Low-Fat Blueberry Bran Muffins recipe
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- Dish type
- Mini cakes
- Fruit muffins
- Blueberry muffins
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.
974 people made this
- 85g wheat bran, such as Jordans
- 250ml skimmed milk
- 8 tablespoons unsweetened apple sauce or apple puree
- 1 egg
- 140g dark brown soft sugar
- 1/2 teaspoon vanilla extract
- 60g plain flour
- 60g wholemeal flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150g blueberries
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 190 C / Gas 5. Grease muffin cups or use paper muffin cases. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together apple sauce, egg, brown sugar and vanilla. Beat in bran mixture. Sieve together flours, bicarb, baking powder and salt. Stir into bran mixture until just blended. Fold in blueberries. Spoon into muffin cases.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Reviews & ratingsAverage global rating:(1037)
Reviews in English (821)
Great recipe except too much applesauce! It becomes far too moist so I would advise halfing it and only putting in 4 table spoons but other than that, fantastic! Great flavour yet so healthy!-05 Dec 2014
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.-06 Jan 2006
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 muffinFat: .9 gramCarbohydrates: 19 gramsFiber: 4.9 gramsProtein: 4 grams-30 Mar 2007
Healthy Blueberry Banana Bran Muffins
Throughout my childhood, my mom baked fairly infrequently. She pulled out her large metal mixing bowl and the bag of chocolate chips about once a month, at most, to make a batch of cookies to send to school in our lunch boxes as a sweet treat, but most of the time, we found store-bought chocolate cupcakes or oatmeal creme pies instead.
Yet one particular week after she bought an extra bunch of bananas at the grocery store, we heard the oven come to life and Mom rummaging around in the kitchen cabinets to set out the flour bin, sugar, and salt. My brother and I continued to play with our stuffed animals in the other room, but half an hour later, we stood up and followed our noses to find the source of the sweet aromas filling the house.
We walked in right as Mom reached into the oven, carefully slid out two trays of muffins, and set them on top of the stove. When we inquired what she had baked, Mom replied, “Your dad’s special banana muffin recipe from graduate school! Would you like to try one once they’ve cooled?”
Although my brother quickly shook his head and returned to the teddy bears, I lingered in the kitchen, debating my answer. Back then, the only muffins I ate were lemon poppy seed because they didn’t contain anything like blueberries or nuts—and I really disliked “big bits” in my baked treats! But when Mom reassured me that those homemade muffins had no “big bits” and the bananas were completely mashed, not sliced or whole, I agreed to a taste.
A few minutes later, she broke one open and handed me a piece. I nibbled off a few crumbs, about the size of a mouse’s bite, and swallowed. Then immediately popped the rest into my mouth and asked if I could eat the rest. Those muffins were good—full of sweet fruity flavor and a hint of cozy spices—and I started to request them whenever I spotted bananas on the counter!
So when I found a few speckly bananas on my own kitchen counter last week, I knew exactly what I wanted to make… Although I baked a much healthier recipe than the one Mom followed during my childhood: these Healthy Blueberry Banana Bran Muffins ! (And yes, I’m completely fine with “big bits” like fresh berries in my baked goodies now!) They have the same irresistible flavors and perfectly tender texture, and they’re great for busy mornings or quick on-the-go snacks!
So let’s talk a little bit about how to get that perfectly tender texture! People often think of bran muffins as being dry, but these are the exact opposite—thanks to my secret trick ! Which is… You’ll soak the oat bran in a mixture of mashed banana, milk, and vanilla for at least 10 minutes before adding it to the other ingredients.
This step softens the oat bran, just like how all of my overnight oat recipes work, and allows the oat bran to soak up the moisture in the milk and banana. By doing this before adding it to the other ingredients, the oat bran won’t soak up the rest of the moisture in the batter (aka what happens when bran muffins turn out dry). Pretty neat, right?
Because the oat bran can soak up so much moisture, it’s really important to measure the oat bran correctly , using either the spoon and level method or a kitchen scale. I highly recommend the latter! This is the inexpensive one that I own, and I use it every day. It’s my favorite kitchen appliance—and the best $20 I’ve ever spent!
Note: This is the oat bran that I typically use. If you need gluten-free oat bran, I love this one.
To sweeten the muffins, you’ll use a combination of pure maple syrup and molasses . Be sure to use the good stuff when it comes to maple syrup! The only ingredient on the label should be “maple syrup,” and it’s generally sold in thin glass bottles or squat plastic jugs at the grocery store. (I’ve also bought it online!)
The molasses is what gives bran muffins their iconic warm, cozy flavor, so don’t skip or substitute for it! No other ingredient will come close to imitating its rich taste. Molasses is very inexpensive, shelf-stable, and keeps for ages. You can generally find it either on the baking aisle or near the maple syrup at the grocery store.
