Low Fat Orange Date Nut Bran Muffins High Fiber

Start your morning with a wholesome, guilt-free treat by trying these Low Fat Orange Date Nut Bran Muffins, packed with high fiber and bursting with flavor. Made with hearty bran cereal, low-fat buttermilk, natural sweetness from dates and applesauce, and a refreshing hint of orange zest, these muffins are a nutritious yet indulgent way to fuel your day. The addition of whole wheat flour, chopped walnuts, and warm cinnamon makes for a perfectly balanced bite that’s tender, moist, and satisfying. Ready in under 20 minutes, they’re easy to bake and ideal for breakfast, a midday snack, or even an on-the-go option. These high-fiber muffins provide a health-conscious twist without compromising on flavor, making them a must-bake for those looking to prioritize wellness without sacrificing deliciousness.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.5 cups Bran cereal
• 1 cup Low-fat buttermilk
• 0.5 cup Orange juice
• 1 large Egg
• 0.25 cup Unsweetened applesauce
• 0.5 cup Brown sugar
• 1 cup Whole wheat flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 0.5 cup Dates (chopped)
• 0.5 cup Walnuts (chopped)
• 1 teaspoon Orange zest
• 1 teaspoon Vanilla extract

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the bran cereal, low-fat buttermilk, and orange juice. Let this mixture sit for about 5 minutes to soften the cereal.

Step 3

While the cereal is softening, beat the egg in a small bowl. Stir in the unsweetened applesauce, brown sugar, vanilla extract, and orange zest. Mix well to combine.

Step 4

Add the egg mixture to the softened bran mixture and stir until thoroughly combined.

Step 5

In a separate medium bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 7

Fold in the chopped dates and walnuts, ensuring they are evenly distributed throughout the batter.

Step 8

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 9

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

Step 10

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

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	(913.2g)

Amount per serving	% Daily Value*
Calories	1881.2

Total Fat 55.0g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.4g
Cholesterol 229.5mg	0%
Sodium 3273.7mg	0%
Total Carbohydrate 317.6g	0%
Dietary Fiber 43.3g	0%
Total Sugars 163.8g
Protein 51.2g	0%

Vitamin D 330.8IU	0%
Calcium 540.0mg	0%
Iron 30.2mg	0%
Potassium 2191.8mg	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: 25.1%

Protein: 10.4%

Carbs: 64.5%