Low Fat Prune and Fruit Muffins

Start your morning on a wholesome note with these Low Fat Prune and Fruit Muffins—perfectly moist, naturally sweet, and packed with fiber-rich fruit! Made with a blend of whole wheat and all-purpose flour, the muffins are light yet hearty, while puréed prunes and unsweetened applesauce add a natural sweetness and keep them irresistibly tender without the need for added fat. Each bite is bursting with vibrant dried apricots and plump raisins, enhanced by warming cinnamon and a touch of honey for a balanced flavor profile. Ready in just 35 minutes, these muffins are a guilt-free breakfast or snack option that’s easy to make and even easier to love. Plus, they store beautifully for meal prep, making them a must-have for health-conscious bakers searching for low-fat, high-fiber treats.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 1 cup Pitted prunes
• 0.5 cups Unsweetened applesauce
• 0.75 cups Low-fat buttermilk
• 1 piece Large egg
• 0.25 cups Honey
• 1 teaspoon Vanilla extract
• 0.5 cups Dried apricots (chopped)
• 0.5 cups Raisins

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In a food processor, blend the pitted prunes and applesauce until smooth.

Step 4

In a medium mixing bowl, combine the prune-applesauce mixture, low-fat buttermilk, egg, honey, and vanilla extract. Whisk until fully mixed.

Step 5

Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.

Step 6

Gently fold in the chopped dried apricots and raisins until evenly distributed throughout the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

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

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(1086.7g)

Amount per serving	% Daily Value*
Calories	2273.0

Total Fat 12.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 193.5mg	0%
Sodium 2205.8mg	0%
Total Carbohydrate 530.5g	0%
Dietary Fiber 53.7g	0%
Total Sugars 265.5g
Protein 54.2g	0%

Vitamin D 136.2IU	0%
Calcium 537.3mg	0%
Iron 17.1mg	0%
Potassium 4479.0mg	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: 4.4%

Protein: 8.9%

Carbs: 86.7%