You no longer have to feel guilty about eating delicious muffins. Here, I have 7 tasty recipes for all different kinds of muffins. Blueberry, banana, chocolate chip, and more! And they are not full of sugar and fat. Enjoy these recipes the next time you’re craving a sweet treat.
Low-Fat Blueberry Bran Muffins
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/ cup unsweetened applesauce
- 1 egg
- 2/3 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Mix together the bran and milk. Let the mixture stand for 10 minutes. In a large bowl, mix together the applesauce, egg, brown sugar, and vanilla. Add the bran mixture and mix well. In another bowl, sift together the flours, baking soda, baking powder, and salt. Stir the dry ingredients into the bran mixture until just incorporated. Fold in the blueberries.
Spoon evenly into the muffin cups. Bake for 15 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a baking sheet to cool completely.
Makes 12 muffins.
Click here for a link to the original recipe.
Low-Fat Raspberry Orange Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1/4 cup fresh orange juice
- 1 orange, zested
- 1 teaspoon vanilla extract
- 8 ounces fat-free vanilla yogurt
- 1 egg, beaten with a fork
- 6 ounces fresh raspberries
Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Whisk together the flours, sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, combine the oil, orange juice, orange zest, vanilla, yogurt, and egg. Make a well in the center of the dry ingredients and add the liquids. Stir until just moist and incorporated. Fold in the raspberries.
Spoon the batter evenly into the muffin cups. Bake for 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
Makes 12 muffins.
Click here for a link to the original recipe.
Low-Fat Pumpkin Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup unsweetened applesauce
- 1 cup canned pumpkin puree
- 2/3 cup sugar
- 1/2 cup fat free egg substitute
- 2/3 cup fat free milk
Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Combine the flour, baking powder, salt, baking soda, cloves, cinnamon, and nutmeg in a large bowl.
Combine the applesauce, pumpkin puree, sugar, egg substitute, and milk in the bowl of an electric mixer fitted with the paddle attachment. Fold in the flour mixture with a rubber spatula, mixing only until just incorporated.
Spoon the batter evenly into the muffin cups. BAke for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
Makes 12 muffins.
Click here for a link to the original recipe.
Low-Fat Chocolate Chip Muffins
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
- 1/2 cup + 2 tablespoons packed brown sugar
- 1/4 cup unsweetened applesauce
- 3 teaspoons canola oil
- 1 teaspoon vanilla extract
- 6 tablespoons semisweet chocolate chips
Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil, and vanilla to the yolk. Mix with a wooden spoon until blended. Slowly add the flour mixture and stir until just incorporated.
Beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until soft peaks form. Add the whites to the batter along with 4 tablespoons of the chocolate chips.
Spoon the batter evenly into the muffin cups. Sprinkle a few of the remaining chocolate chips on top of each muffin. Bake for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
Makes 12 muffins.
Click here for a link to the original Weight Watchers recipe.
Low-Fat Cranberry Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup sugar
- 2 tablespoons margarine, melted
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 1 1/4 cups fresh cranberries, chopped
Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners. Set aside.
Whisk together the flour, baking powder, and salt in a bowl. Set aside.
Beat the egg, sugar, and margarine in the bowl of an electric mixer on medium speed until smooth. Add the orange juice and orange zest and blend well. Gradually add the flour and cranberries, a little at a time, until just incorporated.
Spoon the batter evenly into the muffin cups. Bake for 15 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a wire rack to cool completely.
Makes 12 muffins.
Click here for a link to the original recipe.
Low-Fat Banana Muffins
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup unsweetened applesauce
- 1 cup sugar
- 3 egg whites
- 2 cups mashed ripe bananas
- 1 teaspoon vanilla extract
Preheat the oven to 350°F. Line 15 muffin cups with paper liners. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. In another bowl, combine the applesauce, sugar, egg whites, banana, and vanilla. Make a well in the dry ingredients and gradually add the wet ingredients. Mix just until moistened.
Spoon the batter evenly into the muffin cups. Bake for 20 to 25 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to wire racks to cool completely.
Makes 15 muffins.
Click here for a link to the original recipe from Taste of Home.
Low-Fat Corn Muffins
- 1 1/3 cups all-purpose flour
- 1 1/3 cups yellow cornmeal
- 1/3 cup nonfat dry milk powder
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 (8.75 ounce) can cream-style corn
- 3/4 cup water
- 1/2 cup egg substitute
- 1/2 cup unsweetened applesauce
Preheat the oven to 350°F. Line 18 muffin cups with paper liners. Set aside.
In a large bowl, combine the flour, cornmeal, milk powder, sugar, baking powder, and salt. In another bowl, combine the corn, water, egg substitute, and applesauce. Stir the dry ingredients into the wet ingredients and mix until just moistened.
Spoon the batter evenly into the muffin cups. Bake for 17 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the muffins to wire racks to cool completely.
Makes 18 muffins.
Click here for a link to the original recipe from Taste of Home.
Enjoy.
