Delightful Low Fat Cranberry Muffins
Bursting with tart cranberries and warm cinnamon, these Delightful Low Fat Cranberry Muffins are the perfect guilt-free treat for any time of day! Made with wholesome ingredients like whole wheat flour, unsweetened applesauce, and plain nonfat Greek yogurt, these muffins strike the ideal balance between health and flavor. Sweetened naturally with honey and packed with juicy fresh or frozen cranberries, they’re moist, tender, and wonderfully aromatic. Ready in just 35 minutes, this easy recipe is a must-try for breakfast meal prep or holiday brunch spreads. Plus, they store beautifully, making them a convenient snack for busy mornings. Healthy, delicious, and easy to make—these low-fat cranberry muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain nonfat Greek yogurt
- 0.33 cups Honey
- 1 teaspoons Vanilla extract
- 0.75 cups Low-fat milk
- 1 cups Fresh or frozen cranberries, chopped
- 1 large Egg
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In a medium mixing bowl, whisk together the unsweetened applesauce, plain nonfat Greek yogurt, honey, vanilla extract, low-fat milk, and egg until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
Gently fold in the chopped fresh or frozen cranberries until they are evenly distributed throughout the batter.
Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 97.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 458 mg | 35% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
