Low Fat Muffins Recipe

Name: Low Fat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups fruit; ⅓ cup milk (buttermilk, skim milk, or yogurt); 3 tablespoons flax seed meal; 3 tablespoons pinto bean meal; 14-⅓ cup water or 2 eggs; ⅔ cup xylitol sugar substitute; 1 ½ cups rice flour; 1 ½ teaspoons baking soda; ½ teaspoon baking powder; ½ teaspoon salt

Servings: persons

1
Mix flax and bean meal with enough water to make a mixture something like an egg.
2
The powder will absorb water, so let it sit while you mix other ingredients; it may need more or less, so experiment.
3
Bean flour is a commodity we have here, so I use it, but the idea is to make an egg substitute (egg allergy).
4
2 eggs could be substituted for the whole of this portion, or 1 egg and the flax with roughly 1/2 the water --
5
Mix the fruit and milk with the meal or eggs.
6
Mix the xylitol, flour, soda, baking powder & salt.
7
Preheat the oven to ~350.
8
Mix the wet ingredients into the dry.
9
The batter should be thick but not too thick.
10
If it is, add more liquid.
11
Transfer batter into a greased 9x13 cake pan or if you want, drop into muffin tins (greased or papered).
12
This grease is/can be basically the only fat in the recipe.
13
If in muffin tins, bake for ~10 minutes or so.
14
If in cake pan, bake for ~20 minutes or so.
15
Enjoy!

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ⅔ cups fruit, ⅓ cup milk (buttermilk, skim milk, or yogurt), 3 tablespoons flax seed meal, 3 tablespoons pinto bean meal, and more.

Yes, Low Fat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Fat Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions