Walnut Muffins(Lite)
Light and flavorful walnut muffins with a hint of cinnamon and applesauce, perfect for breakfast or snacks, appealing to those seeking a healthy, nutty treat.
Ingredients
- 1/2 cup sugar ⓘ
- 2 cups unbleached flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 cup low-fat plain yogurt ⓘ
- 1/3 cup packed brown sugar ⓘ
- 4 tablespoons light margarine, softened ⓘ
- 4 tablespoons finely chopped walnuts ⓘ
- 2 tablespoons applesauce ⓘ
- 2 egg whites ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon cinnamon ⓘ
Instructions
- Coat a 12-cup muffin tin with nonstick spray or line the cups with paper baking cups.
- Set aside.
- In a large bowl, cream 2 tablespoons of the margarine, 1/4 cup of the brown sugar, the sugar, and the applesauce.
- Add the egg whites and beat until fluffy. Stir in the yogurt.
- In a medium bowl, whisk the flour, baking powder, baking soda, and cinnamon.
- Whisk in 3 tablespoons of the walnuts.
- Add the dry ingredients to the creamed mixture, stirring just enough to combine.
- Spoon the muffin batter into the muffin tin, filling the cups 1/3 to 1/2 full.
- Cream the remaining 2 tablespoons of margarine with the remaining brown sugar.
- Stir in the remaining 1 tablespoon of chopped nuts.
- Top each muffin with a sprinkling of the nut topping.
- Bake at 400°F (200°C) until golden brown and a cake tester comes out clean when inserted in the center of a large muffin, about 18 minutes.
- Cool the muffins on a rack.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar slightly. You can also swap out the low-fat yogurt for a non-dairy alternative if desired. If you don't have walnuts, pecans or almonds can be great substitutes. To make the muffins even healthier, add a handful of blueberries or chopped apples for extra flavor and moisture.
Serving Suggestions
These walnut muffins are perfect for breakfast or a snack, pairing beautifully with a cup of coffee or tea. For an extra treat, spread a little light cream cheese or almond butter on top. They also make a great addition to brunch alongside dishes like Cheese And Tuna Brunch Bake or fresh fruit salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap, then placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Muffins(Lite) contains roughly 102 calories, with 3g protein, 14g carbohydrates, and 4g fat. It is a good source of vitamin C (11% 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 eggs instead of egg whites?
Yes, you can substitute whole eggs for the egg whites. Each egg white can be replaced with 1 whole egg. This will add some richness, but the muffins may be slightly denser.
How can I make these muffins gluten-free?
To make gluten-free walnut muffins, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. Keep in mind that the texture may vary slightly.
What can I add to enhance the flavor?
Consider adding vanilla extract or a splash of almond extract to the batter for an extra layer of flavor. You can also experiment with spices like nutmeg or cardamom for a unique twist.
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).