This recipe for low fat, high fibre bran muffins is an old recipe of my mom’s. This is a coarse textured muffin and not too sweet. Raisins are optional.
If you love muffins that make you think of cake, these low fat bran muffins are not for you. These muffins are for those who want to taste delicious wholesomeness in every bite. These are muffins for those who are deliberate about getting enough fibre and who appreciate the nutritious with the delicious.
Sometimes I wonder if people age into bran muffins or maybe they’re just more popular among the older set. I ate a lot of bran muffins during my university days because they were filling. I happen to love bran muffins and have a couple of other favourite recipes you might enjoy: Blueberry Bran Muffins and Buttermilk Bran Muffins.
About Wheat Bran
These muffins are made with wheat bran. Wheat bran is natural bran, not bran cereal. Also called bakers’ bran it lends these muffins a lovely light texture. Wheat bran resembles wheat germ in texture. Bran flakes and bran buds cereal will not work in this recipe. Find natural bran in the grocery store near rolled oats.
These muffins are for those who want to taste delicious wholesomeness in every bite.
A few tips for low fat bran muffins:
- The batter thickens quickly once you add the liquid mixture. That’s okay.
- Raisins are optional (dried currants are good too).
- This recipe works with molasses, maple syrup or honey, or a combination of natural sweeteners.
- The original recipe called for a little wheat germ but you can substitute ground flax.
This is an old recipe of my mom’s. She clipped it out of a magazine back in the 1960’s and she still makes them often (regularly, you might say). This is a coarse textured muffin and not too sweet.
Low Fat High Fibre Bran Muffins
Course: Breakfast, SnacksCuisine: BakingDifficulty: Easy10
Muffins15
minutes18
minutes198
kcal33
minutesThis is a tasty, coarse textured muffin that isn’t too sweet.
Ingredients
1 ½ cups wheat bran*
1 cup whole wheat flour, spooned in
¼ cup wheat germ or ground flax
¼ tsp. salt
1 tsp. baking soda
1 large egg, room temperature
2 Tbsp. oil
½ cup molasses, honey or maple syrup
½ cup raisins or dried currants (optional)
¾ cup milk
Directions
- Preheat the oven to 400 F and prepare your muffin pan (grease well or add liners)
- Whisk together dry ingredients.
- In another bowl, whisk egg and oil.
- Stir in molasses then milk.
- Add wet to dry and stir lightly a few times.
- Add raisins and stir until almost combined.
- Spoon into prepared pan and bake for 18-20 minutes, until tops spring back lightly when touched.
- Let cool a few minutes before removing from pan.
Notes
- * Wheat bran is natural bran, not bran cereal. Bran flakes and bran buds cereal will not work in this recipe. Find natural bran in the grocery store near rolled oats.
I’ve made these 4 times now and they are perfect. If you like them sweeter, use the molasses, not so sweet, use honey instead. Not sure why the egg had to be room temperature, I use mine straight out of the fridge and it’s fine.
Hi Jessica, Glad you like the muffins. As for the egg, using eggs that are at room temperature gives a bit more loft to your baking. Here’s a bit more info, if you’re interested.
Hi Bridget,
Made these today and used maple syrup. Also used wheat germ. Cooked up nicely and very nice flavour balance but I found them a bit on the dry side. Any thoughts on this?
Thanks for posting!
Jim
Hi Jim, They are a little dry because they’re low fat. You could try using an extra large egg next time. Hope you try them again.
Hi Bridget,
Made these muffins today, with a few modifications. Very frustrated that none of our local grocery stores carry bran. I had purchased all of the dry ingredients a couple months ago, then the weather was too hot to turn on the oven. Needless to say, my bran had gone rancid. Didn’t discover this until I started making the recipe today, then found none of the store around carry bran. So I substituted with oat bran. I also added a 1/2 c shredded carrots, 1/4 c raisin & 1/2 c Trader Joe’s dried cherries, 3/4 c yogurt (didn’t have any milk), 1/2 c chopped walnuts. Very dense, but very yummy with butter. High fiber.
Thank you for this delicious recipe. Will definitely make them again.
Hi Tami, Love your idea to shredded carrots. Hope you find a source of bakers bran. It’s not easy to find in my area either.