Low Fat Prune and Fruit Muffins
Start your morning on a wholesome note with these Low Fat Prune and Fruit Muffins—perfectly moist, naturally sweet, and packed with fiber-rich fruit! Made with a blend of whole wheat and all-purpose flour, the muffins are light yet hearty, while puréed prunes and unsweetened applesauce add a natural sweetness and keep them irresistibly tender without the need for added fat. Each bite is bursting with vibrant dried apricots and plump raisins, enhanced by warming cinnamon and a touch of honey for a balanced flavor profile. Ready in just 35 minutes, these muffins are a guilt-free breakfast or snack option that’s easy to make and even easier to love. Plus, they store beautifully for meal prep, making them a must-have for health-conscious bakers searching for low-fat, high-fiber treats.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Pitted prunes
- 0.5 cups Unsweetened applesauce
- 0.75 cups Low-fat buttermilk
- 1 piece Large egg
- 0.25 cups Honey
- 1 teaspoon Vanilla extract
- 0.5 cups Dried apricots (chopped)
- 0.5 cups Raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a food processor, blend the pitted prunes and applesauce until smooth.
In a medium mixing bowl, combine the prune-applesauce mixture, low-fat buttermilk, egg, honey, and vanilla extract. Whisk until fully mixed.
Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Gently fold in the chopped dried apricots and raisins until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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 in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 310 mg | 7% | |
*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.
