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.
Perfect for breakfast (maybe have 2) or a low calorie sweet snack or dessert, these low calorie cinnamon streusel muffins are the great anytime of the day.
Low Calorie Cinnamon Muffins
What You’ll Find in this Article:
Ingredients in Healthy Cinnamon Crumb Muffins
It is very important that you use self-rising flour when making these low calorie cinnamon streusel muffins. If you use all-purpose flour they will not rise.
So if you don’t have the self rising on hand here is the quick easy recipe for self-rising flour you can make.
Homemade Self Rising Flour: For every 1 cup of All-Purpose Flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Shopping List for Low Calorie Cinnamon Streusel Muffins:
- Olive oil spray
- Self rising flour
- Baking soda
- 1/4 teaspoon salt
- Brown sugar, or zero calorie brown sugar (see recipe card below!)
- Cinnamon
- Eggs
- Vanilla extract
- 0% Greek yogurt
- Almond milk
- Unsweetened applesauce
Low Calorie Crumble Topping:
- Flour
- Brown sugar, or zero calorie brown sugar (see recipe card below!)
- Sugar
- Cinnamon
- Cold butter
How to Make Healthy Cinnamon Muffins
Make sure to spray the muffin tins and or the muffin cup liners with oil.
Unlike the high calorie and high fat muffin recipes, these low calorie cinnamon muffins don’t have a lot of fat. So they will stick to the liners or muffin cups without spraying them first.
How to Make Healthy Cinnamon Crumb Muffins:
- 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.
Low Calorie Cinnamon Muffins Recipe
These low calorie cinnamon crumble muffins were a reader request, I’m always trying to get reader’s requests so that I can write the recipes people want to try. So be sure to comment on my Facebook Page with your requests. I really do work on them when possible.
More Low Calorie Muffins:
Low Calorie Cinnamon Muffins
Equipment
Ingredients
Low Calorie Cinnamon Muffins:
- Olive oil spray
- 1 1/2 cups self rising flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar or zero calorie brown sugar
- 2 tablespoons cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt
- 1/3 cup almond milk
- 1/2 cup unsweetened applesauce
Low Calorie Crumble Topping:
- 1/4 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
Nutrition and Calories in Cinnamon Muffins
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