Crunchy on the outside and tender on the inside, these lightened up Muffin Top Scones are only 90 calories, with no added fats, sugars, or gluten… and, they’re vegan! Build your own scone with a range of add-ins like berries, chocolate chips, chopped nuts.

{GF, Vegan, Clean Eating, 4 ingredients, One Bowl}

After 13 years of his existence, I’ve finally managed to convince my brother that healthy does taste good. He liked my 10 calorie vegan AQUAFABA meringues , but this is the first time he’s ever reached for another nibble of something sugar free. EVER.

recipe video

These may not look like traditional scones or muffin tops, but the texture and taste are to die for! These were devoured within half an hour out of the oven– so consider yourself warned 😉

Feel free to elevate these with maple syrup or powdered sugar glaze! Light cream cheese sandwiched in between is also a great option.

Pure, whole, plant-based ingredients, free of gluten and low in fat and calories. I’m pretty impressed with myself too. And it’s a one-bowl recipe!

Yield: 10

Fat-Free 90 Calorie Muffin Top Scones

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Crunchy on the outside and tender on the inside, these lightened up Muffin Top Scones are only 90 calories, with no added fats, sugars, or gluten... and, they're vegan! Build your own scone with a range of add-ins like berries, chocolate chips, chopped nuts.

{GF, Vegan, Clean Eating, 4 ingredients, One Bowl}

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 ½ cup oat flour (scant)
• 1/4 cup zero-calorie sweetener*
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 banana (100g) 
• 1/2 cup water**
• 1 tsp vanilla/almond extract (optional)
• mix in ideas: chopped nuts, berries, nut butter, chocolate chunks, cheese and ham, chia seeds... (optional)

Instructions

1. Preheat your conventional (convection is different!) oven to 428°F/220°C
2. Whisk together all dry ingredients in a large bowl.
3. Mix in water, then the banana. I like to mash my banana after placing it with the batter for uneven chunks of sweetness, but you can definitely mash the banana in a separate bowl before incorporating it 🙂
4. Fold in your desired mix-ins!
5. Shape on a parchment paper-lined baking tray into any shape you want. Mine were circular, 7cm in diameter.
6. Bake for 20-22 minutes on the parchment-lined pan until lightly golden brown. Let sit on the pan for 1 minute before transferring to a wire rack (be gentle!)
7. Store them in an airtight container, these will last up to one week at room temperature. That is if you're miraculously unable to finish off the batch.

Notes

*Sub coconut sugar, Swerve, Sola, etc. Replace with 3 tbsp honey for moister texture.

**Replace water with same amount of liquid-- plant-based milk or fruit juices all work!

Nutrition Information

Yield

10
Amount Per ServingCalories 94Total Fat 1.5gSaturated Fat 0.4gCholesterol 0mgSodium 60mgNet Carbohydrates 17.6gFiber 2.4gSugar 1.2gProtein 2.9g

Anddddd there you have it! Fat-Free 90 Calorie Muffin Top Scones!! You can thank me later 🙂

Remember to tag me @imheatherr on Instagram if you tried this recipe out! 

Cheers!

-Heather

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