Low Calorie Bran Muffins That Taste Good

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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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 taste delicious and are high in fibre. No refined sugar.

Low calorie bran muffins are true 1960’s diet food.

My mom clipped this recipe for low calorie bran muffins out of a magazine back in 1965. It caught her eye because each muffin has only 152 calories. (That would be for a 1960’s-sized muffin, not the meal-sized muffins that are so popular today.)

It’s not all about the calories though. These muffins have a good fibre count and a descent amount of protein. Plus they taste delicious.

The recipe is from the days before processed diet food took over. 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. The calorie count for mini muffins is 101 per muffin (18 muffins/batch).

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 Recipe

Makes one dozen regular muffins

Ingredients:

  • 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 Crosby’s Fancy Molasses
  • ¾ cup milk
  • 2 Tbsp oil

Instructions:

  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.

Nutritional info: Per muffin. Calories: 152, Fat: 3.8 g, Saturated Fat: .5 g, Cholesterol: 16.8 mg, Carbs: 29.2 g, Sugar: 12.6 g, Sodium: 124 mg, Fibre: 4.6 g, Protein: 4.4 g, Potassium: 415.7 mg, Calcium: 61 g

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Quick Whole Wheat Molasses Bread Recipe for Slow Summer Mornings

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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Quick whole wheat molasses bread

How do you spend sunny summer mornings?

Sometimes we’re packing the car in a mad rush to get to our camp or the beach. But sometimes we don’t have to be anywhere. I love sunny weekend mornings when I can sit in the sun with the paper because there’s nothing that needs doing, no place that needs going. Those mornings when the kids ride their bikes in their P.J.s ‘til noon.

Extra wholesome – Made with whole wheat flour and cornmeal

This is a good recipe for that sort of day because it’s effortless to mix up and you have time to read the paper while it bakes. Then while it cools you can reel in the kids for a quick slice with peanut butter before they ride off to jump ditches again.

Quick Whole Wheat Molasses Bread Recipe

From the NY Times

  • 1 2/3 cups buttermilk (or 1 cup milk mixed with 2/3 cup plain yogurt, or 11/2 cups milk soured with  2 Tbs. fruit vinegar)
  • 2 1/2 cups whole wheat or spelt flour
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup Crosby’s Fancy Molasses
  1. Heat oven to 325 F. Grease a large loaf pan or line it with parchment paper.
  2. Mix together dry ingredients. Stir molasses into buttermilk (yogurt or soured milk). Stir liquid into dry ingredients, just enough to combine, then pour into loaf pan.
  3. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour.
  4. Cool on a rack for 15 minutes before removing from pan.

Whole wheat molasses quick bread – a family favourite

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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Whole wheat molasses quick bread tastes like my favourite molasses brown bread.

Believe it or not this is a quick bread — no yeast, no rising and ready in no time.  It’s like the flip-flops of the bread world – quick, easy, just right for summer.

This summer discovery is all thanks to Crosby’s Facebook fan Heather Andrews. She posted last month that she makes a delicious whole wheat molasses bread.

Who could resist? I asked for the recipe and baked it this week.

A quick bread that tastes like my favourite molasses brown bread.

I assumed this bread would be more like a regular tea bread so got a great surprise when it reminded me more of my favourite molasses brown bread. Minus the time to prepare. (Not that I mind taking the time to bake yeast bread, when it’s not so hot out).

Here is Heather’s recipe. I made it straight up, not nuts or dried fruit this time. Also, I used stone ground flour so my batter was thinner than it would be with conventional flour but the texture of the baked loaf was fab.

 

Heather’s Whole wheat molasses quick bread recipe

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups buttermilk or soured milk*
  • 3 tablespoons Crosby’s Fancy Molasses
  • 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
  • ½ cup chopped walnuts (optional)
  • ½ cup dark seedless raisins or any other dried fruit (optional)
  1. Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 F.
  2. Mix flour, baking powder, baking soda and salt.
  3. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and dried fruit (if using).
  4. Scrape batter into prepared pan and bake 40 minutes to an hour, or until well browned and a tester comes out clean.
  5. Remove from oven and place pan on a wire rack to cool.

*NOTE:  To replace buttermilk, just add one tsp. vinegar to each one cup of milk, or replace ¼ of the milk with plain yogurt.

Another variation from Heather: Add ½ cup prepared mincemeat and reduced the milk by about ¾ cup.

Sweet Bran Muffins are Light Textured and Refined Sugar Free

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These Sweet Bran Muffins make a filling breakfast or a wholesome afternoon snack. Made with natural bran (not bran cereal), they have a great texture and aren’t too dense.

Sweet bran muffins

 This Sweet Ban Muffin recipe is an old-time classic, the sort of bran muffin that your grandmother would make. These sweet muffins are light textured and wholesome, low in fat and loaded with fibre. They’re filling at breakfast and make a great afternoon snack.

Sweet Bran Muffins Recipe

Ingredients:

  • 2½ cups flour, spooned in
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp salt
  • 1½ cups bakers bran (natural bran)
  • 1 egg beaten
  • 1 cup Crosby’s Fancy Molasses
  • ¾ cup milk
  • ¼ cup butter, melted

Instructions:

  1. Preheat oven to 400°F. Line muffin tins with muffin papers.
  2. In a large bowl combine dry ingredients.
  3. In another bowl whisk together the wet ingredients.
  4. Add wet mixture to dry and lightly mix the two ingredients together. The batter should remain well mixed but lumpy. (If it is beaten too much, it will become glutenous and tough)
  5. Fill muffin cups to 2/3 full.
  6. Bake for 15 – 20 minutes until firm and nicely browned.
  7. Allow to cool on a wire rack & enjoy!

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.