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!
These low calorie bran muffins are filling and delicious, and perfect for curbing your sweet tooth in a healthy way. I like them for breakfast, but often add them to my daughter’s lunchbox as a sweet treat too.
Low Calorie Granola Bran Muffins
What You’ll Find in this Article:
Ingredients in Low Calorie Bran Muffins
I like to use frozen blueberries in this recipe. They hold together a little better when mixing in, and they are less expensive. But fresh will work too.
And I like to use my favorite all-natural sugar substitute (made from real sugar cane) but light or dark brown sugar will work too. As will coconut and monk fruit sugars.
Shopping List for Healthy Granola Bran Muffins:
- Olive oil spray
- Wheat bran
- Unsweetened almond milk
- Unsweetened applesauce
- Egg
- All-Natural Zero Calorie Brown Sugar (see recipe card below!) or light brown sugar
- Vanilla extract
- All-purpose flour
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Blueberries
- Old fashioned oats
- Pumpkin seeds
- Flax seeds
How to Make Healthy Granola Bran Muffins
If you want to use muffin cup liners, simply add them to the tins and spray the insides of the muffin liners with olive oil. Then bake as directed.
And if you forget to hold some of the toppings back to sprinkle over the tops, don’t worry! The recipe will still come out great if they are all mixed in.
How to Make Healthy Bran Muffins:
- 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.
Low Calorie Granola Bran Muffins Recipe
This low calorie muffin recipe is the perfect light breakfast (or have 2 for a hearty breakfast). They travel well, are great in lunch boxes, and are filling and delicious. Here are more low calorie muffins I think you’ll love.
More Low Calorie Muffin Recipes:
Low Calorie Granola 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
Nutrition and Calories in Bran Muffins
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