Fluffy, sweet muffins with slightly sour red currants – this is the perfect combination for summer! These healthy red currant muffins are perfect for anyone with a sweet tooth and a passion for cake. Even though the muffins are super fluffy, juicy and sweet, this is a really healthy sugar free muffin recipe with less than 100 kcal per serving! So don’t miss these delicious sugar free red currant muffins and definitely give them a try yourself. How to do that, I’ll show you right now. So without further ado let’s dive right in…jump to recipe
What would summers be like without currants?
Currants are the epitome of summer for me. There are a few currant bushes in my parents’ backyard. And I can remember how I used to kneel in that patch at the height of summer and pick the currants from the bushes while the sun beat down on me. The feeling is burned into my memory to this day. And whenever I buy currants at the store now I always think back to it.
Currants not only taste delicious, but they are also packed with nutrients. In addition to their high vitamin C content, they also contain a lot of potassium and iron. And while potassium is good for our acid-base balance and our cells, iron is important for oxygen transport as well as for the formation of hemoglobin. This is the red blood pigment. It is true that among the three varieties of currants, the black ones are the most nutrient-rich. But the red and white berries provide a fair amount of nutrients as well.
And what goes better with red currants than cake? Thanks to their slightly acidic taste, the small berries are very popular for desserts, cakes and pastries. And for this reason, I would like to show you a simple recipe for healthy red currant muffins today. Of course, we will make some sugar free red currant muffins that contain much less fat than usual. So they are much lower in calories than the vast majority of recipes!
red currant muffins – a healthy sugar free muffin recipe
The basis of my muffins is a healthy sponge cake. To make a sponge cake healthier, we replace the sugar with erythritol on the one hand. This saves us over 400 calories for the whole recipe. On the other hand, the sponge cake for my healthy red currant muffins is also much lower in fat than other recipes. To achieve this and still get those muffins fluffy and delicious, we replace the classic butter with three ingredients. For one part, we just use a low-fat butter. (The brand I used has 360 kcal per 100g.) But since we also take less of it, we add some yogurt and unsweetened applesauce. This combination makes our muffins really low in calories, but at the same time they still turn out nicely fluffy and delicious.
In total, you’ll need the following ingredients for these delicious red currant muffins:
- (low-fat) healthy butter substitute (here are some examples of products that exist in the united states)
- yogurt and unsweetened applesauce
- vanillia extract and a pinch of salt
- whole wheat flour and baking powder
- fresh red currants
And here’s how to make this healthy sugar free muffin recipe …
First of all, make sure all the ingredients have reached room temperature before you start baking. It really makes a big difference whether you use cold or room warm ingredients when you want to make a fluffy sponge. Also, you should directly preheat your oven to 180°C / 350°F convection. And once your ingredients are at room temperature and your oven is switched on, the first thing you’ll do is free the currants from their stems and wash them thoroughly.
Then, mix the butter and erythritol by using a hand mixer until it becomes a fluffy mixture. Next, add the eggs and continue mixing for a few minutes until you get a white creamy consistency. Of course, you can also use a kitchen machine. Afterwards, add the applesauce, yogurt, vanilla and a pinch of salt and give it a quick stir.
Next, sieve the whole wheat flour and baking powder into the dough. Now, it’s very important that you just briefly combine the dry ingredients with the liquid mixture. Otherwise, all the air that you have already beaten into the dough will be released and your muffins will not rise that well. So give it a quick stir with your hand mixer, and then use a dough scraper to fold in the red currants.
the ice cream scoop – my secret weapon when it comes to making muffins
With this, the batter is ready to go. Now you can distribute the muffin cups on your muffin tray and divide the dough evenly among the 12 moulds. By the way, the easiest way to do so is with ice cream scoops. I own a set of three different sized ice cream spoons that is in constant use at my house. And funnily enough, I almost never use it for ice cream, but rather for everything else. These scoops are real all-rounders and perfect for meatballs, energy balls or for shaping cookies, to name just a few. The advantage of using such an ice cream scoop is that each muffin cup will contain the same amount of batter. Thus, all muffins have the same baking time and none is burned at the end or still half uncooked. Plus, it makes much less of a mess that way.
