Best High Fiber Low Calorie Bran Muffins Recipes

HIGH FIBER LOW CALORIE BRAN MUFFINS

High Fiber Low Calorie Bran Muffins image

These are muffins from a health spa in California. There is NO added sugar. The sole purpose of these muffins is to increase your fiber intake without adding lots of calories to your diet. If you want a sweet/dessert snack, keep looking. These are very plain.

Provided by veggie_mama

Categories Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Steps:

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

HIGH FIBER LOW CALORIE PUMPKIN BRAN MUFFINS

High Fiber Low Calorie Pumpkin Bran Muffins image

Make and share this High Fiber Low Calorie Pumpkin Bran Muffins recipe from Food.com.

Provided by AbbeAllen

Categories Breakfast

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup fat-free buttermilk
1/2 cup water
1/2 cup canned pumpkin
1 teaspoon vanilla extract
12 (1 g) packets Splenda sugar substitute

Steps:

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

Nutrition Facts : Calories 104.2, Fat 0.9, SaturatedFat 0.2, Sodium 269.7, Carbohydrate 23.8, Fiber 4.8, Sugar 6.2, Protein 4.2

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