Low-Fat Apple Spice Muffins

Low-Fat Apple Spice Muffins

15
Chef Ivy 0

"What I like the most about these muffins is that the spices make the muffin what it is. The raw cane sugar and whole wheat pastry flour are the best to use because they are the least processed ingredients available and retain more of their natural goodness. The chunky apple bits give me more for my bite and add another level of sweetness to the muffin. These make a great breakfast or brunch item, or you can have one with a cup of coffee and unwind! Enjoy!"
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Ingredients

40 m servings 159 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

Reviews

15
  1. 15 Ratings

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Most helpful positive review

These muffins tasted great and were a nice low-calorie treat for the morning. The reason they got four stars is because they came out kind of tough. I will try this recipe again and mix it eve...

Most helpful critical review

I will NOT make them again. Very tough and chewy. Flavors were so mild, I couldn't taste anything but the ginger. I followed the recipe to a T. I mixed the batter minimally, and took them ou...

These muffins tasted great and were a nice low-calorie treat for the morning. The reason they got four stars is because they came out kind of tough. I will try this recipe again and mix it eve...

These muffins turned out awsome, they were so moist and fluffy. I would recommend checking on your muffins after 20 minutes cooking time though as this was all the time mine needed in the oven, ...

We were a little short on all-purpose flour and I used stone ground whole wheat flour and only 1/4 cup of sugar and this still turned out GREAT. My husband and I both loved them, as did the kid...

These muffins are really delicious, and a nice, low cal option for snacking and breakfast. I followed the recipe, except that I reduced the sugar to 3/4 cup and I used just plain, white sugar. I...

These were delicious! I needed to find a healthy-ish breakfast treat for some people at the office, so I gave this one a shot and it was a hit! They came out nice and moist, and the spices rea...

These were very good and I would defiitely make them again! I used 2 C of whole wheat flour instead of including the all-purpose flour and they turned out great! Thanks for sharing.

I will NOT make them again. Very tough and chewy. Flavors were so mild, I couldn't taste anything but the ginger. I followed the recipe to a T. I mixed the batter minimally, and took them ou...

I loved these SO MUCH!!! I made them with 2% milk and regular yogurt because that was all I had and that worked just fine. They were great for breakfast.