Best 9 Low Fat Prune And Fruit Muffins Recipes

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Low-fat prune and fruit muffins are a delicious and nutritious way to enjoy the benefits of prunes and other fruits. This article will provide you with the best recipes for low-fat prune and fruit muffins, so you can make a batch of these healthy treats for your family and friends. These muffins are a great source of fiber, vitamins, and minerals, and they are also low in fat and calories. They are perfect for breakfast, lunch, or a snack, and they can be enjoyed on their own or with your favorite yogurt or fruit.

Let's cook with our recipes!

PRUNE MUFFINS



Prune Muffins image

Delicious muffins that aid with bowel regularity.

Provided by Unknown

Categories     Bread

Time 35m

Number Of Ingredients 11

3 cups all-purpose flour (GF Option: use a gluten-free flour blend + 1 teaspoon Xanthan gum, until flour already contains it)
2 tablespoons organic ground flaxseed meal
1/4 cup sugar
1 tablespoon baking powder (GF Option: use a gluten-free brand)
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract (GF Option: use a gluten-free brand)
1 cup dried, pitted, organic all-natural, preservative-free & sulfite-free prunes, diced
Optional: 1/2 cup chopped walnuts, pecan, almonds, or pistachios.

Steps:

  • In large bowl combine flour, flaxseed, sugar, baking powder and salt.
  • In medium bowl whisk eggs, milk, melted butter and vanilla.
  • Pour liquid ingredients into dry ingredients; add prunes. (Optional: add chopped nuts). Combine just until mixed. Do not overstir.
  • Spoon batter evenly into 12 greased muffin cups.
  • Bake in a preheated 400 degree F oven for 20 mintues or until golden brown.
  • Serve warm with butter.

BANANA PRUNE MUFFINS



Banana Prune Muffins image

They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.

Provided by LISA BRETON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

½ cup white sugar
¼ cup vegetable oil
1 egg
1 cup mashed banana
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup chopped pitted prunes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  • In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 33.6 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 137.8 mg, Sugar 16.8 g

FRUITBURST MUFFINS



Fruitburst muffins image

Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots

Provided by Good Food team

Categories     Breakfast, Brunch, Dessert, Snack, Treat

Time 50m

Yield 12 muffins

Number Of Ingredients 12

225g plain flour
2 tsp baking powder
2 large eggs
50g butter , melted
175ml skimmed milk
100ml clear honey
140g fresh blueberry
85g dried cranberry
140g seedless raisin
140g dried apricot , chopped
1 tsp grated orange zest
1 tsp ground cinnamon

Steps:

  • Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
  • Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)

Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium

PRUNE BREAKFAST MUFFINS



Prune Breakfast Muffins image

A light breakfast muffin with the goodness of whole grain cereal and prunes, made in a flash to get you on your way quickly in the morning.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sorghum flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten
1 cup dried pitted prunes, finely chopped
1 cup white sugar
1 cup lemonade
1 cup water
¼ cup dry whole-grain hot breakfast cereal

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  • Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 45.7 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 196.1 mg, Sugar 24.9 g

LOW FAT PRUNE AND FRUIT MUFFINS



Low Fat Prune and Fruit Muffins image

Make and share this Low Fat Prune and Fruit Muffins recipe from Food.com.

Provided by terri klein

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup natural bran
1/2 cup prune juice
1/2 cup skim milk
1/4 cup packed brown sugar
2 egg whites, lightly beaten
1 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1 cup seedless raisin
1/2 cup chopped walnuts

Steps:

  • Mix bran, prune juice, skim milk and brown sugar.
  • Set aside for ten minutes.
  • Stir in beaten eggs, flours, baking powder, nutmet, cinnamon and salt.
  • Blend thoroughly.
  • Stir in apple sauce raisins and walnuts.
  • Spoon equally divided into greased muffin tins.
  • Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.

LOW-FAT RASPBERRY-CORN MUFFINS



Low-Fat Raspberry-Corn Muffins image

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 13

Cooking spray
1 1/2 cups all-purpose flour
2 1/2 cups yellow cornmeal
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups low-fat buttermilk
1/2 cup apricot nectar
3 tablespoons grapeseed oil
2 teaspoons vanilla extract
1 teaspoon orange zest
4 large egg whites
2 cups frozen raspberries

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
  • Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
  • Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
  • Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

Nutrition Facts : Calories 293, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 338 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 7 grams

DRIED FRUIT MUFFINS



Dried Fruit Muffins image

Make and share this Dried Fruit Muffins recipe from Food.com.

Provided by Carolyn M.

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups pastry flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1/4 cup vegetable oil or 1/4 cup melted butter
2 large eggs
1 teaspoon vanilla
1 1/2 cups finely chopped fresh fruit or 1 1/2 cups finely chopped dried fruit

Steps:

  • Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
  • Blend together the dry ingredients, add chopped fruit and stir.
  • Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
  • Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
  • Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
  • Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 33.9, Sodium 210, Carbohydrate 27.5, Fiber 0.4, Sugar 8.5, Protein 3.6

LOW-FAT STRAWBERRY MUFFINS



Low-Fat Strawberry Muffins image

"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries

Steps:

  • In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 4g protein.

PRUNE-WALNUT MUFFINS



Prune-Walnut Muffins image

Number Of Ingredients 17

TOPPING
1 cup Kellogg's® corn flakes (crushed to 1/2 cup)
2 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons margarine or butter, melted
MUFFINS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
2 cups Kellogg's® corn flakes
1/3 cup firmly packed brown sugar
1 cup milk
1/3 cup vegetable oil
2 eggs
1 cup coarsely chopped pitted prune
1/2 cup chopped walnuts

Steps:

  • 1. Combine the 1/2 cup KELLOGG'S CORN FLAKES cereal, the 2 tablespoons sugar, the 1/2 teaspoon cinnamon and margarine. Set aside for topping.2. Stir together flour, salt, baking powder and the 1 teaspoon cinnamon. Set aside.3. In large mixing bowl, combine the 2 cups cereal, the 1/3 cup sugar and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in prunes and walnuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle evenly with cereal topping.4. Bake at 400°F about 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • The first tip is to use ripe fruits. This will give the muffins a sweeter flavor and a more moist texture.
  • If you don't have any prunes on hand, you can substitute another dried fruit, such as raisins, cranberries, or apricots.
  • You can also add other ingredients to the muffins, such as nuts, seeds, or chocolate chips.
  • Be sure to not overmix the batter, as this will make the muffins tough.
  • Fill the muffin tins only about 2/3 full, as the muffins will rise during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Low-fat prune and fruit muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be tailored to your own preferences. With a few simple tips, you can make perfect muffins every time.

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