Healthy Baking Substitutes and Low Fat Breakfast Muffins

by Anjali @ The Picky Eater on May 14, 2012

Happy Monday everyone!

I’m very excited to announce that I’ve just redesigned my blog! Some fun, new features you’ll find are:

  • Easy subscribe and follow buttons (upper right sidebar)
  • My new 7 day plan for clean eating! Be sure to enter in your name and email address in the right sidebar, and you’ll get my 7 day plan delivered straight to your inbox! It basically gives you a roadmap for 7 days of healthy, delicious meals, totaling 1200-1500 calories per day 🙂
  • Easy to navigate recipe page with a drop down menu if you hover over “recipes”
  • A fun way to explore my posts using the buttons under “explore” (scroll down and you’ll see it on the right sidebar)

I hope you like the new design as much as I do!

The launch was the start of an awesome weekend for me, that was full of great weather and baking with my dad. My dad is all about healthy baked goods – and I definitely got my passion for healthy “substitutions” from him.

So I thought a great way to start the week would be to share my guide for healthy baking substitutions with you, along with a recipe for delicious morning muffins that incorporate some of these tips. Hopefully these help to make your baked goods a bit healthier and guilt-free, but still amazingly delicious!

I promise, you won’t be disappointed with the results!

And now, for my Low Fat Breakfast Muffins, made over with these healthy substitutes:

The Ingredients

  • 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ½  cup sugar (instead of the called for 1 and 1/4 cups of sugar)
  • 1 ½ cups finely shredded carrots
  • 2 large tart apples, peeled and shredded
  • ½ cup raisins
  • ¾ cup shredded coconut
  • ½ cup chopped pecans
  • 3 lightly beaten eggs
  • ½  cup vegetable oil (instead of the called for 1 cup vegetable oil)
  • 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
  • ½ tsp. vanilla

The Directions

1. Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
2. Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended. Then add carrots, apples, raisins, coconut, and pecans until blended. Make a well in center of mixture and pour in eggs, oil, and vanilla all at once. Stir just until mixture is evenly moist.
3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.

If you do the whole wheat flour substitute, you add some extra fiber to your muffins as well. Now how’s that for an early morning guilt-free treat?

Low Fat Breakfast Muffins

Yield: This recipe can make 20 large muffins or 30 mini muffins.

Serving Size: 1 muffin

Calories per serving: 153-230

Fat per serving: 9.3g-14g

Nutritional Information for 20 large muffins (per muffin): 230 calories, 14g fat, 197mg sodium, 25.3g carbs, 3.7g fiber, 11g sugar, 3.2g protein

Nutritional Information for 30 mini muffins (per muffin): 153 calories, 9.3g fat, 131mg sodium, 16.8g carbs, 2.5g fiber, 7.6g sugar, 2.1g protein

Ingredients

  • 2 cups all-purpose flour (optional: substitute 1 cup whole wheat flour or whole wheat pastry flour for 1 cup all purpose)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ½ cup sugar (instead of the called for 1 and 1/4 cups of sugar)
  • 1 ½ cups finely shredded carrots
  • 2 large tart apples, peeled and shredded
  • ½ cup raisins
  • ¾ cup shredded coconut
  • ½ cup chopped pecans
  • 3 lightly beaten eggs
  • ½ cup vegetable oil (instead of the called for 1 cup vegetable oil)
  • 1 cup + 1 Tbsp Unsweetened applesauce (added to compensate for the oil)
  • ½ tsp. vanilla

Directions

  1. Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
  2. Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended. Then add carrots, apples, raisins, coconut, and pecans until blended. Make a well in center of mixture and pour in eggs, oil, and vanilla all at once. Stir just until mixture is evenly moist.
  3. Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
http://pickyeaterblog.com/guide-for-healthy-baking-substitutes-and-low-fat-breakfast-muffins/

{ 20 comments… read them below or add one }

Parita @ myinnershakti May 14, 2012 at 12:32 pm

I LOVE your new blog design! It’s beautiful!

And thanks or the substitution ideas. I love subbing applesauce for oil. If you do it correctly, no one can ever tell the difference!

Reply

Anjali @ The Picky Eater May 14, 2012 at 1:26 pm

Thank you so much Parita!! 🙂 Totally agree with you about the applesauce – it’s one of my favorite secret healthy swaps!

