Fat Free Mini Prune Honey Muffins

Fat Free Mini Prune Honey Muffins

DA174

"Absolutely fat free, but wholly satisfying and especially delicious with some warm maple syrup at breakfast."
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Ingredients

37 m servings 41 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 mini muffin pans, or line with paper liners.
  2. In a food processor, combine the prunes and water. Process for a moment to chop the prunes. Add the flour to the food processor, and mix until it reaches a bread crumb consistency, about 10 seconds. Pour in the honey, and mix until just blended. Spoon the gooey mixture into the prepared muffin cups. One teaspoon per muffin ensures easy removal.
  3. Bake for 20 to 22 minutes in the preheated oven, or until the tops spring back when lightly touched. Serve alone or with warmed honey or maple syrup.

Reviews

Read all reviews 18
  1. 19 Ratings

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Most helpful positive review

Great, especially considering they're nonfat and very easy to make. We'd gotten a huge box of fresh prunes on sale, so I made one batch following the recipe exactly and another with the addition...

Most helpful critical review

I really thought these would be good. They really werent. Noone liked these. They just weren't for us. I think if you added an egg, vanilla and some spices they might be okay. I was really bumme...

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I really thought these would be good. They really werent. Noone liked these. They just weren't for us. I think if you added an egg, vanilla and some spices they might be okay. I was really bumme...

These muffins are vastly improved by the addition of 1 egg and 1/2 a banana. They become moist and fluffy, though not completely fat free. My toddler loves them now!

Great, especially considering they're nonfat and very easy to make. We'd gotten a huge box of fresh prunes on sale, so I made one batch following the recipe exactly and another with the addition...

Dense, moist, and chewy! I added a couple more prunes because I used 50/50 whole wheat:all-purpose flour. I think I'd use less of the whole wheat next time though. I also added some vanilla and ...

For a fat free muffin I thought they were pretty good. I doubled the recipe and by doing this I found the dough a bit too stiff so I added another tablespoon of water....this made them better t...

Simply gooeylicious! I've even devised my own variation: substituting spelt flour, and adding 1/4 cup of flaxseeds to the mixture (add another 1/2 cup of water to compensate for flaxseed expansi...

I made these today, my first attempt at muffins; they were really easy, and came out very light with a nice texture. I had to make one change as we dont usually have prunes, so I used dried apr...

I added a few extra prunes, since I was trying this recipe just so I could use up all the prunes I had. I added an extra 1/2 cup honey since I wanted to cancel out the prune taste, and I made 6...

I didn't like these at all. The kids ate it but only after buttering them. I normally go for fat free food but these muffins just didn't taste very good.

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