This tasty salad is both light and packed with fiber, minerals, and protein. I had this while staying at a resort on Marco Island, and I had to make it again right away. For a light lunch or as a side dish at supper, this salad is ideal. If you serve this at a dinner party or barbecue, your vegetarian guests will be grateful.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups wheat bran
- 1 cup low-fat buttermilk
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon baking soda
- 2 egg whites
- ½ apple, grated
Instructions
- In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
- In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
- Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 137 mg |
| Sugars | 6 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Love these muffins, followed the advise to add the cinnamon and vanilla. Preheating the oven to 500 degrees was something I had never heard of so I do so. Then reduced, the heat to 350 degrees. The muffins came out beautifully. I have worked to nearly eliminate sugar from my diet so these muffins have plenty of sweetness for us.
These turned out more moist than other muffin recipes I’ve made. They had nice flavor. I added raisins.
I made the recipe as written. These muffins are a little bland, but a good snack when looking for something healthy. Next time I will add more apple and cinnamon or vanilla for flavor.
Yummy! I used Raisin Bran’ cereal instead (sweeter), & a little extra milk. Simple and quick. Thanks for sharing!
These are nice! But like bran muffins are a bit bland. I would add raisins or blueberries next time for a little more flavour. I would make these again. I used half whole wheat flour and half almond flour. Still tastes fine
For someone trying to eat healthier this was a very good recipe! I followed some reviewers’ suggestions and added a little more sugar and apple and spices. I also used amasi instead of buttermilk (it’s a lot cheaper) and it still turned out very well. I would add even more apple next time 🙂
Decent nutrition for a muffin! Added 1 tsp of cinnamon, used a Granny Smith apple, and used Kellogg’s All-Bran Complete cereal. I did the math according to my ingredients (per muffin): 92 calories, 18g carbs (7g sugar), 1g fat, 3g protein, 1g fiber. If pure wheat bran ( i.e., Bob’s Red Mill unprocessed) is used, fiber per muffin is 3g, sugar down to 6g. Enjoy!
Soft and substantial! If you want to cut out the refined sugar you can do what I did, substitute sugar for apple concentrate and pure date syrup. Yummy!
As another reviewer has stated, you need to refrigerate these or they will go sour after 3 days or so. We liked the flavor and texture until they went south.
Great starter recipe. I did a blend of wheat germ, oat bran and wheat bran with regular milk. I added some oats in place of some of the bran, but combined that with the dry ingredients. I used whole wheat flour instead of white, and I added to that a tablespoon of flax meal and a tsp of cinnamon. To the soaking bran mixture I added the egg whites, a tsp of vanilla, a quarter cup of raisins, a quarter cup of honey and a whole finely chopped red delicious apple. I knew what texture to look for in the final product, so I wasn’t worried about exacts. They turned out moist and delicious! Thanks Jenny. 🙂
I absolutely LOVE this recipe!. After reading some of the reviews I made some changes….substituted the buttermilk with fat free vanilla yogurt and fat free milk. I also added some raisins, cinnamon, nutmeg and vanilla extract. The batter seemed a little thick so if you want to go this route you may want to add just a little over 1 cup of yogurt and watch your muffins because 16-18 minutes may be just a tad bit too long for them to stay in the oven. Will definately make this again!
These are a very good and healthy muffin. I did take up some of the reviewers on some modifications. I increased the brown sugar to about 1/3 cup and some cinnamon to add more sweetness. It was just right.I also added the other half of the apple by chopping it up and also added raisins, walnuts, pecans and about 1/4 cup of ground flax seeds. These are now not only yummy but full of texture and super healthy! They weren’t dry at all, but don’t overbake, if anything, check a few minutes before they are done. Even with me making the muffins slightly larger (to yield 8 instead of 12) they should be baked at about 17 minutes. Loved the suggestion to preheat the oven at 500 first then lower to 350 when you put in the oven. Great find! will make again!
I’m not really impress about this recipe. I has less taste than it suppose to be. But I will try to make it again and more apple and some other fruits to give a flavor to it.
So today was the first time I made this muffins for a quick snack. They turned out awesome but I was shocked there was no seasonings in there… kinda gives health food a bad wrap by being bland. So I added cinnamon,a little extra brown sugar and swapped the wheat bran for oat bran. I highly recommend them as a healthy muffin alternative to the fatty ones.
After reading other reviews, I decided to add extra apple, some cinnamon, nutmeg, vanilla extract, and chopped walnuts to add some extra flavor. In addition, I used whole wheat flour and milk and low fat vanilla yogurt instead of buttermilk. I made mini muffins and they only needed about 10 minutes in a 440 degree oven. They turned out really well! They’re great little, healthy, and filling snacks. I will definitely be making these again!
Made these a couple weeks ago and the wife and I really enjoyed them. I never made any changes to the recipe, thanks!
These were great!! I made a double batch and made 12 large muffins instead. The only changes I made were 1/2 white flour, 1/2 wheat flour, and adding raisins and chopped walnuts. Very moist!! Def. will make again!
I used frozen blueberries instead of the apple. Muffins came out great, very healthy tasting and enjoyable, good for breakfast snack…not sugary, some people may want to add more sugar.
They are a little bland, even after adding a tsp. of vanilla and cinnamon. I used 1 whole egg instead of 2 egg whites. I also added raisins for some more sweetness.
These were great! Moist and tasty and good for you!
This is a great low fat recipe, and easy to make but I found they are a little bland. I added 1/4 tsp of Nutmeg, 1 tsp of Vanilla as well as some raisins and Cranberries.