Low Calorie Brownie Muffins

Low Calorie Brownie Muffins

Low calorie brownie muffins. If you were to combine moist chocolate cake, and a brownie you would get these brownie muffins. They are so good, a perfect treat, and less than 100 calories per muffin.

I actually had trouble coming up with what to call these, I knew they were good and that I wanted to share them, but I was unsure what to exactly call them. They use brownie mix so I knew I wanted to include brownie, but they do not exactly have the texture of a brownie.

What I mean by that is that these brownie muffins are moist and taste more like a cake than a brownie, but they still have some brownie flavor to them. So all in all, they taste like a moist, chocolate cake, with flavors of brownies! Does that make sense?

Let’s get into what you need to make these low calorie brownie muffins:

Ingredients
  • Liquid Egg Whites: I recommend using the egg whites from the carton, but if you use whole eggs and remove the yolk you will need around 2 eggs.
  • Vanilla Protein Powder: I typically always bake with PEScience. In my opinion vanilla is the most versatile, and this brand of protein bakes the best!
  • Pumpkin Puree: You would be surprised how well pumpkin puree replaces ingredients like butter, and oils, aka higher calorie items!
  • Brownie Mix: I used Pillsbury brownie mix, you do not need the entire bag, you can save the rest for other recipes like my Cosmic Brownies.
  • Flax Milk or Dairy Free Milk: I am a big fan of dairy free milk, mostly because of the flavor, but also because of the calorie count. I never really liked dairy milk much anyway, plus save the cows! 
  • Unsweetened Cocoa Powder: This is important to add more chocolate, fudge flavor! 
  • PB Fit Peanut Powder: Oddly enough you cannot really taste this, but it adds a tad of sweetness and a bit more of protein, you can replace this with more protein powder if you would like, I just am unsure if the protein powder taste would be more prominent.
  • Salt, Baking Soda, and Baking Powder: You will need all three of these, these are fluffy and moist muffins, I am telling you!

So now that you have seen all the ingredients, let me reiterate the fact that you cannot taste the pumpkin, or the peanut butter powder. And hopefully that is not a bad thing in your mind because these are chocolate brownie muffins, not peanut butter pumpkin muffins!

Another great thing about these brownie muffins are that they are low calorie, they are only 97 calories a piece, and they are the size of a large fluffy cupcake! Each muffin is also 5 grams of protein, the perfect nightcap.

Frequently Asked Questions:

How long do you bake brownies in cupcake tins?

The texture of these brownies are more cakey. You want to make sure that you do not overbake these. The baking time for this dessert is 18 minutes at 350 degrees

How do you get brownies out of mini muffin tins?

The best practice for baking and not having the dessert stick is to always line the bottom with parchment paper, you do not need to line the sides, just the bottom. It works every time.

Can you put brownies straight in the fridge?

No, but make sure that you keep the brownies sealed in an airtight container so they do not dry out. I actually prefer to store them in the refrigerator just because I do feel like it keeps them fresher, but it is not necessary. When I want to eat one I just warm it up in the microwave for 15-20 seconds!

Do eggs make brownies cakey?

Eggs are not the main component in making the brownies fudgy or cakey, the fat content in the brownies will make them more fudgy. If you use more flour, baking soda, baking powder, and salt they will rise and be more cakey.

Are undercooked brownies safe to eat?

If there is raw egg in the brownies and they are undercooked they will not be safe to eat. With that being said, make sure that you do not overbake these brownies or they will dry out, the toothpick should come out clumpy when inserted.

How many calories are in each brownie muffin?

This recipe makes 12 muffins, one muffin is 97 calories, 16.8 carbs / 0.9 fat / and 5.1 protein.

Do the low calorie brownie muffins have protein in them?

Each brownie muffin has 5 grams of protein! There is added vanilla protein powder and some peanut butter powder to add protein per serving.

Where can I find the nutrition information for the brownie muffins?

If you track macros, you can search HNFit Brownie Muffins in My Fitness Pal and you will be able to track each muffin that you have! If you are just interested in viewing the nutrition information, scroll to the bottom of the recipe.

Other Brownie / Cake Recipes you will like:
Yield: 12

Low Calorie Brownie Muffins

Low Calorie Brownie Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

Wet

  • 4 tbsp liquid egg whites (63 grams)
  • 1 cup pumpkin puree (304 grams)
  • 1/2 cup unsweetened flax milk or any dairy free milk (120 mL)

Dry

  • 1 1/2 scoops vanilla protein (47 grams)
  • 1 1/4 cups Pillsbury Brownie Mix (189 grams)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • sprinkle salt
  • 1 tbsp cocoa powder (6 grams)
  • 2 tbsp PBFit Peanut Butter Powder (16 grams)

Instructions

    1. How to make the low calorie brownie muffins:
    2. Start by preheating your oven to 350 degrees and line your cupcake tin with squares of parchment paper, spray each with cooking spray
    3. In a large bowl combine the dry ingredients with a whisk, stir well
    4. Now add your pumpkin puree, stir well, the batter will be thick
    5. Once combined, whisk in the milk and egg whites
    6. Evenly divide the batter into the 12 cupcake tins, I used a large spoon
    7. Bake for 18 minutes, do not over bake! The toothpick may have a few crumbs on it
    8. Allow to cool and enjoy

Nutrition Information:

Yield:

12

Serving Size:

53 grams (1 muffin)

Amount Per Serving: Calories: 98Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5.7mgSodium: 94.4mgCarbohydrates: 16.8gFiber: 0.8gSugar: 10.6gProtein: 5.1g

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