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Low fat apple bran muffins recipe

Low fat apple bran muffins recipe

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  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Apple muffins

Bran muffins, lightly sweetened with apples and dark brown sugar. Be careful with the milk, sometimes it can be too moist, but you'll just have to bake it for a longer period of time.

105 people made this

IngredientsServes: 12

  • 75g (3 oz) wheat bran, such as Jordans
  • 225ml (8 fl oz) buttermilk
  • 100g (4 oz) plain flour
  • 4 tablespoons dark brown soft sugar
  • 1 teaspoon bicarbonate of soda
  • 2 egg whites
  • 1/2 apple, cored and grated

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
  2. Preheat oven to 180 C / Gas mark 4. Lightly grease muffin tin, or use paper muffin cups.
  3. In a large bowl, mix together flour, sugar and bicarbonate of soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into muffin cups.
  4. Bake in preheated oven for 15 to 20 minutes, or until a cocktail stick inserted into the centre comes out clean. Allow to cool for 5 minutes before removing from the pan.

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Reviews & ratingsAverage global rating:(93)

Reviews in English (86)

I really liked this recipe. I added cinnamon, mixed spice and some vanilla essence after i had mixed everything together-27 Aug 2012


For low fat muffins these are pretty good! I changed a couple of things. I added whole wheat flour instead of regular and added a tsp of cinnamon and a tsp of vanilla. They are NOT sweet, as Jenny already said, so if you want sweeter add more sugar. They end up being 1 point on the weight watchers plan...marvelous!!!-15 Jan 2003

by DrPuzzle

This is an incredibly good recipe to be low fat!! I used a Braeburn apple and used half whole wheat flour, too, to get the maximum low glycemic benefit. I also always preheat my muffin oven to 500 degrees and then turn to the baking heat when I put them in. Particularly with the whole grain products, this gets them crisp while the leavening has made them fluffy and puffy.People who say this is dry or not sweet enough are probably overcooking them. Using applesauce or vinegar-milk in lieu of apple or buttermilk will also decrease the sweetness tremendously and cause them to be drier.-20 Nov 2007

1 tablespoon corn oil
½ cup brown sugar
2 each egg whites
cups milk
cups applesauce
apple sauce, unsweetened
2 teaspoons cinnamon
¼ cup walnuts
cups unbleached all-purpose flour
¾ cups bran
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cups rolled oats
15 ml corn oil
118 ml brown sugar
2 each egg whites
158 ml milk
158 ml applesauce
apple sauce, unsweetened
10 ml cinnamon
59 ml walnuts
158 ml unbleached all-purpose flour
177 ml bran
5 ml baking soda
5 ml baking powder
2,5 ml salt
177 ml rolled oats


Preheat oven to 350 degrees and prepare a 12-cup muffin pan with nonstick spray. Melt butter in a saucepan over medium heat. Peel the apple and dice it into small pieces, then add it to the saucepan. Stir to coat apples in melted butter, and continue to cook until apples are soft. Sprinkle in cinnamon to taste, and stir again to coat the apples. Remove from heat and set aside.
In a bowl, add vinegar to soy milk and allow to sit for a couple of minutes to curdle (if not using vinegar, proceed to next step.) To the soymilk, add the canola oil, apple sauce, and brown sugar. Whisk until smooth and set aside. In a separate bowl, combine oat bran, flour, salt, spices, baking soda, and baking powder. Sift ingredients together until uniformly combined, and add to the wet mixture.
Carefully fold the dry ingredients into the wet, and stir until just mixed. Now fold in the cooked apples until distributed throughout the batter. Scoop the batter into the muffin tins until about 2/3 of the way filled.
Place in preheated oven and bake for about 30 minutes, or until an inserted toothpick comes out clean. Allow muffins to cool for 15 minutes before removing them from the tin, then transfer to a cooling rack.
This recipe makes 12 muffins, but if larger muffins are preferred, only fill 9 or 10 of the slots in your muffin tin (will alter nutritional value). Enjoy!

Low Fat Muffin Recipes: Apple Muffins with Walnuts

This walnut apple muffin recipe is one of the tastiest low fat muffin recipes you will find.

I love apple and walnuts together and each of them is such a healthy food choice.

I add walnuts to almost every batch of muffins I make. They add a nice crunch and so much goodness.

