No Fat Applecarrot Muffins Food

APPLE & CARROT "SUPERHERO" MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn't because I have full faith in my muffin pan, but use them if you're uncertain).
• In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
• In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
• Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
• Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.

NO FAT APPLE/CARROT MUFFINS RECIPE

Steps:

• Mix all ingredients.
• Spray muffin tins with Pam.
• Divide equally.
• Bake at 350F for 25 minutes.

CARROT-APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

APPLE CARROT MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

NO-FAT BANANA APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray a 12-cup muffin pan with non-stick cooking spray.
• Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
• Pour into muffin tin.
• Bake for 15 - 20 minutes. (My oven baked right around 17 minutes.).
• (Per muffin: 116 calories, no fat).

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.

MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS

Steps:

• Preheat the oven to 350°F and spray or grease the muffin tins.
• In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
• Add liquid ingredients to the dry ingredients and stir.
• Add carrots, apple, raisins, and nuts.
• Spoon batter into tins and bake for about 30 minutes.

SPICED CARROT & APPLE MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.