These 21 Healthy Muffin Recipes are perfect for enjoying as a wholesome breakfast, snack, or dessert. This list includes delicious healthy muffins for kids and adults.
Table of Contents
- Tips for Baking Healthy Muffin Recipes
- More FAQs
- Favorite Breakfast Healthy Muffins
- Healthy Morning Glory Muffins
- Healthy Oatmeal Muffins
- Banana Protein Muffins
- Carrot Oatmeal Muffins
- Protein Muffins
- Oat Bran Muffins
- Healthy Muffins for Kids
- Healthy Chocolate Chip Muffins
- Healthy Banana Muffins
- Healthy Chocolate Muffins
- Almond Flour Banana Muffins
- Healthy Banana Chocolate Chip Muffins
- Gluten Free Healthy Muffin Recipes
- Oat Flour Banana Muffins
- Almond Flour Zucchini Muffins
- Almond Flour Blueberry Muffins
- Almond Flour Yogurt Muffins
- Healthy Lemon Poppy Seed Muffins
- Seasonal Healthy Muffin Recipes
- Healthy Zucchini Muffins
- Healthy Pumpkin Muffins
- Healthy Strawberry Muffins
- Healthy Blueberry Muffins
- Healthy Apple Muffins
- Lemon Muffins
- 21 Healthy Muffin Recipes: Healthy Banana Muffins Recipe
Below is a list of healthy muffin recipes that are packed with flavor and wholesome ingredients. So whether you’re looking for healthy breakfast muffins, healthy muffins for kids, or even gluten-free muffin recipes, this list contains something for everyone!
Best of all, most of homemade muffins below are meal prep and freezer friendly. I recommend making a double batch, ready to enjoy chilled or reheated for breakfast, snack or dessert.
Let me know in the comments which of these healthy muffin recipes is your favorite!
Tips for Baking Healthy Muffin Recipes
Here are my top tips for making healthy muffins I have learnt over the years in the kitchen.
- Always follow the recipe: Baking is a science! Unlike with soups when it comes to baking, 99% of times you have to follow the recipe. Main reason is not to offset the ratio of dry to liquid ingredients.
- Do not substitute flours: All flours act differently in baking! Coconut flour is more absorbing that wheat flour. Oat flour weighs less than wheat flour. And almond flour is made out of nuts and doesn’t absorb moisture at all. Unless healthy muffin recipe lists an acceptable swap, I recommend to follow the recipe as close as possible!
- Don’t overmix the batter: When making muffins with gluten, make sure not to overmix the batter if you don’t want dense and chewy results. Instead, the wet ingredients and dry ingredients should be mixed until just combined. Don’t worry if there are some lumps or white patches of flour, it’s normal.
- Use the spoon and level method: When measuring flour so you don’t end up with dense muffins. The best way to do this is to spoon the ingredient into the cup and then use the back of a knife to level the top. Watch this quick tutorial how to do it properly.
- Don’t over bake your healthy muffins: Bake as long as recipe says or until a toothpick inserted in the center comes out clean. Even if your healthy muffins do not look brown enough, remove them from the oven after a toothpick test. They will keep cooking with residual heat.
- Check the leavening agents: This tip goes for any baking with leavening agents. To test baking powder, combine 1 teaspoon with 1/4 cup hot water and watch for immediate fizzing. To test baking soda, use a small splash of vinegar instead of water.
- Storage: Check out my posts how to store muffins and how to freeze muffins for all my best storage tips and tricks.
More FAQs
For healthy muffin recipes, I try to minimize empty calories by relying on more nutritious flours, unrefined sweeteners, using less oil or yogurt and applesauce instead of it. The result are muffins packed with fiber, whole grains, natural sweeteners, and healthy fats. They won’t spike your blood sugars or have you craving more snacks.
Applesauce replaces oil and makes muffins moist cutting back on calories and fat. In most healthy muffin recipes, I still recommend to add even a few tablespoons of oil to make muffins less gummy.
You can substitute applesauce for yogurt in most muffin recipes. Keep in mind yogurt is tangy and less sweet than applesauce, so be sure to add 2-3 tablespoons of maple syrup or sugar to compensate for it. It should not offset your muffin batter consistency.
Yes and no. Some muffin recipes can take this 1:1 substitution but most cannot. General rule of thumb is to use 1 cup of white flour for every 3/4 cup of whole wheat flour that the recipe calls for.
When it comes to healthy muffin recipes with whole wheat flour, you can use spelt flour, white whole wheat flour or whole wheat pastry flour at 1:1 ratio. With almond flour recipes, most recipes can be made with 1:1 almond meal for almond flour but muffins will be more dense and rise less.
I find all gluten-free flours need adjustments. It’s best to follow the recipe as is or check the recipe post for any substitutions tips first. You can’t substitute coconut flour with any other flour. You may use all-purpose gluten free flour instead of wheat flour but will need to add a splash of milk. Substitute oat flour by weight – 1 cup of oat flour weighs 90 grams and 1 cup of wheat flour weighs 120 grams.
Most of my healthy muffin recipes can be made egg free by using a flax egg or chia seed egg, except muffins with almond flour where eggs act as major binder. Expect more dense and less fluffy muffins with vegan “eggs”.
Leavening agents like baking powder and baking soda help provide lift and texture to the muffins. More so, with a little healthy fat or oil, muffins are made lighter too. One of the best tips for making light and fluffy whole grain muffins is being careful not to overmix the batter, which can overwork the gluten and yield dense, tough muffins.
I find the best way to store majority of muffins in any container covered but with a little bit of air circulation for the first 2 days. In many muffins mold can build up quickly if tightly closed. However, some muffins need tight seal storage to avoid from over drying. Store at room temperature on the counter. After, place in the fridge for 2-3 more days.
