Low Calorie Muffins (10 Flavors)
Warm, fluffy, and healthy low calorie muffins with 10 delicious flavor variations. Easy to make in just 30 minutes with no heavy fats.
Ingredients
Dry Ingredients
- 2 cups flour including gluten-free blends; spoon and level for accuracy
- 1/3 cup allulose dissolves beautifully like regular sugar
- 1 tsp baking powder gives the muffins a lovely lift
- 1/2 tsp baking soda works with the powder for extra fluffiness
Wet Ingredients
- 1 cup unsweetened almond milk keeps the overall calorie count very low
- 2 tbsp olive oil provides essential moisture to the crumb
- 1 large egg without shell; keep at room temperature
Instructions
- Preheat your oven to 400°F (200°C). Grab a standard twelve-count muffin tin and line the cups with your favorite paper muffin liners, or lightly grease the tin instead.
- In a large, roomy mixing bowl, add your flour, allulose, baking powder, and baking soda. Whisk these dry ingredients together until they are completely blended.
- In a separate, slightly smaller mixing bowl, combine your unsweetened almond milk, olive oil, and the egg. Whisk them vigorously until the mixture is smooth and uniform.
- Pour these wet ingredients directly into your dry ingredient bowl. Use a spatula to gently fold everything together, stopping as soon as the flour streaks disappear to avoid overmixing.
- If using mix-ins for flavor variations, gently fold them into the batter now.
- Divide the batter evenly, filling your twelve muffin cups almost to the top. Bake in the preheated oven for 18 to 20 minutes, or until a wooden toothpick inserted into the center comes out just barely clean.
- Let the baked muffins rest in the hot tin for 10 minutes to allow the crumb structure to set, then transfer them to a wire cooling rack to cool completely.
Notes
Storage: Place completely cooled muffins in an airtight container in the refrigerator for up to 1 week, or freeze in a resealable bag for up to 6 months.
Eggless variation: Swap the large egg for 1/4 cup of unsweetened applesauce.