Low-fat High Fiber Blueberry Bran Muffins
I found this recipe on another recipe website and I couldn't believe how good these are considering how healthy they are. They came out very moist and full of flavor.
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 12
nf
vegetarian
meatless
low fat
bake
snacks
brunch
breakfast
blueberry
american
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole wheat flour
- 1 cup blueberries
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 2/3 cup brown sugar
- Carbohydrate 36.3639025 g
- Cholesterol 18.0333333333333 mg
- Fat 2.16014666666667 g
- Fiber 3.80468331490705 g
- Protein 6.6891875 g
- Saturated Fat 0.422020416666667 g
- Serving Size 1 1 Serving (91g)
- Sodium 254.576083333333 mg
- Sugar 32.559219185093 g
- Trans Fat 0.3807105 g
- Calories 182 calories
Preheat oven to 375 degrees. Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.). 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.
