Low-Calorie Peach Streusel Cupcake Recipe - Clean Eating Magazine

Peach Streusel Cupcakes

Our handy take on the classic German dessert maintains the decadent crumb topping but switches it up as personal-size cupcakes, with only 137 calories each!
Author:
Publish date:
Low-calorie Cupcake Recipe
  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • 1/2 cup coconut flour (56 g)
  • 1 tbsp arrowroot powder (8 g)
  • 1 tsp baking soda
  • 2 1/2 tsp ground cinnamon, divided
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp powdered stevia
  • 1 large egg
  • 4 egg whites
  • 2 tbsp coconut oil, melted
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup part-skim ricotta cheese
  • 1 large peach, peeled, pitted and diced (1/2 cup)
  • 3/4 cup old-fashioned oats
  • 1 oz unsalted pecan halves
  • 1 tablespoon all natural, no-sugar-added applesauce
  • 2 tbsp pure maple syrup

Preparation

  1. Preheat oven to 350°F. Line 10 muffin cups with paper liners.
  2. In a large bowl, add flour, arrowroot, baking soda, 1 tsp cinnamon, ginger, nutmeg and stevia. Whisk well, breaking up lumps.
  3. Add egg, egg whites, coconut oil, milk and ricotta.
  4. Using a handheld mixer on low speed, beat mixture, stopping once or twice to scrape down sides of bowl.
  5. Continue beating, increasing speed to high for 2 minutes, until no lumps remain. Fold in peaches. Divide batter evenly among muffin cups.
  6. In the bowl of a food processor, add oats, pecans and remaining 1 1/2 tsp cinnamon
  7. Pulse several times, for 5 to 10 seconds each, until pecans are broken into uniformly small pieces.
  8. Add applesauce and maple syrup, and pulse a few more times, until thoroughly combined.
  9. Top each batter in each muffin cup with 1 heaping tbsp pecan mixture.
  10. Bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
  11. Let cool in pan for 10 minutes, then transfer to a cooling rack and let cool completely, about 1 hour.
  12. TIP: To easily peel a peach, drop it in a pot of boiling water for 1 minute. Transfer to a bowl of ice water and cool for a few minutes. The skin will easily slip off.

Nutrition Information

  • Serving Size: 1 cupcake
  • Calories: 137
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 23 mg
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 184 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g