These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
I agree with alot of the others comments. These are my substitutions: All Bran cereal for wheat bran 1/2 cup brown sugar for 3/4 cup brown sugar (just depends how sweet you like them, just fine with 1/2 cup) 1 1/4 tsp baking powder for 1 tsp bp 1 1/4 tsp baking soda for 1 tsp bp 1 cup whole wheat flour for 1/2 cup wheat 1/2 cup white. These are keepers will make again and again.
Read MoreOk, I followed the recipe and no matter how long I baked them they were raw in the middle. I tasted the outside and that was also bland. This was a complete waste of ingrediences. One star is only because I made them with my daugther and we like to bake together.
Read MoreI agree with alot of the others comments. These are my substitutions: All Bran cereal for wheat bran 1/2 cup brown sugar for 3/4 cup brown sugar (just depends how sweet you like them, just fine with 1/2 cup) 1 1/4 tsp baking powder for 1 tsp bp 1 1/4 tsp baking soda for 1 tsp bp 1 cup whole wheat flour for 1/2 cup wheat 1/2 cup white. These are keepers will make again and again.
This recipe is terrific: almost too good to be true, it tastes moist, sweet, and delicious like a fresh muffin should. With minor changes I sell these muffins in my espresso bar to patrons looking for a slightly healthier treat with their java. Fun alterations I have made include substituting a cup of grated tart apple or pear for the berries, using dried blueberries instead of fresh, and adding cinnamon and a dash of nutmeg. Also if you like nonfat yogurt can stand in for the applesauce. I highly recommend this recipe for a healthy breakfast treat.
My 6 year old daughter and I made these this morning. We are really watching our food choices, and that's why we chose this recipe. Everyone loved them. They came right out of greased muffin tins. I wouldn't use paper liners, as these are somewhat sticky. I made only a couple of changes... used all whole wheat flour (HINT: get some wheat gluten from the store. It will help prevent HEAVINESS from the wheat flour and you will not need to increase the baking powder or soda. You can find it either in the baking aisle or the health food aisle. Use about 2 tsp. for this recipe). We added about 1/2 cup of finely grated carrot for fiber and sweetness, upped the vanilla to 1 tsp., and added about 1/4 cup of Splenda just in case the frozen blueberries (use them frozen) weren't at the peak of sweetness. Oh yeah, we used All-Bran cereal soaked in the milk instead of wheat bran. Anyway.... try these- they are wonderful. Would definitely make them again. Thank you for the recipe!
A very good and very healthy muffin recipe. As other reviewers did, I substituted oat bran for wheat bran. I also added 1/4 cup ground flaxseed, doubled the amount of blueberries, added a teaspoon of cinnamon, and used Egg Beaters instead of the egg. I kept the 1/2 cup of white flour (instead of subbing wheat flour to make it even healthier), and I'm glad I did, because it helped keep the muffins a little bit fluffier/less dense, while only detracting a small bit from the overall nutrition of the muffins. A definite winner -- yum!
I couldn't be more pleased with the way this recipe turned out. This muffins did not taste low-fat at all. Instead of using just blueberries, I used frozed berry medly that comes in a bag (blueberrries, respberries, blackberries, and strawberries.) I had to cut up the berries a little, but it worked great. Had kind of a cobbler taste to it. Will definitely make again.
Wow, these muffins were great. I'm always looking for low-fat, high-fibre snacks and these are perfect. Moist and just the right amount of sweetness!!!
I made these the other night and was so impressed! They were even better than regular muffins! I used 1 cup of whole wheat instead of half of white and half of whole wheat, egg substitute (about 50ml), and 1 cup of frozen cranberries. Awesome.
These muffins are great! We simply love them. My wife is on weight watchers, these work out to 1 point each! She eats two every day! We have also subbed out the blueberries for very finely chopped apples, and added cinnamon. A sprinkle of quick oats on top, and a bake, and you have GREAT low fat, low calorie, high fibre muffins. These are delicious, and so very good for you. We both eat them daily, my wife has lost 40lbs. and I have lost 30lbs. Fantastic recipe!
