Craving fluffy and crisp English muffins but watching your calories? This low calorie English muffin recipe will be your ultimate healthy bread fix. It’s tender on the outside but has soft, fluffy pockets in the middle. The best part? Thanks to the microwave, it takes just two minutes to cook and contains a fraction of the calories and fat that store-bought ones have.
Why you’ll love this recipe
Healthy. No butter, oil, sugar, or flour! This recipe is as healthy as it gets. We have used oats for protein, chia seeds for fiber, unsweetened applesauce for binding, and milk to adjust the consistency. Quick and easy. Unlike the traditional muffin that takes hours to make, this recipe takes less than 5 minutes (including prep, cooking, and cooling time). You can even batch-cook them and have them on hand for quick breakfasts. Versatile. Spread peanut butter on them, make a breakfast sandwich or even make muffin pizzas- use them like traditional muffins.
Ingredients Needed
You only need six ingredients, a blender, and a microwave to make this simple low calorie muffin at home. Here’s what you’ll need:
Rolled oats. Also known as old-fashioned oats. Avoid using steel-cut oats as their texture will produce tough and flat muffins. Chia seeds. For a bit of texture, fiber, protein, binding, and omega-3. Ground flax seeds could also work, but I sometimes find the flavor can be a little overpowering. Baking powder. Gives the muffins the necessary rise. Unsweetened applesauce. Adds moisture and softness to the dough. You could use mashed bananas, but be wary that it will make them a little sweet. Milk. Use any dairy or plant-based milk to bring the dough together. Salt. Just a pinch to add some flavor.
How to make a low calorie English muffin
What I love about this recipe is that you can scale it up if you want to make a big batch or want it as part of a meal prep! Step 1- Blend the dry ingredients. The key to perfectly fluffy muffins is to blend everything to a fine powder. Add the oats, chia seeds, baking powder, and salt to a blender and blend until a powdery texture remains. Step 2- Make the dough. Transfer the dry ingredients into a bowl, then slowly stir through the applesauce and the milk to form a thick and smooth dough. Step 3- Microwave. Grease a 4-inch ramekin or small cereal bowl, then carefully pour the dough into it. Microwave for around two minutes or until the edges separate from the ramekin. Step 4- Cool, slice, and serve. Letting the muffin cool for a minute or so makes it easier to remove from the ramekin. Slice the muffin in half, toast it, and serve immediately.
Recipe tips and variations
Always grease the ramekins. Trust me on this- nothing is worse than cleaning up ramekins with half the muffin batter baked into them. Allow the muffins to cool down. Allowing the muffins to cool for a minute or two makes it so much easier to remove them from the ramekins. Make them in bowls/ mugs. If you don’t have a ramekin, you can use flatter bowls or bowl-like mugs to make them. I have tried them, and my muffins came out great! Add a layer of cornmeal! If you’re craving the classic corn smell and the nostalgic crumble, dust the greased ramekins with cornmeal before adding your dough. Flavor your dough. Instead of plain English muffins, make them with garlic powder and Italian seasonings for a savory option or cinnamon and raisin for a sweeter breakfast option.
Storage instructions
To store. Because this English muffin recipe takes a few minutes, I often make them fresh. But they keep well in the refrigerator for almost a week. To freeze. If you wish to enjoy muffins longer, freeze them in freezer-safe containers/bags for up to three months. To reheat. Toast the muffins in a toaster, oven, or pan until heated through and crispy.
More ways to English muffin
Keto English muffin Microwave English muffin Cinnamon raisin English muffin Flourless pumpkin English muffin Sausage McMuffin
Frequently asked questions
