The best low calorie lemon muffins
Lemon lovers – this ones for you! These low calorie lemon muffins are a must try this spring and summer. These muffins are pillowy soft and moist with a delicious zesty glaze to finish it off. Plus, each muffin has just 47 calories, whats not to love?
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Say hello to this summers new it girl – the low calorie lemon muffin! Everyone and their mother will be hooked on these muffins this spring and summer. They are so moist and fluffy with a sweet lemon glaze drizzled on top, the only dessert worthy of the spotlight this season!
If you need a low calorie dessert that doesn’t taste low calorie, these muffins are perfect for you! They taste so incredibly delicious, they’re almost indistinguishable from regular muffins. And with each muffin having just 47 calories, there is no need to stop at one!
This recipe comes together in under 30 minutes so you can have delicious lemon muffins from kitchen counter to your belly in no time! You only need a handful of ingredients and one bowl to whip up your very own batch. Plus, you can easily prep these to snack on throughout the week!
Ingredients in low calorie lemon muffins
Exact ingredient quantities can be found on the recipe card at the bottom of this page.
To make these low calorie lemon muffins you will need:
Stevia or 0 calorie granulated sweetener – You can use any 0 calorie sweetener here but make sure its granulated. I always recommend stevia as it is a natural sweetener and behaves very similar to sugar making it perfect for baking.
Lemon – We’ll be using the entire lemon in this recipe, the zest and all of its juice – no waste around here!
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.
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.
Vanilla extract – No muffin recipe is complete without vanilla!
0 calorie powdered sweetener – To make the lemon glaze. You can easily make your own powdered sweetener by blitzing any 0 calorie granulated sweetener in a food processor for a few seconds. You can also use regular powdered sugar for a few extra calories.
How to make low calorie lemon muffins
- Pre-heat oven to 200ºC (390ºF). Line a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, add the lemon zest and stevia. Rub them together between your fingers, this releases the lemons oils and flavors into the sweetener giving a deeper lemon flavor. Rub until the sweetener takes on a yellowish appearance – around 2-3 minutes.
- In another medium bowl, whisk the egg then add in the stevia and lemon zest mix and whisk until light and fluffy.
- Add the yogurt, lemon juice and vanilla extract and whisk to combine.
- Add the flour and baking powder and whisk until well combined.
- Distribute the batter evenly between the 6 muffin cases and bake for 10-15 minutes. Allow the muffins to cool.
- In the meantime, make the glaze by mixing together the 0 calorie powdered sweetener and lemon juice until smooth.
- Glaze the cooled muffins and enjoy!
Substitutions
Stevia – The stevia I use is twice as sweet as sugar so I use half the amount of sugar this recipe would require (60g). If the sweetener you use is a 1:1 ratio to sugar then you would use 60g of stevia, if it is a 2:1 ratio, you would 30g etc. Adjust the sweetener amount according to the sweetener you’re using.
Self-raising flour – Self-raising flour contains baking powder, baking soda and salt which makes it great for muffins. If you don’t have any to hand, you can use an equal amount of plain/all-purpose flour and add 3/4 tsp baking powder, 1/8 tsp baking soda and 1/8 tsp salt.
0 calorie powdered sweetener – If you don’t have any 0 calorie powdered sweetener, you can use either regular powdered sugar which will take these muffins to 67 calories each or you can make your own by blitzing 0 calorie granulated sweetener in a food processor until powdered.
0% fat yogurt – You can use low-fat or even full-fat yogurt but the calories will differ. You can also use regular yogurt but I find that Greek yogurt is thicker and creamier which results in a fluffier muffin.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 5 days. To freeze these muffins, place in an airtight container and freeze for up to 2 months!
more low calorie muffins…
Low calorie lemon muffins
Ingredients
- 30 g stevia*
- zest of 1 small lemon
- 1 egg
- 40 g 0% fat yogurt
- juice of 1 small lemon
- ½ tsp vanilla extract
- 70 g self-raising flour*
- ½ tsp baking powder
Lemon drizzle:
- 30 g 0 calorie powdered sweetener*
- 10 ml lemon juice
Instructions
- Pre-heat oven to 200ºC (390ºF). Line a 6-count muffin tray with muffin liners and set aside.
- In a medium bowl, add the lemon zest and stevia. Rub them together between your fingers. Rub until the sweetener takes on a yellowish appearance – around 2-3 minutes.
- In another medium bowl, whisk the egg then add in the stevia and lemon zest mix and whisk until light and fluffy, about 2 minutes.
- Add the yogurt, lemon juice and vanilla extract and whisk to combine. Add the flour and baking powder and whisk until well combined.
- Distribute the batter evenly between the 6 muffin cases and bake for 10-15 minutes. Allow the muffins to cool.
- In the meantime, make the glaze by mixing together the 0 calorie powdered sweetener and lemon juice until smooth.
- Drizzle the glaze over the cooled muffins and enjoy!
Notes
Nutrition