Once the batter is evenly divided between all 12 cups, you can put your healthy red currant muffins into the oven. There they bake for about 20 to 25 minutes until they are nicely golden brown on top. But it’s best to test them with a toothpick after 20 minutes. If the dough still sticks to the toothpick, then they will need a few more minutes.
my healthy sugar free muffin recipe
ased on a few tricks, we ended up with a tray of 12 healthy sugar free muffins! So to save some calories when baking, it’s best to replace sugar with a zero or lower calorie alternative. Thanks to the wide selection we now find both online and in grocery stores that is the least of our issues. However, it becomes more difficult when you want to replace butter. Oil is not a good alternative in terms of calories, as it is even more calorie dense than butter. But at the same time, our dough needs some fat to become fluffy and moist. For this reason, the combination of a lower fat butter substitute, applesauce and yogurt is the perfect solution. This way you end up with not only fluffy, but also healthy muffins with less than 100 kcal. More precisely, with only 77 calories each.
a few more tips on how to make this healthy sugar free muffin recipe with red currants
Sure you can. Instead of currants, I think fresh raspberries would work well here, too. Since they also have a slight acidity, I think those would be a great fit too!
Of course! The amount of dough fits perfectly on a small springform pan of about 18 cm diameter. But if you double the ingredients, you can also fill a classic springform pan. The baking time should then be about 30 to 45 minutes. It’s best to keep an eye on your cake and test it regularly with a stick. Especially if the cake is already slightly brown on top.
Like any cake, you can easily store those healthy red currant muffins in an airtight container. Just make sure the lid is on so they don’t dry out.
This works as well! This is especially helpful if you’re a one or two person household. And whenever you’re craving a light, healthy sugarfree red currant muffinl, you can defrost one of them.
my healthy red currant muffins – a must try during the summer month
I hope you like the recipe and you will give these muffins a try. If you would like to see more healthy and low calorie cake and pastry recipes, feel free to let me know. The best thing to do is just write it to me a comment on this recipe. In any case, I wish you a lot of fun trying and a bon appétit,
you might also like …
- this healthy sugar free muffin recipe for my low calorie carrot cake cupcakes
- Moist, chocolaty, and irresistible – my healthy brownies
- one of my all-time favorite cakes – the Russian chocolate cheesecake
Healthy Red Currant Muffins
- muffin baking tray
- muffin paper cups
- hand mixer or kitchen machine
- mixing bowl
- ice cream scoop (2,4 in/ 6cm diameter) or two spoons
- 150 g red currants (1 cup)
- 50 g low calorie butter substitute ⅓ cup
- 100 g erythritol ½ cup (if you don't have any calorie free sweetener, regular sugar will work as well)
- 2 eggs
- 70 g 3.8% fat yogurt ¼ cup
- 40 g unsweetened applesauce 2 tbsp
- ½ tsp vanilla extract
- 1 pinch of salt
- 150 g whole wheat flour 1¼ cup
- 7 g baking powder 1 tsp
- Preheat the oven to 180°C / 350°F convection (200°C / 400°F top/bottom heat). Remove the stems from the currants and rinse thoroughly.
- Mix the butter and sugar in a mixing bowl until it becomes a creamy mixture. Add the eggs and beat for a few minutes with a hand mixer (or in a kitchen machine) until it becomes white creamy. Add the yogurt, applesauce, vanilla extract and salt and mix briefly. Then sieve in the flour and baking powder and mix briefly with the hand mixer until everything is combined. Carefully fold in the currants with a spatula.
- Place the paper cups on the muffin tray and divide the batter evenly between the cups using a large ice cream scoop (alternatively use two spoons).
- Bake the muffins in the oven for 20 to 25 minutes, until golden brown on top and no batter sticks to the toothpick if tested. Then cool thoroughly on a cooling rack before serving or wrapping airtight for storage.
- calories: 77 kcal
- fat: 3 g
- carbohydrates: 9 g
- protein: 3 g