7 Best Healthy Muffins Recipes

Who does not love a recipe that rescues those terrifying, completely black bananas sitting on your counter? These wholesome bakes are absolute lifesavers when you need healthy muffins recipes for weight loss or just a quick…

• 3 ripe bananas, mashed
• 60 ml (1/4 cup) pure maple syrup
• 60 ml (1/4 cup) melted coconut oil
• 2 large eggs
• 120 ml (1/2 cup) unsweetened almond milk
• 240 g (2 cups) rolled oats
• 2.4 g (1 tsp) ground cinnamon
• 5 g (1 tsp) baking soda
• 2.5 g (1/2 tsp) salt

1. Preheat your oven to 175 degrees C (350 degrees F) and line a standard 12-cup muffin tin with paper liners.
2. Whisk the mashed bananas, maple syrup, coconut oil, eggs, and almond milk together in a large mixing bowl until smooth.
3. Stir the rolled oats, cinnamon, baking soda, and salt directly into the wet mixture until just combined.
4. Divide the batter evenly among the twelve muffin cups, filling each nearly to the top.
5. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 10 minutes before transferring them to a wire rack.

• Swap the almond milk for regular dairy milk if you prefer, or toss in a handful of dark chocolate chips for extra flair.
• Store leftovers in an airtight container at room temperature for up to three days, or freeze them for busy mornings.

If you want healthy muffins recipes with greek yogurt that stay impossibly moist for days, Some people swear by sour cream, but Greek yogurt gives you that velvety texture with an extra protein kick.

• 240 g (2 cups) whole wheat pastry flour
• 5 g (1 tsp) baking powder
• 2.5 g (1/2 tsp) baking soda
• 2.5 g (1/2 tsp) salt
• 150 g (3/4 cup) cane sugar
• 2 large eggs
• 240 g (1 cup) plain Greek yogurt
• 60 ml (1/4 cup) melted butter
• 5 ml (1 tsp) vanilla extract
• 150 g (1 cup) fresh blueberries

1. Set your oven temperature to 190 degrees C (375 degrees F) and grease a 12-cup muffin tin generously.
2. Whisk the whole wheat pastry flour, baking powder, baking soda, and salt together in a medium bowl.
3. Beat the cane sugar, eggs, Greek yogurt, melted butter, and vanilla extract in a separate large bowl until light and creamy.
4. Fold the dry ingredients into the wet mixture gently using a rubber spatula until just combined.
5. Toss the fresh blueberries with a tiny pinch of flour, then fold them into the batter carefully to avoid staining everything purple.
6. Spoon the batter into the prepared muffin cups and bake for 20 to 22 minutes until golden on top.
7. Let them cool in the tin for 5 minutes before moving them to a wire rack.
8. Toss your fresh blueberries in a tiny bit of flour before folding so they do not sink to the bottom of every single muffin.
9. Keep these in an airtight container lined with a paper towel to absorb extra moisture for up to four days.

Chocolate for breakfast sounds illegal, but IMO, when it is packed with clean ingredients, it is basically health food. These fit right into healthy muffin recipes protein collections without tasting like chalky gym supplements.

• 180 g (1.5 cups) oat flour
• 60 g (1/2 cup) chocolate protein powder
• 40 g (1/3 cup) unsweetened cocoa powder
• 5 g (1 tsp) baking powder
• 2.5 g (1/2 tsp) salt
• 2 large eggs
• 180 ml (3/4 cup) unsweetened applesauce
• 80 ml (1/3 cup) honey
• 120 ml (1/2 cup) almond milk
• 50 g (1/3 cup) dark chocolate chips

1. Preheat the oven to 175 degrees C (350 degrees F) and line a 12-cup muffin pan with paper liners.
2. Whisk the oat flour, protein powder, cocoa powder, baking powder, and salt together in a mixing bowl.
3. Whisk the eggs, applesauce, honey, and almond milk together in a separate bowl until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated.
5. Fold in the dark chocolate chips, saving a few to press on top of each muffin before baking.
6. Divide the batter among the muffin cups and bake for 16 to 18 minutes until set.
7. Cool completely on a wire rack before diving in.
8. Make sure you use a protein powder you actually enjoy drinking, because its flavor will shine through here.
9. Store in the refrigerator for up to five days, or microwave for 10 seconds before eating for a gooey, warm texture.

Sneaking vegetables into morning baked goods is my ultimate stealth superpower, especially when building healthy muffins recipes for kids who claim to hate green things. The spices mask any grassy flavors completely!

