Two Low-Calorie Muffin Recipes

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Two Low-Calorie Muffin Recipes

6 June 2017
 Categories: , Blog

Muffins make for a delicious breakfast or side dish with dinner. However, many muffins are so high in calories that they might as well be a dessert! You don't have to choose between satisfying your muffin cravings and keeping your waistline in check. Here are two low-calorie muffin recipes that are both light and delicious.

Blueberry Oat Muffins

Fresh blueberries and quick oats add some natural sweetness to these muffins, so you don't have to add as much sweetener. The muffins have a tender texture while also being low in fat, thanks to the inclusion of applesauce.


  • 1 cup all-purpose flour
  • 1/2 cup quick oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons no-calorie, sucralose sweetener for baking
  • 2 tablespoons canola oil
  • 1/4 cup applesauce
  • 1 cup almond milk
  • 1 egg
  • 1 cup fresh blueberries

In a medium mixing bowl, combine the flour, oats, baking powder, salt, and sweetener. Stir well, and create a well in the middle of the dry ingredients. In a second mixing bowl, combine the wet ingredients, stirring until the egg is lightly beaten. Pour the wet ingredients into the well in the middle of the dry ingredients, and stir just until moistened. Then, add the blueberries and stir gently.

Line 12 muffin tins with paper. Divide the muffin batter between the tins. Place in a 350 degree F oven, and bake for 18 - 20 minutes. When done, the muffins should be golden brown on top and firm to the touch.

Apple Cinnamon Muffins

If you're looking for a delicious muffin that's high in fiber but low in calories, this is it. Make this recipe in the fall when apples are in season. Good varieties to try include Cortland and Macintosh.


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons no-calorie sweetener for baking
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup fresh apple, peeled and cut into small cubes
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 3/4 cup milk

Combine the flour, sweetener, baking powder, baking soda, salt, and cinnamon. Stir to combine. Then, stir together the remaining ingredients in a second bowl. Create a well in the middle of the dry ingredients, and stir in the wet ingredients. Only stir until the mix is thoroughly moistened; do not over-mix.

Line 12 muffin tins with paper, and divide the muffin batter between the tins. Bake at 375 degrees F for 18 - 20 minutes, or until the muffins are golden brown on top.