Low Fat Bran Muffins

"I was given this recipe by my sister-in-law who went to Weight Watchers. She advised that they were worth 1 point. I guess that all depends on the size we make the muffins. I make mine larger so I would think they would be 2 points. I find them quite tasty."
photo by DewReine photo by DewReine
photo by DewReine
Ready In:
36 muffins




  • Mix dry ingredients in a lage bowl and make a well in the centre.
  • Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
  • Add to dry mixture and mix well.
  • Refrigerate overnight.
  • Preheat oven to 400°.
  • Stir batter well and fill regular muffin tins 2/3 full.
  • Bake for 17-20 minutes.
  • Batter will keep well in fridge at least one week.

Questions & Replies

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  1. These muffins are actually worth about 3 points each not 1
  2. Great bran muffins! I made the following adjustments: 3 cups whole wheat flour, 1 cup white flour, and 1 cup soy flour (for added protein.) I think this may have caused them not to rise as much as the original recipe, but they turned out just fine. I just filled the muffin tins all the way full on the second batch to get the muffin tops to sprout :)
  3. Great tasting and nutritious recipe! I have added 1 cup grated carrot or zucchini without adjusting the liquid ingredients and have had great results. Also, these muffins freeze well. Thanks for a great recipe!
  4. These muffins are awesome! They have just the right amount of sweetness and a great texture. I can't believe how much bran you can pack into a muffin and still have it taste so good. And with no added fat! This is a definite keeper. Thanks!
  5. I love these muffins! I make a batch every couple of weeks and keep the batter in the fridge. I cook 6 at a time so I always have fresh muffins on hand. I fill the muffin cups very full so I count them as 2 points.



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