These Low Calorie Cinnamon Muffins are just 101 calories and so easy to make!. I used real sugar in these muffins and it is reflected in the nutrition and calories. But I have also supplied you with an all-natural zero calorie sugar that you can use instead if you prefer.
Ingredients You’ll Need:
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar or zero calorie brown sugar
- 2 tablespoons cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ⅓ cup almond milk
- ½ cup unsweetened applesauce
Low Calorie Cinnamon Muffins
Healthy Cinnamon Muffins Meal Prep and Storage
Meal Prep: You can easily meal prep these! Simply wrap individual portions in parchment paper, and stack in a gallon freezer bag or container.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: You can add the wrapped servings to the microwave for 1-2 minutes. Or pop in a toaster/toaster oven for a couple minutes.
Low Calorie Cinnamon Muffins
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Low Calorie Cinnamon Muffins
Equipment
Ingredients
Low Calorie Cinnamon Muffins:
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar or zero calorie brown sugar
- 2 tablespoons cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ⅓ cup almond milk
- ½ cup unsweetened applesauce
Low Calorie Crumble Topping:
- ¼ cup flour
- 2 tablespoons brown sugar or zero calorie brown sugar
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold butter cut into small pieces
Instructions
- Preheat oven to 350°, and spray muffin pans with olive oil.
- To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it’s the consistency of wet sand. Set aside.
- In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, sugar, and cinnamon.
- To a separate medium bowl, whisk together the “wet ingredients: the eggs, vanilla, Greek yogurt, almond milk, and applesauce.
- Pour the wet ingredients into the dry ingredients and gently mix together, until just combined.
- Fill the prepared muffin cups 3/4 full of cinnamon muffin batter, and sprinkle the muffin crumble over the tops.
- Bake for 15 minutes, or until a toothpick inserted into the center of the cinnamon muffin comes out clean.
- Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Cinnamon Muffins
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