LOW FAT BANANA MUFFIN
These Low Fat Banana Muffins are sweet, nutty and filled with juicy blueberries. If you love a healthy, grab-and-go breakfast, you need to give these skinny banana muffins a try soon!
Provided by The Worktop
Categories Breads and Muffins Breakfast Brunch
Time 5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F / 205°C. Grease a non-stick muffin tin, or line a muffin tin with quality paper. See the tips in the post about preventing this low fat muffin from sticking to the paper.
- In a large bowl, whisk together the wheat bran, flour, baking powder, salt, cinnamon, and ginger.
- In a medium bowl, beat together the sugars and eggs using a hand mixer on low speed for about 30 seconds, until everything is mixed. Add in the milk and vanilla extract and beat for 10 seconds on low speed. Add in the mashed bananas and apple sauce, and beat for another 10 seconds until everything is all mixed.
- Make a well in the dry ingredients and pour in the banana mixture. Using a spatula, fold the ingredients together until the batter is just mixed, being careful not to over mix the batter. Set aside and let stand for 5 minutes.
- In the meantime, wash and dry the blueberries. Toss the blueberries in the flour so they are lightly coated.
- Gently fold the blueberries into the batter, reserving a 12-24 blueberries to place on top of the muffins if you desire.
- Evenly divide the batter into the muffin cups. Place the reserved blueberries on top of the muffins, pushing them in so only the tops of the blueberries are not tucked in the batter.
- Bake for 10 minutes. Reduce the heat to 350°F / 176°C. Bake another 25 minutes or so, until a toothpick inserted into the muffins come out clean.
Nutrition Facts : Calories 178 kcal, Carbohydrate 39 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 126 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
LOW FAT OATMEAL PUMPKIN SPICE MUFFINS
This is a recipe I adapted from an old favorite, applesauce muffins. They are high in fibre and low in fat.
Provided by julielenore
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Oil or spray muffin tins with cooking spray.
- Sift together the dry ingredients.
- Add the rest of the ingredients and stir until just moistened.
- Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
- Remove from pan after 5-10 minutes and let cool.
- place in a airtight container and try not to eat for 24 hours as they will become more moist.
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
EASY PUMPKIN MUFFINS
This recipe couldn't be any easier. Just mix cake mix with canned pumpkin and you're done! No oil, no eggs. That's it. You can add raisins or nuts if you like. My daughters, ages 4 and 2, love them... and pumpkin is good for you! Great for breakfast or dessert. They are almost like a cupcake.
Provided by Schmecky
Categories Breakfast
Time 43m
Yield 12-16 muffins, 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Scoop pumpkin out of cans into bowl.
- Poor cake mix into bowl.
- Add cinnamon, nutmeg to your taste.
- Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine.
- Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise.
- Cook according to cake mix directions. About 350 degrees for 35-40 minutes.
- Let muffins sit for at least five minutes for them to firm up.
Nutrition Facts : Calories 402, Fat 9.5, SaturatedFat 1.5, Sodium 570.6, Carbohydrate 76.1, Fiber 1.5, Sugar 48.6, Protein 5.3
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
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.
APPLESAUCE PUMPKIN MUFFINS
Sweet, moist, warmly-spiced Applesauce Pumpkin Muffins come together with 1 bowl and just 10 minutes of prep!
Provided by Blair Lonergan
Categories Breakfast
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, stir together sugar, oil and eggs. Add pumpkin, applesauce and vanilla. Sprinkle baking soda, baking powder and salt over top. Stir until well blended.
- Stir in flour, cinnamon, nutmeg, cloves, allspice and ginger; be careful not to over-mix.
- Divide batter evenly among prepared muffin cups. Sprinkle coarse sugar on top. Bake for 15-20 minutes, or until a toothpick inserted in a muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 242 kcal, Carbohydrate 36 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 249 mg, Fiber 1 g, Sugar 18 g
3 INGREDIENT PUMPKIN MUFFINS
These 3 ingredient Pumpkin Muffins are such an easy Pumpkin Muffins Recipe. They are everything that you would want in a quick, moist treat.
Provided by Christina Hitchcock
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl and stir until combined.
- Spoon into muffin tins lined with paper muffin cups.
- Bake at 350 degrees for 30 minutes or until a tooth pick, inserted into the center, comes out clean. Cool completely before serving.
