20 Skinny Low-Calorie Muffins You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Egg Muffins

Healthy Egg Muffins with Turkey Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’]

These Healthy Egg Muffins with Turkey Bacon are easy to prep, taste amazing, and can be stored and reheated the next day for a delicious grab-and-go breakfast! They’re a perfect way to start the day.

Ingredients

• 12 slices lean turkey bacon
• 1 ½ cups baby spinach or chopped regular spinach (approximately 2 ounces)
• ⅔ cup yellow onion, diced (approximately 3 ounces)
• ½ jalapeno pepper, finely chopped
• 1 clove garlic, minced
• ½ cup lean turkey sausage, fully cooked, diced (approximately 2 ½ ounces)
• ⅓ cup red bell pepper, diced (approximately ⅓ of whole red bell pepper or 2 ½ ounces)
• 20 ounces egg whites
• 3 eggs, small
• 1 ½ teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Heat the oven to 350˚F (175˚C).
2. Coat a muffin pan or 12 muffin forms with a little cooking spray.
3. Wrap a slice of turkey bacon around the inside of each muffin cavity. Place a little spinach at the bottom of each muffin form.
4. Finely chop the onions, jalapeno, and garlic. In a medium frying pan coated with cooking spray, sauté chopped veggies over medium heat until the onions are translucent, about 4-5 minutes.
5. Remove the onion mixture from heat and divide it evenly between the 12 muffin forms, placing it on top of the spinach.
6. Cut the sausage into small bite-size pieces and dice bell pepper. Distribute between the muffin forms.
7. Ina mixing bowl, combine the egg whites, whole eggs, salt, and pepper. Whisk everything together.
8. Pour the egg mixture into the muffin forms, adding enough so that it just covers the veggies.
9. Bake for 25 minutes on the middle rack. Remove from oven and rest for 5 minutes before removing the egg cups from muffin cavities.

2. Low Carb Pizza Muffins

Low Carb Pizza Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’24’, ’24 pizza bites’]

Mini pepperoni pizza muffins filled with cheese, marinara, and your choice of toppings.

Ingredients

• 3 servings (90g Turkey Pepperoni Slices, diced)
• 3 cloves 15g Garlic, minced
• 1/4 C 60g Pickled Jalapeño Slices, diced (optional)
• 4 oz cup Pineapple Tidbits in Juice (drained (optional*))
• 1/2 C 60g Italian Breadcrumbs
• 1/2 C 56g Shredded Mozzarella
• 1/2 C 56g Shredded Parmesan
• 2/3 C 162g Liquid Egg Whites
• 1/2 C 126g Pizza Sauce or Marinara (I used Trader Joe’s Fat Free Pizza Sauce)
• 1/2 C 113g Fat Free Greek Yogurt
• 1/2-1 tsp Crushed Red Pepper (optional)

Instructions

1. Preheat oven to 400F and place a 24-muffin tin or silicone mold on a baking sheet. (You can also use a 12-muffin tin or mold to make larger pizza bites.)
2. Dice the pepperoni slices and optional jalapeño slices and mince the garlic. Add the pepperoni, jalapeño, and pineapple to a skillet over high heat. Cook until the pepperoni is crisp before adding the minced garlic, about 3-5 minutes. Cook for an additional 30-60 seconds before removing from the heat.
3. While the pepperoni cooks, add the pizza bite mixture ingredients to a large bowl and stir well.
4. Add the pepperoni mixture to the pizza bites mixture and stir well.
5. Spoon the mixture into the muffin mold, filling each all the way full.
6. Bake for 24-28 minutes or until the pizza bites are cooked through. Let them cool for 20-30 minutes before digging in.

3. Keto Pepperoni Zucchini Muffins

Keto Pepperoni Zucchini Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 muffins’]

These keto pepperoni zucchini muffins are easy to make. You can have them in the morning as a low carb breakfast or a ketogenic snack when hunger kicks in. They’re savory, filling, and flavorful!

Ingredients

• 1 medium zucchini
• 2 large eggs
• 1/2 cup mature cheddar cheese (shredded)
• 8 slices pepperoni
• 3 tbsp coconut flour
• 1/4 tsp baking powder
• 1/2 tsp thyme
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Grate the zucchini on a plate. Squeeze the liquid out of it using your hands.
2. Grate cheddar cheese, cut the pepperoni into smaller pieces. Set aside a small amount of cheese.
3. Now combine the zucchini, eggs, cheddar, pepperoni, thyme, garlic, salt, and black pepper. Do it as well as you can.
4. Finally, add in coconut flour and baking powder. Combine well.
5. Spray the muffin tin with olive oil, grease it and add the mixture in. Sprinkle a little bit of leftover cheese on top. Bake at 400F (200C) for 20 minutes in the oven.
6. Cool down before serving.

