16 Delicious Low Calorie Muffin Recipes Healthy

Venturing into the world of healthy baking doesn’t mean you have to sacrifice flavor or indulgence! Our roundup of 16 Delicious Low Calorie Muffin Recipes is here to prove just that. Perfect for home cooks looking to satisfy their sweet tooth without the guilt, these recipes are your ticket to enjoying every bite. Dive in and discover how easy and tasty healthy baking can be!

Banana Oatmeal Low Calorie Muffins

Remember those mornings when you crave something sweet yet wholesome, a little treat that doesn’t weigh you down? These banana oatmeal muffins are just that—a tender, comforting bite that feels like a warm hug.

Ingredients

• 1 1/2 cups of mashed ripe bananas (about 3 medium ones)
• 1 cup of old-fashioned oats
• 1/2 cup of almond milk, just a splash more if the batter feels too thick
• 1/4 cup of honey, for that gentle sweetness
• 1 egg, lightly beaten
• A couple of tablespoons of melted coconut oil
• 1 teaspoon of vanilla extract, because it makes everything better
• 1/2 teaspoon of baking soda, to give them a little lift
• A pinch of salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or give it a light spray with cooking oil.
2. In a large bowl, mix together the mashed bananas, oats, almond milk, honey, egg, coconut oil, and vanilla extract until well combined.
3. Gently fold in the baking soda and salt, making sure they’re evenly distributed throughout the batter.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. A tip: use an ice cream scoop for evenly sized muffins.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Another tip: don’t open the oven door too early, or the muffins might sink.
6. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. A final tip: they’re even better the next day, as the flavors meld together beautifully.

How these muffins turn out so moist and fluffy with such simple ingredients is a little kitchen magic. The banana and honey lend a natural sweetness, while the oats add a satisfying chew. Try them warm with a dollop of almond butter for an extra cozy treat.

Blueberry Almond Flour Low Calorie Muffins

Zestfully, let’s embrace the quiet morning with something sweet yet mindful. These muffins, light as a whisper, blend the tartness of blueberries with the nutty warmth of almond flour, creating a tender bite that feels like a gentle hug.

Ingredients

• 1 1/2 cups almond flour, because it’s all about that nutty base
• 1/4 cup honey, for a touch of sweetness
• 2 eggs, to bind everything together
• 1/2 tsp baking soda, our little lift
• A splash of vanilla extract, for that cozy aroma
• A pinch of salt, to balance the flavors
• 1 cup fresh blueberries, because bursts of joy are essential
• 2 tbsp melted coconut oil, for a subtle richness

Instructions

1. Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or lightly grease it. This ensures your muffins won’t stick and will have a perfect shape.
2. In a large bowl, whisk together the almond flour, baking soda, and salt. This mix is the foundation of your muffins, so make sure it’s well combined.
3. In another bowl, beat the eggs lightly, then stir in the honey, vanilla extract, and melted coconut oil. The goal here is a smooth, homogenous mixture that’ll make your batter just right.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to dense muffins, so a light hand is key.
5. Carefully fold in the blueberries, distributing them evenly without crushing. This ensures every bite has a pop of flavor.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise beautifully.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Keep an eye on them after 20 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This step prevents them from becoming soggy.

Velvety and moist, these muffins carry the essence of summer in every bite. Enjoy them warm with a dollop of Greek yogurt for a delightful contrast, or simply as they are, letting their simplicity shine.

Pumpkin Spice Low Calorie Muffins

Cool autumn mornings call for something warm and comforting, yet light enough to enjoy without guilt. These pumpkin spice low calorie muffins are just that—a tender, spiced treat that feels like a hug in a bite.

Ingredients

• 1 cup of pumpkin puree, the kind you’d use for pies
• A couple of eggs, because they bind everything together
• A splash of vanilla extract, for that warm, sweet aroma
• 1/2 cup of almond milk, to keep things light
• 2 cups of whole wheat flour, for a nutty, wholesome base
• A generous sprinkle of pumpkin spice, because it’s all about that flavor
• 1 tsp of baking soda, to give them a little lift
• 1/2 cup of honey, for natural sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or give it a light spray with cooking oil.
2. In a large bowl, whisk together the pumpkin puree, eggs, vanilla extract, and almond milk until smooth.
3. Tip: Make sure all your wet ingredients are at room temperature to avoid a lumpy batter.
4. Add the whole wheat flour, pumpkin spice, and baking soda to the wet ingredients. Stir until just combined; overmixing can make the muffins tough.
5. Tip: If the batter feels too thick, a little more almond milk can loosen it up without adding calories.
6. Gently fold in the honey, ensuring it’s evenly distributed but not overworked.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack; this helps them set without falling apart.

