Buttermilk Bran Muffins

  • Serves: Serves 12


Pack a muffin and fruit juice or fat-free milk for a snack at work or school. Save a few muffins for a later date. They’ll keep in the freezer for up to four months.


1 cup fat-free or low-fat buttermilk
3/4 cup bud-type bran cereal
1/3 cup sugar
1/2 cup raisins
1/2 cup shredded carrots
1/4 cup unsweetened applesauce
Egg substitute equivalent to 1 egg, or 1 large egg
1 tablespoon canola or corn oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup oat bran flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cooking Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with bake cups.

In a medium bowl, whisk together the buttermilk, cereal, sugar, raisins, carrots, applesauce, egg substitute, oil, and vanilla. Let stand for about 10 minutes.

In a large bowl, stir together the remaining ingredients. Make a well in the center.

Pour the buttermilk mixture into the well. Stir just enough to moisten the flour. Don’t overmix; the batter should be lumpy. Fill the muffin cups two-thirds full of batter.

Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2 g
Saturated Fat
0.5 g
Trans Fat
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1 g
1 mg
141 mg
28 g
4 g
13 g
3 g

Dietary Exchanges

Dietary Exchanges: 2 starch

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.