Low-Fat Blueberry Bran Muffins

I was afraid a muffin recipe with no added fat might be dry, but these muffins were really good! The only changes I made was to use 1 C of organic whole wheat pastry flour instead of the 2 flours listed, and I used 1% milk instead of nonfat (so I guess they had a little bit of fat, but not much). I had fresh apricots, so used 1/2 blueberries and 1/2 chopped apricots, and the muffins were delicious! Will definitely make this recipe again.

I just made these, and I admittedly made several changes, but they turned out awesome and I’m saving this with my changes for future use!P.S. i doubled the recipeI didn’t have blueberries, so used an extra cup of apple sauce, used all whole wheat flour plus an additional 1/3 cup, as I didn’t want them to be gooey. Used 2 cups wheat bran, 1 cup oat bran. Used 1 cup low fat yogurt, as I wanted to used it up, then 1 cup homogenized milk. Also added 1/3 cup flax seed. Also added about 1/3 cup frozen thawed out strawberries. I only used half the brown sugar called for, as my husband is diabetic. They turned out perfect!

I've made these a few times now, but with tweaks here and there. I like the adaptability of the base muffin recipe! I usually do not have applesauce on hand and honestly don't care about low-fat, so the first couple of times I made them I actually used melted butter or canola oil (about 6 Tbsp is enough). I also have some "standby" muffin measurements that I like to use, so I substituted them here, as well: 2 eggs, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt and only 1/2 cup of the sugar. I find that they seem very sweet to me and could even cut the sugar more. Plus, I like to bake muffins at 400 degrees and they turn out beautifully. * The most recent time I baked these, I had a large ripe banana on hand, so I used mashed banana +1 TBS oil in place of the applesauce, and it worked great!

These are good. I used more blueberries and substituted molasses for the sugar. Otherwise I made it as stated. They did stick a bit to the paper liners so next time I may just grease the muffin tin instead.

Omg. So good. I followed the recipe exactly except I only had WW flour so that’s all I used. They were everything you said, moist, delicious and easy peasy. Thank you!!!

We need gluten free so I subbed for 1c Pamela’s flour, and GF oat bran instead of wheat. Everything else exact same. I baked in shiny light metal tins coated with Wilton cake release, on convect bake 355 for 16 minutes. Perfect!

these were pretty good. I made a couple changes because of what I had on hand and to suit need dietary preferences. 1. I used stevia sweetener and a little molasses to give it the "brown sugar" flavor 2. I used 1 cup sprouted white whole wheat flour 3. I used oat bran instead of wheat bran. With those adjustments it came to 111 calories 1.6 grams fat 16 net carbs 4.7 grams protein Thanks for sharing!