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Low Fat Muffins | Muffin Recipes

Updated on December 8, 2015
Muffin with Crunchy Topping
Muffin with Crunchy Topping | Source

Looking for a Low Fat Muffin Recipe?

This page contains three recipes for low fat muffins that you can bake at home, plus some links to other low fat muffin recipes found on the web.

Despite their reputation for being healthy snacks, the truth is that many store bought muffins are high in fat and high in calories. You may as well eat cake. However, if you are willing to make your own muffins, its easy enough to create a low fat muffin recipe that is low in fat and rich in nutrients.

This page gives you three of my favorite recipes for low fat muffins. I hope you enjoy them as much as I do. You will find a recipe for date and nut muffins, blueberry cinnamon muffins, and square raisin bran muffins. They're all low fat recipes of course.

Please remember to leave a comment and tell me about your muffin preferences.

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A Tin of Muffins
A Tin of Muffins | Source

Recipe for Low Fat Date and Nut Muffins

This recipe for low fat muffins is the traditional date and nut variety. Choose the type of nuts you like best.

Ingredients

  • 1 3/4 cup flour
  • 1/4 cup of white sugar
  • 2 1/2 teaspoons of baking powder
  • 3/4 teaspoon of salt, or to taste
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 3/4 cup of skim milk
  • 1 tablespoon of good quality vegetable oil (olive oil or canola is good)
  • 1/2 cup dates, chopped
  • 1/4 cup nuts, chopped

Preparation

This recipe makes about ten muffins. Grease, oil or spray 10 cups of your muffin tins, or use a ten cup muffin tin if you have one.

Preheat the oven to 400 deg:F.

In a mixing bowl, combine the flour, baking powder, nutmeg and salt. Mix well.

In a separate bowl, lightly beat the egg. Add the sugar, oil and milk and mix well.

Fold the dry ingredients into the sugar mixture. Do not over beat. Stir just to moisten. Fold in the dates and nuts.

Put this mixture into your prepared muffin tins and bake until done. This usually takes about twenty minutes, but could take longer.

Test with a cake tester or test by touching your finger to the center of a muffin. If the center springs back, the muffins are done.

Easy Low Fat Muffins Made Square

Instead of baking muffins in individual tins, this recipe uses an eight inch square cake pan. Simply slice the finished muffins into squares, wrap and tuck into lunch kits. Its fast and easy.

Ingredients

  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1/2 cup quick cooking rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup oat bran
  • 1/4 cup bran cereal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 apple
  • 3/4 cup of 2% milk
  • 2 tablespoons of vegetable oil
  • 2 tablespoons wheat germ

Preparation

Lightly grease, oil or spray your 8" cake tin.

Preheat oven to 350°F or 180°C.

Grate the unpeeled apple.

In first bowl, mix together all dry ingredients except wheat germ.

In a separate bowl, mix together all remaining ingredients except wheat germ.

Add the wet ingredients to the dry ingredients. Stir just to moisten. Do not over beat. Muffin batter should be slightly lumpy.

Pour your muffin batter into the cake pan. Sprinkle the wheat germ over top.

Bake for about forty minutes or until done. Remove from oven, cool and cut into sixteen squares.

Low Fat Muffins
Low Fat Muffins

Low Fat Blueberry Cinnamon Muffins

You can use fresh or frozen blueberries

Tip: If desired, replace some of the blueberries with cranberries. Cut the cranberries in half first.

Ingredients

  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 34 cup packed brown sugar
  • 1 egg
  • 3/4 cup of 2% milk
  • 1/4 cup cooking oil or melted butter
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or thawed, frozen blueberries
  • 4 teaspoons sugar

Preparation

This makes about eleven low fat muffins. Prepare your muffin tins by oiling, spraying or filling with paper muffin cups.

Preheat oven to 375°F or 190°C.

In your first bowl, mix together the two flours, half of the cinnamon, the baking powder, baking soda and brown sugar.

In the second bowl, beat the egg. Mix in the milk, oil and vanilla.

In a third, small bowl, combine the white sugar and the remaining cinnamon.

Stir this into the flour mixture, adding the berries as well. Do not over mix. The batter should be just moistened and a little lumpy.

Spoon this batter into the muffin tins. Sprinkle the sugar and cinnamon evenly over top the muffins.

Bake until done, which usually takes around twenty five minutes. The muffins will be firm to touch when done.

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© 2010 June Campbell

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    • profile image

      anonymous 5 years ago

      Blueberry Muffins are my Favorite, especailly for Road Trips and Hotel Stays!! :)

    • junecampbell profile image
      Author

      June Campbell 6 years ago from North Vancouver, BC, Canada

      @Wedding Mom: Thanks for dropping by!

    • Wedding Mom profile image

      Wedding Mom 6 years ago

      Great concept. This way one can enjoy a muffin without the guilt. Love the recipes and i will give them a try. Great job!

    • junecampbell profile image
      Author

      June Campbell 7 years ago from North Vancouver, BC, Canada

      @MargoPArrowsmith: Hmmmm. I am sure they could, but a degree or experimentation would be needed to get the result you want.

    • MargoPArrowsmith profile image

      MargoPArrowsmith 7 years ago

      I like muffins, but my problem is more wheat and gluten than fat I wonder if these could be made with rice or coconut flour?

    • junecampbell profile image
      Author

      June Campbell 7 years ago from North Vancouver, BC, Canada

      @GramaBarb: Hi Barb, Good to hear from you again. Happy cooking.

    • GramaBarb profile image

      GramaBarb 7 years ago from Vancouver

      Very yummy! Now I am hungry - I think I will go and raid my fridge. :)

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