High Fiber Bran Muffins Recipes

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HIGH FIBER LOW CALORIE BRAN MUFFINS



High Fiber Low Calorie Bran Muffins image

These are muffins from a health spa in California. There is NO added sugar. The sole purpose of these muffins is to increase your fiber intake without adding lots of calories to your diet. If you want a sweet/dessert snack, keep looking. These are very plain.

Provided by veggie_mama

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Steps:

  • Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
  • Mix all dry ingredients, including raisins, in a large bowl.
  • Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
  • Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
  • Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS



Low-Fat High Fiber Blueberry Bran Muffins image

These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.

Provided by Lighthouse Rita

Categories     Quick Breads

Time 25m

Yield 15 serving(s)

Number Of Ingredients 12

1 1/2 cups wheat bran (I used oat bran)
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar (I used 1/2 cup)
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 (I added a chopped apple.)

Steps:

  • 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.

HIGH-FIBER BREAKFAST MUFFINS



High-Fiber Breakfast Muffins image

This delicious muffin makes wholesome eating fun. This muffin is low in fat, and has good carbs and lots of fiber. It's great for heart health and wonderful for diabetics because of the oats, fiber, and low fat. It's also not too heavy like most high-fiber muffins and it tastes great. It just uses one bowl, which make everyone's life easier!

Provided by KC

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 17

1 cup old-fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup unsweetened applesauce
2 egg whites
½ cup skim milk
½ cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
½ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
  • Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries. Divide batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  • Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 173.8 mg, Sugar 12.4 g

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