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.
- Chocolate chips
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.
- 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
Frequently Asked Questions
These muffins are one of the healthiest muffins to enjoy. They are low in calories and have no added sugar. They are perfect as a healthy dessert or even a sweet breakfast.
Depending on your calorie needs, muffins are fine to include on a diet, but being wary of the calorie content will allow you to adjust your other meals around it.
Traditional bakery style muffins are high in calories because they use excessive amounts of butter and white sugar to give them the moist and fluffy texture.
You can sub out the egg for either a flax egg or chia egg.
Low Calorie Muffins (10 Flavors!)
- 2 cups flour all purpose or gluten free
- 1/3 cup granulated sweetener of choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk I used unsweetened almond milk
- 2 tablespoons olive oil
- 1 large egg
- Preheat the oven to 200C/400F. Line and grease a 12-count muffin tin with muffin liners.
- In a mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients into the dry ingredients and mix until just combined. Fold through the mix-ins of choice.
- Divide the muffins between the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes, before transferring to a wire rack to cool completely.
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Hi from New York.. I follow you on Instagram and I just love your simple ingredient recipes.. I can’t wait to try all of them .. first one is these yummy looking muffins.. thank youuuuu 😃😃
Hello,I just took Muffins out of the oven, I did add blueberries and lemon zest. Frosted with lemon buttercream. Gluten free dairy free and except for thr frosting sugar free. Very nice texture muffin. Can’t wait to make with the other add ins. Thank you for your recipes. Not suppose to eat alot of flour or sugar but ths is a great one to break a few rules with.