I am undoubtedly a morning person, even though I rarely jump out of bed ready to take on the day. Instead, I prefer long, lazy mornings with coffee and a pastry while I catch up with some reading. To keep from feeling too guilty about this indulgence, I worked for weeks to perfect my recipe for low-fat cinnamon coffee cake muffins. Each muffin is approximately 90 calories, 11 grams of sugar, 1.5 grams of fat, and 2.5 grams of protein; I typically have 2 for breakfast. No, the sugar isn't healthy, but these muffins are a LOT better than the kind of breakfast I would be eating otherwise!
Cinnamon Coffee Cake Muffins
Makes 12 muffins
Prep time: ~30 minutes
Baking time: 18 minutes
Ingredients
For the batter:
2 tbsp margarine
1/8 cup no sugar added applesauce
1/4 cup white granulated sugar
6 packets Sweet'n Low
2 oz egg substitute OR 1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt
1 cup all purpose flour
Cinnamon to taste
For the filling and topping:
1/4 cup brown sugar, packed
1 tbsp no sugar added applesauce
Cinnamon to taste
- Preheat oven to 350°F. Spray muffin tin with nonstick cooking spray.
- In a medium mixing bowl, cream margarine, 1/8 cup applesauce, 1/4 cup white sugar, and sweet'n low. Add in egg substitute, vanilla extract, and almond extract.
- In a small bowl, combine flour with baking powder, baking soda, salt, and cinnamon to taste. Add alternately with Greek yogurt to the egg mixture.
- To make the filling / topping, combine ingredients in a small bowl until all the sugar is dissolved.
- Spoon 1 tbsp of the batter into each muffin tin. Top with 1/2 tsp of filling, then add another 1 tbsp of batter to each muffin. Using a pastry brush, brush remaining filling in a light layer on top of each muffin.
- Bake at 350°F for 18 minutes.
I hope you enjoy these muffins as much as I have!