Guilt-free muffins

By: Jan 23, 2013
healthy muffins

Enjoy these muffin recipes without the guilt or the added inches to your waistline.

Muffins are one of those true delights; they are great for breakfast, with coffee, for kids, with friends, and yet their high sugar and calorie levels often make them off-limits for those trying to keep their weight in check.

Today all of that changes! Lets take a look at a couple of fantastic muffin recipes that will allow you to enjoy the delight without feeling guilty or adding inches to that waistline!

Honey Apple Spice Muffins

Yields: 12


  • Half an apple (which you will peel, and then remove the core)
  • 2 eggs
  • ¾ of a cup of skim or plain soy milk
  • 3 tbs of pure, preferably organic honey
  • 1 tsp 100% pure vanilla extract
  • 1 tbs of baking powder
  • 2 ½ of cake flour
  • ½ tsp (or less) of salt
  • ½ tsp of ground cinnamon
  • ¼ tsp of nutmeg
  • 1 cup sugar (granulated is fine, brown is healthier)
  • ½ cup butter (make sure it’s cold and unsalted butter


  1. Preheat your oven to 375°F/190°C. Next, spray a 12-cup muffin tin with non-stick spray.
  2. With your food processor, mince the apple for about 20 seconds. Scoop it all out and transfer to a bowl. Set aside.
  3. In a second bowl, with a mixer, blend the sugar and butter with until smooth. Continua mixing, add the eggs, vanilla, milk, and honey until blended well. Gradually add the dry ingredients: the cake flower, baking powder, salt, and your spices, and mix until just combined. Add apple junks to the entire mixture.
  4. Using a rubber spatula, gently scrape the batter into tin, and bake approximately 22 minutes. Use a knife or a toothpick to poke. If it comes out clean, your muffins are ready. Let cool slightly before removing to a cooking rack.

These muffins are great for freezing.

Orange Cranberry Muffins

Yields: 12-18


  • Frozen concentrated orange juice
  • Granulated (or preferably brown) sugar
  • 2 and ½ cups of flour
  • 1 tbs baking powder
  • 1 cup (or more, depending on taste) of chopped pecans
  • Zest from one orange
  • 1 cup cranberry sauce
  • 2/3 of a cup of (freshly squeezed tastes best) orange juice
  • 2 medium to large eggs
  • ¼ cup of vegetable, peanut or safflower oil
  • 1 tsp baking soda
  • 1 tsp (or less) of salt
  • 1 tbs lemon juice
  • 1/3 of a cup sugar (granulated is fine, brown is healthier)


  1. Spray muffin tin with non-stick spray, and preheat oven to 375°F (or 190°C).
  2. Scoop 1 teaspoon of your concentrate and ½ teaspoon of your brown sugar into each muffin space. Set aside.
  3. In a medium bowl, combine your flour, salt, sugar, salt, baking soda and the baking powder, zest and pecans. In the center of your mixture, create a well and then set aside.
  4. In another bowl, with a whisk, combine the your cranberry sauce, lemon and orange juices, with your oil and eggs. Add all of this to your flour mixture and stir in quickly, so it’s all blended.
  5. Pour batter into muffin spaces, and bake for 30 minutes, or until the tops become golden brown. Remove from the oven, and let everything cool slightly, then turn pan upside-down, allowing concentrate mixture on top.