By Lighthouse Rita on January 16, 2007
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples."
Serving Size: 1 (62 g)
Servings Per Recipe: 15
"I don't believe in giving bad reviews if you change the recipe AT ALL. I hate when people say something bad after they completely alter a recipe. In this case, I actually did make a very very small modification, but since I'm giving it five stars, I see no harm in reviewing the basic premise of this recipe. The only real change I made was to add 1 Tbsp. of oil in place of 1 Tbsp. of applesauce to give it a little more of a traditional muffin feel. Sometimes when I use all applesauce, I don't love the texture in the end, so out of fear, I added a touch of oil. I also added about a 1/2 - 1 tsp. of cinnamon because I love cinnamon in everything. These are so yummy. I love blueberry and bran together.... really good with some apple jelly on them. Sounds wierd, but it's delicious! These were great, thanks for the recipe!!"
"FANTASTIC recipe! I typically revise recipes to eliminate egg yolks, sugar and fat and add (powdered) protein but I may try the recipe as written first to make sure its a good candidate for the changes I have to make. This recipe had so many rave reviews I decided to just give it a shot and it turned out to be the best muffin recipe I have ever used! For anyone looking for a sugar free, low fat muffin that does not double as a hockey puck, this is it!!! Following are the changes I made which resulted in a batch of 18 muffins at approximately 90 cal each (after all adjustments to the nutritional content):
1) replace whole egg with 2 egg whites, beaten (this helps with texture as well as reducing fat and cholesterol);
2) replace milk with low fat "Silk" (milk is fine but this has less cholesterol)
3) replace regular brown sugar with "Ideal" brand brown sugar substitute (Ideal brand sugar substitutes are the best ever--no aftertaste)
4) add 1 full scoop of "Designer" Whey Protein
5) add 3 tablespoons plain low fat yogurt (maintains good texture with the addition of the powdered protein and adds protein as well)
6) add an extra full cup of fresh blueberries (adds moisture and flavor with limited calories)
7) add 1 teaspoon cinnamon
I used the full 2/3 cup of the Ideal brown sugar substitute. With all of the changes I ended up with 18 muffins at about 90 calories each. They were moist, much lighter than most "healthy" muffins and very flavorful."
"The moistest, most flavorful low-fat, high-fiber muffins I've ever tried! I used half wheat bran and half oat bran and let it soak like the recipe said. I used all white flour but everything else was "as written". The rest of the family enjoyed them as well. This is one muffin recipe I *know* I'm making again! Thanks for sharing."
"I replaced the applesauce w/ frozen pumpkin (have a ton in the freezer) and added cinnamon and pumpkin pie spice. Yum! One point on WW, will add this as a staple to my diet."
"Yum! I pretty much followed the recipe, but I used 1/2 oat bran & 1/2 wheat bran and substituted Silk 35 calorie almond milk for the milk. I did let the bran soak first. My only TINY complaint is that I like a slightly sweeter muffin, but I only used 1/2 cup brown sugar because I only had regular brown sugar, not Splenda. I think next time, I'll try it with 3/4 cup Splenda BS. Otherwise, these were AWESOME. My husband ate SIX!!"
"These turned out great! I used all white flour, though--just wanted to make the muffin a little lighter in texture. Moist and delicious...will make again! Thanks for posting!"
"WOW! I think this is the best low fat recipe I have EVER made. They are so delicious! I just couldn't believe there was no oil or butter in them. I've tried a lot of other recipes with apple sauce and usually they end up gummy and wet, but not these. I will definitely add these to my favourites. I did use all purpose flour as I was out of whole wheat, but I'm sure either would be good."
"Just made these. Used oat bran, unsweetened almond milk, the 1/2 cup of brown sugar instead of 2/3 cup and subbed half low fat sour cream/half fat free blueberry yogurt for the apple sauce because I had none. Used frozen blueberries but set aside 3 muffins to use mini semi sweet chocolate chips instead because I was craving chocolate. Both kinds taste delicious. I had to add a bit of water because the batter was too thick and I made 12 muffins instead of 15. Baked for 19 minutes. Thanks for the recipe, I'll definitely make them again."
"This wasn't bad! The whole grain taste caused it to go from a 5 to a 4, but its still very good."
"these are great I just made them and they are really delicious, I used 2% milk because its what I had and added an extra half cup of blueberries, only problem I had was that like someone else had mentioned the paper cups wouldn't come off without taking most of the bottom of the muffin, I think large blueberries may have been part of the problem because if how moist they are, next time I will try baking in the pan"
"Very nice muffin, my 3 year old son ate 2 1/2 while they were still warm! I used 2% milk as that was what I had on hand, but followed the recipe otherwise. I did add the milk and bran together to sit while mixing the other ingredients, kept things nice and moist. Will make again!"
"The muffins turned out great! I usually try to follow a recipe the first time through but I didn't have several things on hand today. I think this speaks volumes for the recipe, it's definitely flexible. I used oat bran, but I was a few tablespoons shy, so I used flaxseed to make up the difference. I did soak the combination in milk. No applesauce on hand so I used vanilla flavored Greek yogurt instead, all 6 oz. I was out of wheat flour so I used 1 cup of all purpose flour. My only complaint, the muffins stick to paper muffin cups. Next time I'll try cooking directly in the tin. I think more blueberries, about 1 1/2 cups would be good or I'll try the addition of apples. Thanks for a tasty, healthy treat!"
"Well, these were really quite good for a high fibre muffin. I used wheat bran, only 1/2 cup of sugar (white and brown mixed together) and I also used two cups of blueberries. I got about 17 muffins out of this. I think I will be using this recipe often. I may try mixing in some nuts in another batch too. And I like the idea of adding in some apples too."
"These were great. I also used oatbran out of preference and used almond milk. I didn't have any whole wheat flour so used all white and used 2 cups of blueberries instead of the one cup. I thought these would be heavy and dense which is the reason I increased the blueberries so my kids would eat them, but they were nice and fluffy light!!! Great recipe!"
"Are these really bran muffins? Really? These gems are delightfully moist and flavorful. I followed your lead and used 1/2 cup sugar. I had frozen blueberries, so that's what went in. Mixing the bran and milk together is genius! Really softens up the bran. I love these and looks like you have the approval of my 18 month old, too!"
"I've made a lot of low-fat & high-fiber muffins. Neither my sons nor I really liked these. They do taste healthy."
"I have been searching for an easy, moist bran muffin and this is the best ! I used 1/4C. Eggbeaters instead of the egg and a sprinkle of salt. I also used only the 1/2C of brown sugar and they are perfect. I used an oat and wheat bran combination. I got to try the strawberries next time as another reviewer did. Thanks for a great recipe which is a keeper in my family !"
"Fabulous! I used oat bran, half Splenda white & half Splenda brown sugar. Used half whole wheat & half oat flour, and frozen blueberrie. Delicious, healthy-thank u for sharing!"