Fat-Free Lemon Berry Muffins
Every Saturday morning during the summer, my husband and I strap the kiddo in the stroller, and we all walk downtown to our local farmer’s market, and then we go to brunch at our very favorite bakery. I have a really hard time saying no to their display cases full of fresh-baked muffins, scones, and other goodies, but my willpower is a lot stronger if I know I have a healthy alternative waiting for me at home, like these yummy lemon berry muffins.
They are delicious made with whatever berry happens to be your favorite, and are a great accompaniment to a healthy breakfast, or a tasty snack any other time. You could even bulk up the muffins by adding a scoop or two of an all-natural protein powder before baking, making them a diet-conscious meal on the go.
Fat-Free Lemon Berry Muffins
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 1 medium lemon
- 1/2 cup sugar
- 6 oz. Greek nonfat yogurt (plain or lemon-flavored)
- 1/2 cup skim milk
- 1/2 cup all-natural, unsweetened applesauce
- 2 large egg whites
- 1 tsp. vanilla extract
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups fresh or frozen berries (I used blueberries, but I think just about any berry would work well!)
Directions:
Preheat oven to 400°F. Zest and juice the lemon directly into large mixing bowl; discard remainder of lemon (or use elsewhere!). Add all other ingredients except berries, then whisk to combine. Gently stir in berries, then spoon into greased or paper-lined muffin tins. Bake for 15-20 minutes, or until golden brown. Cool and enjoy!
Freezing Directions:
Cool. Place in freezer bags; thaw, label, and freeze. Thaw to serve.
Nutritional Information:
1 muffin: 131 calories; 28 g carbs; 0 g fat; 1.2 g fiber; 5 g protein; 3 WW PointsPlus
Servings: 12
This Post will be linked at:
- Real Food Wednesdays at Kelly the Kitchen Kop
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back


I love that these have yogurt in them! I’m sure they are moist and delicious. Thanks for linking up on Recipes I Can’t Wait to Try!
This recipe sounds great to have for RV trips! Can’t wait to try it.
I’m going to try these this week. Need to get back on track of making breakfast stuff for us to have at home…
Does it have to be greek yogurt (aka spackle)? Could you substitute plain yogurt?
Yes, you can use any yogurt you like. I just prefer the Greek yogurt for its added protein, but feel free to use your favorite kind!