Low-Fat High Fiber Blueberry Bran Muffins

I don't believe in giving bad reviews if you change the recipe AT ALL. I hate when people say something bad after they completely alter a recipe. In this case, I actually did make a very very small modification, but since I'm giving it five stars, I see no harm in reviewing the basic premise of this recipe. The only real change I made was to add 1 Tbsp. of oil in place of 1 Tbsp. of applesauce to give it a little more of a traditional muffin feel. Sometimes when I use all applesauce, I don't love the texture in the end, so out of fear, I added a touch of oil. I also added about a 1/2 - 1 tsp. of cinnamon because I love cinnamon in everything. These are so yummy. I love blueberry and bran together.... really good with some apple jelly on them. Sounds wierd, but it's delicious! These were great, thanks for the recipe!!

FANTASTIC recipe! I typically revise recipes to eliminate egg yolks, sugar and fat and add (powdered) protein but I may try the recipe as written first to make sure its a good candidate for the changes I have to make. This recipe had so many rave reviews I decided to just give it a shot and it turned out to be the best muffin recipe I have ever used! For anyone looking for a sugar free, low fat muffin that does not double as a hockey puck, this is it!!! Following are the changes I made which resulted in a batch of 18 muffins at approximately 90 cal each (after all adjustments to the nutritional content):<br/>1) replace whole egg with 2 egg whites, beaten (this helps with texture as well as reducing fat and cholesterol);<br/>2) replace milk with low fat "Silk" (milk is fine but this has less cholesterol)<br/>3) replace regular brown sugar with "Ideal" brand brown sugar substitute (Ideal brand sugar substitutes are the best ever--no aftertaste)<br/>4) add 1 full scoop of "Designer" Whey Protein<br/>5) add 3 tablespoons plain low fat yogurt (maintains good texture with the addition of the powdered protein and adds protein as well)<br/>6) add an extra full cup of fresh blueberries (adds moisture and flavor with limited calories)<br/>7) add 1 teaspoon cinnamon<br/><br/>I used the full 2/3 cup of the Ideal brown sugar substitute. With all of the changes I ended up with 18 muffins at about 90 calories each. They were moist, much lighter than most "healthy" muffins and very flavorful.

The moistest, most flavorful low-fat, high-fiber muffins I've ever tried! I used half wheat bran and half oat bran and let it soak like the recipe said. I used all white flour but everything else was "as written". The rest of the family enjoyed them as well. This is one muffin recipe I *know* I'm making again! Thanks for sharing.

I replaced the applesauce w/ frozen pumpkin (have a ton in the freezer) and added cinnamon and pumpkin pie spice. Yum! One point on WW, will add this as a staple to my diet.

Yum! I pretty much followed the recipe, but I used 1/2 oat bran & 1/2 wheat bran and substituted Silk 35 calorie almond milk for the milk. I did let the bran soak first. My only TINY complaint is that I like a slightly sweeter muffin, but I only used 1/2 cup brown sugar because I only had regular brown sugar, not Splenda. I think next time, I'll try it with 3/4 cup Splenda BS. Otherwise, these were AWESOME. My husband ate SIX!!