Are you looking for a delicious and healthy breakfast or snack option? Look no further than our collection of 18 scrumptious low-fat muffin recipes! With flavors ranging from classic banana to decadent chocolate chip, there’s something for everyone. And the best part? These muffins are not only delicious, but also packed with nutrients and under 300 calories per serving.
In this article, we’ll take you through our top picks for low-fat muffin recipes that will satisfy your sweet tooth without sacrificing nutrition. From moist and flavorful banana oat to vibrant blueberry yogurt, we’ve got you covered. Whether you’re a busy professional on-the-go or a fitness enthusiast looking for a post-workout treat, these low-fat muffins are the perfect way to start (or end) your day.
Stay tuned for our mouth-watering recipes and get ready to indulge in some guilt-free goodness!
Banana Oat Lowfat Muffins
These delicious muffins combine the natural sweetness of ripe bananas with the wholesome goodness of rolled oats and a hint of spice, all while keeping calories in check.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup whole wheat flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup low-fat milk
– 1 tablespoon melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together oats, flour, sugar, baking powder, cinnamon, and salt.
3. In a large bowl, combine mashed bananas, egg, milk, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Blueberry Yogurt Lowfat Muffins
Moist and flavorful, these blueberry yogurt muffins are a perfect snack or breakfast option for those looking to indulge in a guilt-free treat. With the addition of Greek yogurt, these muffins pack a protein punch while keeping calories low.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/4 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together yogurt, egg, melted butter, and vanilla extract.
4. Add blueberries to the wet ingredients and stir until combined.
5. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Spice Lowfat Muffins
These moist and flavorful muffins are perfect for the fall season, made with wholesome ingredients and a hint of pumpkin spice.
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup low-fat milk
– 1 large egg
– 1 tablespoon melted butter
– Walnuts or pecans for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, egg, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Top with nuts if desired.
6. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-22 minutes
Apple Cinnamon Lowfat Muffins
Start your day with a delicious and nutritious breakfast treat that’s perfect for snacking on-the-go. These moist and flavorful Apple Cinnamon Lowfat Muffins are packed with the goodness of apples, cinnamon, and whole wheat flour.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/4 cup low-fat milk
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup diced apples (about 1 medium-sized apple)
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, combine milk, egg, and melted butter. Stir until smooth.
4. Add diced apples to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Carrot Cake Lowfat Muffins
Moist and flavorful, these carrot cake lowfat muffins are the perfect snack or breakfast option. Made with wholesome ingredients and a hint of spice, they’re sure to satisfy your sweet tooth without breaking the calorie bank.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup low-fat plain yogurt
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Spices: cinnamon, nutmeg, and ginger
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, yogurt, carrots, and spices; stir until just combined.
4. Fold in walnuts, if using.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Chocolate Chip Lowfat Muffins
These moist and delicious muffins are perfect for a quick breakfast or snack, without sacrificing flavor or nutrition. With the addition of dark chocolate chips, you’ll be indulging in a sweet treat that’s also good for you!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/4 cup lowfat plain yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, whisk together yogurt, egg, and honey until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Lemon Poppy Seed Lowfat Muffins
These moist and flavorful muffins combine the zest of lemon with the crunch of poppy seeds, all in a low-fat package. Perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/2 cup plain low-fat yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon honey
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, and baking powder.
3. In a large bowl, whisk together yogurt, egg, lemon juice, and honey until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Zucchini Lowfat Muffins
Looking for a healthier snack option that’s still packed with flavor? These zucchini lowfat muffins are the perfect solution, featuring the natural sweetness of summer squash and a hint of spice.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, milk, eggs, zucchini, vanilla extract, and cinnamon to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Cranberry Orange Lowfat Muffins
Fresh and flavorful, these cranberry orange muffins are a perfect treat for any time of the day. With only 3 grams of fat per serving, you can enjoy them without feeling guilty!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup lowfat milk
– 1 large egg
– 1/4 cup canned cranberries, chopped
– 1 tablespoon orange zest
– 1 tablespoon freshly squeezed orange juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, cranberries, orange zest, orange juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Almond Flour Lowfat Muffins
These moist and flavorful muffins are a great option for those looking to reduce their fat intake without sacrificing taste. Made with almond flour, eggs, and minimal added sugar, these muffins are perfect for breakfast or a quick snack.
