These 69 calorie gingerbread muffins are an absolute dream. This super simple one bowl recipe makes a delicious, moist and fluffy muffin; perfect as a light snack or a low calorie sweet breakfast with a cup of coffee. This recipe can also easily be made gluten-free and vegan with a few adjustments!
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When it comes to low calorie baked goods, muffins have always been my go-to. I was heavily addicted to these 60 calorie blueberry muffins and these 75 calorie chocolate muffins for most of my weight loss journey. I know how easy muffins can be to make and store which makes them perfect as a low calorie treat so I just had to make a new flavor!
These low calorie gingerbread muffins are by far one of the BEST low calorie muffins you will ever try! 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 69 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!!
Ingredients:
Exact ingredient quantities can be found at the bottom of this page.
To make the best gingerbread muffins, you will need:
- Plain/all-purpose flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. You can also use oat flour for this recipe but the muffins may be a tad tougher in texture.
- Stevia – I use Stevia for my low calorie baking. It has 0 calories and is a natural sweetener!
- Egg – Egg gives these gingerbread muffins structure and helps the muffin hold. For a vegan or egg-free alternative, you can try replacing the egg with applesauce or flax egg.
- Spice mix – The spice mix is a combination of ground ginger, cinnamon, cloves and nutmeg. The flavor of these spices can be a little strong, you can reduce the quantities for a milder flavor.
- Baking powder – Baking powder helps these muffins rise and achieve that delicious soft and fluffy texture.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without the addition of any oil.
- Vanilla extract – A staple in any muffin recipe!
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
- Oats (optional) – A sprinkle of oats on top of the muffins gives them nice crispy edges. This step is optional and you can skip it if you would like.
How to make these gingerbread muffins
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the yogurt, vanilla extract and milk until well combined.
- Fold in the flour, spice mix and baking powder until smooth and lump-free.
- Divide the batter evenly between 8 muffin cases and bake at 190°C (375°F) for 15 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy!
TIPS TO MAKE THE BEST GINGERBREAD MUFFINS
Don’t over-mix the batter – Be careful not to over-mix the batter. To get the perfect moist and fluffy muffins, combine all the wet ingredients and then fold in the dry. Don’t worry if there are a few lumps, its better there be a few tiny lumps than dry, hard muffins!
Fill the cases all the way – I know that most muffin recipes advise filling just 3/4 of the way up the cases but these muffins actually came out perfect when I filled the cases to the top. I used fairy cake cases as they are the best for producing the perfect dome muffin shape.
Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until the case is full. This should give you an idea of how much to add to each case in the future.
Fill remaining muffin pans with water – If you’re using a 12 count muffin tray, you can fill the empty cases with water. It’s a hack I saw on TikTok and although some people say it doesn’t work, my muffins have baked evenly each time I have done this!
HOW TO SERVE AND STORE
These muffins are best served warm and fresh out of the oven!
This recipe makes 8 regular sized muffins. For a fun twist, why not try making 4 giant muffins or 16 mini muffins!
These muffins can be stored at room temperature in an airtight container for up to 5 days.
More low calorie muffin recipes…
69 calorie gingerbread muffins
Equipment
- Medium bowl
- Whisk
- Spatula
Ingredients
- 120 g all-purpose/plain flour*
- 150 g Stevia
- 1 tsp baking powder
- 1 large egg*
- 50 g low-fat yogurt*
- 30 ml (2 tbsp) unsweetened almond milk*
- ½ tsp vanilla extract
- 10 g oats optional
Spice mix
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
Instructions
- Pre-heat oven to 190°C (375°F).
- In a medium bowl, whisk together the egg and stevia until light and fluffy.
- Mix in the milk, yogurt and vanilla extract until well combined.
- Fold in the flour, ginger, cinnamon, nutmeg, cloves and baking powder until smooth and lump-free.
- Dive the batter evenly between 8 muffin cases, top with a sprinkle of oats (optional) and bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Serve the muffins warm and enjoy!
Video
Notes
SUBSTITUTIONS
- All-purpose / Plain flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. I have also made this recipe with oat flour and it came out just as delicious, only the texture was not as soft as with AP flour. Replace the flour in equal quantities.
- Egg – Egg gives these blueberry muffins structure and helps the muffin hold. For a vegan or egg-free alternative, you can try applesauce or flax egg. Use 1/4 cup of applesauce to replace one large egg or 1 tbsp of flax seeds and 3 tbsp of water.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without any oil. For a dairy-free alternative, you can use dairy-free yogurt.
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
TIPS TO MAKE THE BEST GINGERBREAD MUFFINS
Don’t over-mix the batter – Be careful not to over-mix the batter. To get the perfect moist and fluffy muffins, mix combine all the wet ingredients and then fold in the dry. Don’t worry if there are a few lumps, its better there be a few tiny lumps than dry, hard muffins! Fill the cases all the way – I know that most muffin recipes advise filling just 3/4 of the way up the cases but these muffins actually came out perfect when I filled the cases to the top. I used fairy cake cases as they are the best for producing the muffin shape. Divide the batter equally – If you’re super type A perfectionist like me, you can measure the batter and divide the batter evenly among the cases. But if that’s not your thing (I totally understand lol), the best way about it is by using a scoop. The best way to so is by adding one scoop to each muffin case, then going in and adding another until all the batter is gone. This should give you an idea of how much to add to each case in the future.HOW TO SERVE AND STORE
These muffins are best served warm and fresh out of the oven! This recipe makes 8 regular sized muffins. For a fun twist, why not try making 4 giant muffins or 16 mini muffins! These muffins can be stored at room temperature in an airtight container for up to 5 days.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!