These low-fat berry muffins are bursting with juicy fruit flavor and have just 2.5 grams of fat each—perfect for a wholesome breakfast or light snack. They’re fluffy, moist, and naturally sweetened with ripe berries and a touch of honey. Whether you’re following a low-fat diet, aiming for fewer calories, or just looking for a healthier baking option, these muffins check all the boxes for delicious, nutritious, and easy.
About This Recipe
Each muffin is light and soft, with pops of tart-sweet berries in every bite. The crumb is tender thanks to low-fat Greek yogurt and applesauce, which keep things moist without needing oil or butter.
They’re incredibly easy to whip up with ingredients you probably already have. These are great for meal prep, kid-friendly lunchbox treats, or a simple snack to keep you energized without weighing you down.
Why This Recipe Belongs in Your Diet
Using unsweetened applesauce and fat-free Greek yogurt cuts out the need for added fats while adding fiber and protein. The berries bring natural sweetness and antioxidants, making these muffins both satisfying and nourishing.
What You’ll Need (Ingredients)
We’re leaning on simple pantry staples and fresh (or frozen) berries to build flavor and texture without added fat.
- All-Purpose Flour, 1 3/4 cups: Gives structure with a soft crumb. You can also use white whole wheat for more fiber.
- Baking Powder, 2 teaspoons: Helps the muffins rise and stay fluffy.
- Baking Soda, 1/2 teaspoon: Works with the yogurt for extra lift and softness.
- Salt, 1/4 teaspoon: Balances the sweetness and enhances flavor.
- Egg, 1 large: Adds lightness and binds the ingredients together.
- Fat-Free Greek Yogurt, 3/4 cup: Adds moisture and protein without fat.
- Unsweetened Applesauce, 1/3 cup: Replaces oil to keep the muffins moist and low fat.
- Honey or Maple Syrup, 1/3 cup: Natural sweetener that blends easily into the batter.
- Vanilla Extract, 1 teaspoon: Adds warmth and depth to the flavor.
- Mixed Berries, 1 cup (fresh or frozen): Blueberries, raspberries, strawberries, or a combo—your choice for a fruity burst.
How to Make Low-Fat Berry Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk egg, Greek yogurt, applesauce, honey, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Fold in berries: Gently stir in the berries until evenly distributed.
- Fill muffin cups: Divide the batter evenly among the muffin cups (they’ll be about 3/4 full).
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use frozen berries straight from the freezer to avoid color bleeding.
- Add lemon zest to brighten the flavor and complement the berries.
- Sprinkle a pinch of raw sugar on top before baking for a light crunch.
How to Store Leftovers
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them individually for up to 3 months. Just thaw at room temp or microwave for 20 seconds.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 135 kcal
- Fat: 2.5 g
- Carbohydrates: 23 g
- Protein: 4 g
- Sodium: 115 mg
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Low-Fat Berry Muffin Recipe
Description
Light, fluffy muffins with juicy berries and only 2.5 grams of fat—perfect for a low-fat, low-calorie snack or breakfast.
Ingredients
Instructions
- Preheat oven to 350°F and prepare muffin tin.
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine wet and dry mixtures gently.
- Fold in berries.
- Divide into muffin cups.
- Bake 18–22 minutes.
- Cool before serving.