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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 190.3
  Total Fat 1.6 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 0.4 g
  Cholesterol 27.5 mg
  Sodium 428.9 mg
  Potassium 268.9 mg
  Total Carbohydrate 43.9 g
      Dietary Fiber 5.9 g
      Sugars 3.4 g
  Protein 5.5 g
  Vitamin A 5.3 %
  Vitamin B-12 38.7 %
  Vitamin B-6 70.2 %
  Vitamin C 8.6 %
  Vitamin D 5.7 %
  Vitamin E 2.4 %
  Calcium 13.7 %
  Copper 9.7 %
  Folate 38.8 %
  Iron 14.3 %
  Magnesium 13.1 %
  Manganese 48.6 %
  Niacin 9.2 %
  Pantothenic Acid     3.6 %
  Phosphorus     19.4 %
  Riboflavin 23.5 %
  Selenium 5.8 %
  Thiamin 19.1 %
  Zinc 11.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Low Fat Blueberry Bran Muffins

View the full Low Fat Blueberry Bran Muffins Recipe & Instructions
Submitted by: LYNSLOTH

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Fat Blueberry Bran Muffins

66 calories of Brown Sugar, (0.08 cup, packed)

53 calories of Whole Wheat Flour, (0.13 cup)

30 calories of Kellogg's All-Bran Cereal, (0.19 cup (1 serving))

11 calories of Milk, nonfat, (0.13 cup)

11 calories of Blueberries, fresh, (0.13 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

6 calories of Applesauce, unsweetened, (0.06 cup)

2 calories of Vanilla Extract, (0.13 tsp)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Baking Soda, (0.13 tsp)


Nutrition & Calorie Comments  

These muffins were very tasty. I made 20 muffins (used medium liners) from 1 batch so they were about 76 calories per muffin. Submitted by:
SNOWFLAKE561

(8/11/11)
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For a low fat muffins these are great!! I substituted splenda for 1/2 the sugar, but found the muffins a little too sweet. I will cut back next time. My batch made 12 good sized muffins. Submitted by:
KING6268

(8/29/10)
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Just made these for the 1st time and they were SO GOOD. Changes I made: omitted the egg, upped the apple sauce to 3/4 cup, added a dash of cinnamon and a dash of fresh nutmeg. Next time, I think I'll coat the blueberries in flour before adding and decrease the sugar. But otherwise, YUM! Submitted by:
COOCJ2

(8/21/10)
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These were really good. I have tried them with blueberries and raspberries. I never have apple sauce on hand but I use low fat french vanilla yogurt instead and they were great. Everyone loves them in my house. I also make 12 muffins instead of 8. Submitted by:
MEGS5939

(3/17/10)
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Delicious!!! I used canola oil (didn't have apple sauce) and used rice milk (nondairy family). Used 1/2 Cup sugar. Made 12 muffins. They were a HUGE hit and will be made again (and again). Thank you! Submitted by:
BETTIEHOWARD

(2/4/10)
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SO good.
I substituted 1/3 cup Splenda brown sugar blend for the brown sugar; added 1/4 c. ground flax; used mixed frozen berries and a small banana instead of just the blueberries and these turned out great. I also made 12 muffins instead of 8 which (which my changes) makes these 100 kcal/each. :)
Submitted by:
LEGALB

(1/31/09)
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I had my doubts, but these are GOOD. Oh yum! I cut the sugar down to a scant 1/2 cup, and subbed in rice milk (can't have dairy) with no problems. I also made it into 12 muffins. Submitted by:
BEANTOWN_MOMMY

(7/27/08)
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I don't like bran but these are really yummy and so much healthier. This same recipe got great reviews on allrecipes.com which is where I found it. The only changes I made is to make 12 muffins instead of 8. Brings the calories down to 123, 1g fat. Only other change was to double the blueberries. Submitted by:
DKIM6599

(7/25/08)
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