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Rosie Acosta May 14, 2012 at 12:53 pm

Anjali! Thank you for this! It’s wonderful! 🙂 xo R

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Anjali @ The Picky Eater May 14, 2012 at 1:25 pm

No problem at all! So glad you like it Rosie!

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Emily C May 15, 2012 at 4:15 am

LOVE this post! I was just browsing the web for a healthy muffin recipe to use a a yogurt topping in the morning, so you answered my calling! Also love the substitutes. I love baking and being able to make it healthier without anyone noticing, so thank you!

Reply

Anjali @ The Picky Eater May 16, 2012 at 11:56 am

Thanks so much Emily!! I’m so glad this is helpful for you! I can’t wait to hear what you think about the muffins! 🙂

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Lindsey @ Family Food Finds May 15, 2012 at 7:03 am

Love the new site design! The healthy substitutions are great. Don’t forget the cashew cream as a great substitute for heavy cream! 🙂 Sometimes I will also substitue ground flax seed for a small portion of my flour. Your breakfast muffins look delish! I will definitely be trying these!

Reply

Anjali @ The Picky Eater May 16, 2012 at 11:57 am

Yay thanks Lindsey! Omg you are totally right – cashew cream is absolutely amazing – it’s great in soups as a sub for heavy cream (and it keeps things vegan which is great!) I put ground flax seed on everything – it’s so good for you and is almost tasteless, so it’s perfect! Using it as a sub for flour is a great idea 🙂 Thanks for the tips!

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Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate May 15, 2012 at 7:17 am

What a fun list! I love that many of the substitutions you suggest are also a better source of fiber. That’s awesome! And your new site design looks great! I love it!

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Anjali @ The Picky Eater May 16, 2012 at 11:58 am

That’s a great point! Not only are they lower in calories, but they’re also higher in fiber and nutrients! So glad you like the site design too!

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Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate May 16, 2012 at 7:33 pm

So true! And with only 1 in 10 Americans getting enough fiber on a regular basis, it’s so important to offer fiber-rich options. Again, I love it!

Reply

Anjali @ The Picky Eater May 17, 2012 at 11:23 pm

Thanks Kati! (btw – I had no idea the ratio was that low, crazy!)

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Kelly May 15, 2012 at 10:58 am

What a fabulous recipe, these look absolutely delicious!! 🙂

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Anjali @ The Picky Eater May 16, 2012 at 11:58 am

Thanks so much Kelly!! I’m sure you will love them!

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leaf (the indolent cook) May 16, 2012 at 5:06 am

Great chart – and good work with the muffins! I often try to make my baked goods more healthy too. The amount of oil and sugar in the original recipe is crazy!

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Anjali @ The Picky Eater May 16, 2012 at 12:00 pm

Haha I completely agree – I’ve always thought that muffins are misleading, because even though they look like a healthy option, they’re so packed with butter and sugar they’re practically a cake! I hope you like this recipe when you try it, it’s definitely much much healthier than the original! 🙂

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Annabelle September 23, 2012 at 10:31 pm

These muffins were so delicious! Exactly what I had been looking for in a healthy muffin, yet never found! Will definitely be making these again…..and again! Thanks Anjali!

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Anjali @ The Picky Eater September 24, 2012 at 8:09 am

Yay!! That’s so awesome – I’m so happy to hear that Annabelle! 🙂

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Paul May 30, 2013 at 1:54 pm

Can you post the nutrition facts so I can figure out weight watcher points?

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Anjali @ The Picky Eater June 1, 2013 at 4:05 pm

Absolutely! I have just updated the printable version of the recipe with all of the nutritional information. Essentially, depending on which muffin tin you decide to use, you can end up with 20 large muffins or 30 mini muffins. Nutritional Information for 20 large muffins (per muffin): 230 calories, 14g fat, 197mg sodium, 25.3g carbs, 3.7g fiber, 11g sugar, 3.2g protein; Nutritional Information for 30 mini muffins (per muffin): 153 calories, 9.3g fat, 131mg sodium, 16.8g carbs, 2.5g fiber, 7.6g sugar, 2.1g protein. Hope this helps!

Reply

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