69 calorie gingerbread muffins
These 69 calorie gingerbread muffins are the absolute BEST low calorie muffins you will every try! They're fluffy, moist and the perfect cozy sweet treat.
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
Serving: 1 MuffinCalories: 61kcalCarbohydrates: 12.13gProtein: 2.63gFat: 1gSaturated Fat: 0.25gSodium: 75.13mgPotassium: 4.5mgFiber: 0.75gSugar: 0.5gVitamin A: 0.75IUCalcium: 7.37mgIron: 1mg
Tried this recipe?Let us know how it was!