Low Fat Apple Bran Muffins Recipe - Allrecipes.com
Low Fat Apple Bran Muffins Recipe
  • READY IN 30 mins

Low Fat Apple Bran Muffins

Read Reviews (72)

"I like to snack on these muffins, they're good, and they're healthy too. Add more sugar if you want it to be sweeter, since these muffins aren't very sweet. Be careful with the milk, sometimes it can be too moist, but you'll just have to bake it for a longer period of time." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Directions

  1. In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
  3. In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
  4. Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

For low fat muffins these are pretty good! I changed a couple of things. I added whole wheat flour instead of regular and added a tsp of cinnamon and a tsp of vanilla. They are NOT sweet, as Jenny already said, so if you want sweeter add more sugar. They end up being 1 point on the weight watchers plan...marvelous!!!

— 
Most Helpful Critical Review
Sep 12, 2004

"Low fat" and "bran" don't have to mean flavorless, which these were, even though I tried adding more cinnamon as reviewers suggested. I recommend making the "Apple Strudel Muffins" instead, but a) replacing half the flour with oat bran, b) replacing the butter with applesauce, c) cutting the sugar in half, and d) adding a teaspoon of cinnamon. Voila! Low fat apple bran muffins that taste good, unlike these.

— 
Nov 20, 2007

This is an incredibly good recipe to be low fat!! I used a Braeburn apple and used half whole wheat flour, too, to get the maximum low glycemic benefit. I also always preheat my muffin oven to 500 degrees and then turn to the baking heat when I put them in. Particularly with the whole grain products, this gets them crisp while the leavening has made them fluffy and puffy. People who say this is dry or not sweet enough are probably overcooking them. Using applesauce or vinegar-milk in lieu of apple or buttermilk will also decrease the sweetness tremendously and cause them to be drier.

— 
Feb 19, 2005

Incredibly heavy and satisfying muffins, but the apple gets lost along the way. Here's my improvements: I add 1/3 cup flax seeds, 1/2 cup rolled oats, 1 cup diced apple, and substitute 3/4 cup applesauce for grated apple. A family favorite!

— 
Jan 26, 2004

Delicious and very hearty! I used whole wheat flour, and I also increased the brown sugar to 1/2 cup instead of 1/4 (the weight watchers points is still 1 even with the extra sugar!). They were pleasantly sweet, although I could probably get away with using 1/3 cup. I also added some cinnamon, and used a whole apple chopped with the peel on istead of just a half. The extra amount of apple made these terrific! Next time I think I'll add a pinch of salt. I individually wrapped these and stuck them in my freezer, so I'm interested to see how they hold up! Thanks for a great recipe!

— 
Oct 03, 2005

This recipe gets 5* from me. Low fat and good, two things that are hard to combine. We like these muffins a lot, and they are only 2pts if you are following Weight Watchers.

— 
Apr 25, 2004

Made these several times now and found myself making a few changes. Added 1 tsp vanilla (I used the powder), a pinch of salt, 1 tsp. cinnamon, the other half of the apple, chopped (I used a Granny Smith so it wouldn't disappear into the apple when baked), a 1/2 cup dried cherry, cranberry, blueberry mix I bought at Sam's Club...and I had always used the water/dry buttermilk powder combination for the 1 cup liquid buttermilk until I read the review by RTR.MAR to use 1 cup apple juice with 4 tblsps dried buttermilk powder...very nice addition. Thanks much for listing this recipe Jenny!!

— 
Dec 04, 2003

absolutely marvelous! I also used whole wheat flour. I substituted brown sugar twin and used applesauce, 1/2 cup for the grated apple. I also used the 1 t. vanilla and cinn. I did mix the applesauce in the batter rather vigorously. The muffins came out lighter then usual. Sometimes I sprinkle a little sugar twin on the top of the batter right before I bake them.I make them constantly and they fit right in my weight watchers program.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

Related Videos

Play Video
Low-Fat Blueberry Bran Muffins

These muffins are so moist and flavorful, you won't believe they're healthy, too!

Play Video
How to Make Blueberry Muffins

See how to make simple, delicious blueberry muffins.

Play Video
Classic Bran Muffins

These muffins are full of fiber, yet are also moist and very tasty.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States