These easy to make healthy muffins will delight young and old alike.

And no one will even suspect they are low fat muffins!

Make It Even Healthier

To make this healthy muffin recipe even healthier, I would replace at least 1/2 of the white, all-purpose flour called for in the recipe with whole wheat flour. It won’t change the taste much but it will add fiber and lots of extra nutrients.

I do recommend, however, that when you use whole wheat flour in your baking, take the time to sift the flour first. It makes a big difference to the taste of the end product.

Sifting Flour

Sifting flour means passing it through a mesh – an actual sifter meant for sifting flour or a mesh strainer.

Sifting flour loosens it up and adds air and volume to the flour. It really does add a lightness to whatever you are baking, so take that extra minute to sift your flour, especially if you are using denser whole wheat flour.

Here is a tip from the Barefoot Contessa. She says that if she doesn’t want to sift the flour she is baking with, she takes a spoon and stirs the flour right in the bag or container. Make sure you bring the spoon up and down a bit to add air to the flour. It does part of the work of sifting and is so simple. A great tip.

Morning Glory Bran Muffins

During my sophomore year of college, I lived in an apartment located about a mile away from campus along with three other girls. Nearly every morning after turning off my alarm clock, I climbed down the ladder of my lofted bed, pulled on my workout clothes, and headed out the door for a run.

Still half asleep and not quite fully coherent, I typically stuck with the same route (I lacked the brainpower to remember new directions and street names that early in the morning!). I followed the asphalt path that meandered around a few different parks in the residential neighborhoods behind our apartment complex, mentally picking out my favorite houses as I passed by the quiet roads.

For about two weeks during the early spring and again in the late summer, I really looked forward to a particular stretch of my route. A long straight section, bordered by the houses’ wooden backyard fences on the right and an empty riverbed on the left, it pointed due east.

Since I started my run at almost the same time every single day, the bright yellow sun was just starting to peek out over the horizon as I jogged down that stretch during those four special weeks, painting the sky with soft pinks and tangerine hues, while the deep purple of the night began to fade.

I felt like I was witnessing an artist at work as those rich colors of dawn rippled farther and farther across the dawn sky, and on those days, I always finished my run full of peace and inspiration.

Once I returned home and showered, I typically poured myself a small bowl of my favorite Trader Joe’s cereal to slowly savor as my post-workout fuel, but these Morning Glory Bran Muffins would have been the ideal breakfast for those mornings—and not just because of their name! Full of healthy ingredients and cozy cinnamon, their comforting flavors pair perfectly with the crisp morning air of my runs, and both of my parents even called them the best muffins they’ve ever had.

That’s high praise, coming from them!

Chef Pam McKinstry created the original recipe for morning glory muffins, named after the Morning Glory Café where she worked. The muffins included a little bit of everything: carrots, apples, raisins, nuts, and coconut… As well as way too much oil, refined flour and sugar for my tastes. So let’s talk about how we’re gong to make this healthier version!

You’ll start with oat bran . (Or wheat bran—both work equally well!) Although the original recipe didn’t include bran, I absolutely love bran muffins and thought it’d be a fun addition. I also have a secret trick to making the best bran muffins

You’ll soak the oat bran in a mixture of Greek yogurt, milk, and vanilla while measuring and mixing together the other ingredients! This trick softens the oat bran (similar to how all of my protein-packed overnight oat recipes work), which makes your bran muffins extremely tender. Trust me—this simple tip makes these muffins absolutely irresistible!

Even better, the Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, so you just need 1 tablespoon of coconut oil . Yes, that’s it! Greek yogurt also adds a protein boost because it contains around 21g of protein per cup, as compared to regular yogurt with around 10g. There’s a reason Greek yogurt is one of my favorite ingredients in healthier baking!

Instead of white flour, you’ll use whole wheat flour Just regular ol’ whole wheat flour! This is the kind that I buy because it’s relatively inexpensive and easy to find at most grocery stores where I live in the US. I’ve also included my recommended gluten-free flour blend in the Notes section, if you prefer that instead.

We’re also skipping the refined sugar today, so you’ll sweeten these healthy muffins with a combination of pure maple syrup and molasses . Be sure you buy the good stuff when it comes to maple syrup! Skip the pancake syrups or sugar-free syrups. Pure maple syrup generally comes in thin glass bottles or squat plastic jugs, and the only ingredient on the label should be “maple syrup.” I’ve even bought it in bulk online before at a cheaper price.