I used fresh blueberries in these muffins since the grocery store put pints of them on sale last week. However, frozen ones would work just fine too! The baking time may increase slightly if you use frozen, so keep an eye on the muffins while in the oven. And don’t forget to save a few berries to press into the tops of the batter for a pretty presentation!
Ready to bake your own? And when you do, remember to snap a picture and share it on Instagram using #amyshealthybaking. I’d love to see your muffins!
Preheat oven to 375 degrees.
Grease muffin cups or use paper muffin liners.
Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
Stir into bran mixture until just blended. Fold in blueberries.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Blueberry Honey Bran Muffins
Let’s talk about these bran muffins. They are so good. I didn’t know that hearty bran muffins (100 percent whole grain, no less!) could be so fluffy and delicately sweet.
Deb’s blue sky bran muffins were already on my must make list when my friend hand delivered some. One taste of the homemade muffins was motivation to adapt them for my blog.
I replaced the all-purpose flour with whole wheat flour. I decreased the buttermilk and baking temperature so I could sweeten the muffins with honey instead of brown sugar. The flavor of honey is lovely here. I couldn’t resist sprinkling the tops with raw sugar for a sparkly, lightly crunchy top.
These muffins are a breakfast treat that you can feel good about (that is, if you don’t think that gluten is the devil). Wheat bran is the nutritious, fibrous, protective outer layer of wheat berries that is removed when wheat berries are processed into all-purpose flour. One of the greatest benefits of a whole foods-based diet is getting plenty of fiber without even trying.
I’ve been enjoying these muffins with plain yogurt for breakfast. They make good snacks, too! I can’t say they’re the prettiest muffins around, but bran muffins are never going to win a beauty contest. Fortunately, their taste and texture make up for their modest, lopsided looks. If you want a classic blueberry muffin instead, try my healthy blueberry muffins!
Lots of real time with friends last weekend really improved my recent outlook. We spent not one but two afternoons at the pool, feasted on chips and guacamole for dinner and celebrated a good man’s birthday on his front porch.
I don’t have a lot of grand ideas about my future life, but I know I want a big front porch. A screened-in back patio would be nice, too. And a deck, while we’re at it. I wouldn’t mind a balcony. I can’t speak for you, but something magical happens when I cross the threshold to an outdoor space. In the absence of blinking screens and mechanical distractions, my shoulders relax, my work disappears and I feel present.
I’m making a purposeful effort this summer to slow down. The season demands it. Long days are for evening walks and wine with friends. I don’t have any colorful Instagrams to show for last weekend’s fun times because I wanted to be in the moment. I understand that every aspect of my life could be leveraged for content, but sometimes I resent that concept. Framing events for social consumption is distracting. You know what I mean?
Blueberry Buttermilk Bran Muffins
During my sophomore year of high school, our band director arranged a trip to Hawaii during our Spring Break for all of the members of the marching band and color guard. The 250 of us, plus all of our instruments and a few dozen chaperones, boarded three separate planes and landed in Honolulu on Easter.
We stayed in hotel in Waikiki, just two blocks from the beach, and spent the entire week moving a mile a minute. We toured Pearl Harbor, dined at a comedy club, marched in a parade, went to a luau, performed a few concerts, explored a bazaar, and spent as much time on the beach as we could. (Although I stayed out of the water and built sand castles instead…)
Every morning, we walked a block up the street to a restaurant where our band director arranged for us to enjoy a buffet breakfast to fuel our adventures. It was mostly traditional fare: eggs, bacon, hash browns, oatmeal, bagels, lots of fresh fruit, and mini muffins. Eventually I sampled the blueberry one, halfway expecting it to taste like cardboard, but…
Holy moly, that was the most tender, buttery muffin I’ve ever tasted! Probably due to the ultimate trifecta of sour cream, buttermilk, and butter. But since I considered Hawaii a vacation, not a field trip, I didn’t care and loaded my plate with muffins the last few days of our stay.
With the weather turning warmer here (we’re up to 80°!) and Easter right around the corner, I started thinking about that band trip and those blueberry muffins again. Since I can’t quite run enough miles to work off that trio of indulgent ingredients, I baked my own clean eating breakfast goodies with a healthy bran twist: these Blueberry Buttermilk Bran Muffins !
While they contain only a fraction of the calories of the originals, these muffins are just as tender and juicy. Look at those big berries with purple juice bursting out the sides! That’s my kind of treat, when there’s more fruit than muffin, especially when it comes to blueberries. Anyway…
They’re incredibly tender due to the low-fat buttermilk and Greek yogurt . Both add a lot of the same moisture as extra butter or oil but without the excess calories. Plus you get a little protein boost from the Greek yogurt, which is always a good thing in my book!
To ensure these bran muffins don’t turn out dry or cardboard-y, I’ll let you in on my little secret… Soak the oat bran before mixing it into the batter. Stir it together with the buttermilk, Greek yogurt, and vanilla, and let that sit while you measure and mix the rest of the ingredients. Similar to letting overnight oats soak in milk, this softens the bran. I never bake bran muffins any other way!
