Thursday, July 9, 2009

Incredibly Delicious Low Fat Blueberry Bran Muffins

This is my favorite low fat Blueberry Bran Muffin recipe yet! It's difficult to believe they are low in fat. I made them virtually sugar-free, but feel free to use brown sugar instead of Splenda (tm). The recipe is a conglomeration of several recipes from my cookbooks and the from the internet.

Incredibly Delicious Low Fat Blueberry Bran Muffins
Makes 12 regular size muffins

1 cup All Bran cereal (TM) (~ or 1 cup wheat bran)
¼ cup wheat bran
¼ cup oat bran
2 Tablespoons wheat germ

1/2 teaspoon cinnamon (optional)
1 cup nonfat milk, buttermilk, OR 1 cup plus 2 Tablespoons non-fat plain or vanilla yogurt
1/2 cup unsweetened applesauce OR 1 large banana, mashed
1 egg, OR egg substitute to equal 1 egg
1/2 to 2/3 cup brown sugar (I use 2 T. Brown Sugar Splenda tm and 2 T. regular Splenda tm.)
1 teaspoon vanilla extract
1 cup whole wheat flour
1 ½ teaspoon baking soda
1 ½ teaspoons baking powder
1/2 teaspoon salt, or less
1 to 1 ½ cups blueberries*
Optional: ½ cup broken walnut pieces


Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray or use paper muffin liners.

1.) Mix together wheat bran and yogurt or milk, and let stand for 10 minutes.

2.) In a large bowl, mix together applesauce or banana, egg, sugars, and vanilla. Stir/whisk in bran mixture.

3.) In another bowl, or on waxed paper, sift together flour, baking soda, baking powder, and salt. Stir into bran mixture until just dry ingredients are just moistened (don't overmix.)

4.) Fold in blueberries. Add nuts if using. Scoop into muffin cups.

5.) Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly touched.

* Can also use shredded apple, diced pear, diced peach, nectarine, etc. in place of the blueberries.

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