Six Week Bran Muffins Low Fat Low Sugar
Transform your mornings with these wholesome and convenient Six Week Bran Muffins, a low-fat, low-sugar recipe loaded with fiber and natural sweetness. Made with whole wheat flour, soft wheat bran, and unsweetened applesauce, these moist and tender muffins are perfect for a healthy breakfast or snack. With the option to add raisins for a burst of flavor, the batter's unique six-week refrigerating capability allows you to bake fresh muffins on demand. Ready in just 20 minutes, these guilt-free treats are an ideal choice for meal prep, offering heart-healthy ingredients without sacrificing taste. Perfect for anyone seeking a nutritious, make-ahead snack, this recipe is a game-changer for busy lifestyles.
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Ingredients
- 4 cups Wheat bran
- 2 cups Boiling water
- 1.5 cups Unsweetened applesauce
- 0.5 cups Granulated sugar or sugar substitute
- 4 large Eggs
- 4 cups Low-fat buttermilk
- 5 cups Whole wheat flour
- 5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Raisins (optional)
- 1 teaspoon Vanilla extract
Directions
Step 1
In a large mixing bowl, pour the boiling water over the wheat bran and let it sit to soften for about 10 minutes.
Step 2
In a separate mixing bowl, whisk together the applesauce, sugar or sugar substitute, and eggs until well combined.
Step 3
Stir the buttermilk and vanilla extract into the wet ingredients.
Step 4
In another large bowl, combine the whole wheat flour, baking soda, and salt.
Step 5
Add the wet ingredients to the softened bran mixture and stir to combine.
Step 6
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Step 7
If using raisins, stir them into the batter at this stage.
Step 8
Cover the bowl and refrigerate the batter for at least 1 hour. The batter can be stored in the refrigerator for up to six weeks.
Step 9
When ready to bake, preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the tin.
Step 10
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 11
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 12
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (3166.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4302.8 |
| Total Fat 50.2g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 784.0mg | 0% |
| Sodium 10054.6mg | 0% |
| Total Carbohydrate 917.3g | 0% |
| Dietary Fiber 186.2g | 0% |
| Total Sugars 289.3g | |
| Protein 180.4g | 0% |
| Vitamin D 672.0IU | 0% |
| Calcium 1752.5mg | 0% |
| Iron 56.9mg | 0% |
| Potassium 8580.9mg | 0% |
Source of Calories