Excellent recipe, will definitely make again and again. Best bran muffins I've ever made or eaten. Very moist and fluffy - not dense and heavy, as they often are. Made a couple of modifications: based on other reviews I increased baking powder to 1.5 tsp, and for my personal taste, I used 1 c. bran and 1/2 c. oats (quick, not instant). Also used dark brown sugar, so they came out a lovely bran muffin color. Used frozen blueberries, and tossed them in a teaspoon of the flour from the dry ingredients, and got no bleeding or streaking.
We used All-Bran cereal in place of the wheat bran, added a little extra vanilla extract and increased the cooking time to 25 minutes (for my European oven). If you like your muffins a little on the larger side, the cups can be filled near to the top. Oh, and be careful to not slam the oven door while they are baking or else they might sag a little... :) Very good! Moist and satisfying! The blueberries add just the right amount of tart flavor to the muffin, but be sure to fold them in as evenly as you can so they are distributed equally throughout.
Ok, I followed the recipe and no matter how long I baked them they were raw in the middle. I tasted the outside and that was also bland. This was a complete waste of ingrediences. One star is only because I made them with my daugther and we like to bake together.
These are a no-guilt treat that has texture like no other muffin. They were very moist, I made my own apple sauce 1 apple=1/2 cup of apple sauce. I just put the apple in the food processor added a little water and the consistency was superb! The extra water from the fresh apple sauce added to the fluffy texture. Overall very refreshing, reminding me of spring!
These are very yummy and filling. I did make one change and that is that I cut the wheat bran to 1 cup and added 1/2 cup of steel cut oats. If you like crunchy stuff, you might like this change. It ups the protein count and creates a very hearty, but sweet and moist muffin.
I really liked these. I also like morning glory muffins, but the calories are outrageous, so I used this recipe as a base and instead of 1 cup of blueberries, I added 1/4 cup crushed pineapple, 1/4 crasins, 1/4 shredded carrots and 1/4 c cherries, plus a sprinkle of cinnamon. They were awesome. This recipe is good enough you could probably add 1 cup of any combination of fruits and/or veggies and they would be good. Thanks for a great recipe.
Based on suggestions from fellow reviewers I made the following changes: 1/2 cup yoghurt for applesauce, 1 1/2 cups oatbran for wheat bran, 3 TBSP & 2tsp egg creations for 1 large egg, raspberries for blueberries and used 2 cups instead of 1. I also added 2 tsp vital wheat gluten and added 1/4 flax meal. Used muffin top pans and mini muffin tins for remainder of batter. Absolutely to die for. Didn't taste "healthy" like some recipes that are awful. The vital wheat gluten made the muffins rise and less dense.
This is a great recipe just as is! However, it is also extremely versatile. I've made a number of variations on it over time, and it always comes out well. Using mashed banana instead of applesauce gives it extra flavor as well as natural sweetness; grated carrot and apple juice is also nice; replacing half the flour with instant oats works, too; adding cinnamon gives it some warmth. Oh, and I've also replaced the brown sugar with agave nectar or honey -it's great! (about 1/2 cup) In short, by keeping the same dry to wet ratio, the sky's the limit with this recipe!
These were really tasty! The only quarrel I have with them (and the reason I only gave them 4 stars) is they don't rise very well. You can't even tell they're low-fat!
The most difficult part of this recipe was locating the wheat bran in my grocery store. The muffins turned out excellent. Moist and dense. I will make sure my blueberries are firm next time as these berries were just a bit soft. I suppose compared to a highly processed muffin these may not seem sweet, but I thought they had just the perfect sweetness level. Blueberries are such a power food, and when combined with the fiber of this recipe....Perfect!
Pretty good. I substituted vanilla yogurt for the applesauce and vanilla. The batter was too thin and the muffins took about 22 minutes to cook. I did like the idea of using bran in the recipe.
Please try this! I used other cooks' suggestions, and used All-Bran in place of wheat bran, all whole-wheat flour, the additional 1/4 tsp. each of soda and baking powder. and 1/2 tsp. cinnamon. I used 2 ripe bananas, mashed, in place of the applesauce. Bake for at least 20 minutes, especially if you are using frozen blueberries. This is definitely a keeper! My family loved them. You will not realize they are low-fat.
