Low Calorie Cheese Muffins

What are low calorie cheese muffins?

These low calorie cheese muffins are a fantastic alternative to sweet bakes, offering a savoury, protein-packed snack that’s perfect for breakfast, lunchboxes, or as a side to soups and salads. This version has a special twist – avocado! Instead of relying on butter or oil, mashed avocado adds natural creaminess and healthy fats, keeping these muffins moist while reducing the overall fat content.

This recipe combines simple, wholesome ingredients to create a light yet satisfying savory muffin. With a hint of natural sweetness from honey or maple syrup and the savoury richness of cheddar, these low calorie cheese muffins strike the perfect balance of flavour.

This recipe has recently been adapted and the ingredients list now looks very different. The old recipe contained banana and yogurt and was slightly lower calorie but its texture resembled banana bread and it was a nightmare to remove from the cases, meanwhile my chocolate avocado muffin recipe was an all round hit! So now we have blueberry avocado muffins too! For the old recipe please check the recipe notes below.

Are low calorie cheese muffins healthy?

Let’s talk about why these low calorie cheese muffins are not just delicious but also a smart choice for your well-being. We’ve swapped out some traditional ingredients for healthier alternatives without sacrificing the essence of a moist, flavorful muffin.

• Avocado: A great source of heart-healthy monounsaturated fats, fibre, and vitamins like potassium and folate.
• Low-fat cheddar: Provides protein and calcium for strong bones and muscles, with a lower fat content than regular cheese.
• Whole ingredients: No ultra-processed foods (UPFs) – just natural ingredients that nourish your body.
• No added oil: The avocado naturally replaces the need for butter or oil, making these muffins lighter in fat while staying soft and fluffy.

Do you have a diet restriction?

This low calorie cheese muffin recipe is:

• Vegetarian
• Low Fat
• Low Syn
• Nut Free
• Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Dry Ingredients:

In a bowl, combine the flour, bicarbonate of soda, baking powder, and most of the grated cheese, leaving a little aside for sprinkling on top. Mixing the cheese into the dry ingredients helps distribute it evenly throughout the muffins.

Step 2: Wet ingredients

Start by mashing the avocado until completely smooth—lumps can make mixing harder. Whisk it together with the milk, eggs, and maple syrup (or honey) until fully combined. This ensures the wet ingredients are evenly incorporated into the batter.

Step 3: Muffin case

Pour the wet mixture into the dry ingredients and gently fold everything together. Be careful not to overmix – stirring too much can make the muffins dense rather than light and fluffy. Stop as soon as the flour is just combined.

Line a muffin tin with 12 cases and divide the batter evenly between them. Sprinkle the remaining cheese on top for a golden, cheesy finish.

Step 4: Bake

Preheat the oven to 220°C and bake for 10 minutes to give the muffins a quick rise. Then, lower the temperature to 170°C and bake for another 10-15 minutes until golden brown and firm to the touch. A skewer inserted into the centre should come out clean. By starting the muffins off at a higher temperature they rise faster and their muffin top stabilises meaning less sinkage as they cool.

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 low calorie Blueberry Muffins too?

Variations & Substitutions

• Extra flavour: Add chopped chives, fresh herbs, or a pinch of garlic powder for more depth.
• Different cheese: Swap cheddar for parmesan or feta for a tangier taste.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Make them extra savoury: Reduce or omit the maple syrup/honey for a purely savoury muffin.
• Add protein: Stir in some cooked bacon pieces or chopped ham.

FAQ

Can I make these muffins ahead of time?

Yes! These muffins keep well for up to 3 days in an airtight container at room temperature. You can also refrigerate them for up to a week.

Can I freeze cheese muffins?

Absolutely. Once cooled, store them in an airtight bag or container and freeze for up to 3 months. Reheat in the microwave or oven before serving.

What’s the best way to reheat them?

A quick blast in the microwave for 20-30 seconds will warm them up, or you can place them in a preheated oven at 160°C for 5-10 minutes.

Can I make these without eggs?

Yes! Try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or a store-bought egg replacer.

Is there a way to make them dairy-free?

Use plant-based milk and swap the cheese for a dairy-free alternative.

Can I reduce the sweetness?

Yes, you can cut down the honey/maple syrup or leave it out completely if you prefer a more savoury muffin.

Why did my muffins turn out dense?

Overmixing the batter or using too much flour can make the muffins dense instead of light and fluffy. Try folding the ingredients together gently and stopping as soon as there are no dry streaks left.

Storage & Serving Suggestions

Enjoy warm or cold—perfect with soups, salads, or as a quick grab-and-go snack.

Store at room temperature for up to 3 days in an airtight container.

Refrigerate for up to a week for longer freshness.

Freeze for up to 3 months in a sealed container. Defrost at room temperature or reheat in the oven/microwave.

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