Soft, warm, and fresh from the oven… It’s a true exercise in patience to let these muffins sit on the cooling racks long enough so you don’t burn your tongue on the fruit! My mom would tell you to split one in half and put a thin pat of butter on top of each side, letting its richness melt into all of the cracks.
Despite being a healthier baking blogger, I definitely recommend splurging to try that at least once!
Low-Fat Blueberry Bran Muffins
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.
Original recipe makes 12 muffins
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
- 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.
- 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.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Calories: 123 kcal
Carbohydrates: 28.3 g
Cholesterol: 18 mg
Fat: 0.9 g
Fiber: 4.3 g
Protein: 3.7 g
Sodium: 250 mg
Making blueberry oat bran muffins
I really wanted to make a muffin that would be a light, high fiber snack. No flour, no sugar, not too high in fat…
Typically, I slather my muffins with butter or coconut oil anyway, and if I want sweetness I can add a drizzle of honey over the top.
My kids all really dug these, which, honestly, surprised me!
Sam in particular really thought these were great.
The subtle additions of my Homemade Applesauce, cinnamon, and blueberries all contribute greatly to taste, making them pretty satisfying as a mid-day bite.
Some years ago I started the Weight Watchers plan when I needed to kickstart a healthier lifestyle. I had just left the sea and I was eating terribly. Its a great plan for anyone wanting to help get them into a better place and making better choices.
One recipe of theirs that I return to all the time, are these low-fat blueberry muffins. I have made a few tiny alterations over the years but the basic recipe is theirs. These are great little muffins for breakfast or even as a tasty sweet snack. Without any guilt.
As previously mentioned these muffins are low in fat and low in calories, double win. Each muffin is only 144 calories. So technically you could have 2 for breakfast with very little guilt.
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan blueberry oat bran muffins, you can swap in your favorite egg white substitute for the eggs. We like 1/4 cup aquafaba (for both egg whites), whipped before adding. However, you should keep in mind that the muffins will be more fragile since they’re also made without gluten.
- 2 cups uncooked oat bran (use certified gluten free, if needed)
- 2 tablespoons brown sugar or coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened dairy-free milk beverage (your choice of type)
- 2 egg whites, slightly beaten
- ¼ cup honey or molasses
- 2 tablespoons non-GMO canola oil (or your baking oil of choice)
- ½ cup fresh or frozen blueberries
- Preheat your oven to 425ºF.
- Grease 12 muffin cups or line them with paper baking cups.
- In a mixing bowl, stir together the oat bran, sugar, baking powder, and salt.
- Add the milk beverage, egg whites, honey or molasses, oil, and blueberries. Mix with a spoon just until the dry ingredients are moistened. Do not over-mix.
- Fill the prepared muffin cups about three-quarters full.
- Bake for 15 to 17 minutes, or until golden brown.
- Let cool for 10 minutes in the muffin cups, before removing to a wire rack to cool completely.
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Low-fat Cranberry-blueberry Bran Muffins Recipe
My mom LOVES the cranberry-blueberry-bran muffins from Tim Hortons, but didn't want to eat them because they had 340 calories and 12 g of fat! So, I twisted around a bran muffin recipe to make her a great healthy version for breakfast! Read more This makes 12 very large muffins. See less
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- ½ c whole-wheat flour
- ¾ c all-purpose flour
- ½ c brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 c All-Bran® Extra Fibre
- 1 ¼ c 100% cranberry juice
- 1 egg replacer, prepared
- 1/3 c unsweetened applesauce
- 1/3 c fresh or frozen blueberries
- 1/4 cup fresh or frozen cranberries
- ½ c whole-wheat flourshopping list
- ¾ c all-purpose flourshopping list
- ½ c brown sugarshopping list
- 1 tbsp baking powdershopping list
- ½ tsp baking sodashopping list
- ¼ tsp saltshopping list
- 1 tsp cinnamonshopping list
- 2 c All-Bran® Extra Fibre shopping list
- 1 ¼ c 100% cranberry juiceshopping list
- 1 egg replacer, prepared shopping list
- 1/3 c unsweetened applesauceshopping list
- 1/3 c fresh or frozen blueberriesshopping list
- 1/4 cup fresh or frozen cranberriesshopping list
How to make it
- Preheat oven to 400F. Grease 12 muffin cups.
- Stir together flours, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
- In large mixing bowl, combine cereal and cranberry juice. Let stand 5 minutes.
- Add egg replacer and applesauce, beat well.
- Add flour mixture and stir until just combined.
- Add berries and fold in.
- Bake 20 minutes
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I agree sounds like a great muffin to make for breakfast! How nice of you to make your mom an alternative.
I never heard of Tim Horton but these sure look good!! TY
These are baking away in my oven as I type! I'm home sick and I always bake when I'm home sick so I decided to give these a try, I hope they're tasty!