Cooking without oil, margarine or some vegetable fat can be hard sometimes. I’ve failed many times trying to make low fat baked recipes, that’s why I’m so happy with these apple muffins. The only fat I used to make them is coconut milk and they taste amazing and are so soft and moist.
If you’re looking for a fat-free muffin recipe, use some fat-free milk like oat or rice milk and if the muffins are a little bit dry, you can eat them with your favorite jam or dunk them in milk, so yummy!
Some people don’t bake during summer time, but I do. It’s totally worth it because I prefer to make my own food, it’s usually healthier, and taste even better and the kitchen smells delicious.
- If you’re not using a non-stick muffin pan, you’ll probably need to lightly grease it with some coconut oil. You also can use some muffin cases.
- Feel free to use bananas instead of the applesauce (I’d use 2 to 3 bananas).
- If you don’t like bananas, use more applesauce instead (I’d use about 1 cup).
- Use your favorite plant milk, but I recommend you to use coconut milk or some nut milk because they contain some fat and you’ll get delicious, moist muffins.
- Other flours or sweeteners can be used as well, but probably you’ll need to add more or less.
- If you’re batter is too dry, add more applesauce.
Products we used to make this recipe (affiliate links):
Low Fat Apple Muffins (Vegan + GF)
I’ve failed many times trying to make low fat baked recipes, that’s why I’m so happy with these apple muffins. They taste amazing and are so soft and moist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 14
- Preheat the oven to 355ºF or 180ºC.
- Blend the rolled oats in a blender or food processor until you get a flour consistency.
- Place the oats in a large mixing bowl and add the rest of the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sugar). Stir with a spoon.
- Place the coconut milk and the banana in a blender and blend until smooth. Then add the mixture to the mixing bowl.
- Add the applesauce and mix until well combined.
- Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary).
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.
Did you make this recipe?
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