Nutrition Facts
Servings Per Recipe: 50
Serving Size: 1 serving
Amount Per Serving
Calories 47.7
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 7.9 mg
Sodium 130.9 mg
Potassium 60.4 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.2 g
Sugars 3.0 g
Protein 1.7 g
Vitamin A 1.5 %
Vitamin B-12 11.9 %
Vitamin B-6 22.0 %
Vitamin C 1.4 %
Vitamin D 1.8 %
Vitamin E 0.5 %
Calcium 2.7 %
Copper 2.4 %
Folate 15.0 %
Iron 5.3 %
Magnesium 3.9 %
Manganese 15.5 %
Niacin 4.5 %
Pantothenic Acid 1.1 %
Phosphorus 6.0 %
Riboflavin 9.0 %
Selenium 4.6 %
Thiamin 9.0 %
Zinc 3.7 %
*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 Refrigerator Bran Muffins

View the full Refrigerator Bran Muffins Recipe & Instructions
Submitted by: GAYENOBLE

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 Refrigerator Bran Muffins

23 calories of Flour, white, (0.05 cup)

10 calories of Kellogg's All-Bran Cereal, (0.06 cup (1 serving))

8 calories of Granulated Sugar, (0.01 cup)

4 calories of Buttermilk, lowfat, (0.04 cup)

3 calories of Egg, fresh, whole, raw, (0.04 medium)

1 calories of Motts unsweetened Applesauce, (0.08 oz)

0 calories of Salt, (0.02 tsp)

0 calories of Water, tap, (0.02 cup (8 fl oz))

0 calories of Baking Soda, (0.05 tsp)

0 calories of Splenda, (0.32 tsp)

Nutrition & Calorie Comments  

OK, Sparkpeople people! I carefully made this using mini muffins, and the recipe actually made 61 mini muffins. I baked them for 12 minutes at 375 degrees. Using the info posted by Fireflybride, the correct calorie count for 61 muffins is 42 calories per mini muffin. Submitted by:

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Just made these and I'm a bit disappointed with the taste. I made two substitutions and perhaps if I had stuck with the original recipe, they would have been better. I substituted whole wheat flour for the white flour and I omitted the sugar and used 3/4 c Splenda. Hubby liked it though. Submitted by:

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This is a good muffin. I only got 24. It would be nice for this to be updated as to amt of batter per muffin or if mini muffin. Especially for those of us counting carbs. Spark uses this on meal plan for diabetics, who knows if we are getting it right. Submitted by:

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I enjoyed this recipe. My family are not bran "or health minded" so I added apple chunks to them. Then I sprinkled a little Splenda brown sugar on top. Absolutely wonderful!
Definitely needs spray on bottom & sides to keep from sticking. I tried paper liners but they stuck to them.
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I used pureed bananas instead of applesauce, brown sugar splenda and whole wheat pastry flour. I also added vanilla. It made 62 mini-muffins. Delicious and great for breakfast. Submitted by:

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I used the buttermilk substitute and they are a little gooey inside-maybe I shouldn't have added all the water it called for. But, I am thinking about adding flax next time so that might balance things. I would love to add some blueberries or some raisins, but would need the carb count updated. Submitted by:

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The whole batch has come up to 2545 calories, and it looks like I can make about 24 muffins which is a little more than 100 calories per muffin. So, anyone who makes this just needs to know to divide the number of muffins you get into 2545 calories and that is how many calories per muffin. Submitted by:

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We love these! I cook them all at once and store them in my fridge after I cook them, then they are always ready. I used a reg. muffin tin, but filled the sprayed-liner 1/2 way, made 36 muffins@79 calories. I subbed splenda brown sugar for all sugar/splenda. Adds 34 calories, but improves texture. Submitted by:

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I add just a dash or two of cinnamon to give them an extra layer of flavor. It's just what they need! I do not buy Splenda or buttermilk, but using regular sugar and 2% makes them out to be only 125 calories per serving, and that's using a regular muffin tin. Bravo! I eat one almost every morning! Submitted by:

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I love bran muffins. I found this recipe to be a bit "heavier" than what I am used to, but taste just as good as my "high in fat" recipe. Seems like I am not the only one that only got 24 ... but I am not a fan of mini size muffins. Submitted by:

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I agree with most of the comments already posted. The muffins were yummy. The title is muffins and not mini-muffins and the recipe doesn't specify, so I used a standard muffin tin filled about 2/3 full. I got 24 muffins which doubles the calories. Submitted by:

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Made these over the weekend. Used plain non-fat yogurt instead of buttermilk. DH said they were pretty good" which is a high rating from him Submitted by:

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These were very good. I also was only able to get about 24 from the recipe, but the nutritionals still aren't bad at that Submitted by:

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These were delicious & easy to make. I added pumpkin pie spice and cinnamon. There is NO way this makes 50 muffins. I like my muffins ginormous-sized, so this recipe made about 18 muffins, making the nutritionals not quite as fabulous. Tasty, lower calorie recipe when I'm craving baked goods. Submitted by:

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It is particularly bad that this recipe is an editor's choice recipe when the serving, and therefore nutritional data is so far off. If you tried to stretch this recipe to 50 muffins, they would be so small that at 400 degrees for 20 minutes they would be burnt to a crisp. Submitted by:

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These are great! Love the muffins, but I agree with CUDA above that it only makes 24 muffins, not the 50 that is suggested...I wonder if that affects the calculation on the calories ?!? If so, they are likely double the calories listed on the recipe. Someone needs to fix that... Submitted by:

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