17 Delicious Low Calorie Muffin Recipes Healthy

Kickstart your morning or satisfy your snack cravings with our roundup of 17 Delicious Low Calorie Muffin Recipes! Perfect for home cooks looking to indulge without the guilt, these healthy options pack all the flavor you love with fewer calories. Whether you’re a baking novice or a seasoned pro, there’s something here to delight your taste buds. Keep reading to discover your next favorite treat!

Banana Oat Low Calorie Muffins

Unbelievably, these Banana Oat Low Calorie Muffins are here to save your breakfast game without tipping the scale. Packed with flavor and guilt-free goodness, they’re the superheroes of the muffin world.

Ingredients

• Bananas – 2 large, mashed
• Oats – 1 cup
• Egg – 1
• Baking powder – 1 tsp
• Cinnamon – ½ tsp
• Vanilla extract – 1 tsp
• Honey – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
2. In a large bowl, mash the bananas until smooth. Tip: The riper the bananas, the sweeter your muffins will be.
3. Add the egg, honey, and vanilla extract to the bananas, mixing well to combine.
4. Stir in the oats, baking powder, and cinnamon until just combined. Tip: Don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 20 minutes to avoid overbaking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins have a delightful chew from the oats and a natural sweetness that’ll make you forget they’re low calorie. Try them warm with a drizzle of peanut butter for an extra indulgent twist.

Blueberry Almond Flour Muffins

Venture into the world of guilt-free indulgence with these Blueberry Almond Flour Muffins, where every bite is a playful dance of juicy blueberries and nutty almond flour. Perfect for those mornings when you’re pretending to be healthy but really just want cake.

Ingredients

• Almond flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 3
• Honey – ½ cup
• Vanilla extract – 1 tsp
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners to avoid a sticky situation.
2. In a large bowl, whisk together the almond flour, baking powder, and salt to ensure no lumps are crashing the party.
3. In another bowl, beat the eggs, then mix in the honey and vanilla extract until it’s as smooth as your morning playlist.
4. Gently fold the wet ingredients into the dry ingredients, mixing just until combined—overmixing is the enemy of fluffy muffins.
5. Carefully stir in the blueberries, distributing them evenly like you’re hiding treasure in every muffin.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full to give them room to rise without making a mess.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean—no gooey centers allowed.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, unless you’re into burning your tongue.

Kickstart your day with these muffins that boast a moist, tender crumb and bursts of blueberry goodness. Serve them warm with a dollop of almond butter for an extra nutty twist, or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Pumpkin Spice Protein Muffins

Now, who said pumpkin spice is just for lattes? These Pumpkin Spice Protein Muffins are here to flex in your breakfast lineup, packing a punch of flavor and muscle-building goodness. Perfect for those mornings when you want to feel like a superhero but also really, really want cake.

Ingredients

• Pumpkin puree – 1 cup
• Protein powder – ½ cup
• Eggs – 2
• Almond flour – 1 cup
• Baking soda – 1 tsp
• Pumpkin pie spice – 1 tbsp
• Maple syrup – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with liners to avoid a sticky situation.
2. In a large bowl, whisk together the pumpkin puree, eggs, and maple syrup until smoother than your morning playlist.
3. Gently fold in the almond flour, protein powder, baking soda, and pumpkin pie spice. Tip: Don’t overmix unless you’re aiming for dense muffins that could double as paperweights.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: An ice cream scoop is your best friend here for mess-free portioning.
5. Bake for 20-25 minutes, or until a toothpick comes out cleaner than your kitchen counter after a midnight snack raid.
6. Let them cool in the tin for 5 minutes, then transfer to a wire rack. Tip: Resisting the urge to eat them immediately will reward you with muffins that don’t fall apart in your hands.

Unbelievably moist and packed with that iconic pumpkin spice warmth, these muffins are a game-changer. Serve them warm with a dollop of almond butter for a protein-packed breakfast that tastes like dessert.

Chocolate Chip Zucchini Muffins

Unbelievably, these Chocolate Chip Zucchini Muffins are here to prove that veggies can indeed be the life of the party, especially when they’re sneaking around in your dessert. Packed with chocolatey goodness and a hint of green, they’re the undercover agents of the baking world, making your taste buds dance while pretending to be healthy.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 cup, grated
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed. Tip: Overmixing can lead to tough muffins, so stir until you no longer see flour streaks.
5. Gently stir in the grated zucchini and chocolate chips. The batter will be thick but don’t worry, the zucchini adds moisture during baking.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: An ice cream scoop can make this step mess-free and ensure uniform muffins.
7. Bake for 20-25 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 the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins strike the perfect balance between sweet and subtly earthy. Serve them warm with a dollop of whipped cream for an extra indulgent treat, or enjoy them as a grab-and-go breakfast that secretly counts as a vegetable serving.

