Low-Fat Maple Cinnamon Muffins

Total Time
Prep 20 mins
Cook 20 mins

Easy! A hint of maple, and very low-fat. Yum!

Ingredients Nutrition


  1. Preheat oven 400F, and grease muffin cups.
  2. Mix all dry ingredients, set aside.
  3. Beat egg, and mix with all wet ingredients.
  4. Make a well in dry ingredients, and add wet ingredients all at once.
  5. Mix JUST UNTIL COMBINED. Any more and the muffins will be tough.
  6. Fill muffin cups about 2/3 full. Top with chopped pecans and brown sugar.
  7. Bake 18-20 minutes, depending on size. Drizzle with maple syrup and enjoy!
  8. NOTE : 1 3/4 cups flour may be better than 2 cups (for the 'toughness') -- so you may want to try that!
Most Helpful

great low fat muffin. followed to recipe exactly but used cake flour.

sylviaspisic February 28, 2011

This recipe was wonderful. The next day i warmed a muffin drizzled maple syrup on it and it was good to go. A little bit tough though but i probably added to much flour though.

Baker #831774 May 03, 2008

This is a lovely low-fat (or fat-free!) muffin -- NOT overly sweet at all. In fact, I think I'd add some more Splenda next time, because it had a strong cinnamon flavor and I like to balance it out. I used one cup of white flour and 3/4 cup whole wheat flour, two egg whites, fat-free soymilk, and sugar-free maple syrup. I omitted the brown sugar in the topping to keep it sugar-free, and never actually glazed them. They actually keep VERY well, because I had made them to give to someone and I didn't wind up having a chance for a few days... since I used Splenda, I stored them in the refrigerator, and nobody knew they weren't freshly baked! Thanks for posting!!

brokenburner February 25, 2008