Healthy Baking Substitutes and Low Fat Breakfast Muffins Recipe

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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.
  • 3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
  • Print This!
  • 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

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Comments

  • ShaleeDP
    January 21, 2013
    Muffins and cupcakes are some of my all time favorite to bake. Finding different flavors to try is just great.

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