Kindly savor these muffins when they’re still slightly warm, the spices more pronounced, the texture wonderfully moist. They’re delightful on their own or with a dollop of Greek yogurt for an extra protein boost.

Chocolate Chip Protein Low Calorie Muffins

Dreaming of a treat that satisfies your sweet tooth without derailing your health goals? These chocolate chip protein low calorie muffins are here to answer your cravings, blending indulgence with nourishment in every bite.

Ingredients

• 1 cup of almond flour, for that tender crumb
• a scoop of vanilla protein powder, to pack in the goodness
• a couple of tablespoons of coconut sugar, just enough sweetness
• a splash of almond milk, to bring it all together
• a handful of dark chocolate chips, because joy
• 1 teaspoon of baking powder, for the perfect rise
• a dash of vanilla extract, for that warm aroma
• 1 egg, to bind everything with love

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Tip: This ensures easy removal and no sticking.
2. In a large bowl, whisk together the almond flour, protein powder, coconut sugar, and baking powder until no lumps remain. Tip: Sifting the dry ingredients can make your muffins even lighter.
3. Add the almond milk, vanilla extract, and egg to the dry ingredients. Stir until just combined. Tip: Overmixing can lead to dense muffins, so fold gently.
4. Fold in the dark chocolate chips, saving a few to sprinkle on top for that bakery-style finish.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 20-minute mark.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Kindly savor the moist texture, punctuated by melty chocolate chips, and the subtle sweetness that doesn’t overwhelm. Enjoy one with your morning coffee or as a post-workout reward, perhaps warmed slightly to bring out the chocolate’s richness.

Apple Cinnamon Low Calorie Muffins

On a quiet morning like this, when the air carries a hint of autumn, there’s something deeply comforting about the aroma of apples and cinnamon mingling in the kitchen. These muffins, light yet flavorful, are a gentle nod to the season’s shift, offering a cozy embrace with every bite.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of sugar, just enough to sweeten the deal
• 1 tsp of baking powder, for that perfect rise
• 1/2 tsp of baking soda, to keep things light
• 1 tsp of cinnamon, because it’s all about that warmth
• A pinch of salt, to balance the sweetness
• 1 cup of grated apple, for moisture and flavor
• 1/2 cup of unsweetened applesauce, adding to the apple-y goodness
• 1/4 cup of milk, just a splash to bring it all together
• 1 egg, lightly beaten, to bind our ingredients
• 2 tbsp of melted butter, for a touch of richness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the grated apple, applesauce, milk, egg, and melted butter until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unassuming yet utterly delightful, these muffins boast a tender crumb and a subtle sweetness, with the apple and cinnamon playing a harmonious duet. Enjoy them warm, with a dollop of Greek yogurt for a creamy contrast, or pack them for a midday pick-me-up that feels like a hug from the inside.

Lemon Poppy Seed Low Calorie Muffins

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about baking. These lemon poppy seed muffins, light yet flavorful, are perfect for those moments when you crave something sweet without the guilt.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of sugar, just enough to sweeten
• 1 tbsp of poppy seeds, for that little crunch
• 1 tsp of baking powder, to lift them just right
• 1/4 tsp of salt, to balance the sweetness
• 1/3 cup of unsweetened applesauce, for moisture without the oil
• 1/4 cup of fresh lemon juice, for that bright tang
• 1 tbsp of lemon zest, because the flavor is in the peel
• 1 egg, to bind it all together
• 1/2 cup of almond milk, a splash to bring the batter together

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt until well combined.
3. In another bowl, mix the applesauce, lemon juice, lemon zest, egg, and almond milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can make the muffins tough.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Delicate and moist, these muffins carry the perfect balance of sweet and tart, with the poppy seeds adding a subtle texture. Enjoy them as they are, or for an extra touch of indulgence, drizzle with a light lemon glaze.

Carrot Cake Low Calorie Muffins

As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking something wholesome yet indulgent. These carrot cake low calorie muffins are my go-to for a sweet start that doesn’t weigh me down, blending the earthy sweetness of carrots with just the right touch of spice.

