Light Muffins
Start your day on a lighter, healthier note with these irresistible Light Muffins! Perfectly fluffy and moist, these low-fat muffins are made with wholesome ingredients like unsweetened applesauce, low-fat yogurt, and just the right touch of sweetness from granulated sugar. With endless customization options—think juicy blueberries, rich chocolate chips, or crunchy nuts—they’re as versatile as they are delicious. Ready in just 30 minutes, including prep and baking time, these muffins are ideal for busy mornings or as a quick snack. Plus, they stay wonderfully fresh for days, making them a meal-prep favorite. Whether you enjoy them warm out of the oven or grab one to go, these easy-to-make Light Muffins are sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.75 cups low-fat plain yogurt
- 1 teaspoons vanilla extract
- 2 large eggs
- 0.5 cups milk (any type, including plant-based)
- 0.5 cups optional mix-ins (e.g., blueberries, chocolate chips, chopped nuts)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the applesauce, yogurt, vanilla extract, eggs, and milk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix; a few small lumps are okay.
If you're adding any optional mix-ins (e.g., blueberries, chocolate chips, or chopped nuts), fold them in gently at this stage.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 163.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 656 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1338 mg | 28% | |
*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.
