Low-fat High-fiber Cranberry Walnut Muffins

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Preparation time: 15 min
Cooking time: 20 min

Difficulty: Easy - for beginners
Serves: 12


2 cups (4 1/2 to 5 3/4 ounces) 100% bran cereal (not flakes) I use 1 cup All Bran Buds and 1 cup All Bran Original Cereal
3/4 cup (6 ounces) milk (skim or 1%)
1 cup (8 ounces) unsweetened applesauce
1/2 cup (3 3/4 ounces) brown sugar (or 1/2 cup granulated Splenda)
1/2 teaspoon salt
2 tablespoons (7/8 ounce) oil
1/4 tsp Fiori Di Sicilia flavoring or 1 tsp vanilla (If you don't use Fiori Di Sicilia you may want to substitute orange juice for some of the milk)
1 large egg
1 1/2 cups (6 1/2 ounces) unbleached all-purpose flour (or 1 cup white flour 1/2 cup oat flour or 1/2 cup white, 1/2 whole wheat, 1/2 cup oat flour)
1 tablespoon baking powder
1/2 cup (2 3/4 ounces) dried cranberries
1/2 cup (2 3/4 ounces) walnuts, chopped
1/4 cup cinnamon chips

Makes 18 muffins
Nutrition info based on using Splenda, skim milk and 1/2 cup white flour, 1/2 cup whole wheat flour, 1/2 cup oat flour
129 calories
3.4 g Protein
18.5 g Carbs
4.3 g Fiber
5g Fat


Pour the bran cereal into a medium-sized mixing bowl; pour the milk and applesauce over the bran cereal. Let the mixture sit to absorb the liquid for several minutes.

Mix in the sugar, salt, oil, flavoring, and egg.

In a separate bowl, mix together the flour, baking powder, cranberries, nuts and cinnamon chips. Gently mix these dry ingredients into the wet ingredients, stirring just until everything is well-combined.

Use a 1/4-cup measuring cup or muffin scoop to divide the batter evenly among 12 - 18 well-greased or paper-lined muffin cups; non-stick cooking spray works well here.

Bake the muffins in a preheated 400°F oven for 20 minutes, or until the middle of a muffin springs back when touched lightly with your finger. Let them cool for 5 minutes in the pan (this will make them easier to remove), then turn them out of the pan onto a rack to cool.


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