The Most Decadent Low-Fat S’mores Muffin Recipe Ever! (2024)

These are the most decadent low-fat s’mores muffins ever! They’re rich and moist and so delicious. They’re also packed with protein and make great breakfasts or after school snacks.

My kids love muffins for breakfast.

They think they’re eating “breakfast cupcakes.”

But I like them because I always make them with extra healthy goodness (like protein or extra veggies, etc).

And of course they’re so QUICK AND EASY.

Such a great GRAB AND GO food.

The secret to making these S’mores Muffins Lighter and Fluffier

I used to struggle with dry and heavy muffins. Then one day I ran out of eggs and discovered the SECRET to the perfect light and fluffy muffin!

Are you ready?

OK, shhhh, don’t tell anyone.

Actually-yes! Tell everyone! And share this recipe with them!

The SECRET is using ground flax seed meal!

To replace 1 egg with ground flax seed, you take 1 tablespoon flax seed meal and combine with 3 tablespoons water. Set aside for 5 minutes. Then add to your recipe. SUPER EASY.

It makes them sooo light and fluffy! It’s amazing!

Benefits to using ground Flax Seeds

Flax seeds are rich in omega-3’s, they help reduce cholesterol, and they’re rich in fiber and protein. Plus, they’re a great vegan alternative, if you’re looking for that.

Tips before you get started

Let’s talk about the graham cracker crust.

To make a good graham cracker crust you need to use a whole stick of butter.

If you’re looking for a lighter alternative, you can use less butter or even just skip it.

If I were making these just for me, I would just sprinkle the graham cracker on the bottom.

But I’m usually making them for my active, fast metabolism kids as a fun treat. I know they’ll burn off that butter just running outside.

Option 1: Low-fat Method:

U se paper muffin/cupcake wrappers and sprinkle the graham crackers on the bottom.

Option 2: More decadent method

Skip the paper muffin wrapper and use the graham cracker mix to make a crust on the bottom of the muffin tin. You’ll need the butter to keep the mixture together so it can line the sides of the muffin tin.

Option 3: Use paper muffin wrappers so these are more shareable and portable.

Just take a spoonful of the graham cracker mixture and spoon onto the bottom. You don’t need to worry about it lining the sides because you have the muffin wrapper.

How to make Low-fat S’mores Protein Muffins

Remember: To truly make these LOW-FAT, you’ll want to skip the butter and just sprinkle crushed graham crackers on the bottom of the paper muffin wrapper.

The muffin batter is low-fat so the only decision point comes in picking out which Option you want to use for the crust—Low-fat or Decadent. Don’t worry–the muffin will still taste decadent even if you use the low-fat crust method.

INGREDIENTS:

Keep scrolling for a printable recipe card.

For low-fat crust:

About 6 graham crackers crumbled

For more indulgent graham cracker crust:

1 stick of butter

3 tablespoons brown sugar

about 10-15 sheets of graham crackers (about 2 cups crumbled)

For the muffin batter:

2 cups Kodiak Cakes Power Cakes “Flapjack and Waffle Mix” Dark Chocolate Flavor

1 cup milk

Flaxseed egg substitute: 1 tablespoon ground flaxseed meal and 3 tablespoons water)

¼ cup apple sauce (or 1 small apple sauce snack pack cup)

¼ cup brown sugar

Large marshmallows

STEPS:

Preheat the oven to 350 degrees.

Make the egg substitute: combine 1 tablespoon flax seed meal with 3 tablespoons water in a small bowl. Mix together than let sit for 5 minutes.

Prepare the graham cracker crumbs: take a sleeve of graham crackers and crush them in a plastic bag. Set aside.

OPTION 1: Low-fat version

Line the muffin tin with paper wrappers. Sprinkle crushed graham crackers on the bottom of each muffin cup.

OPTION 2: Decadent crust version

Take your crushed graham crackers (about 2 cups of graham cracker crumbs) combine with 3 tablespoons of brown sugar and 1 stick of melted butter. Mix together in a bowl. You may also want to knead together with your hands just to make sure it’s combined really well.

Be sure to coat the muffin tin with a good dose of baking spray.

Take the graham cracker mixture and line the muffin cups. Create a crust by pressing the mixture against the sides and make an indentation in the middle by pressing with your fingers.

OPTION 3: Decadent crust version with paper muffin wrappers

Follow the steps for Option 2. (you won’t need as much of the mixture)

Line the muffin tin with paper muffin wrappers and SPOON the mixture into the bottom of the wrappers.

Mix the Muffin Batter

Add all of the Muffin Batter ingredients to the bowl, which includes: Kodiak mix, milk, flaxseed mixture, apple sauce, and brown sugar.

Mix until well combined and smooth.

Pour the batter into the muffin cups.

Place a large marshmallow into the center of each muffin cup.

Now, your muffins are ready for the oven. Bake for 14-18 minutes at 350 degrees.

When they’re done, they’re going to be sooo ooey and gooey!

Just look at all that melted marshmallow? mmmmm yummy!

The whole family will love these!

Looking for more Kid-friendly breakfasts and snacks?

Check out these yummy recipes:

Disney’s Frozen-inspired Blueberry Granola Parfaits

Disney’s Frozen-inspired Fixer Upper Parfait

Guilt-Free Chocolate Banana Chia Seed Pudding

Chocolate Strawberry Chia Seed Pudding

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