The best low calorie gingerbread muffins ever
These low calorie gingerbread muffins have all the warm and cozy fall flavors wrapped neatly into a super soft muffin. These muffins have just 57 calories but taste like they have 300! The best part is, this recipe is so simple and easy to whip up. You can have these pillowy soft spiced muffins from kitchen counter to your belly in under 30 minutes!
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If you’re on a weight loss journey but love yourself a sweet treat, you’ve come to the right place. We LOVE muffins over here. They are so easy to make, come together in one bowl, require very basic ingredients and taste INSANELY good. And how could we forget, you can make any flavor or flavor combo your brain can dream up. From classic blueberry, chocolate chip to carrot cake muffins, you can have them all for under 100 calories!
These low calorie gingerbread muffins are perfect for fall, they have a delicious blend of autumnal spices and come out so soft! They may just be the BEST low calorie muffins you will ever try – they certainly are the best I’ve had. They are super moist, soft and fluffy. This recipe features a super simple spice mix of ginger, cinnamon, clove and nutmeg to transport you to delicious gingerbread heaven with each bite.
Gingerbread muffins
Okay, so Autumn is in full swing and winter is fast approaching meaning we want all things cosy, spiced and sweet. These gingerbread muffins are exactly that! They are seriously SO good and I’m still having a hard time believing they’re only 57 calories!! This recipe is super simple and easy to make too.
Why you’ll love this recipe:
- Filled with delicious gingerbread goodness.
- Made in just one bowl.
- Ready in just 15 minutes!
- Meal prep snack for the entire week.
- Can easily be made gluten-free, dairy-free and vegan!
- Completely sugar-free.
- These muffins are super fluffy, soft and moist!
- These muffins create a heavenly scent throughout the entire kitchen as they bake!!
- The BEST low calorie gingerbread muffins ever!
Ingredients:
Exact ingredient quantities can be found at the bottom of this page.
To make the best gingerbread muffins, you will need:
0 calorie brown sugar– You can use any 0 calorie sweetener here but make sure its granulated. I love using 0 calorie brown sugar for this recipe as it gives the best flavor!
Egg – Ensure your egg is at room temperature as it will incorporate easier into the batter. To quickly get a refrigerated egg to room temperature, submerge it into a bowl of warm water for at least 10 minutes.
0% fat Greek yogurt – To add moisture and a tangy flavor. Plus, yogurt is high in protein so win win! Opt for a dairy-free yogurt to make this recipe dairy-free.
Unsweetened almond milk – You can use any milk here but the calories will differ.
Vanilla extract – No muffin recipe is complete without vanilla!
Self-raising flour – Perfect for getting ultra fluffy and soft muffins with no effort! You can sub plain/all-purpose flour here with the addition of baking soda, salt and baking powder. You can also opt for gluten-free flour here with the addition of baking soda, baking powder and salt.
Baking powder – To help the muffins rise and get super fluffy.
Spices – A blend of ginger, cinnamon, cloves and nutmeg.
How to make gingerbread muffins
- Pre-heat oven to 190ºC (375ºF). Prep a 6-count muffin tray with 6 muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Whisk in the yogurt, vanilla extract and milk until well combined.
- Add the flour, spice mix and baking powder and whisk until smooth and lump-free.
- Divide the batter evenly between the 6 muffin cases and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm and enjoy!
Add a sweet drizzle
You can make a simple 0 calorie drizzle using 0 calorie powdered sweetener and water. Simply mix a little powdered sweetener with water until you reach the desired consistency. Drizzle over the muffins and enjoy!
Storage
These muffins are best served warm and fresh out of the oven!
You can store any left over muffins at in an airtight container at room temperature for up to 5 days.
More low calorie muffin recipes…
57 calorie gingerbread muffins
Ingredients
- 1 large egg
- 60 g 0 calorie brown sugar*
- 50 g 0% fat yogurt
- 30 ml unsweetened almond milk*
- ½ tsp vanilla extract
- 70 g self-raising flour*
- ½ tsp baking powder
Spice mix
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp nutmeg
Instructions
- Pre-heat oven to 190ºC (375ºF). Prep a 6-count muffin tray with 6 muffin liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 2 minutes.
- Whisk in the yogurt, vanilla extract and milk until well combined. Add the flour, spice mix and baking powder and whisk until smooth and lump-free.
- Divide the batter evenly between the 6 muffin cases and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm and enjoy!
Video
Notes
Nutrition
I used this as a muffin base for berry muffins. I like the fact that it doesn’t need applesauce, which we never have in the house. They turned out great!
Hi Deanna,
Glad to hear you enjoyed this recipe!