Apple Cinnamon Quinoa Muffins

Delightfully unexpected and packed with morning pep, these muffins are your ticket to turning the mundane into the magnificent. Who knew quinoa could cozy up to apples and cinnamon so well?

Ingredients

• Quinoa – 1 cup
• Apple – 1, diced
• Cinnamon – 1 tsp
• Flour – 1 cup
• Eggs – 2
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Sugar – ½ cup

Instructions

1. Preheat your oven to 375°F and grease a muffin tin. This ensures your muffins won’t stick and makes cleanup a breeze.
2. Cook quinoa according to package instructions, then let it cool. Tip: Spread it on a plate to cool faster.
3. In a large bowl, mix flour, baking powder, salt, and cinnamon. This dry team is the foundation of your muffin’s structure.
4. In another bowl, whisk eggs, milk, and sugar until smooth. Tip: Room temperature eggs blend more easily.
5. Fold the cooled quinoa and diced apple into the wet ingredients. This adds texture and sweetness.
6. Combine wet and dry ingredients, stirring until just mixed. Overmixing leads to tough muffins.
7. Divide the batter evenly among the muffin cups. Tip: An ice cream scoop makes this step neat and uniform.
8. Bake for 20-25 minutes, or until a toothpick comes out clean. The tops should be golden and springy to the touch.

Craving a crunch? These muffins boast a tender interior with pops of apple and a hint of cinnamon warmth. Serve them warm with a dollop of Greek yogurt for a protein-packed breakfast or snack.

Carrot Cake Greek Yogurt Muffins

Vroom into your morning with these Carrot Cake Greek Yogurt Muffins that pack a punch of flavor and a dash of healthiness, because who said you can’t have your cake and eat it too—especially when it’s disguised as a muffin?

Ingredients

• Flour – 1 ½ cups
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Eggs – 2
• Greek yogurt – 1 cup
• Brown sugar – ¾ cup
• Vegetable oil – ¼ cup
• Vanilla extract – 1 tsp
• Carrots – 1 ½ cups, grated

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, then mix in Greek yogurt, brown sugar, vegetable oil, and vanilla extract until smooth.
4. Tip: For extra fluffy muffins, let the wet ingredients sit for 5 minutes before combining with the dry ingredients.
5. Gently fold the wet ingredients into the dry ingredients until just combined—overmixing is the enemy of tender muffins.
6. Stir in the grated carrots until evenly distributed throughout the batter.
7. Tip: Use the large holes of a box grater for the carrots to ensure they cook through and distribute evenly.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
11. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely delightful, these muffins strike the perfect balance between moist and fluffy, with the spiced carrot cake flavor shining through. Serve them warm with a dollop of Greek yogurt on top for an extra protein kick, or enjoy them as is for a guilt-free snack that tastes anything but.

Lemon Poppy Seed Cottage Cheese Muffins

Dive into the zesty world of baking with these Lemon Poppy Seed Cottage Cheese Muffins, where tangy meets fluffy in a dance of flavors that’ll make your taste buds do the cha-cha. Perfect for those mornings when you’re craving something sweet but secretly want to pretend it’s healthy.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Lemon zest – 1 tbsp
• Poppy seeds – 1 tbsp
• Cottage cheese – ½ cup
• Egg – 1
• Milk – ¼ cup
• Butter – 2 tbsp, melted
• Lemon juice – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
3. In another bowl, mix cottage cheese, egg, milk, melted butter, and lemon juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing is the enemy of fluffy muffins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ 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 to a wire rack.

Yield to the irresistible allure of these muffins, with their moist crumb and bright lemon flavor, punctuated by the subtle crunch of poppy seeds. Serve them warm with a dollop of lemon curd for an extra zing, or enjoy them as is for a guilt-free snack that’s anything but boring.

Double Chocolate Black Bean Muffins

Just when you thought muffins couldn’t get any more indulgent, along comes this sneaky, healthful twist that’ll have you doing a double-take. Double Chocolate Black Bean Muffins are here to prove that yes, you can have your cake and eat it too—especially when it’s packed with protein and fiber, all while tasting like a decadent dessert.

