Low Fat Cranberry Muffins
Start your day on a bright and healthy note with these irresistible Low Fat Cranberry Muffins! Packed with wholesome ingredients like whole wheat flour, unsweetened applesauce, and low-fat buttermilk, these muffins strike the perfect balance between indulgence and guilt-free snacking. Each bite bursts with the tart sweetness of fresh or frozen cranberries, complemented by a hint of zesty lemon and warming cinnamon spice. Easy to prepare in just 15 minutes, this recipe is ideal for busy mornings or meal prep, baking up soft and fluffy muffins in under 20 minutes. These cranberry muffins are a delicious way to satisfy your cravings while keeping it light, making them the ultimate go-to for healthy breakfast ideas, quick snacks, or holiday treats. Give your taste buds a treat while feeding your body right!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup unsweetened applesauce
- 0.75 cup low-fat buttermilk
- 0.5 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk together until the dry ingredients are evenly mixed.
In a separate bowl, whisk together the unsweetened applesauce, low-fat buttermilk, brown sugar, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix together until just combined. Be careful not to overmix; it's okay if the batter is lumpy.
Fold in the chopped cranberries and lemon zest, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 101.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 396 mg | 30% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1331 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.
