Are you tired of sacrificing taste for a healthier lifestyle? Look no further! We’ve compiled 20 delicious and nutritious low-calorie muffin recipes that are sure to satisfy your cravings without compromising on your diet goals. From classic flavors like banana and blueberry, to unique twists like pumpkin spice and matcha green tea, there’s something for everyone.
These mouth-watering muffins not only taste amazing but also pack a punch when it comes to nutrition. With ingredients like oats, Greek yogurt, zucchini, and chia seeds, these treats are packed with fiber, protein, and healthy fats to keep you full and energized throughout the day.
In this article, we’ll be diving into each of these recipes, sharing tips and tricks for making them at home, and exploring the benefits of using low-calorie ingredients like almond flour, coconut flour, and sweet potatoes. So grab your mixing bowl and let’s get baking!
Banana Oat Low Calorie Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. Made with ripe bananas, rolled oats, and minimal added sugar, they’re a great way to start your day.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened almond milk
– 1 large egg
– 1/4 teaspoon baking powder
– Pinch of salt
– Optional: 1 tablespoon honey or sugar substitute (if desired)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, oats, flour, almond milk, egg, baking powder, and salt. Mix until just combined.
3. Divide the batter evenly among the muffin cups.
4. Bake for 20-22 minutes or until tops are golden brown and centers are set.
5. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Servings: 12
Blueberry Almond Flour Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack on-the-go. Made with almond flour, fresh blueberries, and a hint of vanilla, they’re a great alternative to traditional wheat-based baked goods.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin Spice Protein Muffins
These moist and delicious muffins combine the comfort of pumpkin spice with a boost of protein to fuel your active lifestyle. Perfect for a post-workout snack or a healthy breakfast on-the-go.
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/2 cup canned pumpkin puree
– 1 scoop vanilla protein powder
– 1 large egg
– 1/4 cup unsweetened applesauce
– 1/4 cup honey
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oats, almond flour, and protein powder.
3. In a separate bowl, whisk together pumpkin puree, egg, applesauce, honey, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Apple Cinnamon Greek Yogurt Muffins
Moist and flavorful, these muffins combine the natural sweetness of apples with the warmth of cinnamon, all wrapped up in a creamy Greek yogurt-infused treat.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup Greek yogurt
• 1/2 cup diced apples (about 1 medium)
• Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, combine melted butter, egg, and Greek yogurt. Stir until smooth.
4. Add diced apples to the wet ingredients and stir to combine.
5. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Tips: Dust with confectioners’ sugar if desired. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Chocolate Chip Zucchini Muffins
These sweet treats are perfect for a healthy breakfast or snack. Shredded zucchini adds moisture and flavor to these chocolate chip muffins, making them a great way to sneak in some veggies.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, zucchini, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Lemon Poppy Seed Muffins
These moist and flavorful muffins are infused with the zest of fresh lemons and the crunch of poppy seeds, perfect for a breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1 teaspoon vanilla extract
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, lemon juice, lemon zest, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Carrot Cake Low Calorie Muffins
Moist and flavorful, these muffins are a healthier take on the classic carrot cake recipe.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup grated carrots
– 1/4 cup brown sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 tablespoon chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, carrots, brown sugar, baking powder, and salt.
3. In a large bowl, whisk together yogurt, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Peanut Butter Banana Muffins
These moist and flavorful muffins combine the natural sweetness of bananas with the richness of peanut butter, making them a perfect breakfast or snack option. With just a few simple ingredients, you can whip up a batch in no time!
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup creamy peanut butter
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon honey
– Chopped peanuts or banana slices for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine mashed bananas, peanut butter, sugar, milk, egg, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Strawberry Chia Seed Muffins
Start your day with a nutritious and delicious treat! These strawberry chia seed muffins are packed with fiber, protein, and natural sweetness from fresh strawberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup chia seeds
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1 cup sliced strawberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, chia seeds, and sugar.
3. In a large bowl, whisk together melted butter, egg, Greek yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in sliced strawberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Let cool on wire rack before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 20-22 minutes
Vanilla Almond Protein Muffins
A delicious and healthy breakfast or snack option, these muffins combine the flavors of vanilla and almond with a boost of protein from Greek yogurt and eggs. Perfect for busy mornings on-the-go!
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup granulated sugar
– 1/4 cup plain Greek yogurt
– 2 large eggs
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– Pinch of salt
– 1/4 cup sliced almonds, chopped
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, almond flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together Greek yogurt, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped almonds.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Coconut Flour Raspberry Muffins
Coconut Flour Raspberry Muffins Recipe
These moist and flavorful muffins are perfect for a sweet breakfast or snack, with the added bonus of being gluten-free thanks to coconut flour.
