Low Fat Full Taste Muffins
Start your day on a healthy and delicious note with these Low Fat Full Taste Muffins—a guilt-free way to satisfy your muffin cravings without compromising on flavor! Packed with wholesome ingredients like whole wheat flour, ripe bananas, unsweetened applesauce, and a touch of maple syrup or honey, these muffins are naturally sweetened and bursting with comforting notes of cinnamon. The addition of optional blueberries adds a delightful pop of juicy freshness. Perfectly moist and fluffy, these muffins are simple to make and ready in just 35 minutes, making them an ideal grab-and-go breakfast or snack. Plus, they’re a low-fat option that doesn’t skimp on full, rich taste. Whether enjoyed warm from the oven or as a quick treat throughout the week, these muffins are a nutritious, crowd-pleasing delight!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 large Bananas (ripe, mashed)
- 0.5 cup Unsweetened applesauce
- 0.25 cup Maple syrup (or honey)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk (or low-fat milk)
- 1 cup Fresh or frozen blueberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a separate medium bowl, mash the ripe bananas well. Mix in the unsweetened applesauce, maple syrup, egg, vanilla extract, and almond milk until smooth and combined.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Do not overmix. If using blueberries, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 tin 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 at room temperature for up to 3 days or freeze for up to 1 month.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 111.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 420 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2591 mg | 55% | |
*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.
