Fatfree Fruit Muffins
These Fatfree Fruit Muffins are a delightful, guilt-free treat that proves you don't need added oil or butter to make delicious baked goods. By using mashed banana and defrosted apple juice concentrate, these muffins achieve a naturally sweet flavor and incredibly moist texture. The addition of oat bran or oatmeal adds a wholesome, hearty quality, while warm cinnamon enhances the fresh fruits like berries, peaches, or apples. They are perfect for a healthy breakfast, a mid-afternoon snack, or a light dessert. Serve them warm from the oven for the best experience, or pack them in lunchboxes for a nutritious boost. The combination of whole grains and fresh fruit makes this recipe a crowd-pleaser for health-conscious families.
Description
These Fatfree Fruit Muffins are a delightful, guilt-free treat that proves you don't need added oil or butter to make delicious baked goods. By using mashed banana and defrosted apple juice concentrate, these muffins achieve a naturally sweet flavor and incredibly moist texture. The addition of oat bran or oatmeal adds a wholesome, hearty quality, while warm cinnamon enhances the fresh fruits like berries, peaches, or apples. They are perfect for a healthy breakfast, a mid-afternoon snack, or a light dessert. Serve them warm from the oven for the best experience, or pack them in lunchboxes for a nutritious boost. The combination of whole grains and fresh fruit makes this recipe a crowd-pleaser for health-conscious families.
Ingredients
- 1 1/4 flour, white or wholewheat
- 1 oat bran or oatmeal
- 1 1/4 cinnamon
- 1 baking powder
- 1/2 evap skim milk (or soy or rice milk)
- 1/2 defrosted apple juice concentrate
- 1 egg (or 2 egg whites)
- 1 ripe banana, mashed (or 1/2 cup applesauce)
- 1 fruit, berries, diced peaches, pears, apples, raisins, etc.
- 1/2 nuts (optional)
Directions
- 1 Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together the flour, oat bran (or oatmeal), cinnamon, and baking powder.- 3
In a separate medium bowl, stir together the skim milk, apple juice concentrate, egg, and mashed banana until well combined.- 4
Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Do not overmix.- 5
Fold in the fruit and nuts (if using) carefully to distribute evenly.- 6
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.- 7
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully near the end to prevent over-browning.- 8
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.NoteStorage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Substitutions: You can use whole wheat flour for added fiber. If you don't have apple juice concentrate, you can use a small amount of maple syrup or honey, though the texture may vary slightly.
Variations: Try adding 1/2 teaspoon of vanilla extract for extra flavor. Different fruits like blueberries, raspberries, or chopped apples work well.
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