Ingredients for Amy's Low Fat Blueberry Bran Muffins
- 1 cup wheat bran
- 1 cup skim milk
- Unsweetened Applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- Dark Brown Sugar
- 1 1/2 cups all-purpose flour (or a 50/50 blend of all-purpose and whole wheat flour)
- Whole Wheat Flour
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Frozen Blueberries
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How to Make Amy's Low Fat Blueberry Bran Muffins
- Preheat oven to 375°F (190°C).
- In a separate bowl, combine 1 cup wheat bran and 1 cup skim milk. Let sit for 10 minutes.
- In a large bowl, whisk together 1/2 cup unsweetened applesauce, 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup packed light brown sugar.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour (or a 50/50 blend of all-purpose and whole wheat flour), 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
- Add the soaked wheat bran mixture to the applesauce mixture and stir well to combine.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill a 12-cup muffin tin, sprayed with baking spray, about 3/4 full.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
62g
Fat
1g
Carbs
10g
