Low Fat Poppy Seed Muffins
Start your day on a lighter note with these tender and fluffy Low Fat Poppy Seed Muffins, a health-conscious twist on the classic baked treat! Bursting with the zesty brightness of fresh lemon zest and the delightful crunch of poppy seeds, these muffins are crafted with wholesome ingredients like low-fat buttermilk and applesauce, ensuring they stay moist and flavorful without the excess fat. Quick and easy to prepare in just 15 minutes, this recipe yields 12 muffins that are perfect for breakfast, snacks, or brunch spreads. With their golden tops and naturally sweetened goodness, these muffins are proof that you can enjoy a guilt-free indulgence any day of the week. Make a batch, savor their airy texture, and store extras for a grab-and-go treat that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.75 cup Low-fat buttermilk
- 2 large Egg whites
- 0.25 cup Applesauce
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1.5 tablespoons Poppy seeds
Instructions
Preheat your oven to 375°F (190°C). 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 all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine the granulated sugar, low-fat buttermilk, egg whites, applesauce, and vanilla extract. Use a whisk to blend the wet ingredients until smooth.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this will make the muffins tough.
Fold in the lemon zest and poppy seeds until 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 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 116.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 453 mg | 35% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 746 mg | 16% | |
*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.
