No Fat Applecarrot Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350°F and spray or grease the muffin tins.
• In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
• Add liquid ingredients to the dry ingredients and stir.
• Add carrots, apple, raisins, and nuts.
• Spoon batter into tins and bake for about 30 minutes.

Steps:

• Mix all ingredients.
• Spray muffin tins with Pam.
• Divide equally.
• Bake at 350F for 25 minutes.

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

Steps:

• Preheat oven to 400°F.
• Spray twelve 2 to 2 1/2 inch muffin pan cups.
• Into large bowl, sift flour with soda, powder and salt.
• Into medium size bowl beat egg whites and milk.
• Add sugar, then egg mixture into large bowl.
• With spatula, blend until throughly combined (mixture should be slightly lumpy).
• Gently fold blueberries into mixture.
• Spoon batter into prepared muffin cups about 2/3 cups from top.
• Bake 18 to 22 minutes.

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.

Steps:

• Preheat oven to 350 degrees.
• Spray a 12-cup muffin pan with non-stick cooking spray.
• Combine the dry ingredients and mix well. In a separate bowl, mix all the wet ingredients. Add together and mix well.
• Pour into muffin tin.
• Bake for 15 - 20 minutes. (My oven baked right around 17 minutes.).
• (Per muffin: 116 calories, no fat).