High Fiber Low Calorie Pumpkin Bran Muffins Recipes

PUMPKIN BRAN MUFFINS

Steps:

• Preheat oven to 400º F. Grease a muffin tin.
• In a large bowl add oil, yogurt, eggs, pumpkin, sugar, and molasses. Mix to combine.
• Add pumpkin spice, wheat bran, flour, baking powder, baking soda, and salt to the bowl. Mix to combine. Fold in the raisins.
• Divide batter between 12 muffins. Bake 17-19 minutes or until a toothpick comes clean out of the center of a muffin.

HIGH FIBER LOW CALORIE BRAN MUFFINS

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

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

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.

HIGH FIBER LOW CALORIE PUMPKIN BRAN MUFFINS

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, canned pumpkin, and splenda 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.

HEALTHY PUMPKIN BRAN MUFFINS RECIPE

Steps:

• Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
• In a small glass measuring cup or bowl, whisk together the pumpkin puree, yogurt, egg, oil, brown sugar, and vanilla.
• In a separate mixing bowl whisk together the bran, flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually pour in the wet ingredients into the bowl of dry ingredients along with any "mix-ins" (or reserve for the top), folding/mixing just until you see just a bit of dry ingredients (about 17-20 strokes).
• Scoop the batter into the prepared pan, dividing evenly between the wells. If you are using pepitas, sprinkle on the tops or if you are using cream cheese, place an teaspoon on top of each muffin and use a knife to gently fold in. Place in the oven and bake for 12-14 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

HEALTHY PUMPKIN PIE BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
• Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
• Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
• Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
• Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
• Makes 12 muffins.

SUPER YUMMY LOW FAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.