Are you a fan of muffins but worried about their high fat content? Look no further! These low-fat raspberry breakfast muffins are not only incredibly tasty but also guilt-free.
Packed with fresh raspberries and wholesome ingredients, these muffins are the perfect way to start your day on a healthy note. Whether you enjoy them as a grab-and-go breakfast or a mid-morning snack, you’ll love the burst of fruity flavors and the light, fluffy texture. Let’s dive into the recipe and make these delectable low-fat raspberry breakfast muffins!.
Ingredients
Before we get started, let’s gather all the ingredients you’ll need:.
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low-fat yogurt
- ¼ cup unsweetened applesauce
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups fresh raspberries
Instructions
Now that you have all the ingredients, let’s move on to the step-by-step instructions:.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will ensure that your muffins bake evenly and result in the perfect texture.
Step 2: Prepare the Muffin Pan
Next, coat a muffin pan with non-stick cooking spray or line it with cupcake liners. This will prevent the muffins from sticking to the pan and make the clean-up process much easier.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined, creating a consistent mixture.
Step 4: Prepare the Wet Ingredients
In a separate bowl, combine the low-fat yogurt, unsweetened applesauce, honey, vanilla extract, and egg. Whisk them together until the mixture becomes smooth and homogeneous.
Step 5: Combine the Wet and Dry Mixtures
Now it’s time to bring the wet and dry ingredients together. Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture until just combined.
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Avoid overmixing, as it can result in dense and tough muffins.
Step 6: Add the Raspberries
Gently fold in the fresh raspberries into the muffin batter. The sweet tangy flavor of the raspberries will add a burst of freshness to each bite. Be careful not to overmix or crush the raspberries while incorporating them into the batter.
Step 7: Fill the Muffin Pan
Spoon the muffin batter into the prepared muffin pan, filling each cup about ¾ full. This will allow the muffins to rise and create a bakery-style dome shape.
Step 8: Bake to Perfection
Place the muffin pan into the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.
Step 9: Cool and Enjoy
Once the muffins are baked to perfection, remove them from the oven and allow them to cool in the pan for a few minutes. Transfer the muffins to a wire rack to cool completely before serving.
Step 10: Store for Later
If you can resist devouring all the muffins at once, you can store them for later. Place the cooled muffins in an airtight container or ziplock bag and store them in the refrigerator for up to 3 days. You can also freeze them for longer shelf life.
Simply thaw them at room temperature or reheat them in the microwave for a quick and delicious breakfast on busy mornings.
Conclusion
There you have it – a delightful and healthy recipe for low-fat raspberry breakfast muffins. These muffins are ideal for anyone looking to indulge in a delicious treat without compromising on their health.
The combination of fresh raspberries and nutritious ingredients will leave you satisfied and energized throughout the day. So next time you’re craving a muffin, whip up a batch of these delightful low-fat raspberry breakfast muffins and enjoy a guilt-free indulgence!.
