Low-Fat Bran Muffins Recipe

Name: Low-Fat Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. brown sugar; 2 Tbsp. canola oil; 3 Tbsp. unsweetened applesauce; 1/3 c. molasses; 1 egg or 2 egg whites; 2/3 c. whole bran (any variety); 1/2 c. whole wheat flour; 3/4 c. unbleached flour; 1 tsp. baking powder; 3/4 tsp. ground ginger; 1/2 tsp. each: salt, cinnamon and baking soda; 2/3 c. boiling water; vegetable cooking spray

Servings: persons

5 Tbsp. brown sugar
2 Tbsp. canola oil
3 Tbsp. unsweetened applesauce
1/3 c. molasses
1 egg or 2 egg whites
2/3 c. whole bran (any variety)
1/2 c. whole wheat flour
3/4 c. unbleached flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. each: salt, cinnamon and baking soda
2/3 c. boiling water
vegetable cooking spray

1
Line standard muffin tins with paper cups and spray lined tins with vegetable cooking spray.
2
Preheat oven to 350u00b0.
3
Beat together first 5 ingredients.
4
Stir in bran and let stand 5 minutes.
5
Toss together remaining dry ingredients.
6
Combine with sugar-egg mixture.
7
Add boiling water and blend until smooth.
8
Bake in 350u00b0 oven for 15 to 20 minutes.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 Tbsp. brown sugar, 2 Tbsp. canola oil, 3 Tbsp. unsweetened applesauce, 1/3 c. molasses, and more.

Yes, Low-Fat Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Bran Muffins

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