Ingredients:
– 1 cup coconut flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 2 large eggs
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen raspberries, chopped
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together coconut flour, unsweetened shredded coconut, and sugar.
3. In a large bowl, combine Greek yogurt, eggs, melted coconut oil, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in chopped raspberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Sweet Potato Spice Muffins
Moist and flavorful, these Sweet Potato Spice Muffins combine the natural sweetness of sweet potatoes with the warmth of aromatic spices. Perfect for a cozy breakfast or afternoon treat.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 large eggs
– 4 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine mashed sweet potatoes, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 20-25 minutes
Matcha Green Tea Muffins
These moist and flavorful muffins combine the refreshing taste of green tea with the subtle sweetness of sugar, perfect for a morning pick-me-up or afternoon snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup matcha green tea powder (preferably ceremonial or premium grade)
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together matcha green tea powder, milk, eggs, and melted butter until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown and centers are set.
Cooking Time: 18-20 minutes
Pineapple Coconut Muffins
Start your day with a sweet escape to the islands! These moist and flavorful muffins combine the juiciness of pineapple with the creaminess of coconut, all wrapped up in a tender crumb.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup pineapple juice
– 1 large egg
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
– 1 cup diced fresh pineapple
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, pineapple juice, egg, melted butter, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in diced pineapple.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Dark Chocolate Avocado Muffins
Elevate your breakfast or snack game with these decadent muffins, combining the creaminess of avocado with the deep richness of dark chocolate.
Ingredients:
– 3 ripe avocados, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine mashed avocado, milk, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow to cool slightly.
6. Fold the melted chocolate into the muffin batter until well combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
9. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Yield: 12 muffins
Oat Bran Raisin Muffins
Warm and delicious Oat Bran Raisin Muffins are perfect for a cozy morning treat or afternoon pick-me-up. This recipe combines the nutty flavor of oat bran with sweet raisins and a hint of spice.
Ingredients:
– 2 cups rolled oats
– 1/2 cup oat bran
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, oat bran, sugar, and baking powder.
3. In a separate bowl, combine milk, eggs, cinnamon, nutmeg, and salt. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in raisins.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Cherry Almond Low Calorie Muffins
A sweet and satisfying treat that’s perfect for a healthy breakfast or snack. These moist muffins are packed with the flavors of cherries and almonds, and with only 120 calories per serving, you can feel good about what you’re putting in your body.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup rolled oats
– 1/2 cup sugar-free sweetener (such as stevia or erythritol)
– 1/2 cup unsalted almond butter
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1/4 cup cherry juice
– 1 teaspoon vanilla extract
– 1/4 cup chopped dried cherries
– 1/4 cup sliced almonds
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, and sugar-free sweetener.
3. In a large bowl, combine almond butter, egg, Greek yogurt, cherry juice, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped cherries and sliced almonds.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Servings: 12 muffins
Pumpkin Apple Spice Muffins
Start your day with a warm and cozy treat that combines the flavors of pumpkin, apple, and spice. These moist and flavorful muffins are perfect for a crisp fall morning or as a snack any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 1/4 cup chopped fresh apple (such as Granny Smith)
– 1 tablespoon melted butter
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, egg, apple, melted butter, cinnamon, nutmeg, and ginger. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Lemon Blueberry Quinoa Muffins
Brighten up your morning with these citrusy and fruity quinoa muffins, packed with the wholesome goodness of quinoa and fresh blueberries.
Ingredients:
– 1 cup cooked quinoa
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup fresh blueberries
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together quinoa, lemon zest, lemon juice, melted butter, eggs, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Cinnamon Roll Protein Muffins
These moist and flavorful muffins combine the warm spices of cinnamon rolls with the benefits of protein-rich ingredients, making them a perfect treat for fitness enthusiasts and foodies alike.
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup unsweetened applesauce
– 1/4 cup plain Greek yogurt
– 1/4 cup protein powder of your choice (e.g., whey or plant-based)
– 1/4 cup granulated sweetener (e.g., Swerve or Erythritol)
– 2 large eggs
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine oats, almond flour, and granulated sweetener.
3. In a large bowl, whisk together applesauce, Greek yogurt, protein powder, eggs, cinnamon, nutmeg, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Summary
Indulge in guilt-free baking with these 20 mouth-watering low-calorie muffin recipes. From classic flavors like banana and blueberry to unique twists like pumpkin spice and matcha green tea, there’s something for everyone. These healthy treats are packed with nutritious ingredients like Greek yogurt, chia seeds, and coconut flour, making them perfect for a quick breakfast or snack on-the-go. With only 150-200 calories per muffin, you can satisfy your sweet tooth without sacrificing your dietary goals.
