Best 3 Low Fat Apricot Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Seeking a delectable and wholesome breakfast treat? Look no further than our collection of low-fat apricot muffins. These delightful muffins are not only bursting with juicy apricot flavor but also crafted with a focus on maintaining a healthier lifestyle. Our recipes strive to minimize fat content while retaining all the deliciousness you crave in a muffin. With variations such as classic apricot muffins, streusel-topped muffins, and even a gluten-free option, we cater to diverse dietary preferences. These muffins are perfect for a quick and satisfying breakfast, a midday snack, or even an indulgent dessert. So, preheat your oven and let's embark on a delightful baking journey with our low-fat apricot muffin recipes.

Let's cook with our recipes!

APRICOT OAT BRAN MUFFINS - LOW FAT



Apricot Oat Bran Muffins - Low Fat image

Taken from an old recipe book, adapted for my needs and tastes. 195 calories per serving, 3 grams of fat and 2 mg of cholesterol.

Provided by ColoradoCookin

Categories     Quick Breads

Time 30m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 8

2 cups oat bran
1/4 cup packed brown sugar
1 tablespoon baking powder
2 egg whites
1 cup buttermilk
1/3 cup molasses
1 large apple, peeled, cored and grated
3/4 cup finely chopped dried apricot

Steps:

  • Preheat ove to 400.
  • Spray 6 large 3" muffin cups with no-stick spray.
  • In large bowl, stir oat bran, brown sugar and baking powder. Make a well in the center.
  • In a small bowl, beat the egg whites until foamy. Stir in buttermilk and molasses.
  • Add buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in apples and apricots.
  • Spoon the batter into the prepared cups, filling each 3/4 full.
  • Bake for 18 to 20 minutes.
  • Cool in muffin cups for 5 minutes, then remove and cool on a wire rack.
  • NOTE:.
  • To make standar sized muffins spray 12 2 1/2" muffin cups with no-stick spray, spoon batter into cups. Bake for 15 to 17 minutes.

LOW FAT OAT BRAN APRICOT MUFFINS



Low Fat Oat Bran Apricot Muffins image

Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.

Provided by L DJ3309

Categories     Quick Breads

Time 22m

Yield 12 muffins

Number Of Ingredients 11

2 1/4 cups oat bran
1/4 cup firmly packed brown sugar
2 teaspoons cinnamon
1 tablespoon baking powder
1/4 cup egg substitute
1/2 cup fruit juice (orange,apple,prune)
3/4 cup skim milk
2 tablespoons oil
1 medium ripe banana, mashed
1 small apple, grated
1/4 cup chopped dried apricot

Steps:

  • Preheat oven 425 degrees F.
  • Spray muffin tins with pan-spray.
  • (these tend to stick to paper cup cake liners).
  • Mix first 4 ingredients; set aside.
  • Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
  • Pour into prepared muffin tins.
  • Bake 15-17 minutes.

LOW FAT APRICOT MUFFINS



Low Fat Apricot Muffins image

These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.

Provided by BFit4U

Categories     Quick Breads

Time 45m

Yield 12-18 Muffins

Number Of Ingredients 10

12 ounces apricot preserves
1/2 cup light butter
1/2 cup nonfat milk
1/2 cup Egg Beaters egg substitute
1/4 cup Splenda brown sugar blend
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans

Steps:

  • Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
  • Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
  • In another large bowl sift all dry ingredients except the pecans.
  • Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
  • Mix together with wooden spoon until the batter comes together and is moistened.
  • Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
  • Fill each cup 2/3 full.
  • Bake at 350°F for 25-30 minutes or until lightly browned.
  • Makes about 18 muffins or 12 massive ones!

Tips:

  • Use ripe, fresh apricots for the best flavor. If you don't have fresh apricots, you can use unsweetened dried apricots, but be sure to rehydrate them in hot water before using.
  • To make sure your muffins are moist, don't overmix the batter. Mix just until the ingredients are combined.
  • If you want your muffins to have a golden brown crust, brush the tops with a little milk before baking.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These low-fat apricot muffins are a delicious and healthy way to start your day. They're packed with flavor and nutrients, and they're easy to make. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try.

Related Topics