The molasses is what gives bran muffins their characteristic rich, warm flavor, so please don’t skip it! It’s shelf-stable and keeps for ages, and you can usually find it near either the honey or the maple syrup at the grocery store. (This is the kind I buy.) You’ll use it in all of my bran muffin recipes, as well as all of my gingerbread recipes. It’s a mandatory ingredient in gingerbread, too!

And now for the part you’ve been waiting for… The mix-ins! You’ll stir in shredded carrots , diced apple , raisins , diced pecans , and shredded unsweetened coconut . Whew! That’s quite a mouthful to say… And an even tastier one to eat! My dad’s eyes lit up as he took bite after bite. “These are my kind of muffins!” he exclaimed as he tasted each of those ingredients.

And after he ate three, my mom claimed another four, leaving almost none for me… I’d say that’s a pretty good sign, wouldn’t you??

And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your muffins and feature them in my Sunday Spotlight series!

How to Make Wheat Bran Muffins

To start, you’re going to want to get a small mixing bowl or a 2 cup glass measuring cup to mix the wet ingredients in.

  • You’ll need 1 cup of buttermilk, however, to keep these on the lighter side I opted to make my own by combining 1 cup of 1% milk with 1 tbsp. of lemon juice and allowed it to sit for 5 minutes. But you can use store-bought buttermilk if you prefer.
    • You can use a plain version of almond milk and for every cup of milk mix in 2 tablespoons of lemon juice. Let it sit for 10 minutes and then use as vegan buttermilk

    Now it’s time to whisk together the dry ingredients in a larger mixing bowl.

    • That includes the wheat bran (I used Bob’s Red Mill), flour (I used all whole wheat), baking powder, baking soda, salt, and cinnamon.
      • You can use only whole-wheat flour, only all-purpose flour, or a ½ cup whole-wheat flour + ½ cup all-purpose flour. They taste great no matter what you use!

      Pour the wet ingredients into the bowl with the dry ingredients and mix it up.

      • Then fold in any fresh fruit, dried fruit or nuts you’d like. I added blueberries, raspberries, and coconut. Yum!
        • Some bakers like to coat the berries in flour and then gently fold them in. This holds the moisture a little bit more and prevents them from getting squashed.
        • Using frozen fruit won’t change the recipe too much. The high heat of the oven should work just fine to successfully defrost and bake in the muffins.

        Once you’ve got the batter mixed up (don’t worry if it’s thick and lumpy, it should be) all you need to do is bake these babies!

        • Pop them into a 425-degree oven (yes, it’s really that hot… it’s what gives these muffins their golden crunchy exteriors) for 14-16 minutes. Let ’em cool for a few minutes and then enjoy.

        Baking Tips for Success

        How to Measure Flour

        How you measure your flour is important. Why? If you measure incorrectly, you could end up with up to 50 percent extra flour, which will make your muffins dense, dry and flavorless. Use the spoon and swoop method:

        1. Gently stir your flour to loosen any clumps.
        2. Spoon your flour into the measuring cup with a big spoon or a flour scoop. Do not scoop up the flour directly into the measuring cup.
        3. Level off the top of the cup with a knife. Repeat as necessary.

        Baking Powder & Baking Soda Are Not the Same Thing

        …and they are not interchangeable. Both are leaveners that help your baked goods rise (baking powder contains some baking soda, but that’s a long story).

        This recipe relies on a combination of baking powder and baking soda to produce light and fluffy muffins. For ideal results, always follow the recipe and measure carefully.

        How to Stir Your Batter

        This muffin batter is super simple to stir together by hand, and that’s how I recommend making these muffins. Why? Whipping your batter will make the flour’s gluten protein too strong, yielding tough muffins.

        I know it can be tempting to use a stand mixer or hand mixer when it’s within reach. Please don’t! Follow the instructions below and you’ll end up with light, fluffy muffins.

