Low Fat High Fiber Orange Bran Muffins Recipes

LOW FAT APPLE BRAN MUFFINS

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

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.

LOW FAT BRAN MUFFINS

Steps:

• Heat oven to 400℉ (200℃). Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened. (Batter will be lumpy). Spoon batter into muffin pan lined with foil cups, filling each cup ⅔ full. Bake for 18 to 20 minutes or until browned.

LOW-FAT, HIGH FIBER ORANGE BRAN MUFFINS

Steps:

• Cut orange into pieces, remove seeds, leave peel on.
• Put in blender and puree along with orange juice.
• Add egg, butter and applesauce.
• Puree again.
• Combine dry ingredients, stir in contents of blender.
• Barely mix in blueberries.
• Spoon muffin cups 3/4 full.
• Bake at 375 for 17 minutes.

LOW-FAT ORANGE DATE NUT BRAN MUFFINS (HIGH FIBER)

Steps:

• Heat oven to 400 degrees. Grease one 12-cup muffin tin.
• In a large bowl, combine bran cereal, water and oil, stirring until bran softens.
• In a small bowl, whisk buttermilk, Orange Juice, molasses, honey, orange zest, and egg until blended.
• In a small bowl, combine flours, baking soda and salt. Add buttermilk mixture to bran, stirring to combine. Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened.
• Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes.
• Let cool in pan 5 minutes before removing to wire rack.

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.

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.