DAMY Health

Do you know the muffin man?

Apple Strawberry Muffins with Orange Zest

No need to call everyone to the kitchen. One whiff of these succulent muffins will get the whole family running to the oven!

Makes 12 muffins.
Hands-on time: 15 minutes. Total time: 45 minutes.

These fruity muffins – with zero saturated fat – are easy to make and are freezable, too, which means you can make extra and freeze the already-baked muffins for a quick and easy on-the-go snack.

3 large egg whites
3/4 cup plain low-fat yogurt (1 6-oz container)
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 orange, zested
1 tsp pure vanilla extract
2 cups whole-wheat flour
1/4 Cup Agave
1 tbsp baking powder
1 tsp baking soda
1 tsp coarse kosher salt
1 cup strawberries, sliced
Olive oil cooking spray

ONE: Preheat oven to 375°F. Coat 1 12-cup or 2 6-cup standard-size muffin tins with cooking spray. Set aside.

TWO: In a large bowl, whisk together egg whites, agave, yogurt, applesauce, canola oil, zest and vanilla. In a medium bowl, combine flour, baking powder, baking soda and salt. Mix dry ingredients into wet ingredients, stirring until just short of combined. Gently stir in strawberries, mixing just until combined.

THREE: Divide batter evenly between 12 muffin cups. Bake until tops are golden brown and set, 20 to 25 minutes. To test, insert a toothpick into the center of a muffin until it comes out clean. Cool on a wire rack for 10 minutes before removing from tray.

Blueberry Oat Bran Muffins


6 Tbsp. olive oil or canola oil
1/4 cup maple syrup or agave
1 cup vanilla almond, soy or 1% milk
3/4 tsp. vanilla
2-1/4 cups spelt flour (you could use whole wheat as well)
3/4 cup oat bran
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
3/4 tsp. sea salt
1-1/2 cups frozen blueberries ( I use fresh if they are in season)

Preheat oven to 350 degrees. Mix the wet ingredients together. Mix the dry ingredients together. Combine the wet and dry ingredients, then gently fold in the blueberries. Line muffin tins with liners, fill 2/3 full with batter and bake for 15 minutes. Rotate pan then bake 10-15 minutes longer. Use a toothpick to check if muffins are done. Enjoy!!

Makes 6-8 muffins

Oatmeal Cranberry Muffins


1 c. dry old fashioned oatmeal flakes

1 c. unsweetened applesauce

1/2 c. Almond Milk

2 egg whites, beaten

2 Tbsp. ground flaxseed

2 Tbsp. + 1 tsp. canola oil

1 Tbsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

3/4 c. whole wheat flour

1/2 c. dried cranberries

1/4 c. walnuts

Preheat oven to 375 degrees. Prepare muffin tin by lining with paper baking cups or cooking spray.

Combine oatmeal, applesauce, milk, eggs, flaxseed and oil in medium bowl. In another bowl combine all dry ingredients including fruit and nuts. Make a well in center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.

Fill muffin cups 2/3 full. Bake 15 – 20 minutes. Cool on wire rack

the BEST Blueberry Bran Muffins


1 1/2 cups wheat bran
1 cup almond milk
1/2 cup unsweetened applesauce
1 egg
1/2 cup honey
1/2 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup blueberries (fresh or frozen)


Spray muffin tins with oil.

Mix together bran and milk – let stand 10 minutes.

In a large bowl, mix applesauce, egg, honey and vanilla. Sift together flour, baking soda, baking powder and salt, make a well. Add wet ingredients to the dry ingredients, stir until combined. Add bran/milk mixture and mix until just blended. Fold in blueberries.

Scoop into muffin tins and bake for 15-20 minutes, until the tops spring back when lightly tapped.

Whole Wheat Zucchini Nut Muffins


1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/2 cup agave, maple syrup or honey
1/2 cup low-fat plain yogurt
3 tablespoons canola or safflower oil
1 cup finely shredded zucchini
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place egg, yogurt, oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Banana Muffins

(Makes 18 medium sized muffins)

2 cups whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/2 cup agave
2 tbsp. canola oil
1/4 cup almond milk
1/4 cup apple sauce (unsweetened)
2 ripe banana – smooshed with a fork
Nuts (optional – for sprinkling on top)


Note: I used a 12 muffin tin. If you don’t have muffin paper, spray the tin with olive oil so the muffins don’t stick.

Step 1 – Mix all ingredients in a large bowl using an electric mixer. Make sure all ingredients get really well blended together.

Applesauce Pumpkin Muffins


1 c. Old Fashioned Oatmeal, not instant
1/2 c. unsweetened applesauce
1/2 c. canned pumpkin
2 large egg whites + one yolk lightly beaten
2 Tbsp + 1 tsp canola oil
1 Tbsp double acting baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp pumpkin pie spice
1/2 c. milk or apple juice
1/2 c. amaranth of quinoa flour or flour of your choice ( I used wheat)
1/4 c. whole wheat flour
1/4 c. maple sugar flakes ( I got mine at Whole Foods)
1/2 c. dried cranberries or raisins (optional)

1. Preheat oven to 375. Line muffin pan with paper or silicon liners or coat with nonfat cooking spray.

2. Combine oatmeal, pumpkin, applesauce, juice or milk, eggs, and oil. Mix until ingredients are blended.

3. Measure and mix all dry ingredients. Make a well in the center and pour wet ingredients into dry. Add dried fruit if using. Mix just until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake 15-20 mins or until lightly browned on top.

Applesauce Muffins


1 cup dry old fashioned oatmeal flakes
1 cup unsweetened applesauce
1/2 cup skim milk, soy milk, almond milk or rice (your choice)
2 egg whites, beaten
2 Tbsp ground flaxseed
2 Tbsp + 1 tsp of canola oil
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
3/4 cup whole wheat flour
1/4 cup dried cranberries
1/4 cup dried cherries
1/4 cup raisins



1. Preheat oven to 350* F. Prepare muffin tin by lining with paper or silicone liners or cooking spray.
2. Combine Oatmeal, applesauce, milk, eggs, flax and and oil in medium bowl. In another medium bowl, combine dry ingredients, including dried fruit. Make a well in the center of the dry ingredients and pour wet ingredients into it. Stir until all ingredients are just combined.
3. Using a small ladle, fill cup 2/3 full. Bake for 15 to 20 minutes. Cool on wire rack. Serve and enjoy.

TIP – try unsweetened applesauce on top instead of butter to add sweet moistness to it.

Makes 12 muffins.

Amy Layne