low-calorie-muffins
| |

Low Calorie Muffins | High Protein

These low calorie muffins are not only delicious, they are gluten free, very low sugar and high protein. This recipe is also made without banana, nuts or nut flours so for the most part, they should be lunch box friendly.

I like to make a double batch of these muffins and freeze a batch for later. I remove one from the freezer in the morning, throw it in my handbag if I am heading into the city for work or driving out to a meeting and by the time I’m ready for an afternoon snack, the muffin is perfectly defrosted and tastes just as fresh as the day it was baked.

What makes these Low Calorie Muffins so good?

low-calorie-muffins
  • High Protein
  • Gluten free
  • Only 100 calories per muffin
  • 3g of sugar per muffin
  • 10g of protein per muffin
  • No muffin you buy from a café will have better macros
  • Soft and fluffy texture
  • A perfect healthy snack
  • Free from banana, nuts and nut flours

If you’re trying to reduce your sugar intake or would like to bake more of my recipes I highly recommend you find a good sugar replacement like the stevia blend from Naturally Sweet Australia. The website is like a sugar free paradise! Save 10% with code BLONDE10.

Ingredients for Low Calorie Muffins

  • Gluten free flour, I use a home brand gluten free flour blend from the supermarket (nothing fancy)
  • Coconut flour
  • Vegan vanilla protein powder, I recommend Macro Mike vanilla buttercream almond protein or Happy Way
  • Stevia
  • Powdered peanut butter, optional but adds a little peanut butter flavour to the mix
  • Baking powder
  • Eggs
  • Egg whites, can be replaced with whole eggs
  • High protein vanilla Greek yoghurt, I like to use YoPro or Chobani FIT
  • Apple sauce
  • Raspberries, or another fruit/berry of your choice to mix through the muffins

How to make Low Calorie Muffins

  • Preheat oven to 175C and line a muffin pan with paper or silicone liners.
  • Combine apple sauce, eggs, egg whites and Greek yogurt.
  • In a separate bowl, combine, gluten free flour, coconut flour, protein powder, stevia, powdered peanut butter, baking powder and salt.
  • Pour the dry ingredients into the wet and combine well. Fold through raspberries.
  • Bake the low calorie muffins for 20-25mins. If you are unsure if the muffins are cooked all the way through, insert a skewer to the middle muffin in the pan and if it comes out clean, the muffins are cooked through and ready to come out.
  • Allow to cool in the pan for ten minutes before transferring to a wire cooling rack.
  • Once completely cool, serve and enjoy with someone special or store in an airtight container for later.
  • Low calorie muffins can be stored in the fridge for up to one week and in the freezer for up to three months.

*For the full list of ingredients and instructions, see the recipe card further down in this post.

How to Store Low Calore Muffins

Storing your low calorie muffins is easy. They last for up to one week inside an airtight container in the fridge and up to one month stored in the freezer. I usually place the muffins inside a large freezer bag (you can use disposable plastic freezer bag or a silicone/reusable bag) and remove as much air as possible prior to placing in the freezer. You can do this by pressing down on the bag gently, around the muffins or seal it almost all the way to the edge and suck out the air like a DIY vacuum seal (trust me, it works).

IF YOU TRY THIS RECIPE, PLEASE CONSIDER LEAVING A RATING, REVIEW AND/OR COMMENT BELOW. THIS IS THE BEST (FREE) WAY TO SUPPORT MY BUSINESS AND ASSIST FELLOW READERS!

low-calorie-muffins
No ratings yet
Print

Low Calorie Muffins | High Protein & Gluten Free

These low calorie muffins are not only delicious, they are gluten free, very low sugar and high protein. Banana free and lunch box friendly
Course Dessert, Snack
Keyword Desserts, Gluten Free, Healthy Snacks, Low Sugar
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10

Ingredients

  • ¼ cup gluten free flour
  • ¼ cup coconut flour
  • ¼ cup vegan vanilla protein powder
  • 1 tsp powdered peanut butter (optional)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 whole eggs
  • ½ cup egg whites (or 2 full eggs)
  • 160 grams high protein Greek yogurt
  • 100 grams apple sauce
  • ½ cup raspberries (fresh or frozen)

Instructions

  • Preheat oven to 175C and line a muffin pan with paper or silicone liners.
  • Combine apple sauce, eggs, egg whites and Greek yogurt.
  • In a separate bowl, combine, gluten free flour, coconut flour, protein powder, stevia, powdered peanut butter, baking powder and salt.
  • Pour the dry ingredients into the wet and combine well. Fold through raspberries.
  • Divide evenly between muffin liners and bake for 20-25 minutes or until cooked through.
  • Allow to cool in the pan for ten minutes before transferring to a wire cooling rack.
  • Once completely cool, serve and enjoy with someone special or store in an airtight container for later.

Notes

Low calorie muffins can be stored in the fridge for up to one week and in the freezer for up to three months.

Did you make these Low Calorie Muffins

I would absolutely love it if you shared a photo and tagged me on Instagram @feedthatblonde – I love seeing you recreate my recipes, it really does make my day.

Leave a Reply

Your email address will not be published.

Recipe Rating