Ingredients

• Black beans – 1 can (15 oz), drained and rinsed
• Eggs – 3
• Cocoa powder – ½ cup
• Honey – ½ cup
• Chocolate chips – 1 cup
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease well.
2. In a blender, combine black beans, eggs, cocoa powder, honey, and vanilla extract. Blend until smooth. Tip: Scrape down the sides as needed to ensure everything is fully incorporated.
3. Pour the mixture into a large bowl and gently fold in the chocolate chips and baking powder. Tip: Reserve a handful of chocolate chips to sprinkle on top for extra gooeyness.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: Use an ice cream scoop for evenly sized muffins.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rich, moist, and packed with chocolatey goodness, these muffins are a game-changer. Serve them warm with a dollop of peanut butter for an extra protein kick, or enjoy them as is for a guilt-free treat that satisfies any sweet tooth.

Peanut Butter Banana Protein Muffins

Just when you thought peanut butter and banana couldn’t get any more dynamic, these protein-packed muffins swoop in to save your snack time. Perfect for on-the-go breakfasts or a post-workout treat, they’re here to prove that healthy can be deliciously fun.

Ingredients

• Bananas – 2, mashed
• Peanut butter – ½ cup
• Eggs – 2
• Protein powder – 1 scoop
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with liners or grease lightly.
2. In a large bowl, mash the bananas until smooth, then whisk in the peanut butter and eggs until well combined.
3. Gently fold in the protein powder, baking powder, and salt, mixing just until the dry ingredients are incorporated—overmixing is the enemy of fluffy muffins!
4. Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should spring back lightly when touched.
6. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key!
7. For an extra protein boost, drizzle with a little extra peanut butter before serving. Tip: Warm them slightly for a melty, gooey treat.

These muffins strike the perfect balance between moist and fluffy, with a rich peanut butter flavor that’s subtly sweetened by the bananas. Try them sliced in half and toasted for a crispy edge that contrasts beautifully with the soft interior.

Raspberry Chia Seed Muffins

Kickstart your morning with these Raspberry Chia Seed Muffins, a delightful twist on the classic that’s bound to make your taste buds dance. Packed with juicy raspberries and the subtle crunch of chia seeds, these muffins are a breakfast game-changer that even your snooze button will approve of.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Egg – 1
• Butter – ¼ cup, melted
• Raspberries – 1 cup
• Chia seeds – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so a few lumps are okay.
5. Gently fold in the raspberries and chia seeds. Tip: If using frozen raspberries, do not thaw to prevent the batter from turning pink.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Absolutely irresistible when warm, these muffins boast a tender crumb with bursts of tart raspberry and the occasional chia seed crunch. Serve them with a dollop of Greek yogurt for an extra protein punch or enjoy them as is for a perfectly portable breakfast.

Sweet Potato Oatmeal Muffins

Hold onto your spatulas, folks, because we’re about to turn your morning routine upside down with these Sweet Potato Oatmeal Muffins. They’re the perfect mash-up of cozy and nutritious, and they pack enough punch to make your taste buds do a happy dance.

Ingredients

• Sweet potato puree – 1 cup
• Rolled oats – 1 ½ cups
• Eggs – 2
• Maple syrup – ¼ cup
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the sweet potato puree, eggs, and maple syrup until smooth. Tip: For extra fluffy muffins, make sure your eggs are at room temperature.
3. Add the rolled oats, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined. Tip: Overmixing can lead to dense muffins, so keep it light and easy.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: A cookie scoop can make this step mess-free and quick.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Every bite of these muffins is a delightful mix of moist, sweet potato goodness and the hearty chew of oats. Serve them warm with a dollop of almond butter for an extra protein kick, or enjoy them as is for a grab-and-go breakfast that actually feels like a hug.

Coconut Flour Vanilla Muffins

Yo, muffin lovers! If you’re on the hunt for a gluten-free delight that doesn’t skimp on flavor, you’ve just struck gold with these Coconut Flour Vanilla Muffins. They’re so fluffy, you’ll swear they’re giving you a little wink with every bite.