These are excellent!! I didn't change a thing and they came out tasting like they were high fat muffins (aka delicious)!!! I would recommend using fresh blueberries...keeper!!!
LOVED these! I used All Bran cereal for the wheat bran, and all purpose flour in place of the whole wheat flour (slightly less healthy, but I like them springier, less dense). And used frozen blueberries, so definitely baked at least 20 minutes, maybe a little longer. Only problem is I had trouble getting them out of the paper - may try cooking spray in a silicon muffin pan next time.
This is the second time I've made these muffins and I just love them! As with others, I've made a few modifications- decreased the brown sugar to 1/2 cup, added 1 tsp cinnamon for more flavor, and also added 1 cup raspberries. The double berries make them SO decadent, and because there is no fat in the muffins, I don't feel a bit guilty about topping some nice warm muffins with butter and enjoying them with my morning coffee. This recipe is so perfect-you can freeze them to have leftovers for mornings where you are on the go and in a rush. Wonderful recipe!
I substituted regular Splenda for the bown sugar and added an extra 1/3-2/3 cup of powdered milk to the dry ingredients. Marvelous and sugar free.
These muffins are fabulous! They are very moist and flavoful. I used frozen mixed berries instead of blueberries and substituted the 1/2 cup of all-purpose flour for one whole cup of whole wheat flour and the muffins turned out perfectly! I will be making these on a regular basis!
Growing up, my mom always would put a teaspoon or two of Fry's cocoa into bran muffin batter. So, I did too. I didn't have fresh blueberries on hand, so i used frozen ones. Mine were organic, so they were small like wild blueberries. I liked this though; there was blueberry flavour in every bite! These were really great muffins. My two year old loved them too. I will definately be making these again.
These muffins were excellent! Moist AND low-fat?!?! Too good to be true! I made these alterations: 1/4 c. honey instead of sugar, 1 tsp. cinnamon, and 1/2 c. cake flour instead of white flour (impromptu substitution when I realized my white flour was infested with ants, ew!). Another thing I did differently was I left out the blueberries and divided the batter evenly among mini-muffin pans. Then I stirred in various add-ins (raisins, dried cranberries and orange peel, banana, sunflower seeds, blackberries, chocolate chips and coconut, anything else I could find) to each muffin so I had many different flavors! The mini-muffins took about 6 minutes to cook. FUN!
Fantastic! Works well with all whole wheat four in place of the all-purpose, and 1/2 cup of brown sugar. Moist and delicious.
I thought these were great for being so healthy! I used 1 cup of whole grain flour instead of the whole wheat and all purpose. They still were fluffy. Plus I used frozen raspberries and blueberries for some variety.
I had the same problem others have had with the muffins not cooking on the inside... If anybody knows why this is happening, I'd love to know. I just kept putting them back in for longer and I finally had to give up because they were starting to burn on the outside, but were still raw on the inside. I followed the directions exactly, except for substituting flaxseed meal for the egg. Can't imagine that causing this problem. All in all, I was very disappointed.
This was quite a good bran muffin recipe. Like a lot of the other reviewers, I tweaked this recipe substituting pureed strawberries for the applesauce and finely chopped strawberries for the blueberries. No, it doesn't taste like like a fluffy regular muffin but it tastes as good as any bran muffin I have gotten in a bakery. It was hearty, but still very moist and light. I look forward to making this again with whatever berries or other ingredients I have on hand. Great recipe.
First time healthy food eater, long time blueberry enthusiast - devoured these super moist muffins in one night. I followed the ingredients exactly with the exception of adding some cinnamon and roughly 2x - 2.5x the amount of blueberries. These will be my go-to breakfast before work each morning.
Let me just start by saying how much I normally hate bran muffins. Store bought bran muffins are painfully dry and bland and all regular muffins are just unfrosted cupcakes. With all the great reviews, I was motivated to make these right away and I'm so glad I did. THEY ARE FANTASTIC!!! These have healthy wholesome ingredients and the texture is dreamy. They don't rise much (as shown in the photo), so fill them all the way to the top of the muffin cup. They do pop right out no problem if you spray with Pam. Hearty and delicious! I will be making these many many times with whatever fruit is in the house.
