Low-Fat Blueberry Bran Muffins Recipe - Allrecipes.com
Low-Fat Blueberry Bran Muffins Recipe
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Low-Fat Blueberry Bran Muffins
These muffins are so moist and flavorful, you won't believe they're healthy, too! See more
  • READY IN 35 mins

Low-Fat Blueberry Bran Muffins

Recipe by  

"These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
  2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
  3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2006

These are great. For those who are interested, I calculated the calorie count: 1 muffin = 100 calories, 0.7 g fat, 23.1 g carbs, 4.2 g fiber, 3.6 g protein.

 
Most Helpful Critical Review
Mar 24, 2011

Ok, I followed the recipe and no matter how long I baked them they were raw in the middle. I tasted the outside and that was also bland. This was a complete waste of ingrediences. One star is only because I made them with my daugther and we like to bake together.

 
Mar 30, 2007

Great recipe- great muffins! I modified mine a little- instead of the applesauce, I used 1 large mashed banana, and instead of the brown sugar, I used 1/4 cup honey. Also, I used 1 cup w.w. flour and no white flour. They turned out great, not too sweet but definitely sweet enough. I also calculated a nutrition fact chart for my version.. Calories: 86 per muffin Fat: .9 gram Carbohydrates: 19 grams Fiber: 4.9 grams Protein: 4 grams

 
Jul 18, 2007

With a few minor adjustments these muffins can really be five stars! I made two batches to compare and here are a few suggestions: use wheat bran, all bran doesnt give it the same consistency or flavor, add a little bit of cinnamon, add a little baking powder NOT baking soda (and make sure to sift both), beating the egg whites before adding them in gives the muffins a little extra lightness that is necessary. Add as many blueberries or fruit of choice that you want, they make them extra delecious!

 
Jul 19, 2005

I agree with alot of the others comments. These are my substitutions: All Bran cereal for wheat bran 1/2 cup brown sugar for 3/4 cup brown sugar (just depends how sweet you like them, just fine with 1/2 cup) 1 1/4 tsp baking powder for 1 tsp bp 1 1/4 tsp baking soda for 1 tsp bp 1 cup whole wheat flour for 1/2 cup wheat 1/2 cup white. These are keepers will make again and again.

 
Jan 05, 2008

This recipe is terrific: almost too good to be true, it tastes moist, sweet, and delicious like a fresh muffin should. With minor changes I sell these muffins in my espresso bar to patrons looking for a slightly healthier treat with their java. Fun alterations I have made include substituting a cup of grated tart apple or pear for the berries, using dried blueberries instead of fresh, and adding cinnamon and a dash of nutmeg. Also if you like nonfat yogurt can stand in for the applesauce. I highly recommend this recipe for a healthy breakfast treat.

 
Jun 05, 2006

My 6 year old daughter and I made these this morning. We are really watching our food choices, and that's why we chose this recipe. Everyone loved them. They came right out of greased muffin tins. I wouldn't use paper liners, as these are somewhat sticky. I made only a couple of changes... used all whole wheat flour (HINT: get some wheat gluten from the store. It will help prevent HEAVINESS from the wheat flour and you will not need to increase the baking powder or soda. You can find it either in the baking aisle or the health food aisle. Use about 2 tsp. for this recipe). We added about 1/2 cup of finely grated carrot for fiber and sweetness, upped the vanilla to 1 tsp., and added about 1/4 cup of Splenda just in case the frozen blueberries (use them frozen) weren't at the peak of sweetness. Oh yeah, we used All-Bran cereal soaked in the milk instead of wheat bran. Anyway.... try these- they are wonderful. Would definitely make them again. Thank you for the recipe!

 
Nov 01, 2007

A very good and very healthy muffin recipe. As other reviewers did, I substituted oat bran for wheat bran. I also added 1/4 cup ground flaxseed, doubled the amount of blueberries, added a teaspoon of cinnamon, and used Egg Beaters instead of the egg. I kept the 1/2 cup of white flour (instead of subbing wheat flour to make it even healthier), and I'm glad I did, because it helped keep the muffins a little bit fluffier/less dense, while only detracting a small bit from the overall nutrition of the muffins. A definite winner -- yum!

 

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 250 mg
  • 10%

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

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