4. Quinoa Egg Muffins

Egg Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 muffins’]

These Egg Muffins (aka frittata muffins) are high protein, nutrient-dense, easy to prepare, and ridiculously versatile. They’re perfect as a freezer-friendly meal prep light breakfast or snack.

Ingredients

• 9 eggs (large)
• 1 cup cooked quinoa ()
• 2 handfuls spinach (coarsely chopped)
• 1/2 cup sun dried tomatoes packed in oil/water (drained & chopped)
• 1/4 cup feta cheese (crumbled)
• 3 tbsp ground flaxseed or chia seeds
• 1 tbsp onion or garlic powder
• 1/2 tsp salt
• Ground black pepper (to taste)

Instructions

1. Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin.
2. In a large mixing bowl, whisk the eggs. Add cooked quinoa, spinach, sun dried tomatoes, feta cheese, ground flaxseed, onion powder, salt and pepper; stir to combine.
3. Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes.
4. Remove from the oven and let cool for about 10 minutes. Serve hot or cold.

5. Carnitas Breakfast Muffins

Low Carb Crispy Carnitas Breakfast Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 muffins’]

A low calorie crispy carnitas breakfast muffin filled with delicious sweet peppers and gooey cheese. 

Ingredients

• 6 oz Crispy Carnitas (cooked weight)
• 1 1/2 C 368g Liquid Egg Whites, or 8 whole egg whites
• 1 C 112g Shredded Mozzarella Cheese
• 1 C 120g Diced Peppers, I used orange, yellow, and red sweet peppers
• 1 Tbsp 15g Minced Garlic
• 1/4 tsp Paprika (optional)
• 1/4 tsp Cayenne Pepper (optional)

Instructions

1. If you haven’t prepared crispy carnitas ahead of time, you’ll need to start here.
2. Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray.
3. With prepared carnitas, weigh out six ounces and add to a large mixing bowl.
4. Add remaining ingredients, stirring well.
5. Once the oven is warm, add the mixture to the muffin tin. Distribute the carnitas evenly between each muffin slot by stirring often.
6. Bake for 25-28 minutes or until the tops are golden brown and the bottoms are firm. Extend the baking time until the bottom of each muffin is no longer soggy.
7. Remove from muffin tin to cool and serve with fresh pico de gallo or guacamole. Enjoy!

6. Breakfast Casserole Muffins

100 Calorie Breakfast Casserole Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’]

All the flavor of breakfast casserole in a portion controlled muffin! Crescent roll, eggs, ham and cheese team up for the perfect low calorie breakfast.

Ingredients

• 1- 8 oz. roll crescent dough sheet
• 2/3 cup lean diced ham
• 3 large eggs
• ½ tbsp cream
• Salt and pepper (as desired)
• 2/3 cup grated cheese, lower fat

Instructions

1. Preheat oven to 375 degrees F.
2. Spray a 12 cup muffin tin with non-stick spray.
3. Unroll crescent dough sheet and place on wax paper.
4. Roll dough with rolling pin into a 15″x11″ rectangle.
5. Using a cup with a 3″ rim or cookie cutter, cut dough into 12 rounds.
6. Place dough rounds into muffin tin and spread each piece to fill.
7. Sprinkle diced ham on each crescent round, dividing evenly amoung the muffin cups.
8. Combine eggs,cream and salt & pepper in a measuring cup(for easier pouring) and beat slightly to combine.
9. Pour a small amount of eggs in each muffin cup, dividing evenly among the cups.
10. Sprinkle cheese on top of egg mixture, dividing evenly among cups.
11. Bake 12-15 minutes or until dough is browned and egg mixture is set.
12. Makes 12 muffins.

7. Chocolate Chip Muffins

Chocolate Chip Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 1/3 cup milk
• 1 large egg
• 2 tablespoons neutral oil
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 muffin cups or grease them.
2. 2. In a small bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. 3. In another bowl, whisk milk, egg, oil, and vanilla until smooth.
4. 4. Combine dry and wet ingredients just until moistened; fold in chocolate chips.
5. 5. Divide batter evenly among the 4 muffin cups.
6. 6. Bake 18–22 minutes, or until a toothpick comes out clean.
7. 7. Let muffins cool in the pan for a few minutes, then transfer to a rack.