Great taste & the colour was nicely golden! I only used white flour & added my own crumble topping (using oats, flour, sugar and butter), a little twist on this lovely recipe :)
Thanks for sharing this healthy muffin recipe! It's nice and moist, yet low fat and high fiber. Nice. Be realistic: this is a low-fat recipe so it's not the taste sensation you might get with other popular blueberry muffin recipes (eg the ones with sugar toppings etc), but it's a good choice if you like wholesome ingredients and are watching your weight.
I subbed splenda brown sugar blend for the brown sugar, subbed a 1/2 cup wheat germ for 1/2 cup wheat bran to make even more healthy. These are awesome, will be making again for sure.
These were great! We liked them a lot. My only criticism is that we are at high altitude so they didn't puff up like a muffin normally would. I think next time I need to add some extra baking powder.
I made them per the recipe and thought they were ok. They stick somewhat to the paper liners so next time I'll just spray the muffin pan and skip the liners. If the blueberries you have aren't sweet you may want to consider adding additional sugar or another sweet fruit to the mix as there isn't much sweetness in the recipe itself and it needs some kind of sweetener. The blueberries I used were somewhat tart and left the muffins tasting the same.
These are AMAZING!!! The recipe and method of preparation is very similar to Classic Bran Muffins from this site. I used a mashed banana instead of applesauce and chopped apples instead of blueberries. I reduced the sugar to 1/3 cup and they were still plenty sweet. They were also gone within about 12 hours...probably my favorite muffins EVER. Next time I'll make the batter into six giant muffins instead of twelve little ones.
Followed the other reviewers and loved the results! Added 2 teaspoons pumpkin pie spice and 1/3 c. dry roasted almonds. Increased baking powder and baking soda by 1/4 teaspoon each. Substituted 1 mashed banana for the applesauce, and substituted a "flax egg" (1 T. flax seed + 3 T. boiling water, let sit for 10 minutes) for the real egg. Truly a five-star recipes!
I am Thrilled with this recipe!!Love These Muffins!! Delicious!! for a healthy muffin they sure are pretty tasty! i made as written first time around second time i wanted to make a bit more healthy! i used two cups of wheat bran 1/2 cup whole wheat flour grated a half an apple added a tsp of cinnamon to the batter cut the sugar in half before baking sprinkled seaseme seeds on top and last but not least 1/2 cup milk 1/2cup water And they turned out Wonderful!!!
Not the same as regular muffins, by far. They were way to grainy. I love whole grains, but this was overkill. I even added streusel on top and it just wasn't tasty. I may try to find a recipe without wheat bran...or at least less.
These are the best low fat muffins I've made. It's so hard to believe they are low calorie and only have 1 gr. of fat! They're so full of flavor. I made a few adjustments. I used 1/3 c. each of brown sugar and Splenda with 1 TBS molasses. I only had all purpose flour so I used that. I used about 1 1/4 c. of frozen blueberries. I'll be making these again. Thank you!
I used oat bran instead of wheat bran because I couldn't find it at my store. Also substituted Splenda brown sugar for the sugar, but otherwise made as directed. They puffed up nicely. I had no trouble with doneness. Tasted good and just sweet enough. Chewy, but in a good way. (maybe it was the oat bran?)
Excellent as presented. I may do some of the suggested substitutions later but, for now, I'll stick to this. The only problem I had was baking in paper cups. A lot of the muffin sticks to the paper. Next time, I'll just put the batter straight into the muffin tin.
DELICIOUS! Blueberry muffins are by far my favourite kind. I seriously think these are the best blueberry muffins i have ever had!
Loved these little guys. Made up a batch (had to use frozen berries because they're not in season yet) and stuck the rest in the freezer for future breakfasts.
I brought these camping and they were very popular. I will definitely make them again soon!
