Food & Drink Magazine

Low Fat Full-of-berries Muffins

By Clevermuffin @Clevermuffin

Low fat full-of-berries muffins
Made with two cups of berries, kept good and moist with a cup of stewed apples, will fill you up thanks to some bran and no added butter? Yea, these are a keeper.

I was going start this with ‘full of taste and low in fat’ before I realised I sounded like a bad marketing slogan for milk. Low fat or low sugar food is so often disappointing. Low fat muffins are either crumbly or half the size of normal ones. And that makes me mad; when there are so many good butter/oil substitutes like yoghurt or stewed fruit, why compromise?

Low fat full-of-berries muffins

These muffins don’t make me mad, they make me want a cup of tea and a good book.

Low fat full-of-berries muffins

My handy wordpress stats tell me a lot of people google low fat muffins. So, if that’s how you got here (welcome!) and let me add that in my humble opinion there two other great low fat muffins also worth considering – the Chocolate carrot muffins (I swear, consistency of chocolate cake) and Apple oatmeal muffins. All under 200 calories a pop, all filling and delicious.

And now to for low fat berry muffins…

1 egg
1 ½ tablespoons oil
¾ cup golden syrup
1 ¾ cup flour
2 teaspoons baking powder
2 teaspoons of baking soda
¾ cup oat bran
1 cup unsweetened stewed apple or rhubarb (I used 3 small green apples). You can also replace this ingredient with canned pie apple or pie fruit.
2 cups berries (I used 1 cup raspberries, 1 cup blueberries)


  1. Preheat oven to 200 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
  2. If making stewed apple, peel them and put them in a saucepan over a low heat just covered in water. Cook and add more water until you have an apple moosh.
  3. Mix all ingredients together until just combined. It will be very amusing gray/blue colour. Don’t worry, it’ll come good.
  4. Spoon into prepared muffin tray and bake for 25 minutes. Makes 12.

Healthy: 180 calories a muffin, and it’s all good stuff in there, as you can see.

Gluten free: Switching out the flour in these for any gluten free alternative would work well. They’re moist enough and have enough binding ingredients to carry it off.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in an airtight container.

Source: modified from the Muffin Bible full of berry muffins.

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