Low-Fat Poppy Seed Muffins Recipe

Name: Low-Fat Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/2 cup oat flour; 1/3 cup sugar; 1 to 1-1/3 tbsp. poppy seeds; 1 tsp. baking soda; 3/4 cup plain nonfat yogurt; 2 egg whites; 1 tsp. vanilla; almond extract; 1/4 cup chopped almonds (optional)

Servings: persons

1 cup whole wheat flour
1/2 cup oat flour
1/3 cup sugar
1 to 1-1/3 tbsp. poppy seeds
1 tsp. baking soda
3/4 cup plain nonfat yogurt
2 egg whites
1 tsp. vanilla
almond extract
1/4 cup chopped almonds (optional)

1
Combine the flours, sugar, poopy seeds, and baking soda, and stir to mix well.
2
Add the yogurt, egg whites, and vanilla or almond extract, and stir just until the dry ingredients are moistened.
3
Fold in the almonds if desired.
4
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter.
5
Bake at 350F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6
Remove the muffin tin from oven and allow it to sit 5 minutes before removing the muffins.
7
Serve warm or at room temperature.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 cup oat flour, 1/3 cup sugar, 1 to 1-1/3 tbsp. poppy seeds, and more.

Yes, Low-Fat Poppy Seed 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.

Low-Fat Poppy Seed Muffins

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