Ingredients:
– 1 1/2 cups almond flour
– 3 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, eggs, sweetener, salt, and baking soda until well combined.
3. Add vanilla extract and stir until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Peanut Butter Banana Lowfat Muffins
These moist and delicious muffins are perfect for a quick breakfast or snack on-the-go. Made with ripe bananas, creamy peanut butter, and whole wheat flour, they’re a healthier treat that’s sure to satisfy your cravings.
Ingredients:
– 2 large ripe bananas, mashed
– 1/4 cup creamy natural peanut butter
– 1/2 cup low-fat plain yogurt
– 1/2 cup granulated sugar
– 1/2 cup whole wheat flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon honey
– Optional: chopped walnuts or chocolate chips for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine mashed bananas, peanut butter, yogurt, sugar, egg, and honey. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Strawberry Lowfat Muffins
These moist and flavorful muffins are perfect for a healthy breakfast or snack, packed with the sweetness of strawberries and reduced fat content.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup low-fat milk
– 1/4 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup hulled and sliced strawberries
– Fresh strawberry slices for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine milk, yogurt, egg, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in sliced strawberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Pineapple Coconut Lowfat Muffins
These moist and flavorful muffins combine the sweetness of pineapple with the creaminess of coconut, all while keeping fat content low. Perfect for a healthy breakfast or snack.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 cup pineapple juice
– 1/4 cup melted coconut oil
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup chopped fresh pineapple
– 1/4 cup toasted pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine yogurt, egg, pineapple juice, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped pineapple and toasted pecans (if using).
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Sweet Potato Lowfat Muffins
These moist and flavorful muffins are made with sweet potatoes, reducing the need for added sugars and fats. Perfect as a breakfast on-the-go or as a healthy snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/2 cup lowfat milk
– 1 egg
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, and baking powder.
3. In a separate bowl, combine mashed sweet potatoes, milk, egg, salt, honey or maple syrup (if using), and cinnamon.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Raspberry Almond Lowfat Muffins
These moist and flavorful muffins are perfect for a healthy breakfast or snack option. With the sweetness of raspberries and the nuttiness of almonds, you’ll be hooked!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup almond meal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup fresh raspberries
– 1/4 cup sliced almonds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, almond meal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in raspberries and almonds.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Double Chocolate Lowfat Muffins
Satisfy your sweet tooth with these moist and decadent double chocolate muffins, made with less fat than traditional recipes.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup lowfat milk
– 1 large egg
– 1/4 cup melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine milk, egg, melted butter, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Maple Walnut Lowfat Muffins
Maple Walnut Lowfat Muffins: A delicious and healthy breakfast or snack option that combines the richness of maple syrup with the crunch of walnuts, all wrapped up in a moist and fluffy muffin.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup lowfat milk
– 1 large egg
– 1 tablespoon maple syrup
– 1/4 cup chopped walnuts
– 1 tablespoon melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, brown sugar, baking powder, and salt.
3. In a large bowl, combine milk, egg, maple syrup, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Oat Bran Lowfat Muffins
These wholesome muffins are packed with the goodness of oat bran and are perfect for a healthy breakfast or snack. With only 2 grams of fat per serving, you can indulge in these delicious treats without compromising on your dietary goals.
Ingredients:
– 1 cup rolled oats
– 1/2 cup oat bran
– 1/2 cup sugar
– 1/2 cup low-fat milk
– 1 large egg
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oats, oat bran, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts, if using.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Summary
Indulge in delicious low-fat muffin recipes that are both healthy and satisfying. This collection of 18 mouthwatering treats offers a variety of flavors to suit every taste. From classic banana oat to decadent double chocolate, there’s something for everyone. Enjoy the sweetness of strawberry or pineapple coconut, or opt for savory options like zucchini or sweet potato. Each recipe is carefully crafted to be low in fat while still packed with flavor and nutrients. Treat yourself without compromising your diet – explore these scrumptious muffin recipes today!
