raisins (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine the bran cereal, orange juice, and low-fat milk. Stir well and let sit for 5–10 minutes to allow the cereal to soften.

Step 3

In a separate bowl, lightly beat the egg. Add the honey, unsweetened applesauce, and orange zest, and mix until combined.

Step 4

Pour the wet ingredients into the softened bran cereal mixture and stir until fully blended.

Step 5

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

Step 6

Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir just until combined. If using raisins, gently fold them in at this stage.

Step 7

Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

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

Nutrition Facts

Serving size	(1047.1g)

Amount per serving	% Daily Value*
Calories	1860.9

Total Fat 18.1g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 229.1mg	0%
Sodium 3702.6mg	0%
Total Carbohydrate 417.1g	0%
Dietary Fiber 61.7g	0%
Total Sugars 139.1g
Protein 53.2g	0%

Vitamin D 104.2IU	0%
Calcium 424.7mg	0%
Iron 26.4mg	0%
Potassium 3047.5mg	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: 8.0%

Protein: 10.4%

Carbs: 81.6%