These Low Calorie Muffins made with yogurt are the perfect dessert for anyone watching their calories. Packed with gooey chocolate chips, these skinny muffins are moist and flavorful—you’ll be surprised they’re diet-friendly and suitable for weight loss.
If you’re on a diet but have a sweet tooth, this recipe is for you. These chocolate chip yogurt muffins satisfy cravings without derailing your goals. They’re tender, moist and so tasty that it’s hard to believe they’re healthy. Each muffin contains approximately 119 calories.
Why you’ll love these yogurt muffins
- Healthy, low calorie and low fat. They are high in protein and fiber, oil-free, and can be gluten-free if you use certified gluten-free oat flour.
- Extremely moist and delicious, studded with gooey chocolate chips.
- Quick and simple to prepare—everything comes together in one bowl with basic ingredients. No advanced baking skills needed.
- Easily customizable: add fresh blueberries, chopped nuts, protein powder or cocoa to vary flavor and nutrition.
- Versatile for breakfast, dessert or a satisfying snack.
What’s in these low calorie muffins?
This recipe avoids oil, butter and refined sugar by relying on a handful of everyday ingredients that are lower in calories. From yogurt to oat flour, most items are easy to find and you likely already have them at home. Below you’ll find details on ingredients, substitutions and tips to get great results.
Ingredient list
- Ripe banana. Adds moisture and natural sweetness, replacing the need for oil or excess sugar.
- Egg. A large whole egg gives structure and improves texture; egg whites alone are not ideal here.
- Greek yogurt. I recommend nonfat Greek yogurt for a rich, moist crumb that keeps the muffins high in protein and low in fat. Thick skyr or quark also work.
- Maple syrup. Pure maple syrup or a similar liquid sweetener adds gentle sweetness without refined sugar.
- Oat flour. Provides fiber and a tender texture; you can substitute other flours if needed (see replacements).
- Baking powder. Helps the muffins rise.
- Chocolate chips. Sugar-free dark chips are an option, but use any chocolate you prefer—dark chocolate adds more nutrients.
- Milk. Any dairy or plant milk can be used. For the lowest calories, unsweetened almond milk, skim milk or unsweetened soy milk are good choices.
- Salt. A pinch enhances all the flavors.
- Vanilla extract. A teaspoon lifts the overall flavor.
Replacement options
- Oat flour can be swapped for whole wheat, spelt or all-purpose flour. You can also use a mix of flour and protein powder for higher protein content.
- Greek yogurt can be replaced with skyr, quark or a thick plant-based yogurt with a similar texture.
- If you don’t like banana, use about 1/2 cup unsweetened applesauce instead.
- Maple syrup can be substituted with honey, agave, date syrup or a sugar-free liquid sweetener.
- To make eggless muffins, replace the egg with a flax or chia egg or another plant-based binder.
Can I make these muffins with protein powder?
Yes. The recipe is already relatively high in protein thanks to Greek yogurt, but you can increase protein by replacing part of the oat flour with protein powder. To keep the muffins moist, replace no more than 50 grams (about 1/2 cup) of the flour with protein powder—more than that may result in dry, tough muffins.
Protein powder recommendations
Vegan protein powders and casein in vanilla or chocolate flavors tend to keep baked goods moister than whey. If you use whey, be cautious not to use too much to avoid a dry texture.
Recipe variations
- Fold in fresh berries like blueberries, raspberries or chopped strawberries for a fruity twist.
- Add chopped walnuts, pecans, hazelnuts or seeds for crunch.
- Replace part of the oat flour with unsweetened cocoa powder for extra chocolate flavor.
- Make high-protein low calorie muffins by substituting 50 grams (½ cup) of the flour with protein powder.
How to make low calorie muffins with chocolate chips
Make the batter. In a large bowl, mash the ripe banana. Add Greek yogurt, the egg, maple syrup, vanilla extract and a pinch of salt. Stir until smooth. Add oat flour and baking powder, then pour in milk gradually while stirring until the batter reaches a smooth, spoonable consistency. Fold in the chocolate chips.
Bake. Preheat the oven to 180°C (350°F) and line a muffin tin. Fill each liner about two-thirds full, sprinkle extra chocolate chips on top if desired, and bake 20–25 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Let cool on a rack for about 15 minutes before serving.
Storage information
After cooling, store leftover muffins in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat briefly in a warm oven before serving.
Recipe tips
- Use a very ripe banana. Brown spots indicate ripeness and add sweetness and moisture without extra calories.
- For a macro-friendly dessert, replace part of the flour with a vanilla vegan protein powder to boost protein while keeping texture tender.
- Customize the muffins with blueberries, raisins, nuts or seeds—experiment to find your favorite combination.
- Do not overmix the batter. Mix only until ingredients are combined to avoid tough muffins.
- Do not overbake. Remove the muffins as soon as a toothpick inserted in the center comes out clean to retain moisture.
FAQ – Frequently asked questions
Use certified gluten-free oat flour or a gluten-free pastry flour. Avoid rice flour for best texture.
Replace the egg with a flax or chia egg, use a dairy-free thick yogurt alternative and a plant-based milk.
Yes. Replace up to 50 grams (½ cup) of the flour with protein powder to increase protein without drying the muffins.
Each muffin is approximately 119 calories. Exact values depend on ingredient brands, portion size and any substitutions.
More low calorie dessert recipes
- Low calorie protein brownies
- Easy protein pudding
- Greek yogurt cheesecake
- Skinny banana bread
- Low calorie brownie skillet
- Cottage cheese chocolate ice cream
- Greek yogurt cake
- 71 calorie protein cake
Low Calorie Muffins
Ingredients
- 1 large egg
- 180 grams (⅔ cup) Greek yogurt, nonfat
- 1 ripe banana (about 100 g / 3.5 oz)
- 80 ml (⅓ cup) maple syrup or honey
- 200 grams (2 cups) oat flour or preferred flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- ⅙ tsp salt
- 45 ml (3 tbsp) milk, or more as needed
- 40 grams (¼ cup) chocolate chips
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with liners.
- In a large bowl, mash the banana and combine with Greek yogurt, egg, maple syrup, vanilla and a pinch of salt. Stir until smooth.
- Add oat flour and baking powder to the wet ingredients. Pour in milk gradually while stirring until the batter is smooth; start with about 45 ml (3 tbsp) and add more if needed.
- Fold in the chocolate chips.
- Fill each liner about two-thirds full, top with extra chips if desired, and bake 20–25 minutes. Muffins are done when a toothpick comes out clean.
- Cool on a wire rack for about 15 minutes before serving.
Nutrition
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