Ingredients

– Coconut flour – ½ cup- Eggs – 4 large- Honey – ¼ cup- Vanilla extract – 1 tsp- Baking powder – ½ tsp- Salt – ¼ tsp- Coconut oil – ¼ cup, melted

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 6 liners. Trust me, skipping the liners is a sticky situation you don’t want to be in.2. In a large bowl, whisk together the coconut flour, baking powder, and salt. This is your dry team, and they’re ready to mingle.3. In another bowl, beat the eggs, then add the honey, vanilla extract, and melted coconut oil. This is your wet team, and they’re about to make magic happen.4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing is the enemy of fluffiness—think of it as a gentle hug, not a wrestling match.5. Divide the batter evenly among the muffin liners. They should be about ¾ full; these muffins like their personal space.6. Bake for 18-20 minutes, or until a toothpick comes out clean. No peeking too early, or you’ll let the heat escape and the muffins will sulk.7. Let them cool in the tin for 5 minutes, then transfer to a wire rack. Patience is key here; they’re still setting their structure.Delightfully tender with a hint of tropical sweetness, these muffins are perfect with a dollop of almond butter or as a base for your favorite berry compote. They’re like little clouds of happiness that just happen to be gluten-free.

Almond Joy Inspired Muffins

Picture this: a muffin that hugs you back with the cozy embrace of coconut, the rich whisper of chocolate, and the crunch of almonds—welcome to your new breakfast obsession.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Cocoa powder – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Shredded coconut – 1 cup
• Almonds – ½ cup
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In another bowl, beat the egg, then mix in milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in shredded coconut, almonds, and chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

Every bite of these muffins is a mini vacation to flavor town—moist, chocolatey, with a surprise crunch. Serve them warm with a drizzle of melted chocolate for extra decadence, or enjoy them as is for a perfect grab-and-go treat.

Strawberry Spinach Muffins

Vibrant, juicy strawberries and the humble, leafy spinach come together in a muffin tin to create something unexpectedly delightful. These Strawberry Spinach Muffins are here to prove that yes, you can have your greens and eat your cake too—literally.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Spinach – 1 cup, finely chopped
• Strawberries – 1 cup, diced

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins—lumps are okay!
5. Gently fold in the chopped spinach and diced strawberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Check at 20 minutes to prevent overbaking—these muffins are best when just done.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Remarkably moist with a tender crumb, these muffins strike a perfect balance between sweet and earthy. Serve them warm with a dollop of cream cheese for a breakfast that feels like dessert, or pack them for a picnic where they’re sure to spark curiosity and delight.

Pineapple Coconut Muffins

Unbelievably, these Pineapple Coconut Muffins are here to turn your mundane morning into a tropical getaway, no passport required. Packed with sunny flavors, they’re the edible equivalent of a beach vacation, minus the sand in your shoes.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – ½ cup
• Vegetable oil – ½ cup
• Crushed pineapple – 1 cup, drained
• Shredded coconut – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the milk and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so keep it light and easy.
5. Fold in the crushed pineapple and shredded coconut. Tip: Ensure the pineapple is well-drained to avoid soggy muffins.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Yummy doesn’t even begin to cover it—these muffins are a moist, fluffy paradise with a sweet-tangy punch from the pineapple and a subtle crunch from the coconut. Serve them warm with a dollop of coconut cream for an extra indulgent treat.

Matcha Green Tea Muffins

Venture into the world of baking with these Matcha Green Tea Muffins, where the vibrant hue meets the irresistible fluffiness, making your morning routine a tad more exciting and a whole lot greener. Perfect for those who like their breakfast with a side of zen and a sprinkle of fun.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Matcha powder – 2 tbsp
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Egg – 1
• Butter (melted) – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about ⅔ 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 tin for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these muffins as they are, or for an extra indulgent treat, spread a little cream cheese on top. The matcha offers a subtle bitterness that balances the sweetness, while the texture is wonderfully moist and tender. Perfect for pairing with your morning coffee or as a midday pick-me-up.

Vanilla Bean Greek Yogurt Muffins

Vanilla bean Greek yogurt muffins are the little black dress of breakfast pastries—versatile, effortlessly chic, and always in style. Whether you’re bribing your kids to eat something vaguely nutritious or pretending to be a morning person at brunch, these muffins have got your back.

Ingredients

• Flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Greek yogurt – 1 cup
• Eggs – 2
• Vanilla bean paste – 1 tbsp
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix Greek yogurt, eggs, vanilla bean paste, and melted butter until smooth. Tip: If your butter is too hot, let it cool slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so embrace the lumps.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

These muffins boast a tender crumb, a subtle tang from the yogurt, and flecks of vanilla bean that scream sophistication. Try them warm with a smear of honey butter or crumbled over vanilla ice cream for a dessert twist.

Conclusion

Delightful as they are nutritious, these 17 low-calorie muffin recipes offer a perfect blend of taste and health. Whether you’re craving something sweet or savory, there’s a muffin here to satisfy every palate. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!