Bran Muffins

This image courtesy of Joseph DeLeo

Large bought muffins can have as much as teaspoons (25 mL) of hidden fat. Try making these delicious, low-fat muffins. They only have ½ teaspoon (2 mL) of added fat in each muffin.

Makes12 medium muffins

Cooking Methodbaking



Total Timeunder 1 hour

Dietary Considerationegg-free, halal, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Type of Dishbread, muffins, quickbreads


  • 1 cup (250 mL) flour
  • 1½ tsp (7 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • ¼ cup (50 mL) unsweetened applesauce
  • 2 tbsp (25 mL) margarine or vegetable oil
  • ¼ cup (50 mL) packed brown sugar
  • ¼ cup (50 mL) molasses (or honey)
  • 1 egg
  • 1 cup (250 mL) skim milk
  • 1½ cups (375 mL) wheat bran
  • ½ cup (125 mL) raisins


  1. In a medium bowl, mix flour, baking powder, soda and salt together.

  2. In a large bowl, combine applesauce, margarine and brown sugar. Stir with a wooden spoon until well mixed.

  3. Beat in the molasses and the egg. Add the milk, then add the wheat bran.

  4. Add the flour mixture to the large bowl. Then add the raisins. The mixture will be wet.

  5. Spoon into an ungreased nonstick muffin tin. If you don’t have a nonstick tin, use paper cups or lightly grease your muffin tin. Bake in a 400°F (200°C) oven for 20 to 25 minutes. They are ready when a toothpick put into the center of a muffin comes out clean.


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