Low Fat Sunshine Muffins
Brighten your day with these Low Fat Sunshine Muffins, a wholesome and guilt-free treat bursting with vibrant citrus flavor. Made with a blend of whole wheat and all-purpose flour, these muffins are naturally sweetened with fresh orange juice, aromatic orange zest, and unsweetened applesauce for a moist and tender crumb. Low-fat yogurt keeps them light, while the optional addition of dried cranberries or raisins lends a delightful pop of sweetness. Ready in just 35 minutes, these muffins are a perfect grab-and-go breakfast, snack, or healthy mid-day pick-me-up. Enjoy the sunny flavors while staying on track with a low-fat lifestyle!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 1 tablespoon Orange zest
- 0.75 cups Orange juice (freshly squeezed)
- 0.5 cups Unsweetened applesauce
- 0.33 cups Low-fat plain yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.33 cups Chopped dried cranberries or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
In a medium mixing bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.
Add the orange juice, unsweetened applesauce, low-fat yogurt, egg, and vanilla extract to the sugar mixture. Whisk until smooth and all ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
If using dried cranberries or raisins, fold them into the batter at this stage.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these delicious Low Fat Sunshine Muffins as a light and flavorful treat. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 366.2 g | 133% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 172.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1582 mg | 34% | |
*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.
