Muffins – a breakfast staple that can be both delicious and detrimental to our diets. Traditional muffin recipes are often loaded with sugar, butter, and other unhealthy fats. But what if we told you there’s a way to enjoy your favorite muffin flavors without sacrificing your health goals? Enter the world of low-fat muffins! In this article, we’ll share 18 scrumptious and healthy low-fat muffin recipes that are perfect for breakfast on-the-go or as a snack any time of day. From classic blueberry and banana to decadent chocolate chip and pumpkin spice, we’ve got you covered with the most delicious and nutritious low-fat muffins you’ve ever tasted.
Blueberry Oat Lowfat Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, packed with the sweetness of blueberries and the wholesomeness of rolled oats.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup low-fat milk
– 1 large egg
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Banana Apple Lowfat Muffins
These moist and flavorful muffins are a perfect blend of sweet bananas, crisp apples, and hint of spice. With only 120 calories per serving, you can indulge in these guilt-free treats without compromising on taste.
Ingredients:
– 3 ripe bananas, mashed
– 1 large apple, peeled and diced
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup honey
– 1/4 cup low-fat milk
– 1 egg
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, oats, honey, milk, egg, cinnamon, nutmeg, and salt. Stir until just combined.
3. Add mashed bananas and diced apple to the dry mixture. Fold until well incorporated.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Enjoy your deliciously healthy Banana Apple Lowfat Muffins!
Pumpkin Spice Lowfat Muffins
Elevate your breakfast or snack game with these moist and flavorful pumpkin spice muffins, made with a hint of cinnamon, nutmeg, and ginger. Perfect for the fall season!
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/4 cup low-fat plain yogurt
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine pumpkin puree, yogurt, sugar, egg, and salt. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Carrot Zucchini Lowfat Muffins
These Carrot Zucchini Lowfat Muffins are a delicious and healthy breakfast or snack option, packed with the natural sweetness of carrots and zucchinis. With a hint of spice from cinnamon and nutmeg, these moist and flavorful treats are sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated carrots
– 1 cup grated zucchini
– 1/2 cup granulated sugar
– 1/2 cup lowfat milk
– 1 large egg
– 1/4 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 tablespoon canola oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add milk, egg, grated carrots, and zucchini. Stir until just combined.
4. Fold in canola oil.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Chocolate Chip Lowfat Muffins
With this recipe, you can satisfy your sweet tooth while still keeping an eye on your calorie intake. These moist and flavorful muffins are packed with dark chocolate chips and a hint of sweetness from honey.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup lowfat milk
– 1/2 cup unsweetened applesauce
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine milk, applesauce, egg, and melted butter. Stir until smooth.
4. Add honey to the wet ingredients and stir until combined.
5. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
6. Fold in chocolate chips.
7. Divide batter evenly among muffin cups.
8. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Lemon Poppy Seed Lowfat Muffins
Lemon Poppy Seed Lowfat Muffins: Brighten up your morning with these refreshing and moist muffins, bursting with citrusy flavor and a hint of nutty goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup low-fat plain yogurt
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together yogurt, eggs, lemon juice, and oil.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Whole Wheat Lowfat Muffins
Start your day with a nutritious breakfast treat that’s both delicious and healthy! These whole wheat muffins are made with lowfat ingredients, making them a guilt-free option for any time of the day.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup lowfat milk
– 1 large egg
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, oats, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Apple Cinnamon Lowfat Muffins
Moist and flavorful, these apple cinnamon muffins are perfect for a healthy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup lowfat milk
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup diced apples (about 1 medium apple)
– 1 tablespoon melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine milk, egg, and melted butter. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in diced apples.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Peanut Butter Banana Lowfat Muffins
A delicious and healthier twist on classic muffins, these peanut butter banana treats are perfect for a quick breakfast or snack. Made with ripe bananas and creamy peanut butter, these moist and flavorful muffins are surprisingly low in fat.