        Watch How to Make Apple Muffins

        Recipe Summary

        • ½ cup packed brown sugar
        • ¼ cup butter, softened
        • 1 large egg
        • 1 large egg white
        • ¾ cup fat-free milk
        • ¼ cup unsweetened applesauce
        • 1 tablespoon molasses
        • ½ teaspoon vanilla extract
        • 1 cup all-purpose flour (about 4 1/2 ounces)
        • 1 ½ cups oat bran
        • 1 ½ teaspoons baking powder
        • ¾ teaspoon salt
        • ½ teaspoon ground cinnamon
        • ½ cup coarsely chopped, peeled Granny Smith apple
        • 2 teaspoons turbinado sugar (optional)

        Place 12 paper muffin cup liners in muffin cups set aside. Combine brown sugar and butter in a medium bowl beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract beat on low speed until well blended.

        Lightly spoon flour into a dry measuring cup level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples.

        Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.

        1 tablespoon flax seeds
        3 tablespoons warm water
        3/4 cup almond milk
        1/4 cup coconut oil
        1 cup whole grain flour
        1 cup rolled oats
        1/2 teaspoon salt
        1 tablespoon baking powder
        1/2 teaspoon ground nutmeg
        2 teaspoons ground cinnamon
        1/4 teaspoon powdered Stevia sugar substitute
        1/2 cup walnuts, chopped (optional)
        1 medium apple, peeled, cored, and coarsely chopped

        Preheat oven to 400 degrees F.

        Combine the flax seeds and warm water in a food processor until it is smooth and creamy. Add the almond milk and coconut oil and process for one more minute to combine.

        In a large bowl, combine the flour, oats, salt, baking powder, nutmeg, cinnamon, sugar substitute, and walnuts.

        Slowly stir the milk mixture into the dry ingredients until just mixed. Do not over mix. Fold in the chopped apple.

        Fill muffin cups no more than 3/4ths full of batter. Place in oven and bake at 400 degrees F for 15-20 minutes or until done.

        Apple Bran Muffins

        These were some of the best bran muffins I've ever made. They were hearty and healthy but still moist and tasty. Some bran muffins taste like something you just need to get through. But these were an absolute pleasure. The recipe as submitted here makes exactly 12 muffins. If you fill each muffin cup 3/4 full, you get a slight dome with no overflow of batter. Bottom Line: Bran-tastic! (This recipe was submitted in 2006. It was tested and photographed in November 2014.)

        How To Make Apple Bran Muffins

        Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.

        Preheat oven to 350 degrees.

        In a large mixing bowl, sift together the bran, both flours, baking powder, nutmeg salt and cloves. Cut in the butter by hand until the texture is like wet-sand.

        In a separate bowl, beat the eggs. Add the milk, maple syrup (or brown sugar) and honey. Mix well.

        Add wet ingredients to dry ingredients and mix until just combined and moistened.

        Fold in apple pieces and raisins.

        Spoon batter into prepared muffin cups, filling each about 3/4 full.

        Bake for 20 to 25 minutes or until tops begin to split. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

        Cooking Notes From Mr Breakfast

        Where the recipe gives the option between maple syrup and brown sugar, I decided to use brown sugar. I added 1/4 teaspoon of maple extract with the wet ingredients to get some maple flavor.

        In place of wheat bran, you could use finely crushed bran cereal (ie. Raisin Bran).

        An addition I made to the recipe that's not listed was stirring in 1/4 cup canola to the final batter. That was because I hate when muffins stick to muffin paper. I find that this small amount of additional oil usually fixes that problem, as it did with these delicious dandies.

        I've tried variations on this recipe using both oat bran (same amount) and wheat germ (1 cup) and both were good. Experiment with your favorites.

        Mr Breakfast would like to thank muffin for this recipe.

        From Aussie Jo

        Rating (out of 5):

        I just made these muffins. I didn't have pure syrup so I used Aunt Jemima syrup, they didn't taste too sweet to me, just right. After sifting for ages I got tired of trying to get the wheat bran through the sifter, so I dumped the remainder into the bowl. They were a little grainey. I didn't have raisins either, they were fine without them.

        Comment submitted: 1/7/2011 (#11863)

        From Martulka ( Team Breakfast Member )

        Rating (out of 5):

        Very good, little bit too sweet for me, I will probably omit the honey next time. Also there is no topping. Any help on that? And the raisins are really essential here to balance the sweetness. I just put in less than recipe calls for.

        Comment submitted: 1/23/2010 (#9516)

        The recipe says to sprinkle topping but there is no mention of the topping in the recipe.