Ingredients

• 1 1/2 cups of grated carrots, packed
• 1 cup of whole wheat flour
• 1/2 cup of almond flour
• 1/4 cup of maple syrup
• 1/4 cup of unsweetened applesauce
• 2 eggs
• 1 tsp of vanilla extract
• 1 tsp of cinnamon
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• A splash of almond milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the whole wheat flour, almond flour, cinnamon, baking soda, and salt.
3. In another bowl, mix the grated carrots, maple syrup, applesauce, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients, adding a splash of almond milk if the batter seems too thick.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Very moist and tender, these muffins carry the warmth of cinnamon and the natural sweetness of carrots, making them perfect with a dollop of Greek yogurt or a drizzle of honey for an extra touch of sweetness.

Peanut Butter Banana Low Calorie Muffins

Many mornings, I find myself craving something sweet yet wholesome, a treat that feels indulgent but doesn’t weigh me down. These peanut butter banana low calorie muffins are just that—a gentle nudge towards sweetness, with the comforting familiarity of home.

Ingredients

• 1 cup of mashed ripe bananas (about 2 medium)
• 1/4 cup of creamy peanut butter
• 1/4 cup of honey
• 1 tsp of vanilla extract
• 1 cup of whole wheat flour
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1/4 cup of unsweetened almond milk
• 1 egg

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the mashed bananas, peanut butter, honey, vanilla extract, and egg until smooth.
3. Tip: Make sure your bananas are really ripe for the best natural sweetness and easy mashing.
4. In another bowl, mix the whole wheat flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, and stir until just combined.
6. Tip: Don’t overmix the batter to keep the muffins light and fluffy.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Keep an eye on them after 15 minutes to prevent overbaking—every oven is a little different.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Oftentimes, the simplest things bring the most joy. These muffins are tender with a moist crumb, the peanut butter and banana flavors melding beautifully. Try them warm with a drizzle of honey for an extra touch of sweetness.

Zucchini Chocolate Low Calorie Muffins

Venturing into the kitchen on a quiet evening, I find myself drawn to the simplicity and warmth of baking. These zucchini chocolate low calorie muffins are a testament to the joy of creating something nourishing and sweet, without the guilt.

Ingredients

• 1 1/2 cups of grated zucchini, squeezed dry
• 1 cup of whole wheat flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of maple syrup
• 1/4 cup of almond milk
• 2 eggs
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• a pinch of salt
• a handful of dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix the grated zucchini, maple syrup, almond milk, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Stir in the dark chocolate chips for that extra chocolatey goodness.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should spring back when lightly touched.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool, making them easier to handle.

Perfectly moist with a rich chocolate flavor, these muffins are a delightful treat any time of day. Try serving them warm with a dollop of Greek yogurt for a balanced breakfast or snack.

Coconut Flour Low Calorie Muffins

On a quiet morning like this, when the light filters softly through the kitchen window, there’s something deeply comforting about baking. These coconut flour low calorie muffins are my go-to for a gentle start to the day, light yet satisfying, with a subtle sweetness that doesn’t overwhelm.

Ingredients

• 1/2 cup of coconut flour, sifted to avoid lumps
• 3 eggs, beaten until just fluffy
• 1/4 cup of honey, for that natural sweetness
• a splash of vanilla extract, because it makes everything better
• 1/4 cup of almond milk, to bring it all together
• a pinch of salt, to balance the flavors
• 1/2 tsp of baking powder, for a little lift
• a couple of tbsp of coconut oil, melted and slightly cooled

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the sifted coconut flour, baking powder, and salt until well combined.
3. In another bowl, mix the beaten eggs, honey, vanilla extract, almond milk, and melted coconut oil until smooth.
4. Tip: Ensure all your wet ingredients are at room temperature to avoid the coconut oil solidifying when mixed.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix to keep the muffins light.
6. Tip: The batter will be thicker than usual muffin batter due to the coconut flour. That’s perfectly normal.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Tip: Keep an eye on them after the 20-minute mark, as coconut flour can go from perfectly baked to overdone quickly.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Now, these muffins emerge from the oven with a tender crumb and a delicate coconut aroma that’s just inviting. Enjoy them warm with a dab of almond butter or fresh berries for a touch of brightness.

Strawberry Vanilla Low Calorie Muffins

Evenings like these call for something sweet yet mindful, a treat that whispers of summer strawberries and the comforting embrace of vanilla, all while keeping things light. These muffins are my quiet rebellion against the notion that indulgence must come with guilt, a small joy to savor with a cup of tea as the day winds down.

