Need lo-cal "frosting" idea for 2 indegrient muffins.

I don't know of a low cal frosting, how many calories are in the muffins? because they sound delicious!!

I have made these raw cinnamon rolls, and they are great! The frosting is all natural ingredients and tastes great too - I'm sure it would be good on your muffins. I'm not entirely sure of the calorie count since it depends how much frosting you'd use for each muffin.

http://www.rebootwithjoe.com/raw-cinnamon-rolls/

Here is a terrific GAPs buttercream frosting that is somewhat low cal and sweetened with xylitol, not sugar.. It' s a meringue though, so you need a mixer.

Notes: If you aren’t sugar free, then you can replace the xylitol 1 for 1 with cane sugar.
Ingredients
4 egg whites, at room temperature
1 cup xylitol (or sugar)
10 ounces (2 ½ sticks) of butter, cubed and at room temperature
2 tsp. pure vanilla extract
Instructions
1. Add egg whites and xylitol to the bowl of your mixer and place over a pan of boiling water. Lightly whisk the mixture constantly (no need to whip yet) until the xylitol is completely dissolved, about 7-10 minutes.
2. Remove from heat and move the bowl to your stand mixer (you can use also use a hand mixer). Using the whip attachment, whip the eggs and xylitol on medium until a stiff peaked meringue is formed and the mixture is completely cool. Your mixing bowl should be completely cool to the touch before you go to the next step.
3. Switch out the mixer’s whisk attachment with the beater attachment, and start to beat on low speed. Slowly add the softened butter, one piece at a time, and wait until the current piece is completely incorporated before adding the next piece. At some point in the process, the buttercream may start to appear somewhat curdled, but it will eventually come back together, so please don’t fret and think that you have to start over. Just keep adding that butter!
4. Add the vanilla (or your flavoring of choice) and continue to beat until the mixture is smooth and creamy. Frost cakes, cupcakes, etc. immediately, or store in the refrigerator to use at a later time. If you chill the buttercream, be sure to allow enough time for it to come to room temperature before you use it to frost anything.

call my crazy but I like sweet savory combos and I like a slice of cheddar cheese with my muffins :indifferent:

but I would use light cream cheese, a bit of real icing sugar and a small dash of vanilla - if you are dividing it up amongst many muffins how many calories could a tablespoon of icing sugar have? Sometimes you just gotta have the real deal.

http://chocolatecoveredkatie.com/category/healthy-frosting-recipes/

Check out that link and see if any of those my fit what you need

I love pumpkin and have been making 2 ingredient pumpkin muffins (spice cake and raw pumpkin) but I need a decent "frosting" idea.

I have been using Redi Whip but need something better, preferably cream cheese flavored. I tried making a lower calorie cream cheese frosting using Neufchâtel and powdered Stevia, but it tasted bitter. Not sure if it was the Stevia or that I added too much vanilla extract.

Before I try another round of Neufchâtel and a different powdered sweetener...I wanted to know if someone already found the best solution.

Low Fat Cream Cheese Frosting
Gina's Weight Watcher Recipes
Servings: 16 • Old Points: 1.5 pts • Points+: 2 pts
Calories: 64.9 • Fat: 3.0 g • Carb: 8.0 g • Fiber: 2.0 g • Protein: 1.0 g • Sugar: 7.4 g

Cupcakes Servings: 24 • Old Points: 1 pt • Points+: 1 pt
Calories: 44.5 • Fat: 2.1 g • Carb: 5.5 g • Fiber: 0.0 g • Protein: 0.7 g • Sugar: 5.1 g

Ingredients:

8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Directions:

Beat together cream cheese, powdered sugar and vanilla until smooth.

I'd venture to say that you could cut back on the sugar by 1/2 to 1/4 of the amount. Try 1/2 cup of sugar, then 1/4 cup more, until the sweetness is just enough.

whipped coconut cream

can of full fat coconut milk chilled overnight. skim the top heavy part.. you will have about 1 cup of milk at the bottom save it for smoothies

beat the heavy cream part, add in some vanilla and powdered sugar.. you will have a beautiful whip cream i have used like a cool whip for pies or cupcakes..

healthy fat.. some sweetness from powdered sugar and vanilla.. its really yummy

I'm in maintenance but love to cook and eat, I find myself easily going over my calories. I love to find meals/snacks that I can get as low calorie as possible to maximize the amount I can eat but retaining the enjoyment of the taste.

I will still eat the powdered sugar frosting, i just have to regulate how much...

how about a glaze using lemon juice and stevia - usually my glaze for a lemon loaf is just lemon juice and powdered sugar?

Have you used the stevia for other things? There can be a huge difference between brands of stevia when it comes to bitterness and aftertaste.
You might also see if you can get a small bottle of sugar free vanilla syrup (the kind coffee shops use) to sweeten instead.

thanks.. you beat me to my edit.. yes if you put it upside down in the fridge it separates the milk from the cream.. whip the cream with whatever you like..it make a beautiful fluffy topping..

Ingredients For Vanilla Bean Cream Cheese Frosting
*2 Tbsp Almond Flour,
*Baking Stevia or Truvia to Taste,
*1 Tsp Vanilla Bean Paste,
*5 Oz Cup Vanilla Greek Yogurt,
3/4 Cups Plain Cream Cheese(1/3 less fat) ,
*1 Tsp Unsweetened Almond Milk,
*2 Tbsp. Agave,
*1 Tbsp Brown Sugar.

Blend a steamed cauliflower-carrot mixture and a dash of vanilla with stevia sweetened warm water and spread on top of muffins. You could add espresso and cocoa powder for the chocolate version.
Or, mix softened butter, confectioners sugar, espresso, cocoa powder and vanilla in a mixer for a butter creme chocolate version.