Low Fat Apple Maple Muffins
Start your morning on a wholesome note with these Low Fat Apple Maple Muffins, a delightful blend of cozy fall flavors and guilt-free indulgence. Made with unsweetened applesauce and pure maple syrup, these muffins achieve natural sweetness and moisture without the need for added fats or sugars. Each bite is infused with warm cinnamon and nutmeg, offering a comforting spice profile that perfectly complements the tender chunks of fresh apple. Topped with optional rolled oats for a hint of crunch, these muffins are soft, fluffy, and ready in under 40 minutes. Perfect for breakfast, snacks, or a mid-morning treat, these healthy muffins are an easy grab-and-go option that the whole family will love. Plus, with just 2 egg whites and low-fat milk, they deliver all the flavor with none of the guilt.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups pure maple syrup
- 0.33 cups low-fat or non-fat milk
- 2 count egg whites
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and diced
- 2 tablespoons rolled oats (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In another bowl, whisk together the unsweetened applesauce, pure maple syrup, milk, egg whites, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined, being careful not to over-mix.
Gently fold in the diced apple, ensuring it is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle a small amount of rolled oats on top of each muffin for added texture and visual appeal.
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 muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 79 mg | 2% | |
*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.
