High Fiber Blueberry Muffins with Bran and Germ

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.3 mg
  • Sodium: 129.6 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.9 g

View full nutritional breakdown of High Fiber Blueberry Muffins with Bran and Germ calories by ingredient


Introduction

I am trying to perfect this recipe - I'd like the "perfect" healthy, high-fiber muffin. After about a month of trying, this is what I've come up with. However, they are still a bit dry. They have the consistency of cornbread, which I kind of like for breakfast. But for those who like a moister muffin, I'm not sure if they need more apple sauce or if I need to add some fat. I'm also toying with the idea of trying Splenda's brown sugar version to lower the overall sugar content of these.

If anyone tries any of these ideas or comes up with one of their own, I'd really love to hear about it! I am trying to perfect this recipe - I'd like the "perfect" healthy, high-fiber muffin. After about a month of trying, this is what I've come up with. However, they are still a bit dry. They have the consistency of cornbread, which I kind of like for breakfast. But for those who like a moister muffin, I'm not sure if they need more apple sauce or if I need to add some fat. I'm also toying with the idea of trying Splenda's brown sugar version to lower the overall sugar content of these.

If anyone tries any of these ideas or comes up with one of their own, I'd really love to hear about it!
Number of Servings: 16

Ingredients

    1 1/2 cups wheat bran
    1 cup nonfat milk
    1/2 cup unsweetened applesauce
    1/4 cup egg beaters
    3/4 cup brown sugar
    1/2 teaspoon vanilla extract
    1 1/2 cup all-purpose flour
    1/4 cup wheat germ
    1 teaspoon baking soda
    1 teaspoon baking powder
    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 25 minutes, or until tops spring back when lightly tapped.

Serving Size: 1 muffin

Number of Servings: 16

Recipe submitted by SparkPeople user MICHELLE_391.