Low-Fat Fruit Muffins

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Low-Fat Fruit Muffins

star rating (2) rate this recipe »
Published prior to 2008

We find that baked things with little to no fat tend to get dry and rubbery quickly, so we recommend freezing these if you can't eat them all at once.

2 cups fresh fruit (i.e. blueberries, chopped fresh apricots, or bananas)
2 1/2 cups Round Table Whole Wheat Pastry Flour
1/2 cup bran
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2/3 cup nonfat dry milk powder
1/2 cup vanilla or plain nonfat yogurt
1/4 cup apple juice concentrate
1 tablespoon vanilla extract
4 egg whites, beaten until stiff

Preheat the oven to 375°F. Grease a 12-cup muffin tin. Toss the fruit with 1/2 cup of the flour and set aside. Combine the flour, bran, baking powder, baking soda, and milk powder in a bowl. Stir with a whisk to combine and set aside.

In a separate bowl, mix the yogurt, apple juice concentrate, and vanilla. Mix the dry ingredients and yogurt mixture together. It will take a bit of effort, since the bran soaks up a lot of the available liquid. Fold in the egg whites. The batter is very dense, and it will take effort here, too. Add the fruit.

Divide the batter evenly among the prepared muffin cups. You can fill these to the brim; they won't ooze and end up on the bottom of your oven. Bake for 25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Yield: 12 muffins.

Nutrition information per serving (1 muffin, 88g): 141 cal, .5g fat, 7g protein, 27g complex carbohydrates, .5g sugar, 1g dietary fiber, .9mg cholesterol, 256mg sodium, 270mg potassium, .1.2mg iron, 132mg calcium.

Reviews

1
  • star rating 07/16/2011
  • from
  • This recipe was fantastic for my sons first birthday party. They were a hit with all of his friends and their parents as well. I loved the fact that it didn't use sugar and that it used whole wheat flour. The recipe is honest when it says that the dough will get hard to stir, but a little patience gets you a fantastic, healthy muffin. I made some small alterations. I would recommend using a very juicy frui like a peach or strawberry to help a little with the moisture content. Also, if you can't eat them immediately, go ahead and freeze tham, even if you're just making them a day ahead. They are honest when they say they can dry out quickly. But defrosting them at room temp somehow allows them to stay moist longer than when they come out of the oven. I did make a few minor alterations to the recipe, they are as follows: I added 1 Tbsp of Cinnamon, I used regular plain yogurt - not non fat, and 2 cups of canned peaches - not fresh. These were fantastic. They might seem a little obscure to begin with, but the end result is definitely worth it.
  • star rating 09/26/2010
  • Cindy Leigh from KAF Community
  • Yes, with reservations. To be fair, I made some modifications. I did not have the flour listed, so i used white whole wheat, minus one tbsp per cup, as suggested by the KAF on-line advice person. I did not have apple juice concentrate, so i used boiled cider syrup. I wanted apple muffins and so used unpeeled diced apples in the amount given. I added the following flavorings in addition to vanilla: butter, apple, cinnamon, and pecan extracts. I added about a tbsp of ground cinnamon. The batter was too dry- about the consistency of a stiff bread dough. I added another half cup of plain yogurt. I was leery about zero oil or fat, so i added 2 tbsp of canola oil. I tasted the batter and it was slightly bitter and unpleasantly un-sweet. I added about 8 packets of stevia. I also added some chopped walnuts. The still stiff dough/batter was mounded into 14 muffin tins, with tin foil liners sprayed with PaM. Do mound them, because they do not rise at all. I topped mine with some sparkling sugar since the recipe itself was not sweet. The end result was 14 tall muffins, very dense, fairly dry, and only slightly sweet. While they would be acceptable in my lunchbox to give me a healthy version of a muffin, I would not serve these to anyone else. I think more modifications can be made to make them more palatable, without losing too much of the low fat, low sugar aspect. Next time I might use part AP flour and part WWW. I would add more moisture, maybe via some applesauce. More flavor via more extracts and spices. Maybe up the sweetness by adding raisins or dates. I appreciate the attempt at creating something palatable for serious dieters and would like to see more reduced fat and calorie muffins that are also high in fiber and calcium like these. Oh- another thought- these might be better cut in half with a schmear of low fat peanut butter on them.
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