Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 190.3
- Total Fat: 1.6 g
- Cholesterol: 27.5 mg
- Sodium: 428.9 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 5.9 g
- Protein: 5.5 g
View full nutritional breakdown of Low Fat Blueberry Bran Muffins calories by ingredient
Low Fat Blueberry Bran Muffins
Submitted by: LYNSLOTHIntroduction
Very moist and delicous muffins. Can substitute Raspberries or Bananas instead of blueberries.I made 8 LARGE muffins. Very moist and delicous muffins. Can substitute Raspberries or Bananas instead of blueberries.
I made 8 LARGE muffins.
Number of Servings: 8
Ingredients
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1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
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
Directions
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.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNSLOTH.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNSLOTH.
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Member Ratings For This Recipe
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1 of 2 people found this review helpfulSO 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. :) - 1/31/09
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I used your recipe as the base for my attempt to make the "perfect breakfast muffin." All I've changed so far is that I substituted egg beaters for the egg, and substituted 1/4 cup wheat germ for 1/4 of the flour. I got 12 wonderful muffins from this that had amazing muffin tops (the best part!) - 3/20/11
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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! - 8/21/10
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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. - 7/25/08
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