Low Fat Apple Maple Muffins Food

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

MAPLE-DRIZZLED APPLE MUFFINS

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples. , Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For glaze, mix confectioners' sugar and syrup; drizzle over muffins.

HEALTHY LOW FAT APPLE AND OATMEAL MUFFINS

Steps:

• Soak the oats, apple juice, sugar and vanilla for 30 minutes.
• Mix in the flour, baking powder, grated apple and cinnamon.
• Fold in the beaten egg whites; Spoon into 12 muffin tins.
• Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
• Cool in pan for a few minutes, then remove from pan and cool on wire rack.

LOW-FAT APPLE CINNAMON MUFFINS

Steps:

• Heat oven to 375.
• Spray only the bottoms of 12 medium muffins cups with nonstick spray.
• In a large bowl, beat milk, yogurt, egg whites, egg, vanilla and lemon zest.
• In a separate bowl, combine flour, sugar, cinnamon, baking soda and baking powder.
• Fold dry ingredients into wet until just moist.
• Stir in apple.
• Divide batter among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pan and cool on wire rack.

LOW-FAT MAPLE CINNAMON MUFFINS

Steps:

• Preheat oven 400F, and grease muffin cups.
• Mix all dry ingredients, set aside.
• Beat egg, and mix with all wet ingredients.
• Make a well in dry ingredients, and add wet ingredients all at once.
• Mix JUST UNTIL COMBINED. Any more and the muffins will be tough.
• Fill muffin cups about 2/3 full. Top with chopped pecans and brown sugar.
• Bake 18-20 minutes, depending on size. Drizzle with maple syrup and enjoy!
• NOTE : 1 3/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!

APPLESAUCE MAPLE MUFFINS LOW FAT

Steps:

• Combine dry ingredients and stir.
• Combine wet ingredients and stir.
• Stir wet into dry and blend just until combined and moist.
• Fold in nuts Spray muffin tins, and fill each cup 3/4 full.
• Bake 350 degrees for 17 minutes, or until tester comes away clean.
• Remove to wire rack, let sit 6 minutes then, remove from tins, onto wire rack.

LOW-FAT APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
• In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
• Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
• Pour the batter into the prepared muffin cups, filling them about 2/3 full.
• Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
• Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

LOW FAT APPLE MAPLE MUFFINS

Steps:

• In a large bowl combine the dry ingredients (flour through sugar); mix well.
• Make a well in the center and add the egg whites, applesauce, vanilla, and buttermilk. Mix gently.
• Fold in the apples and mix just until all ingredients are combined.
• Pour batter into lightly greased muffin tins.
• Bake at 350 for 20 minutes.
• While muffins are baking combine the remaining cinnamon and sugar. Sprinkle over muffins as soon as they come out of the oven; the moisture of the muffins will hold just enough sugar in place.
• Enjoy!