Sign Up TodayMy Spot

log in
Eat Better America: Simple Solutions for a Healthier You
Home > Recipes > Breads > Yogurt-Bran Muffins
Related Recipes Whole-Grain Buttermilk Waffles
Buttermilk Raisin Bran Muffins
Bread Machine Olive-Parmesan Bread

featured products
Your health. Your taste buds. Here are a few products that serve both masters.

Fiber One®

57% Daily Value of Fiber

Fiber One®

Take a small step to eat better.
Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.
Email

Take the Cheerios Challenge
Cheerios
You could lower your cholesterol 4% in 6 weeks
Receive a coupon for $1 off Cheerios each week of the challenge.
That’s $6 in savings!
A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.


 
 
Yogurt-Bran Muffins
Recipe Tip
Don't Cut Calcium
Research shows that eating 3 servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.
  11 ratings : 7 reviews

Yogurt-Bran Muffins

Best Life Diet approved recipe! Yogurt and berries stir up into best bran muffins. From eatbetteramerica.
Prep Time:10 min
Start to Finish:30 min
makes:12 muffins

1cup Fiber One® original bran cereal
2egg whites or 1 egg, slightly beaten
1/4cup vegetable oil
2containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1 1/2cups all-purpose flour
1/3cup packed brown sugar
1 1/4teaspoons baking soda
1/2teaspoon salt
1/2cup fresh raspberries or blueberries
1.Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2.In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
3.Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon.

Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 tsp Fats & Oils, 1 oz-equivalents Grains
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
BEST LIFE is a trademark of The Best Life Corporation. All rights reserved.

 
 
 
7 Reviews

 

My morning Muffins
I just made a batch yesterday. Had my first one over breakfast this morning, with a cup of coffee from Coffee Bean. These are delicious in the simplest way! A great way to start up your day. They will definitely be part of my breakfast routine. What a refreshing break from cereals and oatmeal.
Posted at 9:36 AM on August 19 2008 by amazing , Los Angeles CA

 

GREAT!
I think these muffins are awesome! They don't have an overpowering bran taste that a lot of 'healthy' muffins have. I did make a couple of adjustments - I used Splenda brown sugar instead of regular and used half all-purpose flour and half-whole wheat flour. I put raspberries in mine. Will definately be making these again!
Posted at 9:44 AM on April 9 2008 by stansey , Coldwater MI

 

they are a great treat!
Posted at 10:40 AM on March 5 2008 by , Baltimore MD

 

This recipe needs a bit of tightening up -- I added a small handful of almond slivers and a tablespoon of vanilla extract and a sprinkling of cinnamon. I also added a bit more sugar. Very tasty recipe -- I have made my fourth batch of these!
Posted at 9:50 AM on February 11 2008 by Grinny , Secaucus NJ

 

A GOOD ONE TO TRY
I loved the not to sweet taste of this muffin. I used the egg beaters product and the Brown Sugar Spenda because we have a diabetic in the home and want to reduce our sugar intake. They turned out very well. When I make these again, I will stick to the above substitutions, but will add another. Applesauce instead of oil. This is a GREAT recipe for people like me that are introducing better nutrition to their families.
Posted at 3:26 PM on January 25 2008 by TXBRIT , FORT WORTH TX

 

Apple sause
I use apple sause in place of oils and for some liquids gives it a sweeter healthier taste you have to adjust the recipe a bit thanks
Posted at 9:52 AM on January 7 2008 by good stuff , east northport NY

 

Very good but I did miss a little sweeter taste. My blueberries were very large and may have needed a little more sugar.
Posted at 9:37 AM on September 13 2007 by Colleen , Kirksville MO