Lighter Bran Muffins
Ingredients
- 1 egg ⓘ
- 2 egg whites ⓘ
- 34 cup non-fat soymilk ⓘ
- 2 tablespoons canola oil ⓘ
- 6 tablespoons unsweetened applesauce ⓘ
- 14 cup molasses
- 14 cup brown sugar ⓘ
- 12 (1 g) packets Splenda sugar substitute (1/2 cup equivalent) ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 12 cups wheat bran ⓘ
- 1 12 cups all-purpose flour ⓘ
- 2 12 teaspoons baking powder ⓘ
- 34 teaspoon salt ⓘ
- 34 teaspoon baking soda
- 1 cup blueberries (or other berries, fresh or frozen) ⓘ
Instructions
- Preheat oven to 375F; prepare muffin pans by spraying tin with fat-free non-stick spray (do not use paper liners as the muffins won't rise as much).
- In a large bowl, beat eggs; beat in milk, oil, applesauce, molasses, sugar, Splenda cinnamon and vanilla.
- Stir in bran; let stand for 5 minutes.
- In a small mixing bowl, combine flour, baking powder, salt and baking soda; stir in berries.
- Add to egg mixture, folding with a spatula just until combined; do not overmix.
- Spoon into paper-lined muffin cups, filling right to the top.
- Bake in preheated oven for approximately 22 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
- Remove muffins from pan and cool on rack.
Nutrition & Diet Analysis (per serving)
1004
kcal
50% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).