These Low Calorie Granola Bran Muffins are just 80 calories and packed with nutrition and flavor. Traditional bran muffins can get a little boring, so I made a granola muffin version with oats, seeds and blueberries, yum!
Ingredients You’ll Need:
- Olive oil spray
- 1 ½ cups wheat bran
- 1 cup unsweetened almond milk
- ½ cup unsweetened applesauce
- 1 egg
- ⅔ cup All-Natural Zero Calorie Brown Sugar (see recipe card for more options)
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 2 tablespoons old fashioned oats
- 2 teaspoons pumpkin seeds
- 1 teaspoon flax seeds
Low Calorie Bran Muffins
Healthy Bran Muffin Meal Prep and Storage
Meal Prep: These are great meal prep breakfasts. Store in a gallon bag or container in the fridge or freezer.
Storage: Will hold for 6 days in the fridge and 1 month in the freezer.
Low Calorie Granola Bran Muffins
More Yummy Low Calorie Recipes:
Low Calorie Bran Muffins
Equipment
Ingredients
- Olive oil spray
- 1 ½ cups wheat bran
- 1 cup unsweetened almond milk
- ½ cup unsweetened applesauce
- 1 egg
- ⅔ cup All-Natural Zero Calorie Brown Sugar or light brown sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 2 tablespoons old fashioned oats divided
- 2 teaspoons pumpkin seeds divided
- 1 teaspoon flax seeds divided
Instructions
- Preheat oven to 375 degrees and spray muffin cups with olive oil.
- Mix together wheat bran and almond milk, and let stand for 10 minutes.
- Meanwhile, mix together applesauce, egg, brown sugar, and vanilla in a large bowl.
- Mix the bran mixture into the wet ingredients.
- In a separate bowl, mix together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just combined.
- Add the blueberries, 1 tablespoon oats, 1 teaspoon pumpkin seeds, and 1/2 teaspoon flax seeds. Gently fold into the batter.
- Scoop batter into muffin cups, and sprinkle with remaining oats, pumpkin seeds and flax seeds.
- Bake for 15 to 20 minutes, until a toothpick comes out clean when inserted into the centers.
- Serve hot, or store in an airtight container or gallon freezer bag. Will hold for 5 days in the fridge and 1 month in the freezer.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Bran Muffins
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