Healthy Baking Substitutes and Low Fat Breakfast Muffins Recipe
Happy Monday everyone!
I’m very excited to announce that I’ve just redesigned my blog! Some fun, new features you’ll find are:
Easy to navigate recipe page with a drop down menu if you hover over “recipes”
A fun way to explore my posts using the buttons under “explore” (scroll down and you’ll see it on the right sidebar)
I hope you like the new design as much as I do!
The launch was the start of an awesome weekend for me, that was full of great weather and baking with my dad. My dad is all about healthy baked goods – and I definitely got my passion for healthy “substitutions” from him.
So I thought a great way to start the week would be to share my guide for healthy baking substitutions with you, along with a recipe for delicious morning muffins that incorporate some of these tips. Hopefully these help to make your baked goods a bit healthier and guilt-free, but still amazingly delicious!
I promise, you won’t be disappointed with the results!
And now, for my Low Fat Breakfast Muffins, made over with these healthy substitutes:
The Ingredients
- 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup sugar (instead of the called for 1 and 1/4 cups of sugar)
- 1 ½ cups finely shredded carrots
- 2 large tart apples, peeled and shredded
- ½ cup raisins
- ¾ cup shredded coconut
- ½ cup chopped pecans
- 3 lightly beaten eggs
- ½ cup vegetable oil (instead of the called for 1 cup vegetable oil)
- 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
- ½ tsp. vanilla
- The Directions
- 1. Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
- 2. Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended. Then add carrots, apples, raisins, coconut, and pecans until blended. Make a well in center of mixture and pour in eggs, oil, and vanilla all at once. Stir just until mixture is evenly moist.
- 3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
- These muffins have only 130 calories and 8g fat each! (that’s compared to 180 calories and 12g fat from the original recipe). If you do the whole wheat flour substitute, you add some extra fiber to your muffins as well. Now how’s that for an early morning guilt-free treat?
- Low Fat Breakfast Muffins
- by Anjali Shah @ The Picky Eater (pickyeaterblog.com)
- Each muffin has 130 calories, 8g fat, and 2g fiber (with the whole wheat flour substitution)
- The Ingredients
- 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- ½ tsp. salt
- ½ cup sugar (instead of the called for 1 and 1/4 cups of sugar)
- 1 ½ cups finely shredded carrots
- 2 large tart apples, peeled and shredded
- ½ cup raisins
- ¾ cup shredded coconut
- ½ cup chopped pecans
- 3 lightly beaten eggs
- ½ cup vegetable oil (instead of the called for 1 cup vegetable oil)
- 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
- ½ tsp. vanilla
The Directions
1. Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
2. Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended. Then add carrots, apples, raisins, coconut, and pecans until blended. Make a well in center of mixture and pour in eggs, oil, and vanilla all at once. Stir just until mixture is evenly moist.
3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
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