Lower Fat Strawberry Cinnamon Muffins
Indulge in the perfect balance of wholesome and decadent with these lower fat strawberry cinnamon muffins! Made with a blend of all-purpose and whole wheat flours, these guilt-free treats are naturally sweetened with juicy diced strawberries and a touch of light brown sugar. Greek yogurt and unsweetened applesauce ensure moist, tender muffins without the extra fat, while a hint of cinnamon adds a cozy, aromatic flair. Ready in under 40 minutes, this easy recipe is ideal for a healthy breakfast, snack, or dessert. Plus, they store beautifully, making them a great make-ahead option. Packed with flavor and nutrition, these muffins are proof that healthier baking can still be deliciously satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups plain, low-fat Greek yogurt
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups light brown sugar, packed
- 1 cups strawberries, diced
- nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lightly spraying the wells with nonstick cooking spray or lining them with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground cinnamon, baking soda, and salt until evenly combined.
In a separate medium-sized bowl, combine the unsweetened applesauce, low-fat Greek yogurt, egg, vanilla extract, and light brown sugar. Whisk until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients and stir gently using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced strawberries until they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Smooth the tops lightly with the back of a spoon if necessary.
Bake in the preheated oven for 18–22 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 about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these lower fat strawberry cinnamon 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 |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 122.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1172 mg | 25% | |
*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.