8. Vegan Blueberry Muffins

Vegan Blueberry Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 1/2 cup unsweetened almond milk
• 1 tablespoon neutral oil
• 1 tablespoon applesauce (or 1/2 mashed banana)
• 1 teaspoon apple cider vinegar
• 1/2 cup blueberries

Instructions

1. 1. Preheat oven to 350°F (175°C) and line 4 muffin cups.
2. 2. In a bowl, whisk the dry ingredients.
3. 3. In another bowl, whisk almond milk, oil, applesauce, and vinegar.
4. 4. Combine wet and dry until just moistened; fold in blueberries.
5. 5. Divide batter into 4 cups.
6. 6. Bake 18–22 minutes until lightly golden and a tester comes out clean.
7. 7. Cool briefly before serving.

9. Pistachio Muffins

23 calorie Low Sugar Pistachio Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’30’, ’30 mini muffins’]

This recipe for easy low sugar pistachio mini muffins are only 23 calories each! You seriously can’t beat that with a muffin! Am I Right?

Ingredients

• 1 1/4 cup self raising flour
• 1/4 teaspoon salt
• 2 tablespoons sugar free pistachio pudding
• 1/3 cup monk sugar (or zero calorie sugar)
• 1 medium egg
• 1 teaspoon almond extract
• 1/4 cup unsweetened applesauce
• 1/2 cup buttermilk
• 1 tablespoon crushed pistachios

Instructions

1. Mix dry ingredients together: Flour, salt, and sugar free pudding mix.⁠
2. Mix wet ingredients in a separate bowl. Fold the wet ingredients into the dry ingredients.⁠
3. Bake at 375 for 10 minutes⁠

10. Banana Bread Protein Muffins

High Protein Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’18’, ’18 muffins’]

These banana bread protein muffins are a delicious breakfast or snack! This recipe is perfect if you’re counting macros or you want a high protein muffin for breakfast!

Ingredients

• 2 1/2 cups (280g) almond flour (do not pack it)
• ½ cup (60g) vanilla whey protein powder (I recommend Clean Simple Eats vanilla whey protein)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (220g) mashed ripe bananas (2-3 bananas)
• ⅓ cup almond milk
• ½ cup plain Greek yogurt (I used fat-free but any plain kind is fine)
• 2 eggs
• 1 tablespoon coconut oil, melted
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees.
2. Line a muffin pan with parchment paper liners and spray the liners with non-stick spray
3. Stir all dry ingredients together in a mixing bowl
4. In a separate bowl mix together bananas, almond milk, yogurt, eggs, vanilla, melted coconut oil, and maple syrup. Stir until combined.
5. Pour wet ingredients into dry and slowly fold together. Do not over mix. Divide into prepared muffin pan.
6. Bake for 25 minutes or until a toothpick inserted comes out clean. (If it starts to get too brown on top, cover loosely with foil while it continues to bake)

11. Carrot Cake Muffins

Carrot Cake Weight Watchers Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT14M · Total: PT14M · Yield: 48

These Carrot Cake Weight Watchers Muffins are perfect. They’re only 1 Points Plus Value or 2 Smart Points.

Ingredients

• One box carrot cake mix
• One 5.3oz cup of vanilla 100 calorie Greek yogurt
• One cup water

Instructions

1. Pre-heat the oven to 350 F.
2. Combine all the ingredients in a bowl.
3. Spray a mini muffin pan with cooking spray. Fill each cavity halfway.
4. Bake for about 14 minutes.

12. Blueberry Muffin in a Mug

Healthy Single Serving Microwave Muffin in a Mug is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT2M · Total: PT3M · Yield: [‘1’, ‘1 serving’]

Here’s the blueberry muffin recipe you need to save! 90 seconds in the microwave, and a healthy breakfast is ready!

Ingredients

• 2 tablespoons self rising flour
• 2 tablespoons Nonfat Plain Greek Yogurt
• 1 tablespoon vanilla almond milk, unsweetened
• 1 teaspoon monk sugar (or zero calorie sugar)
• 4-5 small blueberries
• 1 teaspoon Golden Monk Sugar (to sprinkle on top)

Instructions

1. Spray a mug with cooking spray. Combine flour, yogurt, and milk, sweetener and blueberries in the mug. Sprinkle with golden sugar.
2. Microwave on high for one minute.
3. Check for doneness. If top is wet, Microwave for 30 more seconds. Poke the muffin wiht a finger. If it springs back, it’s done. If not, 30 more seconds until done.
4. Turn onto a plate and eat.