These are fabulous!! They get tastier after they cool off! Changes I made include: 1. Used fresh raspberries instead (slightly mashed before adding to mix) 2. Didnt have applesuace, used 1/3 cup of oil instead 3. Added nutmeg and cinnamon to flour mixture 4. Didnt have whole wheat flour, so I used all purpose flour instead 5. I sprinkled a little brown sugar on top of each muffin prior to baking 6. I used 1 cup of bran cereal and 1/2 cup of oatmeal 7. Added extra 1/2 cup of milk for soaking the bran as I felt it wasnt moist enough (probably not nessecary) Enjoy!!!
This recipe is great! I used more vanilla, as other reviewers suggested (I used a full teaspoon). My family LOVES them! In addition to making them with blueberries, I tried modifying the recipe as follows: I substituted 1/2 cup canned pumpkin for the applesauce, added one cup chopped apples instead of the blueberries, added 1/2 tablespoon of water (because the pumpkin was a little less moist than applesauce), added 1 teaspoon of pumpkin pie spice and 1/4 teaspoon of cinnamon. SUPER YUMMY!!!!!
I made these last night following the recipe exactly. They came out fantastic. I've never liked bran muffins but I want to try eating better. These muffins by no means taste as if they are low fat. My kids, even my picky eater, had 1 for dessert last night, 2 for breakfast and took another for snack time at school. My advice: double the recipe or they'll be gone in a flash!
I made a double batch to give some away. I added some flax and millet to give a little extra crunch and used egg whites to lower calories, but changed nothing to alter flavor. Super healthy and yummy warm with a little butter. Will definitely make again.
Fantastic recipe base - I made a few changes. I used bran flakes and increased to 2 cups, one large ripe banana mashed instead of the apple sauce, 1/4 cup honey instead of sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, all whole wheat flour - no white, and 2 cups of fruit. AWESOME! Plenty sweet and lots of wonderful flavor and very moist. One of my new favs!
I am not a very experienced "baker"; so was a bit apprehensive in even making muffins. Am thankful for the wonderful tips from other reviewers and for the original recipe being posted as well. These muffins are delicious. They are very moist and have a wonderful texture from the wheat bran. The only thing I added was some ground flax to pack an even healthier punch!
I liked these muffins, but I didn't follow the recipe completely, partly because I didn't have some of the ingredients, and one bit because I thought it add flavor (the buttermilk). The result was great, people loved 'em. My substitutions: Flour: Used 1 cup of King Arthur White Whole Wheat flour (instead of 1/2 + 1/2 regular/WW). Bran: Used instead 1 cup of wheat germ + 1/2 cup of ground flaxseed meal. Milk: Replaced nonfat with buttermilk (1 cup). Don't know how different the result is, but it's sure good!
I LOVE these muffins! I've made these twice now and they are soooo good! Both times I've used wheat germ instead of bran because that's all I had and it was fantastic. I will try using bran next time but I don't see how it could be any better.
Thanks for sharing! I made these and followed the recipe to the "t" and honestly these are perfect for a hearty grab n go breakfast. Pros: Healthy and a great grab and go breakfast or even a great snack in the afternoon with some coffee. These were dense muffins and really tasted great and filled you up. Cons: A little on the squishy side. I think it might be too much applesauce. They came out very sticky and a little mushy on the inside. Next time I might cut back on the applesauce a tad or try a banana like some have suggested instead. Overall, I am definitely making these again :) perhaps, right now! :D
These did turn out very sweet and moist, and even my husband liked them. However, they tasted more like bran muffins and did not have a strong blueberry flavor, despite the fact that I threw in some extra blueberries (I sued half fresh, half frozen blueberries). For the wheat bran, I used bran flake cereal, crushed fine, but otherwise, I followed the recipe pretty closely. I have blueberry muffin recipes that I prefer, but I would make these if I were looking for a lighter alternative.
Excellent recipe even though I tweaked it quite a bit. Didn't have wheat bran so substituted with wheat germ, pumpernickel flour & oats. Used 1/2 cup of brown sugar but think that the 2/3 would have been just fine. Used fieldberrry applesauce instead of just regular apple. Maybe a 1 1/4 of mixed frozen fieldberries instead of just blueberries. Overall, nice texture and moist.
I followed the recipe and the muffins turned out just okay. The second time I used 4 very ripe bananas, no blueberries, and 1/3 c brown sugar. I really enjoyed the muffins and will make it again using bananas.
