These delicious, low-fat muffins take just 30 minutes to assemble and bake. Plus, they don’t use eggs or butter, which eliminates a great deal of unhealthy fat and cholesterol.

Directions

Makes 10 muffins

2 1/2 cups whole-wheat pastry flour
1/4 cup sugar (preferably raw or turbinado)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1/2 cup soy or other nondairy milk
1 tablespoon vegetable oil
1 tablespoon molasses (not blackstrap)
1 tablespoon vinegar (such as apple cider vinegar)
1/2 cup raisins
vegetable oil spray

Preheat oven to 375 F.

Stir together flour, sugar, cinnamon, nutmeg, baking soda, and salt in a bowl.

In a larger bowl, combine applesauce, nondairy milk, oil, molasses, and vinegar. Mix thoroughly. Add flour mixture and stir just to mix. Stir in raisins. Spoon into lightly vegetable oil sprayed muffin cups, filling 3/4 full, and bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Variation: Add 1/4 cup chopped walnuts and/or replace raisins with 1/2 cup dried cranberries.

To keep muffins fresh, wait until they have cooled to room temperature, then store in an airtight container for three days in the refrigerator. If longer storage is needed, place in the freezer for up to 1 month. Defrost at room temperature or use a microwave.

Nutrition Information

Per muffin:

178 Calories
2.2 g Fat
0.3 g Saturated Fat
11.1% Calories from Fat
0 mg Cholesterol

4.8 g Protein
37.7 g Carbohydrate
12.5 g Sugar
4.5 g Fiber

134 mg Sodium
41 mg Calcium
1.7 mg Iron
0.6 mg Vitamin C
5 mcg Beta-Carotene
0.6 mg Vitamin E