• 240 g (2 cups) white whole wheat flour
• 5 g (1 tsp) baking soda
• 3.5 g (1.5 tsp) ground cinnamon
• 1.2 g (1/4 tsp) ground nutmeg
• 2.5 g (1/2 tsp) salt
• 120 ml (1/2 cup) pure maple syrup
• 60 ml (1/4 cup) melted coconut oil
• 2 large eggs
• 5 ml (1 tsp) vanilla extract
• 1 medium zucchini, grated and squeezed dry
• 1 medium carrot, grated

1. Preheat your oven to 175 degrees C (350 degrees F) and line a standard muffin tin with paper liners.
2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
3. Whisk the maple syrup, coconut oil, eggs, and vanilla extract together in a medium bowl.
4. Stir the grated zucchini and carrot into the wet mixture.
5. Add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined.
6. Divide the batter evenly into the 12 muffin cups.
7. Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes in the pan before moving to a wire rack.
9. Squeeze your grated zucchini thoroughly in a clean kitchen towel to remove excess water, or your muffins will turn soggy.
10. Keep them in the fridge for up to a week, or slice them in half and toast them with a little butter.

Zesty, bright, and wonderfully refreshing, these little cakes prove that healthy muffin recipes no sugar options do not have to taste like cardboard. The lemon pop wakes up your tastebuds instantly.

• 240 g (2 cups) oat flour
• 15 g (2 tbsp) poppy seeds
• 5 g (1 tsp) baking powder
• 2.5 g (1/2 tsp) baking soda
• 2.5 g (1/2 tsp) salt
• 120 ml (1/2 cup) fresh lemon juice
• 15 ml (1 tbsp) lemon zest
• 120 ml (1/2 cup) honey
• 60 ml (1/4 cup) melted coconut oil
• 2 large eggs
• 120 ml (1/2 cup) plain Greek yogurt

1. Preheat the oven to 175 degrees C (350 degrees F) and line a 12-cup muffin tin with paper liners.
2. Whisk the oat flour, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
3. Whisk the lemon juice, lemon zest, honey, coconut oil, eggs, and Greek yogurt together in a separate bowl until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined.
5. Spoon the batter evenly into the 12 muffin cups.
6. Bake for 18 to 20 minutes until the tops spring back lightly when touched.
7. Allow them to cool in the tin for 10 minutes before transferring to a wire rack.
8. Roll your lemons firmly on the counter before juicing to extract every last drop of that bright citrus flavor.
9. Store in an airtight container in the refrigerator for up to four days for best texture.

Tart berries and sweet citrus notes make these treats an absolute standout in any lineup of healthy muffins recipes. They taste like a cozy winter morning even if it is scorching outside.

• 200 g (1.75 cups) white whole wheat flour
• 60 g (1/2 cup) almond flour
• 5 g (1 tsp) baking powder
• 2.5 g (1/2 tsp) baking soda
• 2.5 g (1/2 tsp) salt
• 15 ml (1 tbsp) orange zest
• 80 ml (1/3 cup) fresh orange juice
• 80 ml (1/3 cup) pure maple syrup
• 60 ml (1/4 cup) melted coconut oil
• 2 large eggs
• 140 g (1.25 cups) fresh cranberries, coarsely chopped

1. Preheat your oven to 175 degrees C (350 degrees F) and line a muffin tray with paper liners.
2. Whisk the white whole wheat flour, almond flour, baking powder, baking soda, and salt in a large bowl.
3. Whisk the orange zest, orange juice, maple syrup, coconut oil, and eggs together in a medium bowl.
4. Stir the wet ingredients into the dry ingredients until just moistened.
5. Fold in the chopped fresh cranberries gently so they distribute evenly.
6. Divide the batter into the 12 muffin cups.
7. Bake for 20 to 22 minutes until golden brown on top and firm to the touch.
8. Cool for 10 minutes before moving to a wire rack.
9. Chop the fresh cranberries in half or quarters so you get fruit in every single bite rather than massive pockets of tartness.
10. Store leftovers in an airtight container with a paper towel for up to four days.

Loaded with tender apple chunks and tiny nutrient-dense seeds, these fit right into healthy muffin recipes easy rotation plans. They provide a comforting, bakery-style crunch without any complicated steps.

• 240 g (2 cups) oat flour
• 15 g (2 tbsp) chia seeds
• 5 g (1 tsp) baking powder
• 2.5 g (1/2 tsp) baking soda
• 3.5 g (1.5 tsp) ground cinnamon
• 2.5 g (1/2 tsp) salt
• 120 ml (1/2 cup) unsweetened applesauce
• 60 ml (1/4 cup) maple syrup
• 60 ml (1/4 cup) melted coconut oil
• 2 large eggs
• 1 medium apple, peeled and diced small

1. Preheat the oven to 175 degrees C (350 degrees F) and line a 12-cup muffin tin with paper liners.
2. Whisk the oat flour, chia seeds, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. Whisk the applesauce, maple syrup, coconut oil, and eggs together in a separate bowl.
4. Fold the diced apple into the wet mixture, then pour everything into the dry ingredients.
5. Stir gently until just combined into a thick batter.
6. Spoon the batter evenly into the twelve muffin cups.
7. Bake for 18 to 20 minutes until the edges are golden and the centers spring back.
8. Cool completely on a wire rack before serving.
9. Choose a firm baking apple like Honeycrisp or Granny Smith so the pieces hold their shape nicely during baking.
10. Keep in an airtight container in the fridge for up to five days.

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