Ingredients

• 1 cup of all-purpose flour, because sometimes simplicity is key
• A half cup of almond flour, for that tender crumb we all love
• A quarter cup of honey, just enough sweetness to dance on your tongue
• A splash of vanilla extract, because vanilla is the soul of comfort baking
• One egg, to bind our dreams together
• A quarter cup of unsweetened applesauce, for moisture without the fuss
• A couple of fresh strawberries, diced, for those bursts of joy
• 1 tsp of baking powder, the quiet rise to perfection
• A pinch of salt, to make the flavors sing

Instructions

1. Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or give it a light spray with cooking oil.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This ensures every bite is perfectly balanced.
3. In another bowl, mix the honey, egg, applesauce, and vanilla extract until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
4. Gently fold the wet ingredients into the dry ones until just combined. Overmixing is the enemy of fluffy muffins!
5. Carefully stir in the diced strawberries, saving a few pieces to top each muffin for a pretty finish.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full. They’ll rise beautifully, promise.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
8. Let them cool in the pan for 5 minutes, then transfer to a wire rack. They’re delicate when warm, so handle with care.

Remember, these muffins are best enjoyed the day they’re made, when the strawberries are at their juiciest and the vanilla scent is still warm in the air. The texture is wonderfully light, with just the right amount of sweetness to make each bite a little celebration.

Raspberry Chia Seed Low Calorie Muffins

Zestfully, let’s embrace the quiet morning with something sweet yet mindful. These raspberry chia seed muffins are a tender nod to indulgence without the guilt, perfect for those reflective moments when you crave a bite of comfort.

Ingredients

• 1 cup of all-purpose flour, because sometimes simplicity is key
• A couple of tablespoons of chia seeds, for that lovely crunch and omega-3 boost
• 1/2 cup of fresh raspberries, gently smashed to release their tangy sweetness
• A splash of vanilla extract, because it makes everything smell like home
• 1/4 cup of honey, for a natural touch of sweetness
• 1 teaspoon of baking powder, to give our muffins just the right lift
• 1/2 cup of almond milk, keeping it light and dairy-free
• 1 egg, to bind all our cozy ingredients together
• A pinch of salt, to balance the flavors just so

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, ensuring each cup is ready for our batter.
2. In a large bowl, whisk together the flour, chia seeds, baking powder, and salt, creating a dry foundation for our muffins.
3. In another bowl, lightly beat the egg, then mix in the honey, almond milk, and vanilla extract until everything is happily combined.
4. Gently fold the wet ingredients into the dry mix, stirring just until no flour pockets remain—overmixing is the enemy of fluffy muffins.
5. Carefully add the smashed raspberries to the batter, giving it a few folds to distribute those ruby bursts evenly.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean, signaling they’re perfectly baked.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, resisting the urge to bite in immediately.

Moist and tender, these muffins carry the subtle crunch of chia seeds and the bright pop of raspberries. Enjoy them warm with a dollop of Greek yogurt for a delightful contrast, or pack one for a midday pick-me-up that feels like a hug.

Sweet Potato Low Calorie Muffins

Gently, as the morning light filters through the kitchen window, let’s embrace the simplicity of baking something nourishing and light. These sweet potato low calorie muffins are a tender nod to healthier choices, blending the earthy sweetness of sweet potatoes with the comforting warmth of cinnamon.

Ingredients

• 1 cup of mashed sweet potato, cooled
• a couple of eggs, lightly beaten
• a splash of vanilla extract
• 1/4 cup of maple syrup
• 1 cup of almond flour
• a pinch of salt
• 1 tsp of cinnamon
• 1/2 tsp of baking soda

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed sweet potato, eggs, vanilla extract, and maple syrup until smooth.
3. Tip: For extra fluffy muffins, let the wet ingredients sit for a minute to bond before adding the dry ingredients.
4. Gently fold in the almond flour, salt, cinnamon, and baking soda until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Rotate the muffin tin halfway through baking to ensure even cooking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Tip: These muffins taste even better the next day as the flavors meld together beautifully.

How delightful these muffins turn out, with their moist crumb and subtle sweetness. Enjoy them warm with a dab of almond butter or as a quick, guilt-free snack on a busy morning.

Almond Butter Low Calorie Muffins

Baking these almond butter low calorie muffins feels like a quiet morning ritual, a gentle way to start the day with something both nourishing and comforting. They’re the kind of treat that doesn’t weigh you down, perfect for those moments when you crave sweetness without the guilt.

