High Fiber Low Calorie Pumpkin 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.

HEALTHY PUMPKIN BRAN MUFFINS RECIPE



Healthy Pumpkin Bran Muffins Recipe image

The best healthy pumpkin bran muffins are low in fat and sugar, plus packed full of protein and essential vitamins & nutrients!

Provided by LifeMadeSimpleTeam

Categories     Breads & Muffins

Time 17m

Number Of Ingredients 17

1 cup pumpkin puree (not pie filling)
2/3 cup Greek yogurt
1 egg
1/3 cup coconut oil
1/4-1/3 cup maple syrup (OR honey OR brown sugar*)
2 tsp vanilla extract
1 1/2 cup wheat bran
1 cup whole wheat flour**
1 tbsp golden flaxseed meal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup pumpkin seeds ((pepitas), chopped nuts, bittersweet chocolate chips, dried fruit or 1/3 the fat cream cheese)

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.

Nutrition Facts : ServingSize 12 serving, Calories 162 kcal, Carbohydrate 20 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 218 mg, Fiber 5 g, Sugar 5 g

HIGH FIBER LOW CALORIE PUMPKIN BRAN MUFFINS



High Fiber Low Calorie Pumpkin Bran Muffins image

Make and share this High Fiber Low Calorie Pumpkin Bran Muffins recipe from Food.com.

Provided by AbbeAllen

Categories     Breakfast

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup fat-free buttermilk
1/2 cup water
1/2 cup canned pumpkin
1 teaspoon vanilla extract
12 (1 g) packets Splenda sugar substitute

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.

Nutrition Facts : Calories 104.2, Fat 0.9, SaturatedFat 0.2, Sodium 269.7, Carbohydrate 23.8, Fiber 4.8, Sugar 6.2, Protein 4.2

LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS



Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins image

This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

Provided by One Happy Woman

Categories     Quick Breads

Time 31m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 18

5 large eggs
2/3 cup almond milk, unsweetened
1 1/2 cups Splenda granular, sugar substitute
1/4 cup vegetable oil
1 (15 ounce) can pumpkin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon baking soda
2 teaspoons baking powder
1 cup soy flour
1 cup flax seed meal
2 1/2 cups wheat bran
2/3 cup walnuts, chopped

Steps:

  • Preheat oven to 365.
  • Grease 18 muffin cups. I use silicone muffin pans.
  • In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
  • Add the fruit and nuts and pulse/mix briefly.
  • Add the flour, meal, bran and mix until just blended.
  • Scoop into greased muffin cups and bake for 23-25 minutes.
  • Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
  • In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

Nutrition Facts : Calories 156.2, Fat 11.3, SaturatedFat 1.5, Cholesterol 58.8, Sodium 262.2, Carbohydrate 11.5, Fiber 5.9, Sugar 0.7, Protein 6.9

PUMPKIN BRAN MUFFINS



Pumpkin Bran Muffins image

Make and share this Pumpkin Bran Muffins recipe from Food.com.

Provided by Munchkin1287

Categories     Breads

Time 30m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 9

1 cup whole wheat flour
1/2 cup canned pumpkin
2 tablespoons vegetable oil
1/4 cup egg substitute
3/4 cup soymilk
1 tablespoon cinnamon
1/4 cup sugar substitute
1/2 cup oat bran
2 teaspoons baking powder

Steps:

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Mix all dry ingredients together.
  • Mix all wet ingredients together.
  • Mix wet and dry together.
  • Spoon into oiled or sprayed muffin tin.
  • Bake for 10-15 minutes.

Nutrition Facts : Calories 141.1, Fat 4.9, SaturatedFat 0.7, Cholesterol 0.1, Sodium 155.4, Carbohydrate 22.8, Fiber 3.9, Sugar 5.1, Protein 5.4

KIMMY'S LOW CALORIE PUMPKIN MUFFINS



Kimmy's Low Calorie Pumpkin Muffins image

Make and share this Kimmy's Low Calorie Pumpkin Muffins recipe from Food.com.

Provided by PumpKIM

Categories     Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup margarine
3 tablespoons egg whites
1 cup pumpkin
1/3 cup water
1/4 cup sugar substitute

Steps:

  • In one bowl, cream the water, margarine, egg and sugar.
  • Combine all of the dry ingredients and mix with the wet ingredients.
  • Add the pumpkin.
  • Spoon mixture into muffins cups.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 103.3, Fat 4.8, SaturatedFat 0.9, Sodium 205.7, Carbohydrate 13.6, Fiber 1.7, Sugar 3.7, Protein 2.4

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