Basic Low Fat Muffins Food

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

LOW-FAT BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

BASIC LOW-FAT MUFFINS

Steps:

• Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
• In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
• Stir.
• In another bowl beat egg whites until fluffy, gradually add milk and oil.
• Add vanilla extract.
• Stir in the flour mixture. Do not overbeat the batter.
• At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
• Fill the muffin cups about 3/4 full.
• Bake in the preheated oven about 25-30 minutes.
• Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.

LOW-FAT CHOCOLATE MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

SUPER YUMMY LOW FAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.

LOW FAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
• In a small bowl, combine milk, canola oil and egg.
• Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.

LOW, LOW FAT MUFFINS

Steps:

• Heat oven to 400F and put paper liners in 12 muffin cups.
• Mix all the dry ingredients, mix well.
• Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well.
• Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened.
• Do not over mix.
• Divide among the cups.
• Add a dab of orange marmalade to the top of each muffin and with a tooth pick.
• swirl it around the batter so it looks a bit like a ribbon running around the muffin.
• Bake muffins until tops are firm& golden about 20 minutes.
• Cool on wire rack for 5 minutes.

LOW-FAT OATMEAL MUFFINS

Steps:

• Soak oats in milk for 1 hour.
• Combine all ingredients in a large bowl.
• Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
• Bake at 400 F for 20-25 minutes.
• Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.