Low-Calorie Muffin Recipes

Bulgur adds fiber and protein to these egg muffins, made with zucchini, tomato and feta cheese.

These tasty rhubarb muffins have a sweet streusel topping and are ready in 45 minutes. Use regular rolled oats which have more texture than quick-cooking or instant rolled oats.

Plenty of shredded zucchini keeps these savory muffins moist. Feta and dill lend them Greek-inspired flavor.

These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest. They're great warm from the oven, but also keep well for a few days and freeze beautifully.

The daily recommendation for grains is to make half of them whole-grains. These bran muffins--flavored with banana, apricot and delicious spices--are a tasty and creative way to incorporate whole-grains into your diet.

These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. Add a nonfat latte and your day will be off to a healthy start. Or make this coconut-carrot morning glory muffin recipe for a special brunch. Look for coconut oil, in jars or tubs, near other cooking oils in large supermarkets, in the natural-foods section, or in natural-foods stores.

These muffins are the perfect start to any day.

These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.

Mini muffins are perfect for grab-and-go snacking. Try this recipe with fruity peaches and cream cheese chunks--they bake up in just 35 minutes and are perfect for sharing with family, friends, and coworkers!

These muffins are just peachy. White whole-wheat flour takes the place of white flour in these healthier crumble-topped muffins.

The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber.

Banana bran muffins are great to have on hand for breakfast on-the-go!

These grab-and go bran muffins use applesauce for moisture and to help reduce added sugar content.

These muffins are made with blueberries and light and creamy ricotta cheese and dipped in a sweet orange glaze. Perfect for a quick snack or a breakfast on-the-go, they're ready in just 30 minutes.

Yes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.

All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.

These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.

Kids in the Massachusetts Farm to School program used smart recipe swaps when they created these strawberry muffins: applesauce to replace some of the oil lowers calories, and whole-wheat flour instead of all-purpose flour brings added fiber and more nutrients.

In this savory quinoa muffin recipe, grated apple adds moisture, quinoa adds protein and sharp Cheddar cheese makes these healthy muffins a perfect pairing for soups and stews. To make these quinoa muffins gluten-free, use a gluten-free flour blend in place of the whole-wheat flour.

This healthy muffin recipe contains flaxseeds and canola oil, which are both high in heart-healthy, omega-3 fatty acids.

Grated winter squash, such as butternut or acorn, adds a bit of sweetness and keeps these tender muffins moist in this easy recipe. Shredded zucchini is a good substitute in summertime.

Buckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack--they're good for you.

Gluten-free and perfectly crumbly, these muffins are packed with cinnamon flavor that blends seamlessly with fresh or frozen peaches.

These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.