Low Fat Maple Cinnamon Muffins
Start your day on a wholesome note with these irresistibly tender and guilt-free Low Fat Maple Cinnamon Muffins! Made with a blend of whole wheat and all-purpose flours, these muffins are naturally sweetened with pure maple syrup and a touch of brown sugar, delivering a cozy warmth from fragrant ground cinnamon. Greek yogurt, unsweetened applesauce, and egg whites create a moist, fluffy texture without the need for butter or oil, keeping the calorie count low without sacrificing flavor. Quick and easy to prepare in just 15 minutes, these healthy muffins are perfect for busy mornings, afternoon snacks, or even a light dessert. Enjoy them warm from the oven, or store extras for a wholesome grab-and-go treat all week long!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Egg whites
- 0.75 cups Plain non-fat Greek yogurt
- 0.5 cups Non-fat milk (or unsweetened almond milk)
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cups Unsweetened applesauce
- 3 tablespoons Light brown sugar
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, whisk together the whole wheat flour, all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a separate medium mixing bowl, whisk the egg whites until frothy. Add the Greek yogurt, non-fat milk, maple syrup, vanilla extract, unsweetened applesauce, and brown sugar. Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 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 muffins from the oven and allow them to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 164.6 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 529 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1498 mg | 32% | |
*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.
