Low Fat Cranberry Muffins

Start your day on a wholesome note with these irresistibly moist and flavorful Low Fat Cranberry Muffins! Made with a blend of whole wheat and all-purpose flours, these muffins are naturally sweetened with unsweetened applesauce and brown sugar for a lighter, guilt-free treat. Bursting with tart, juicy cranberries and a hint of bright lemon zest, every bite delivers a perfect balance of tanginess and sweetness. The use of low-fat buttermilk ensures a tender crumb without excess fat, while aromatic cinnamon adds a cozy warmth. Ready in just 35 minutes, these easy-to-make muffins are perfect for a healthy grab-and-go breakfast or snack. Try them fresh out of the oven or pack them for a delicious midday pick-me-up!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup unsweetened applesauce
• 0.75 cup low-fat buttermilk
• 0.5 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, chopped
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.

Step 2

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk together until the dry ingredients are evenly mixed.

Step 3

In a separate bowl, whisk together the unsweetened applesauce, low-fat buttermilk, brown sugar, egg, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix together until just combined. Be careful not to overmix; it's okay if the batter is lumpy.

Step 5

Fold in the chopped cranberries and lemon zest, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or store in an airtight container at room temperature for up to two days.

Nutrition Facts

Serving size	(899.9g)

Amount per serving	% Daily Value*
Calories	1465.8

Total Fat 13.2g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 227.0mg	0%
Sodium 2903.5mg	0%
Total Carbohydrate 306.0g	0%
Dietary Fiber 27.5g	0%
Total Sugars 101.0g
Protein 42.1g	0%

Vitamin D 149.0IU	0%
Calcium 395.8mg	0%
Iron 12.5mg	0%
Potassium 1330.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.9%

Protein: 11.1%

Carbs: 81.0%