Imagine biting into a moist, fluffy muffin that's not only incredibly delicious but also surprisingly healthy! These Low Fat Apricot Muffins are about to revolutionize your breakfast and snack game, proving that nutritious can be absolutely mouthwatering. Packed with the sweet tang of dried apricots and made with wholesome whole wheat flour, these muffins are a game-changer for anyone craving a guilt-free treat that doesn't compromise on flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup dried apricots, chopped
- 1/2 cup low-fat yogurt
- 1/4 cup honey
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir these dry ingredients together until well mixed.
- In another bowl, whisk together 1/2 cup of low-fat yogurt, 1/4 cup of honey, and 1 egg until the mixture is smooth and well combined.
- Chop the 1/2 cup of dried apricots into small pieces. This will help distribute the fruit evenly throughout the muffins.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.
- Add the chopped apricots to the batter and fold them in gently until they are evenly distributed.
- Using a spoon or a scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your low-fat apricot muffins warm or at room temperature! They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Don't overmix the batter! Stir just until the ingredients are combined to keep your muffins tender and light.
- For extra moisture, ensure your yogurt is at room temperature before mixing.
- Chop the dried apricots into small, uniform pieces to distribute flavor evenly.
- Use a light hand when folding in the apricots to prevent sinking to the bottom of the muffins.
- Check your muffins a few minutes before the recommended baking time – ovens can vary slightly.
- Let the muffins cool in the tin for a few minutes to help them set properly before transferring to a wire rack.
- For added nutrition, you can sprinkle some rolled oats on top before baking for a crunchy texture.
- These muffins freeze beautifully – wrap individually for a quick grab-and-go breakfast or snack!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
