Best Low Fat Sunshine Muffins Recipes

LOW-FAT SUNSHINE MUFFINS

Low-Fat Sunshine Muffins image

Modification of Graybert's Sunshine Muffins. These are packed with orange flavor and are a lighter version of the original!

Provided by focusedbarnes

Categories Quick Breads

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 orange
1/2 cup unsweetened orange juice
1 egg
1/4 cup applesauce
3/4 cup whole wheat flour
3/4 cup all-purpose white flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
1/2 cup walnuts, chopped

Steps:

Cut orange (DO NOT PEEL!), place in food processor along with orange juice, egg and applesauce and process until smooth.
Add flours, sugar, baking powder, baking soda, and salt and process.
Fold in raisins and nuts.
Pour into muffin cups and bake at 375 degrees for 15-17 minutes.

Nutrition Facts : Calories 129.2, Fat 2.9, SaturatedFat 0.3, Cholesterol 13.2, Sodium 180.6, Carbohydrate 24.7, Fiber 1.5, Sugar 13.6, Protein 2.6

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
Sprinkle tops evenly with remaining 2 tablespoons coconut.
Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
Store in an airtight container at room temperature for 2 - 3 days, or freeze.

SUNSHINE MUFFINS

Sunshine Muffins image

From the book "The Best of Pantry, from the editors of Harrowsmith Country Life." Posted as per request. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes.

Provided by MarieRynr

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups grated carrots
1/3 cup dried apricot, chopped
1/3 cup sunflower seeds
1/3 cup chocolate chips
1/3 cup shredded coconut
1 banana, mashed
3 eggs
1 cup oil
2 teaspoons vanilla

Steps:

Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
Makes 24 muffins.

Nutrition Facts : Calories 199.4, Fat 12.1, SaturatedFat 2.3, Cholesterol 23.2, Sodium 125.5, Carbohydrate 21.6, Fiber 2.2, Sugar 12.4, Protein 2.9

SUNSHINE BLUEBERRY MUFFINS

Sunshine Blueberry Muffins image

Who doesn't like blueberry muffins? These stay moist with the use of yogurt and the combination of tart lemon zest with the sweet glaze just melt in your mouth. LIghten up the calories with low fat yogurt and Splenda.

Provided by DuChick

Categories Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries or 1 cup frozen blueberries
2 eggs
1/3 cup oil
1 (8 ounce) carton lemon yogurt
1 lemon, zest of
3/4 cup powdered sugar
4 -5 teaspoons milk

Steps:

Preheat oven to 400*.
Line medium muffin pans with paper liners or grease bottoms only.
For batter, combine flour, sugar, baking powder, baking soda and salt in large bowl.
Add blueberries; toss to coat well.
In small bowl, whisk egg and oil; blend in yogurt and 1 teaspoon of the lemon zest.
Add egg mixture to dry ingredients and stir just until moistened. Batter will be lumpy.
Spoon batter into prepared muffin pans, filling each cup 3/4 full.
Bake 12-14 minutes or until golden brown.
Cool slightly.
For glaze, combine the remaining lemon zest, powdered sugar and milk in small bowl and mix well.
Drizzle glaze over muffins.

Nutrition Facts : Calories 220, Fat 7.4, SaturatedFat 1.4, Cholesterol 36.2, Sodium 286.4, Carbohydrate 34.6, Fiber 0.8, Sugar 17.8, Protein 4.2

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