Best 3 Protein Brownie Bran Muffins Recipes
Protein brownie bran muffins are a delicious and nutritious way to start your day or satisfy your sweet tooth. They are packed with protein, fiber, and healthy fats, and they taste just like your favorite chocolate brownie. Best of all, they are easy to make and can be customized to your liking. Whether you like your muffins gooey or cakey, with nuts or without, these protein brownie bran muffins are sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
BROWNIE BRAN MUFFINS
I found this recipe on the Weight Watchers Canada forum. It's a high fibre, chocolately muffin that tastes rich and not at all low-fat. For Weight Watchers, each muffin is 2 points***. ***(They're 7 points according to the Smart Points calculator and roughly 150 calories each.)
Provided by Wreckage
Categories Quick Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 4
Steps:
- Soak all bran in water for a couple of minutes.
- Add baking powder to cereal and stir.
- Add brownie mix and stir to combine.
- Spoon mix into medium sized muffin tins lined with muffin liners or sprayed with nonstick cooking spray. Eacg muffin cup should be 3/4 full.
- Bake in oven @ 350 for about 20-25 minutes.
Nutrition Facts : Calories 27.6, Fat 0.5, SaturatedFat 0.1, Sodium 148.8, Carbohydrate 8, Fiber 3, Sugar 1.6, Protein 1.4
PROTEIN BROWNIE BRAN MUFFINS
The chocolaty goodness of a brownie crossed with the fluffiness of a muffin. Packed with protein and oat bran. Great for breakfast with coffee or milk.
Provided by LilliePet
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Mix white sugar, quinoa flour, oat bran, almond milk, cocoa powder, walnuts, coconut oil, egg, vanilla extract, baking soda, and kosher salt together in a bowl until batter is smooth. Let batter sit for 10 minutes to allow oat bran to absorb liquids.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before removing.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 29.2 g, Cholesterol 23.3 mg, Fat 12.4 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 150.4 mg, Sugar 17.9 g
SKINNY HERB-BRAN MUFFINS
67% less sat fat • 100% less cholesterol than the original recipe. This savory quick bread-flavored with Parmesan cheese and snipped fresh herbs-is the perfect addition to a soup-and-salad meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. In a large bowl, stir together flour, cereal, Parmesan cheese, sugar, herb, baking powder, and baking soda. Make a well in the center of flour mixture; set aside.
- In a medium glass bowl, combine milk and lemon juice. Let stand for 5 minutes to create sour milk. Whisk in egg product and oil. Add milk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
- Tip: Refrigerate extra muffins for another meal. To reheat, place a muffin on a microwave-safe plate. Microwave, uncovered, on 100% power (high) about 15 seconds or until warm.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 muffin, Sodium 90 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use ripe bananas: Overripe bananas add natural sweetness and moisture to the muffins, reducing the need for added sugar.
- Measure the flour correctly: To prevent dry, dense muffins, use the spoon and level method to measure the flour. Scoop the flour into a measuring cup and level it off with a knife.
- Do not overmix the batter: Overmixing the batter can result in tough, dense muffins. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature: This creates a crispy outer crust and a moist, tender interior.
- Let the muffins cool completely before storing: This allows the flavors to meld and the muffins to set properly.
Conclusion:
These protein brownie bran muffins are a delicious and nutritious snack or breakfast option. They are packed with protein, fiber, and healthy fats, and they are also gluten-free and low in sugar. Whether you are looking for a healthy way to satisfy your sweet tooth or a quick and easy breakfast on the go, these muffins are a great choice. So next time you are in the mood for a muffin, try these protein brownie bran muffins – you won't be disappointed!
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