Fat-Free Peach Bran Muffins

READY IN: 30mins
Recipe by yogiclarebear

Adapted from "Secrets of Fat-Free Baking" by Sandra Woodruff, RD. I used Splenda instead of sugar, and added cinnamon to mine. These do have a bit of the "Splenda" aftertaste, so if you want to use sugar, the recipe calls for 1/2 cup.

Top Review by ellie__tom

Really great recipe, i personally didnt like the after taste from the splenda so next time i will use less and add some normal sugar ! Thanks !

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
  2. In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
  3. Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 ½ cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
  4. Fill muffin tins about ¾ full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
  5. Allow muffins to sit for 5 minutes after baking before removing from tins.

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