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.
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 MuffinsCourse: Breakfast, SnacksCuisine: BakingDifficulty: Easy
This is a tasty, coarse textured muffin that isn’t too sweet.
1 ½ cups wheat bran
1 cup whole wheat flour, spooned in
¼ cup wheat germ or ground flax
¼ tsp. salt
1 large egg, room temperature
2 Tbsp. oil
½ cup molasses, honey or maple syrup
¾ cup milk
½ cup raisins or dried currants (optional)
- 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.