No Fat Muffins
Delicious no-fat muffins featuring a tender crumb with fruity hints, perfect for a healthy breakfast or snack. Suitable for those seeking low-fat, wholesome baked goods.
Ingredients
Instructions
- Preheat oven to 400°F.
- Spray muffin tin(s) with butter spray.
- In a large bowl, combine flour, cornmeal, sugar, dry milk, baking soda, baking powder, and salt.
- Sift the dry ingredients with a fork.
- Gently stir in the yogurt and cold water until just combined.
- Add berries or diced fruit if desired.
- Blend just until the mixture is moistened.
- Bake at 400°F for 18 minutes or until well browned.
Tips & Substitutions
For added flavor, consider using whole wheat flour instead of all-purpose flour for a nuttier taste. If you're out of dry milk, you can substitute it with an equal amount of regular milk, but reduce the water slightly. To keep the muffins moist, avoid overmixing the batter once you've added the yogurt and water. Feel free to experiment with different fruits or even spices like cinnamon for variations.
Serving Suggestions
These no fat muffins are perfect for breakfast or as a snack. Serve them warm with a smear of honey or jam for added sweetness. They also pair beautifully with a cup of coffee or tea. For a more indulgent treat, try them alongside Double Chocolate Banana Muffins for a sweet brunch spread. Adding a side of yogurt can enhance the meal and provide extra protein.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze the muffins in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-30 seconds or warm them in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Fat Muffins contains roughly 178 calories, with 4g protein, 37g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 900mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used in place of all-purpose flour for a healthier option. Just note that it may yield a denser muffin, so you might want to experiment with the liquid ratios slightly to maintain moisture.
What can I use instead of nonfat yogurt?
If you don't have nonfat yogurt, you can substitute it with unsweetened applesauce or a plant-based yogurt for a dairy-free option. This will still keep the muffins moist and delicious without adding fat.
How can I add more sweetness without extra sugar?
To sweeten the muffins without adding more sugar, consider mixing in mashed ripe bananas or pureed dates. Both options will add natural sweetness and enhance the flavor without compromising the recipe's health benefits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).