Low Calorie Muffins (10 flavors!)

These low calorie muffins are moist, fluffy, and made in just one bowl! No butter and no added sugar needed, they come with ten delicious flavor options! 115 calories per muffin.

Who says low calorie diets are boring?

Since starting a weight loss plan, I’ve had to watch my calories. As someone who does fitness competitions, there are several months where I have to reduce my overall intake.

I never find this difficult, as I have a ton of low calorie recipes, including some of my favorite foods. I have my pasta and my pizza, and some delicious desserts, like brownies. Recently, I’ve been in more of a baking mood and I’ve been obsessed with my low calorie muffin recipe.

Why you’ll love these muffins

• Each muffin has less than 100 calories each, and they are all a standard muffin size- no mini muffins here!
• It uses simple and affordable ingredients, and the base recipe needs just seven of them.
• There is no butter or white sugar needed, yet the muffins turn out perfectly sweet, moist, and fluffy.
• They take just 20 minutes to make, and that’s including the preparation time.

The beauty of these muffins is that they can be customized a plethora of ways. Want low calorie blueberry muffins? Got you covered. Low calorie banana muffins? Tick that box. We’ve included 10 flavors to get you started.

What you’ll need for this recipe

For the base recipe

• Flour– All purpose flour or a gluten free substitute, like gluten free self rising flour. 
• Sugar free substitute– I like using allulose, but erythritol or brown sugar substitute will also work. 
• Baking powder and baking soda– Both leavening agents are used to give the muffins some rise and fluffiness. 
• Milk– I used unsweetened almond milk, but any milk works. 
• Olive oil– Any neutral flavored oil works. 
• Egg– room temperature egg.
• Vanilla extract– Just a drop to give it a subtle vanilla flavor.

Mix-ins

• Blueberries
• Raspberries
• Chocolate chips
• Nuts

How to make low calorie muffins

Start by mixing the dry ingredients in a small bowl. Next, add the wet ingredients into a large mixing bowl and whisk together until combined. Gently stir through the dry ingredients until combined. Fold through your flavor mix-ins of choice.

Now, evenly distribute the batter amongst a greased 12-count muffin pan lined with muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the pan for ten minutes, before carefully transferring them to a wire rack to cool completely.

Flavor variations

• Lemon blueberry– Fold through half a cup of blueberries and 1/2 a lemon zest.
• White chocolate raspberry– Add 1/4 cup of white chocolate chips and 1/2 cup of fresh or frozen raspberries.
• Triple chocolate– Add 1/4 cup each of milk, white, and dark chocolate chips.
• Apple cinnamon– Add 1 tablespoon of cinnamon and finely chopped apple.
• Trail mix– Fold through raisins, nuts, coconut, and chocolate chips.
• Banana– Mash two bananas and fold them through the batter.
• Pumpkin– Fold through half a cup of pumpkin puree.

Storing and freezing instructions

• To store: Leftover muffins should be stored in the refrigerator, covered, for up to one week.
• To freeze: Place the baked and cooled muffins in a ziplock bag and store it in the freezer for up to six months.

More low calorie desserts to try

• Lemon bars
• Cupcakes
• Cookies
• Ice cream
• Candy

Frequently Asked Questions