Ingredients

• 1 cup of almond flour, because it’s light and gives a nice texture
• A couple of tablespoons of almond butter, for that rich, nutty flavor
• A splash of vanilla extract, just to add a little warmth
• 1/4 cup of honey, because we’re keeping it natural and sweet
• 2 eggs, to bind everything together nicely
• A pinch of baking soda, to give them a little lift
• A dash of salt, to balance out the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or give it a light spray with cooking oil.
2. In a large bowl, whisk together the almond flour, baking soda, and salt until they’re well combined.
3. Add the almond butter, honey, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and everything is fully incorporated. Tip: If the batter feels too thick, a tablespoon of almond milk can loosen it up without adding calories.
4. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Tip: Using an ice cream scoop can make this step cleaner and more uniform.
5. Bake for 15-18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after the 15-minute mark to avoid overbaking.
6. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Just out of the oven, these muffins have a tender crumb and a subtle almond flavor that’s not too overpowering. They’re delightful on their own, but a drizzle of honey or a sprinkle of sliced almonds on top can add an extra touch of elegance for serving.

Matcha Green Tea Low Calorie Muffins

As the morning light filters through the kitchen, there’s something deeply comforting about the ritual of baking, especially when it involves a recipe as serene as these matcha green tea muffins. A blend of earthy matcha and subtle sweetness, they’re a gentle nod to mindful eating without sacrificing flavor.

Ingredients

• 1 cup of all-purpose flour, because sometimes simplicity is key
• A half cup of sugar, for just the right touch of sweetness
• A tablespoon of matcha powder, the star of the show
• A teaspoon of baking powder, to give them a little lift
• A pinch of salt, to balance the flavors
• A quarter cup of unsweetened applesauce, for moisture without the guilt
• A splash of vanilla extract, because it makes everything better
• One egg, to bind it all together
• A half cup of almond milk, keeping it light and dairy-free

Instructions

1. Preheat your oven to 350°F (175°C), and line a muffin tin with paper liners or give it a light spray with cooking oil.
2. In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until they’re fully combined and free of lumps.
3. In another bowl, mix the applesauce, vanilla extract, egg, and almond milk until smooth. Tip: If the mixture looks a bit curdled, don’t worry; it’ll come together once you add the dry ingredients.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Remember, overmixing can lead to tough muffins, so a few lumps are perfectly fine.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full. This ensures they have room to rise without spilling over.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Keep an eye on them after 15 minutes, as oven temperatures can vary.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Tip: They’re delicate when warm, so patience is key.

Kindly savor these muffins as they are, with their tender crumb and the subtle, grassy notes of matcha, or perhaps with a dollop of Greek yogurt for a creamy contrast. They’re a testament to the beauty of baking with intention, offering a moment of calm in every bite.

Double Chocolate Low Calorie Muffins

How often do we find ourselves craving something sweet yet mindful of our calorie intake? These double chocolate low calorie muffins are here to satisfy those cravings without the guilt, blending rich cocoa flavors with a lightness that feels just right.

Ingredients

• 1 cup of almond flour, for that tender crumb
• 1/4 cup of cocoa powder, because chocolate is life
• 1/2 cup of erythritol, to sweeten things up without the calories
• 1 tsp of baking powder, to give them a little lift
• A pinch of salt, to balance the sweetness
• 1/2 cup of unsweetened applesauce, for moisture and natural sweetness
• 2 eggs, to bind everything together
• A splash of vanilla extract, for that warm, comforting aroma
• 1/4 cup of dark chocolate chips, because double chocolate is always better

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until well combined.
3. Tip: Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
4. Add the applesauce, eggs, and vanilla extract to the dry ingredients. Stir until just combined; overmixing can lead to dense muffins.
5. Gently fold in the dark chocolate chips, saving a few to sprinkle on top for that bakery-style finish.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Tip: Using an ice cream scoop can make this step mess-free and ensure uniform muffins.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
9. Tip: Don’t overbake; the muffins will continue to cook slightly from residual heat as they cool.
10. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and rich, these muffins boast a deep chocolate flavor with just the right amount of sweetness. Enjoy them warm with a dollop of Greek yogurt for a protein-packed breakfast or as a decadent yet light dessert.

Conclusion

Perfect for anyone looking to indulge without the guilt, these 16 delicious low-calorie muffin recipes offer a healthy twist on your favorite treats. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover.

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