This Low Calorie Bran Muffin Recipe is a nutritious breakfast or snack. Whip up a batch of these muffins and enjoy them warm out of the oven, or save them for a quick and easy on-the-go snack during the week.
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Check out my 100 Calorie Blueberry Muffins and my Air Fryer Bacon and Egg Cups for more delicious breakfast ideas!
This low calorie bran muffin recipe is made with whole wheat flour and Raisin Bran cereal, which is a great source of fiber and essential nutrients.
They are low in fat and sugar, making them a healthier alternative to traditional muffins.
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Why You’ll Love This Recipe
- These muffins are packed with fiber, vitamins, and minerals thanks to the whole wheat flour and Raisin Bran cereal.
- These muffins are sweetened with honey and include unsweetened applesauce as a substitute for oil, making them a healthier alternative to traditional muffins.
- With simple ingredients and straightforward instructions, these muffins are easy to whip up and perfect for a quick breakfast or snack.
More tasty nutritious treats to try: Low Calorie Oatmeal Energy Bites
Ingredients You’ll Need
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- Boiling Water: Used to soften the Raisin Bran cereal, this ingredient helps to create a moist and flavorful muffin.
- Raisin Bran Cereal: Adds a delicious, sweet flavor and is a great source of fiber, vitamins, and minerals.
- Whole Wheat Flour: A great source of fiber and nutrients, and it helps to make these muffins heartier and more filling.
- Baking Soda & Baking Powder: These leavening agents help to give these muffins a light and fluffy texture.
- Salt: Helps to balance the sweetness of the muffins and brings out the flavors of the other ingredients.
- Brown Sugar Substitute & Honey: These natural sweeteners add flavor and sweetness to the muffins without the need for refined sugar.
- Unsweetened Applesauce: Used as a substitute for oil, applesauce adds moisture and natural sweetness to the muffins.
- Egg: Helps to bind the ingredients together and gives the muffins structure.
- Buttermilk: Adds tanginess and helps to create a tender crumb in the muffins.
Step-By-Step Instructions
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Step 1: Preheat oven to 375 °F and line a muffin tin with muffin cups, or spray with nonstick cooking spray.
Step 2: In a large bowl, pour boiling water over Raisin Bran cereal and let it sit for 5-10 minutes to soften.
Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Step 4: Add brown sugar, honey, applesauce, egg, and buttermilk to the softened cereal mixture and stir until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture and stir until just combined.
Step 6: Scoop the batter into the muffin cups, filling each cup about ¾ full.
Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 8: Allow the muffins to cool for a few minutes before removing them from the muffin tin.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
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Expert Tips
- Use boiling water to soften the Raisin Bran cereal. This will help to make the muffins moister and more flavorful.
- Do not overmix the batter. Overmixing can lead to tough and dense muffins. Mix the batter until just combined, and do not worry if there are a few lumps.
- Use a cookie scoop to portion the batter into the muffin tin. This will help to ensure that the muffins are evenly sized.
- Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. This will help to prevent them from sticking to the muffin tin and breaking apart.
Variations
- Different cereals: Instead of Raisin Bran cereal, try using other types of bran cereal or whole grain cereal for a different flavor.
- Fruit: Mix in chopped apples, berries, or dried fruit like cranberries or raisins for a burst of flavor and sweetness.
- Spices: Mix in cinnamon, nutmeg, or ginger for some extra warmth and spice.
Storing & Freezing
Storing: Allow the bran muffins to cool completely before storing them. This will prevent moisture from building up inside the container and making the muffins soggy. Store the muffins in an airtight container at room temperature for up to three days. If you need to store them for a longer period, keep them in the refrigerator for up to a week.
Freezing: You can also freeze the bran muffins for up to 3 months. Place them in a freezer safe container or bag. When you are ready to eat them, let them thaw at room temperature or reheat them in the microwave or oven.
Recipe FAQ's
Yes, you can use all-purpose flour instead of whole wheat flour if you prefer. However, whole wheat flour is a healthier option as it contains more fiber and nutrients.
Yes, you can use gluten-free flour blends instead of whole wheat flour to make these muffins gluten-free. Just make sure to use a blend that is suitable for baking.
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Low Calorie Bran Muffin Recipe
Ingredients
- ⅓ cup boiling water
- 1 ½ cups Raisin Bran cereal
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup brown sugar substitute I like Swerve Brown Sugar Replacement
- ⅓ cup unsweetened applesauce
- 1 large egg
- 1 cup buttermilk
- ¼ cup honey
Instructions
- Preheat oven to 375°F and line a muffin tin with muffin cups, or spray with nonstick cooking spray.
- In a large bowl, pour boiling water over Raisin Bran cereal and let it sit for 5-10 minutes to soften.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add brown sugar, honey, applesauce, egg, and buttermilk to the softened cereal mixture and stir until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Scoop the batter into the muffin cups, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool for a few minutes before removing them from the muffin tin.
Notes
- Use boiling water to soften the Raisin Bran cereal. This will help to make the muffins moister and more flavorful.
- Do not overmix the batter. Overmixing can lead to tough and dense muffins. Mix the batter until just combined, and do not worry if there are a few lumps.
- Use a cookie scoop to portion the batter into the muffin tin. This will help to ensure that the muffins are evenly sized.
- Let the muffins cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely. This will help to prevent them from sticking to the muffin tin and breaking apart.
- Storing: Allow the muffins to cool completely before storing them. This will prevent moisture from building up inside the container and making the muffins soggy. Store the muffins in an airtight container at room temperature for up to three days. If you need to store them for a longer period, keep them in the refrigerator for up to a week.
- Freezing: You can also freeze the muffins for up to three months. Place them in a freezer-safe container or bag. When you are ready to eat them, let them thaw at room temperature or reheat them in the microwave or oven.
Nutrition
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