Protein Bran Muffins Recipe

Name: Protein Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup wheat bran; ¾ cup soy protein (NOT flour); 1 tablespoon vital wheat gluten; ¼ teaspoon salt; 1 teaspoon baking soda; ½ cup Splenda sugar substitute; 1 ½ teaspoons cinnamon; 3 tablespoons oats; 1 cup skim milk; 2 tablespoons lemon juice; 1 egg; 1 teaspoon vanilla; 3 tablespoons oil; 1 tablespoon sugar-free maple syrup

Servings: persons

⅔ cup wheat bran
¾ cup soy protein (NOT flour)
1 tablespoon vital wheat gluten
¼ teaspoon salt
1 teaspoon baking soda
½ cup Splenda sugar substitute
1 ½ teaspoons cinnamon
3 tablespoons oats
1 cup skim milk
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
3 tablespoons oil
1 tablespoon sugar-free maple syrup

1
Preheat oven to 350 degrees F.
2
Combine milk and lemon juice and let sit 10 minutes until thickened.
3
In separate bowl mix all the rest of the DRY ingredients.
4
Add egg, oil, vanilla and syrup to thickened milk.
5
Add wet ingredients to dry ingredients.
6
DO NOT OVER MIX.
7
Spoon into 6 greased muffins cups.
8
Cook for approximately 20-25 minutes.
9
Cool on wire rack.

317

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 14 ingredients. The key ingredients include: ⅔ cup wheat bran, ¾ cup soy protein (NOT flour), 1 tablespoon vital wheat gluten, ¼ teaspoon salt, and more.

Yes, Protein 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.

Protein Bran Muffins

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