13. Sweet Potato Muffins

Healthy Mini Sweet Potato Muffins {Paleo & Refined Sugar-Free} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’30’, ’30 mini muffins’]

These mini sweet potato muffins make a delicious snack for the whole family! They’re packed with nutrients, low in sugar and super moist and flavourful. The perfect little bite for babies, toddlers, older children and adults! {paleo, gluten-free, refined sugar-free & vegetarian}

Ingredients

• 1 cup mashed sweet potato ((about 1 medium sweet potato))
• 1/2 cup natural peanut butter
• 1/2 overripe banana (mashed (about 1/4 cup mashed banana))
• 2 eggs
• 2-4 tablespoons maple syrup ((depending on how sweet you like your muffins))
• 3 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 350 degrees F. Line a mini muffin tin with liners or non-stick cooking spray.
2. In a large bowl, mix together mashed sweet potato, peanut butter, banana, eggs, maple syrup, applesauce and vanilla until combined.
3. In a small bowl, stir together the almond flour, baking soda, salt, cinnamon, and nutmeg.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Evenly distribute the mixture between approximately 30 mini muffin cups, filling each cup 3/4 of the way full.
6. Bake for 13-15 minutes or until toothpick comes out clean when inserted.
7. Allow the muffins to fully cool before removing them from the muffin tin. Store in the fridge for up to four days or in the freezer for up to 3 months.

14. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

15. Banana Muffins

Air Fryer Banana Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [‘4’]

My easy air fryer banana muffins have no sugar added, yet they’re soft, moist, and flavorful.

Ingredients

• 1 medium mashed banana, very ripe ((5-6 tablespoons))
• ¼ cup whole wheat flour ((40 grams))
• 2 tablespoons instant dry milk powder ((12 grams))
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 1½ tablespoons milk
• ½ tablespoon olive oil
• cooking oil spray
• muffin toppings ((optional; try 4 slices of banana or 1 tablespoon chocolate chips))

Instructions

1. In a medium bowl, combine the flour, milk powder, baking powder, and cinnamon. In a separate small bowl, stir together the mashed banana, milk, and oil. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
2. Lightly mist four muffin papers with cooking spray. If your muffin papers cannot stand on their own, layer them or place them in a muffin tin that fits inside your air fryer. Divide the batter evenly among the prepared wrappers. If desired, gently press chocolate chips or other toppings into the tops of the muffins.
3. Air fry at 325°F (163°C) for 10 minutes. If using an air fryer oven, place the muffins on a rack in the middle of the air fryer. There is no need to preheat the air fryer first.
4. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs. For the best texture, let the muffins cool to room temperature before eating.

16. Egg White Muffin Bites

Low Calorie Egg White Muffin Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Yield: [’10’, ’10 Egg Muffins’]

Top your favorite low calorie mini bagel with these delicious egg white muffins, and avocado!

Ingredients

• 1 cup liquid egg whites
• 1 medium egg
• 2 ounces fat free cheddar cheese
• 5 mini bagels ((100 calories each))
• 0 optional everything but the bagel seasoning

Instructions

1. Whisk egg whites and egg into a small cup.
2. Prepare a muffin tin by spraying with cooking spray, 10 of the cups. Or, line 10 cups with silicone muffin cups.
3. Pour egg whites equally into the 10 cups. It will be a small amount in each cup. This makes your egg muffin thin, and easier to eat on a bagel! You don’t want it too tall.
4. Sprinkle the egg muffins with fat free cheddar cheese, equally among all ten muffins.
5. Bake in oven at 425 for about 8-10 minutes, or until eggs are cooked.
6. While eggs are cooking, split each bagel and toast. Spread mashed avocado among all bagel halves.
7. Top each bagel half with an egg muffin.

17. Clean Eating English Muffins

Healthy English Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’24’, ’24 muffins’]

A wonderful, clean alternative to the usual, white-flour English muffins!

Ingredients

• 4 cups whole wheat pastry flour ((+ 1 cup on reserve))
• 1 tsp. salt
• 1 tbsp. olive oil
• 2 cups milk ((any type – I used almond milk) – warmed to between 105-115 degrees F.)
• ¾ oz. packet active dry yeast
• ¼ cup brown rice flour ((or cornmeal))

