No Cholesterol Honey Bran Muffins
Delicious no-cholesterol honey bran muffins with raisins, perfect for a healthy breakfast or snack, featuring whole wheat, bran cereal, and natural sweetness.
Ingredients
Instructions
- Spray 12 large muffin cups with cooking spray.
- In a large bowl, stir together the flour, bran cereal, baking powder, salt, and raisins.
- In a small bowl, stir together the egg whites, milk, corn oil, and honey until well blended.
- Add the wet mixture to the dry ingredients, stirring until moistened.
- Let the batter stand for 3 minutes.
- Spoon the batter into the prepared muffin tins.
- Bake at 400°F (200°C) for 15 to 20 minutes or until lightly browned.
Tips & Substitutions
For added flavor, consider mixing in some chopped nuts or a pinch of cinnamon to the batter. If you don't have whole bran cereal, you can substitute with oat bran or wheat bran. Using honey adds natural sweetness, but feel free to adjust the amount based on your preference. Make sure to sift the flour to prevent lumps in the batter.
Serving Suggestions
Serve these muffins warm for breakfast or as a nutritious snack. They pair beautifully with a dollop of yogurt or a spread of almond butter. Consider enjoying them alongside a fresh fruit salad for a balanced meal. For a heartier option, serve with a side of scrambled eggs or a smoothie. Explore more American recipes for similar wholesome options.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. To reheat, microwave for 15-20 seconds or enjoy them warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Honey Bran Muffins contains roughly 238 calories, with 6g protein, 59g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
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).
Frequently Asked Questions
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour. However, the texture and nutritional profile will differ slightly. Whole wheat flour adds fiber and a nuttier flavor, while all-purpose flour will result in a lighter muffin. Adjust the liquid slightly if needed, as all-purpose flour may absorb less moisture.
What can I substitute for the egg whites?
You can replace the egg whites with a flaxseed meal mixture or applesauce if you're looking for an egg-free option. To make a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Use 1 flax egg in place of each egg white.
How do I know when the muffins are fully baked?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. If the toothpick comes out wet with batter, they need more time. Keep an eye on them to avoid overbaking, as they can dry out quickly.
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).