Skinny Sugar Free Fruity Muffins | BakeThenEat.com
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Skinny Sugar Free Fruity Muffins

Skinny Sugar-Free Fruity Muffins are naturally sweetened with a combination of banana, applesauce, dried apricots and freeze-dried strawberries. Healthy, hearty and great for breakfast.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 265kcal
Author: Emma

Ingredients

  • 113 grams unsalted butter - melted & cooled 1 stick
  • 2 large eggs
  • 240 millilitres unsweetened almond milk* 1 cup
  • 2 teaspoons vanilla extract
  • 1 large ripe banana - mashed
  • 185 grams unsweetened applesauce 5/8 cup
  • 60 millilitres olive oil* 1/4 cup
  • 360 grams plain / all purpose flour 3 cups
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 90 grams chopped dried apricots 3/8 cup
  • 7 grams freeze dried strawberries 2/8 cup

Instructions

  • Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
  • In a large mixing bowl combine the melted butter, eggs, milk, vanilla extract, mashed banana, applesauce and oil; vigorously mix everything together.
  • Add in the flour, baking powder, baking soda, salt and ground cinnamon and with a gentle hand fold the dry ingredients into the wet ones.
  • Fold in the chopped apricots and dried strawberries.
  • Scoop the batter into the muffin pan, filling each hole about ⅔ of the way up.
  • Pop the muffins into your hot oven and bake for 5 minutes then reduce the heat in your oven to 190C/375/Gas mark 5 and bake for a further 12 minutes. Check the muffins for doneness at this point. If a pick comes out of the centre clean then your muffins are baked through if not then give them a further minute or two.
  • Once baked through remove your muffins from the oven and allow them to rest in their pan for 5 minutes before transferring them to a wire rack to fully cool down.
  • Stored in an airtight container these muffins will last up to 5 days. They also freeze well for up to 3 months.

Notes

  • I used unsweetened almond milk partly to keep the calories down but also because that is the milk I prefer. But any milk will work in this recipe - cows/any nut/soy/rice milk will be fine.
  • I used olive oil (not extra virgin) but any mild oil will work vegetable/sunflower for example.

Nutrition

Serving: 1muffin | Calories: 265kcal | Carbohydrates: 29.6g | Protein: 4.6g | Fat: 14.6g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 217mg | Potassium: 246mg | Fiber: 1.9g | Sugar: 4.2g | Calcium: 80mg | Iron: 1.8mg