Ingredients:
– 2 large ripe bananas, mashed
– 1/2 cup creamy natural peanut butter
– 1/4 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup low-fat milk
– 1 large egg, beaten
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine peanut butter, sugar, mashed bananas, milk, egg, and honey. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Raspberry Almond Lowfat Muffins
These moist and flavorful muffins are perfect for a healthy breakfast or snack. With the sweetness of raspberries and the crunch of almonds, you’ll be hooked!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup low-fat milk
– 1/4 cup plain Greek yogurt
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup fresh raspberries, chopped
– 1/4 cup sliced almonds
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together milk, yogurt, melted butter, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in raspberries and almonds.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Sweet Potato Lowfat Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, packed with the natural sweetness of sweet potatoes. With only 2g of fat per serving, you can indulge in the guilt-free pleasure without sacrificing taste.
Ingredients:
– 1 large ripe sweet potato, cooked and mashed
– 1 1/2 cups whole wheat flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup low-fat plain yogurt
– 1 egg
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together yogurt, egg, mashed sweet potato, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Cranberry Orange Lowfat Muffins
Brighten up your morning with these delicious and healthier cranberry orange muffins, packed with the flavors of citrus and tartness from fresh cranberries. Perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup low-fat milk
– 1 large egg
– 1/4 cup orange juice
– 1/2 cup fresh or frozen cranberries
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp melted unsalted butter
– Orange zest, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together milk, egg, orange juice, and melted butter.
4. Add cranberries to the wet ingredients and stir until combined.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow to cool before serving. Garnish with orange zest, if desired.
Cooking Time: 20-22 minutes
Pineapple Coconut Lowfat Muffins
These moist and flavorful muffins combine the sweetness of pineapple with the richness of coconut, all while keeping calories in check. Perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup unsweetened shredded coconut
– 1/2 cup pineapple juice
– 1/4 cup lowfat plain yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1/4 cup chopped fresh pineapple
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, coconut, and baking powder.
3. In a separate bowl, combine pineapple juice, yogurt, egg, honey, and salt. Stir until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped pineapple.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Double Chocolate Lowfat Muffins
Satisfy your chocolate cravings while keeping things light and delicious with these double chocolate low-fat muffins. Moist, fluffy texture and intense chocolate flavor come together in perfect harmony.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup low-fat milk
– 1 large egg
– 1/4 cup melted unsalted butter, cooled
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are set.
Cooking Time: 20-25 minutes
Strawberry Yogurt Lowfat Muffins
A delicious and healthier twist on traditional muffins, these Strawberry Yogurt Lowfat Muffins are perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup low-fat plain yogurt
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup hulled and sliced strawberries
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine yogurt, melted butter, eggs, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the sliced strawberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Almond Flour Lowfat Muffins
These moist and flavorful muffins are made with almond flour, reducing the fat content while maintaining a delightful texture. Perfect for breakfast or a snack, these low-fat muffins are a great option for those looking to incorporate more gluten-free options into their diet.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup unsweetened applesauce
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, applesauce, cinnamon, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are lightly golden brown.
Cooking Time: 18-20 minutes
Maple Pecan Lowfat Muffins
These moist and flavorful muffins combine the richness of maple syrup with the crunch of pecans, all while keeping calories in check. Perfect for a breakfast on-the-go or a snack to satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup low-fat milk
– 1 large egg
– 1/4 cup maple syrup
– 1/4 cup chopped pecans
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together milk, egg, and maple syrup.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped pecans.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Oatmeal Raisin Lowfat Muffins
These moist and flavorful muffins are perfect for a healthy breakfast or snack option. With the addition of rolled oats and raisins, you’ll get a boost of fiber and natural sweetness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup lowfat milk
– 1 large egg
– 1/4 cup melted butter, reduced-fat
– 1 teaspoon vanilla extract
– 1/2 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, and brown sugar.
3. In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in raisins.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Summary
Indulge in the delicious and healthy world of low-fat muffins! This collection of 18 mouth-watering recipes offers a variety of flavors and textures, all while keeping the fat content in check. From classic blueberry oat to decadent double chocolate, there’s something for everyone. Try your hand at banana apple, pumpkin spice, or carrot zucchini for a seasonal twist. Or, go fruity with lemon poppy seed, raspberry almond, or strawberry yogurt. Whatever your taste buds desire, these low-fat muffin recipes are sure to satisfy.
