Low Fat Almond Muffins

by Rachel on September 29, 2013

Low Fat Almond Muffins

There are all sorts of tricks one can use to produce lower fat, lower calorie muffins. Many older muffin recipes include a full cup of canola oil in a batch of 12 muffins. This is completely unnecessary. Adding applesauce or pear sauce, or ripened bananas to a recipe will allow you to cut the amount of fat necessary by more than half. The addition of juice (such as orange or cranberry) will allow you to reduce the sugar necessary. Swapping in plain yogurt (rather than sour cream) keeps the protein level high will simultaneously reducing calories and fat. This recipe uses all of these techniques. In addition I’ve added nut meal in place of some of the flour, which improves the fiber and protein content of the muffins and I think improves the flavor as well. Enjoy.

Low Fat Almond Muffins (makes twelve ½ cup muffins)

  • 1 cup plain yogurt
  • 2 tablespoons canola oil
  • ¼ cup orange juice
  • ½ cup applesauce
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ whole wheat flour (I prefer “White Wheat Flour” – it’s lighter than regular Whole Wheat)
  • ½ cup almond meal
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • a dash salt
  • ½ cup sliced toasted almonds (unsalted)

Pre-heat oven to 325 degrees. Grease and flour ½ cup muffin tins (I find it easier to use baking spray – such a Pam, rather than greasing and flouring the pans. I use the “baking” version which includes flour in the vegetable spray).

In a medium-sized mixing bowl whisk together the yogurt, oil, orange juice, applesauce, egg, vanilla and almond extract. In a large bowl whisk together the all-purpose flour, whole wheat flour, almond meal, sugar, baking soda, baking powder and salt. Add the wet ingredients to the dry ingredients. Mix until just blended. Gently stir in the sliced almonds. Pour the batter into the greased muffin tins. Place in the center of your pre-heated oven and bake for 20-25 minutes until they are just cooked through and a tester inserted in the middle of a muffin comes out clean. Allow to rest 1-2 minutes in the muffin tins, and then remove and cool completely before storing – or consume warm!

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