It’s time to breathe a big sigh of relief because we all made it through the holiday season and are well into the New Year! That means we battled out holiday parties and family meals that were no doubt filled with our favorite treats. For me, this included sweet potato cheesecake, mashed potatoes, macaroni and cheese… the list could go on. I don’t know about you, but my body is ready for a break from these sugar and butter laden treats.
That’s why I’m turning to a lighter recipe for this January. Enter these delicious miniature bran muffins. At 40 calories a piece, these muffins are the perfect thing to give you a little morning boost without wasting the typical 400-500 calories that can be found in most muffins. I like to make a big batch and then freeze them individually in plastic wrap. That way all you need to do is pop a few in the microwave for 20 seconds and voila, a no fuss snack ready in seconds!
This recipe uses Truvia baking blend, which is a low-calorie alternative to using sugar in your baking recipes. It’s a mixture of Truvia and regular sugar made specifically for baking. It’s not for everyone, some people think it has a strange aftertaste, and others are opposed to artificial sweeteners. If you find you don’t like the taste, it’s easy to convert to a full-sugar recipe. One half cup of Truvia baking blend can be replaced with one cup of regular sugar. You can easily substitute 6 tablespoons of real sugar in this recipe!
Miniature Bran Muffins
Servings: 24 • Size: 1 mini muffin • Calories: 40 • Fat: 0 g • Carbs: 7.0 g • Fiber: 2.0 g • Protein: 2.0 g • Sugar: 1.0 g • Sodium: 132.0 g
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
3 tablespoons Truvia baking blend
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Place a rack in the middle of the oven and preheat to 375 degrees F. Grease miniature muffins cups.
Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended.
Scoop into muffin cups. Bake in preheated oven for 6-10 minutes, or until tops spring back when lightly tapped.
Heather’s Helpful Hints
Once the batter is mixed, put your muffins in the preheated oven right away. Batters like this one that use baking powder and baking soda need to be baked immediately so the leavening power is not lost.