94 low fat muffin recipes

Low-fat mocha chip muffins with cocoa, instant coffee, and semi-sweet chocolate chips. Applesauce replaces most of the oil for a tender, fudgy crumb under 100 calories per muffin.

Low-calorie fresh apple muffins use sugar replacement and skim milk for a lighter breakfast bake studded with chopped apple. Diabetic-friendly and ready for the lunchbox.

Apple butter streusel muffins fold smooth apple butter into a wheat germ batter, topped with a cinnamon-sugar streusel for crunch. A low-fat breakfast or snack muffin in 25 minutes.

Guilt-free chocolate muffins made with nonfat yogurt and cocoa powder for rich flavor, perfect for a healthier chocolate fix.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.

Cranberries make this low-fat, healthy muffins a treat.

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

Whole wheat spice muffins with cinnamon, mace, nutmeg, allspice, and ginger sweetened with honey. A warming, low-fat breakfast muffin that smells like the holidays.

The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!

An excellent way to use up my over-ripe bananas. These muffins were so moist and yummy. My grab-and-go breakfast and a nutrition-dense snack during the day. I usually make a big bunch, and freeze most of them.

A simple and tasty treat that makes a great light snack between meals.

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.