Low-Calorie Muffin Recipes

Find healthy, delicious low-calorie muffin recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Baked Banana-Nut Oatmeal Cups

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Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
By Carolyn Casner

Pumpkin-Oat Mini Muffins

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These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
By Carolyn Malcoun

Muffin-Tin Quiches with Smoked Cheddar & Potato

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Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
By Carolyn Casner

Flourless Banana Chocolate Chip Mini Muffins

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Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite.
By Carolyn Casner

Morning Glory Muffins

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These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.
By Patsy Jamieson

Banana-Bran Muffins

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By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
By Patsy Jamieson

Flourless Blender Zucchini Muffins

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The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they're the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.
By Carolyn Casner

Peanut Butter & Chia Berry Jam English Muffin

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The addition of chia seeds in the quick “jam” topping adds heart-healthy omega-3s to this healthy breakfast recipe.
By Sara Haas, RDN

Banana-Oat Muffins

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Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month.
By Diabetic Living Magazine

Blueberry-Oat Muffins

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These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.
By Diabetic Living Magazine

Pumpkin Chocolate Chip Muffins

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What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
By Carolyn Casner

Rhubarb Oat Muffins

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.
By Diabetic Living Magazine
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Inspiration and Ideas

Zucchini Mini Muffins
2
Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
Gluten-Free Morning Glory Blender Muffins
4
These gluten-free muffins use finely ground rolled oats in place of flour. That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb. To make the muffins even easier, everything is combined in the blender so you can blend, pour, bake and enjoy.
Blueberry Muffin Bars
2
Blueberry-Lemon Crumb Muffins
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Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.

All Low-Calorie Muffin Recipes

Egg and Vegetable Muffins

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

Strawberry-Orange Breakfast Cakes

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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.
By Diabetic Living Magazine

Cinnamon-Ginger Spiced Pear Muffins

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These perfectly spiced muffins are diabetic-friendly.
By Diabetic Living Magazine

Lemon-Cranberry Muffins

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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.
By Melissa Pasanen

Banana Bran Muffins

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Banana bran muffins are great to have on hand for breakfast on-the-go!
By EatingWell Test Kitchen

Whole-Wheat Strawberry Muffins

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This healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.
By Adapted by EatingWell Test Kitchen

Feta & Zucchini Muffins

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

Savory Prosciutto Muffins

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Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt and richness. Serrano ham or other cured ham can be used in place of the prosciutto, if preferred.
By Marie Simmons

Ham-&-Cheese Purses

With easy bread dough standing by in your fridge, you can bake up these savory muffins in just 20 minutes.
By Adam Dolge
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