Excellent recipe! My husband and I are in the process of renovating our eating habits and being more healthy, and this recipe will definitely be a standby. I made it exactly as written, and the muffins came out fantastic. My husband agreed, saying "I was a little worried at first...brown muffins scare me!" We both loved these muffins, and they are chock full of good things. I think this recipe would be easily adaptable to other fruits and seasonings as well. I bet you could use chopped banana or apples, frozen raspberries, or dried fruits like raisins or apricots instead of the blueberries with excellent results. The recipe also seems like it would be a good base for shredded carrots, crushed pineapple (drained), nuts, and seasonings to make a carrot spice muffin. I plan on trying as many variations as I can think of! Thanks for such a great-tasting AND healthy recipe. :-)
These are a wonderful, moist muffin. Good enough, really, to make a bran muffin hater eat the whole lot. This recipe is super quick and easy-I whip them up while coffee brews in the morning for guests and they have them fresh out of the oven. They are so moist that you won't even miss your regular pat of butter, I promise! Now I should mention that I have tinkered with the recipe a bit, minor variations really. I add about a half a cup of ground flax seed in with the flours. It adds a little fat, but its the healthy kind, and I don't feel it changes the flavour or consistency of the muffin at all. I have also made these with both fresh and frozen fruit with equally good results. A small package of frozen mixed blue/black/raspberries is awesome as well as plain raspberries or a pint of fresh blueberries if you can find them. I also might add that I use the individual sugar-free Motts cups of sauce in leiu of scooping out of a bigger jar, as our family doesn't use apple sauce often and the leftovers would go to waste. One single cup is the perfect amount for this recipe and you can even experiment with different (apple/cinnamon, mago/peach etc) varieties to add a little something.
These muffins are the answer to a weight watchers prayer! You could have 2 or 3 of these for the same calories as 1 from the bakery! I substituted fresh cranberries for blueberries, doubled the vanilla and added 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. These muffins are big and beautiful - don't use cupcake papers - just spray your pans. Delicious! This recipe is a keeper!
Made them just like the recipe (other than using 1% milk) and they were YUMMY! Fresh blueberries made them great and the muffins are sweet and moist. Thank you for this great and healthy breakfast option- so easy to grab on my way out the door and satisfying too!
i cant really rate this recipe because i couldnt find wheat bran so i used farina and some instant oatmeal oats. with those changes it was still an OK muffin...a little dry but good for a healthy muffin. im gonna try again next time with the wheat bran and rate it...
Yum. Being so low in fat I was able to add my favorite struesal topping. A simple mixture of a couple TB's of butter and some flour, sugar and oatmeal. Sprinkle on top and bake as directed! Yum.I am a muffin lover and love the fact that I can eat these guilt-free!
These muffins turned out wonderfully in both shape and taste. I was worried that they might fall flat in the oven but they popped up a fair bit at the top so I was quite relieved when I took them out. They also tasted very healthy and delicious. Not at all oily or heavy like muffins that call for vegetable oil, butter, or margarine. I only made 2 changes to the recipe: I cut the sugar back to 1/2 a cup (and it still tasted fine), and I replaced the wheat flour (which I didn't have) with oats. Will definitely be making this often!
These were great - delicious and good for you! I made some substitutions since I'm a student and don't have much in the house. A mashed banana for the applesauce, 1/3 cup honey for the sugar, and some cranberries and chunks of pears in place of the blueberries. I also grated up a carrot and added a pinch of cinnamon! My only complaint is that they really didn't rise very much - any suggestions? I don't know whether to add more/less baking soda or banking powder.
Delicious! I followed the recipe exactly, but added a little cinnamon. They are quite sweet - I will probably cut the sugar down to maybe 1.5 cups next time. My kids loved them.
They are definitely low-fat, but they do not taste like a regular fatty muffin. They curb my cravings for cupcakes/breads/cookies/ while I am trying to eat healthier!
I have made these muffins many times and they are fabulous.Very versatile recipe as you can make many substitutions and they still turn out great. I have used non-fat yogurt for oil, honey for sweetness, and 1/4 cup wheat germ. It is a very moist muffin so it last longer if refridgerated.I have substituted apples, cranberries,nuts, but blueberries are the best.
