Sounds too good to be true right? This skinny cheese muffin recipe really doesn’t contain any added sugar. They’re sweetened by a smaller amount of honey than my fruit muffins and also sans vanilla*. They are a low calorie clean option that make a really good savoury snack. I used 30% less fat cheddar to keep these low calorie. You can totally use any kind of cheddar you want but don’t forget to alter the calories.
I’ve replaced almost half of the flour in traditional cake recipes with rolled oats to get more nutrition in this skinny cheese muffin recipe. It also cuts down the calorie content slightly. I used white self raising flour but you can use any flour along with a little extra baking powder. If you wanted to make this even healthier try wholemeal flour. Mix your flour, oats, baking powder and salt into a large mixing bowl and set aside. *I’ve temporarily borrowed the photo below from another recipe, this picture shows vanilla and more honey than is in the savoury versions of my muffins.
To replace much of the wet ingredients and sugar in this recipe we will be using fat free natural yogurt. If your not worried about calorie content then feel free to use full fat yogurt. You can also use Greek yogurt if you don’t want to use natural, I cant tell the difference anyway! In another bowl, mash your banana along with your yogurt, egg and honey
Add your wet ingredients to your dry ingredients and mix well. You may have noticed in my other cake recipes I go hard on the importance of flouring your fruit. This recipe does not have fruit and cheese does not need flowering. It will soon melt in the recipe anyway so don’t worry about this step. I used 50g of the cheese and kept the rest aside for sprinkling on top to get that melted cheese tan!
Spoon your batter into cupcake cases. If your not oil free and you would like to, you can spray your cases with oil to prevent them sticking to the cakes. This is not something I do personally. This batter should make 12 muffins. Cheese doesn’t have as much volume as the fruit used in other muffin recipes so this recipe doesn’t stretch quite as far as others. They’re good risers though so you could try making 18 smaller muffins.
Bake on 180 for 25-30 minutes until the outside is golden and they have risen to their full potential. Now, similar to brownies, the middle of these cakes doesn’t set properly until they’ve completely cooled down. If your wanting to try these whilst they’re still warm just be aware that the middle will be soft and you wont be able to get it out of the case in one piece (its so good though). After a couple of hours, once they’ve completely cooled down they should come out of the cupcake case without too much hassle and make the perfect snack for one the go. These also make great breakfasts, they’re healthy, and that makes it totally okay to have a muffin, or two, for breakfast! If you loved this muffin recipe why not try my Skinny Blueberry Muffins too?
These muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fresh ingredients in this recipe they do not have a long shelf life.
Check out some of my most recent recipes here:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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