Low Calorie Muffins

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.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 18

Total Time 20

Servings servings

Calories 100kcal

Author Arman Liew

Ingredients

2 cups flour all purpose or gluten free
1/3 cup allulose or any 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

Instructions

Preheat the oven to 200C/400F. Line and grease a 12-count muffin tin with muffin liners.
In a mixing bowl, whisk together the flour, granulated sweetener of choice, baking powder, and baking soda. In a separate bowl, whisk together the milk, olive oil, and egg. Add the wet ingredients to 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.

Notes

See the body of the post for 10 flavors to try. Pictured include low calorie blueberry muffins, banana muffins, chocolate walnut muffins, and mixed berry muffins.

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.

10 flavors to try-

Lemon blueberry. Fold through half a cup of fresh 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 2 tablespoons of cocoa powder and 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.

Classic blueberry. Toss through 1/2 cup of blueberries in some flour, then fold them into the batter.

Zucchini. Fold through 1/2 cup of finely shredded zucchini.

Peanut butter chocolate chip. Fold through 1/4 cup of chocolate chips and swirl through 1/2 cup of smooth peanut butter on top of the muffin batter.

Nutrition