Nutrition Facts : Calories 198 kcal, Carbohydrate 35 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Sodium 281 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY PUMPKIN MUFFINS
Rich, moist, and totally flavorful, easy pumpkin muffins are a must-make for fall. They taste like pumpkin pie!
Provided by Rachael
Categories Breakfast Cake Dessert Muffins Party Food
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- In a large bowl, start by mixing all of the dry ingredients together with a whisk: flour, sugar, cinnamon, salt, baking soda, baking powder, and pumpkin pie spice.
- In a separate bowl, combine the wet ingredients: canned pumpkin, eggs, sour cream.
- Combine the wet and the dry, use a spatula to stir it all together, stir until just combined.
- Line muffin trays with parchment liners and divide the batter over 18 muffin wells.
- Bake for 28-31 minutes or until inserted toothpick comes out clean.
- Let cool, and enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 140 kcal, Carbohydrate 28 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 106 mg, Fiber 1 g, Sugar 16 g, TransFat 0.002 g, UnsaturatedFat 1.2 g
HEALTHY PUMPKIN MUFFINS
Easy, one-bowl healthy pumpkin muffins made with oatmeal, honey (no sugar!), yogurt, and warm fall spices. Moist, fluffy, and so delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.
- In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
- Whisk in the pumpkin purée.
- Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
- Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
- Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
- Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.
Nutrition Facts : ServingSize 1 (of 12), Calories 147 kcal, Carbohydrate 27 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Fiber 3 g, Sugar 13 g
HEALTHY PUMPKIN OAT MUFFINS
These Healthy Pumpkin Oat Muffins are low in fat and sugar, but they're so moist and flavorful because they're packed with pumpkin and applesauce!
Provided by Chrissie (thebusybaker.ca)
Categories Snack
Time 27m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin tin with paper liners.
- To a large bowl, add the pumpkin, applesauce, brown sugar, eggs, vanilla and canola oil. Whisk these ingredients together with a wire whisk until they're combined.
- To the wet ingredients, add the flour, oats, baking soda, salt and spices. Mix the dry ingredients together a little bit with your fingers before using a rubber spatula to fold the dry ingredients into the wet ingredients. Don't over-mix here, but stop as soon as you see the flour disappear.
- Spoon the batter evenly into the 12 muffin cups you've prepared with paper liners. Sprinkle a few oats and a few pumpkin seeds onto the top of each muffin before putting them in the oven to bake.
- Bake the muffins for 17-19 minutes at 350 degrees Fahrenheit or until the tops lose their shine and they bounce back to the touch.
- Let the muffins cool in the tin for 5-10 minutes before removing them from the tin onto a wire rack to cool completely before enjoying!
Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 218 mg, Fiber 2 g, Sugar 14 g
MAKE THESE HEALTHY PUMPKIN MUFFINS IN YOUR BLENDER
These healthy pumpkin muffins clock in at just under 100 calories per serving-and you'd never guess that they were made in a blender. To make the batter, simply process all the ingredients in a blender until smooth. There are no endless piles of bowls and spoons to clean-it almost feels like magic. Once baked, these pumpkin muffins are light, fluffy, and full of pumpkin-spice flavor. While store-bought muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these ultra-satisfying muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. Be sure to customize your muffins by adding in your favorite toppings before they bake. Chopped pecans, diced cinnamon-apples, or chopped walnuts would all work great. After baking, top with a little cinnamon-Greek yogurt, or almond butter for a nutritious breakfast or snack.
Provided by Rebecca Longshore
Yield 12 muffins (1 muffin per serving)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
- In a blender, process the oats until they have the consistency of flour, about 1 minute.
- Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
- Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
- Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.
Nutrition Facts : Calories 99, Carbohydrate 16 g, Cholesterol 1 mg, Fat 2.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 133 mg, Sugar 5.8 g
1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)
These muffins are a blessing for people restricted to low-fat foods, there is only about 1 gram of fat in each muffin, these muffins do not at all taste low-fat! This recipe will make 36 muffins, so just pop them into the freezer for a fat-free snack or for breakfast! If desired add in chopped nuts although that will add to the fat content, You can use egg beaters in place of eggs and white sugar in place of brown or use half of each.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
- In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
- In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
- Stir in raisins until combined.
- Evenly divide the batter between all the muffin tins.
- Bake for about 30 minutes or until the muffins test done.
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