These turned out moist and delicious. I used nonfat greek yogurt instead of applesauce, 1-1/2 tsp vanilla, 1/2 tsp ground allspice and 1/3 cup brown sugar and 1/3 cup splenda baking sugar, 2 cups frozen blueberries. They were about 107 calories and yummmmy.
Really good and moist! I used All Bran cereal for the bran, and all whole wheat flour, and brown sugar blend Splenda. I am very pleased with this recipe and will use again!
Let's not kid ourselves, these muffins definitely do not taste like the rich, cakey-full-fat-white flour blueberry muffins you can buy at the local bakery but, for a much healthier alternative, these were delicious! My husband and I both loved them and plan to make them again next week.
I can't count how many times I've made these! I've made them with blueberries, raspberries (our fave), raisins...all delicious. The only thing I change is the flour- all whole wheat or 3/4 whole wheat and 1/4 9-grain blend. Thanks for sharing this perfect healthy snack!
EEK, NO EGGS! I've been using this recipe for a couple months now and love it! It's super easy to tweak if I want a change. I realized today (of course, after I started mixing ingredients) that I didn't have any eggs so I substituted them with 1 heaping tablespoon of ground flax seed and 3 tablespoons of water blended together. They came out PERFECT! In fact, they came out better than usual. Don't you love it when accidents result in a healthier alternative?
I loved this recipe! Moist, delicious, and best of all, healthy! I put in all whole wheat flour instead of half white flour and the taste was still great-not to mention much more nutritious. I also added some wheat germ to boost the nutrition.
This recipe was really good. I didn't have any applesauce so I used some peach sauce. I think that any pureed fruit would probably work just fine.
This recipe is amazing! I had a craving for a moist bran muffin but most recipes had way too much oil or butter. I did make a few changes and they worked fine. I switched the amounts of applesauce and milk, using 1 cup of unsweetened applesauce and just 1/2 cup of milk. I also reduced the sugar to 1/2 cup which was still too sweet for me. I will reduce it to 1/4 cup next time. I didn't have blueberries so I just left them out since I had already increased the applesauce. I got 12 nice sized muffins for about 100 calories apiece. I will definitely make this again. These were wonderful!
I thought these muffins were bland. It was nice that they are healthy, but I have made other muffins that were good for me and tasted better.
OMG soo good!! I used 1/4c egg whites rather than an egg, used mashed banana and topped up with apple sauce to reach 1/2 c, and I used all whole wheat flour. I beat the egg whites seperately to give the recipe a light fluffy texture... odd for bran muffins I know! lol I am really enjoying these!! a real treat... that doesnt break the diet... now to only have 1!! :)
These were delicious. Frozen blueberry's worked perfectly fine for me. I only added 1/2 cup of sugar and I'm glad I did. For starters I don't like overly sweet pastries but I also substituted in vanilla soy milk ( all I had) , forgetting that it has sugar in it already. This half way filled 3 small mini loaf pans so I would def double next time. I had an extreme amount of topping left over so I will save it in the fridge for next time ( and there will be a next time!!)
These muffins have become my breakfast staple. I have 3 every day for breakfast, and at about 100 calories each, are an awesome healthy breakfast. Plus they go great with coffee. And the recipe lends itself well to playing around with ingredients. I now use 100% whole wheat flour instead of half whole wheat and half AP flour. And I dropped the brown sugar down to 1/2 cup, which to me is a perfect sweetness. And I add 1 tsp of cinnamon. Plus I sometimes add 2 TBL of flax seed or wheat germ, depending on how I feel. Outstanding!
I love these! Did make a couple of alterations to the recipe. Used 1/2 cup of wheat bran, 1 cup each of whole wheat flour and white flour. Used Splenda brown sugar blend according to the package directions. They're FANTASTIC! And only 3 Points Plus for Weight Watchers each! A couple of sprays of I Can't Believe It's Not Butter spray, and it's a great snack.
Very good and hubby said he "loved them". I took others advice and used 1 teaspoon vanilla, a heavy tsp baking soda and a heavy tsp baking powder.
