These low calorie bran muffins actually taste good

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Low calorie bran muffins

1960’s diet food – real food thats full of good stuff

My mom clipped this recipe out of a magazine back in 1965. It caught her eye because each muffin has only 50 calories. (That would be for a 1960’s-sized muffin, not the three-muffins-in-one-sized-muffins that are so popular today.)

That was back in the days before processed diet food became all the rage. Rather than using artificial food substitutes to drop the calorie count the creator of this recipe simply reduced the fat content. Simple as that.

I took it one step further and made them as mini muffins because that’s a better snack size in my house. Not sure what the calorie count is for the mini size. Roughly half I’d guess.

This is a classic bran muffin, healthy in all the right ways. But they’re delicious too and hit the spot when you’re craving something that’s a little sweet.

 

Low calorie bran muffins

Low calorie bran muffins

Makes one dozen regular muffins

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 ½ cups natural bran
  • ¼ cup toasted wheat germ
  • ½ cup raisins
  • 1 egg
  • ½ cup Grandma Fancy Molasses
  • ¾ cup milk
  • 2 Tbsp oil
  1. In a medium bowl mix together dry ingredients. Stir in raisins
  2. In another bowl combine egg, molasses, milk and oil.
  3. Add this to the dry ingredients and mix just until combined.
  4. Spoon into prepared muffin tins.
  5. Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.

Recipe doubles well.

We spread them with peanut butter for a healthy afterschool snack. If you prefer a more substantial muffin take a look at our recipes for blueberry wheat germ muffins or dense and spicy ginger muffins.

 

7 thoughts on “These low calorie bran muffins actually taste good

  1. will try them they sound great

  2. Edie says:

    Made the fat-reduced version of these today with 1/4 C applesauce instead of oil plus 2 tablespoons of yogurt and added 2 Tbsp flax meal instead of wheat germ to bran. Mine also has 2 eggs and a tsp of Baking powder. They were delicious. I also substitute mashed banana for extra potassium – also great.

    1. Bridget says:

      Hi Edie,
      Wow, your recipe sounds great! I’m going to give it ia try. Thanks for sharing.

  3. Brenda says:

    Hi,I made these last week for my husband but they turned out extremely dry.Anyone else experience this and what to do to improve them?

    1. Bridget says:

      Hi Brenda, I wonder if you could try baking them for a shorter time (or did you try that?) You could also add an extra Tbsp of oil. Also, because these are low fat they’re not a moist muffin anyway.

  4. Lori says:

    I also eliminated the oil and used applesauce instead. When I add this recipe into my program that calculates nutritional value, each muffin comes out at 243 calories and 2 g of fat. That calorie count is much higher than the 50 calories indicated in the original recipe. Any ideas about this?

    1. Bridget Oland says:

      Hi Lori, My mom found this recipe back in the 1960s so I’m not sure about how calories were calculated. When I did my count (for 12, not the mini muffins in the photo) I got 150 calories per muffin and 132 if I left out the raisins. I did have to do some extra digging for the natural bran and the whole wheat flour because my calorie counter kept using oat bran and unbleached white flour. All that to say, I’m not sure why there is such a discrepancy.

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