Instructions

1. Warm the milk (I did this in the glass measuring cup), and pour in the yeast. Set aside and allow to foam a bit before using.
2. In a large mixing bowl, blend the 4 cups of flour and salt. Add the oil, but don’t bother stirring until you are ready add the milk.
3. When you have a nice bit of foam on top of the milk, pour the milk and foam into the flour. Stir with a wooden spoon until it gets too thick to stir.
4. Knead.
5. The goal with this dough is to get a, “just-barely” sticky dough that is smooth and soft in texture. Your dough will still be pretty sticky at this point. Add that extra 1 cup of flour, ¼ cup at a time, kneading after every addition. DO NOT dump in the entire cup because you may not need it all (though you most likely will). Plus, doing a 1/4 cup at a time allows for the necessary amount of kneading.
6. When you have a nice, soft ball of dough, cover it with a nice, thin coat of olive oil to keep it from drying out while it rises.
7. Put it back in the mixing bowl, cover with a towel and let sit in a warm area for 1 hour. (I put mine in my stove – heat OFF)
8. Punch the dough down and give it another brief kneading. Just a few flops of the dough are fine.
9. Sprinkle the rice flour or cornmeal lightly over your work surface. Put your dough on the work surface and roll with a rolling pin until it’s about ½ inch thick.
10. Cut out the muffins. I used one of Mini Chef’s plastic cups, but you can also buy cutters that do this.
11. Place the cut out muffins on a cookie sheet, spray them with a very light coat of olive oil, sprinkle tops with a light dusting of rice flour or cornmeal, cover with a towel and allow to rise for another 30 minutes in a warm area.
12. Using an UNgreased pan, place as many muffins as you can comfortably fit, in the pan.
13. IMPORTANT: These cook on your STOVE TOP on LOW heat for a long time. Do NOT raise the heat to try and cook them faster. All you will get are burnt outsides and raw insides. Time is key. I cooked mine for about 15-20 minutes on each side. Test yours to adjust cooking time as needed.

18. Whole Wheat Strawberry Banana Protein Muffins

Banana Protein Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT52M · Yield: [’12’, ’12 muffins’]

Banana Protein Muffins are moist, fluffy, & naturally sweetened. With 10 grams of protein, it’s delicious, healthy breakfast or snack option!

Ingredients

• 2 large overripe bananas (mashed 3/4 cup)
• 1 large egg
• 1/4 cup maple syrup or honey
• 1/4 cup smooth peanut butter (warmed up)
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 cup whey protein powder (plain)
• 3/4 cup almond flour
• 1/4 cup oat flour
• 1 cup fresh strawberries (chopped into tiny pieces + a few berries for garnish)
• 1/4 cup mini chocolate chips (+ 1 tbsp for garnish)
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside. In a large bowl, add bananas and mash with a fork.
2. Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk very well until combined and no lumps.
3. Add almond flour and oat flour (make sure to level the top with a knife and do not pack) and stir with spatula until well mixed.
4. Garnish with strawberries and chocolate chips, stir a few times until just incorporated.
5. Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin, about 3/4 full per each.
6. Add strawberries and chocolate chips on top, and bake for 22 minutes or until toothpick inserted in the center comes out clean. Don’t overbake.
7. Remove from the oven, let cool for 15 minutes and enjoy.

19. Keto Pumpkin Muffins

Keto Pumpkin Muffins (Gluten-Free, Dairy-Free, Sugar-Free, Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 muffins’]

You can’t do pumpkin season without these keto pumpkin muffins! They’re moist, fluffy, and packed with your favorite fall flavors, plus they’re ready in 35 minutes. With low-carb ingredients and no refined sugar, these muffins are perfect for anyone watching carbs, avoiding gluten, or just trying to feel better about what they eat.

Ingredients

• 4 large eggs
• ½ cup pumpkin puree
• ¼ cup coconut oil (melted)
• 1 teaspoon vanilla extract
• ½ cup coconut flour
• ¼ cup keto brown sugar substitute
• 1 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 350 °F. Line a 6-cup muffin pan with liners and lightly grease or spray them with cooking oil.
2. Combine the wet ingredients (eggs, pumpkin puree, coconut oil, and vanilla extract) in a medium mixing bowl.
3. Mix the dry ingredients (coconut flour, sweetener, baking powder, and spices) in a smaller bowl.
4. Slowly combine the dry ingredients with the wet ones. Stir until thoroughly mixed.
5. Use a ¼ cup measuring cup (the same one you used for the oil or sweetener is fine) and generously scoop a rounded cupful of batter. Pour the batter into each of the 6 muffin cups. Top off the muffins with any remaining batter.
6. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and cool on a wire cooling rack to cool completely.

20. Healthy Banana Muffins

Applesauce Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT57M · Yield: [’12’, ’12 muffins’]

These Banana Muffins with Applesauce are naturally sweetened and made easy in one bowl. Moist and delicious healthy banana muffin recipe!

Ingredients

• 1 large egg
• 3 large very ripe bananas (1 1/2 cups mashed)
• 1/2 cup applesauce (sweetened or unsweetened)
• 1/4 cup maple syrup (or honey)
• 3 tablespoons mild oil (I use avocado oil)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cups whole wheat or spelt flour
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
2. In a large mixing bowl, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
3. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
4. Fill each opening almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
5. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.