Bake, cool completely and freeze leftover muffins in airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
Pop muffin in a microwave, toaster oven or reheat in the oven at 350 F for 5-10 minutes.
Favorite Breakfast Healthy Muffins
Healthy Morning Glory Muffins
Combining dried fruits, nuts, and coconut flakes with oat or wheat bran, whole grain flour, maple syrup, and applesauce, these Healthy Morning Glory Muffins are made with wholesome ingredients, are low in sugar, and high in healthy fiber.
Healthy Oatmeal Muffins
Start your day off right with Healthy Oatmeal Muffins! Gluten free, vegan and refined sugar free, these protein packed healthy muffins are moist and delicious.
Banana Protein Muffins
Banana Protein Muffins are moist, fluffy, and naturally sweetened. With 10 grams of protein, these healthy muffins makes a delicious breakfast or snack option.
Plus, you can even swap out the strawberries for other fruits based on what’s in season for a treat you can enjoy year round as a breakfast, post-workout, or mid-afternoon snack!
Carrot Oatmeal Muffins
Healthy Carrot Muffins made with applesauce, oats and maple syrup, and loaded with walnuts and raisins. Fluffy, light, moist and one of our top healthy muffin recipes!
Protein Muffins
Easy, moist and fluffy Protein Muffins Recipe with 12 grams of protein and without the protein taste or bananas. Makes for a healthy grab-and-go breakfast or snack.
Oat Bran Muffins
Oat Bran Muffins are tender, moist, and peppered with raisins, dates, and walnuts throughout. These healthy muffins are dairy free, naturally sweetened, and the perfect make ahead breakfast or snack!
Healthy Muffins for Kids
Healthy Chocolate Chip Muffins
Healthy Chocolate Chip Muffins recipe made with whole wheat flour, no refined sugar and Greek yogurt are healthy bakery style muffins with lots of mini chocolate chips. It’s #1 of our healthy muffin recipes for kids.
Healthy Banana Muffins
These Healthy Banana Muffins are the ultimate healthy banana treat. These healthy muffins rely on sweet overripe bananas and applesauce combined with whole wheat flour for a quick and simple breakfast or snack at just over 100 calories per muffin.
Healthy Chocolate Muffins
Healthy Chocolate Muffins with Greek yogurt, applesauce, whole wheat flour, cacao powder, and maple syrup are indulgently fudgy and loaded with chocolate chips. They’re so good, you’ll struggle to even allow them to cool down before they’re all gone!
Almond Flour Banana Muffins
Not only are these Almond Flour Banana Muffins naturally gluten-free, but they’re also low-carb, low sugar, grain-free, oil-free, and paleo-friendly! But you’d hardly be able to tell thanks to how fluffy, tender, and moist they are, with wonderfully sweet banana flavor.
Healthy Banana Chocolate Chip Muffins
Healthy Banana Chocolate Chip Muffins are moist, soft, and ready in 30 minutes. Packed with protein and potassium, yet without refined sugars, they deliver enough sweetness that kids still consider them a treat!
Gluten Free Healthy Muffin Recipes
Oat Flour Banana Muffins
These Oat Flour Banana Muffins are soft, moist and loaded with banana flavor. They come together in one bowl and taste like a real deal!
Almond Flour Zucchini Muffins
Almond Flour Zucchini Muffins are the perfect treat for summer! Naturally sweetened and naturally gluten free, they are perfect for packing on the go for a beach day, picnic or even after dinner treat.
Almond Flour Blueberry Muffins
Healthy Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! Made with almond flour, Greek yogurt, and sweetened with maple syrup they are perfect for a grab and go breakfast or snack.
Almond Flour Yogurt Muffins
Almond Flour Yogurt Muffins are tender, moist, and fluffy with a light hint of lemon. Made with only 8 ingredients, these healthy muffins are also gluten free.
Healthy Lemon Poppy Seed Muffins
Healthy Lemon Poppy Seed Muffins are perfect anytime you need a light and flavorful muffin! Drizzle with a light lemon glaze for a brunch worthy item that is perfect for any weekend.
Seasonal Healthy Muffin Recipes
Healthy Zucchini Muffins
Healthy Zucchini Muffins are easy to make in one bowl and super delicious! They are light, fluffy and moist muffins loaded with flecks of zucchini!
This means these healthy muffins replace the empty calories from white flour and sugar in regular muffins for a healthy, wholesome snack or breakfast.
Healthy Pumpkin Muffins
These Healthy Pumpkin Muffins are low sugar, low fat and yet sweet and moist fall breakfast, afternoon snack or dessert. They are delicious and so easy to make!
Healthy Strawberry Muffins
Bursting with berries, these whole grain Healthy Strawberry Muffins will be a new household favorite! Made with maple syrup, Greek yogurt, lower in sugar and low oil, makes these a muffin to feel good about.
Healthy Blueberry Muffins
While blueberry muffins are a classic, this version of Healthy Blueberry Muffins takes a healthy twist using whole wheat flour, maple syrup, applesauce, and plenty of fresh or frozen blueberries.
Healthy Apple Muffins
These Healthy Apple Muffins are made with whole wheat flour, applesauce, grated apples and warm fall spices. Better yet, they are easy, moist and fluffy!
Lemon Muffins
This easy Lemon Muffins Recipe has summer written all over it. Light, tangy, and perfectly moist, lemon muffins will brighten up any breakfast table or picnic.
21 Healthy Muffin Recipes: Healthy Banana Muffins
Video
Ingredients
- 1 large egg
- 3 large, 1 1/2 cups very ripe bananas
- 1/2 cup applesauce, sweetened or unsweetened
- 1/4 cup maple syrup or honey
- 3 tbsp olive, avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups whole wheat or spelt flour
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
- In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
- Add flour and gently stir until well incorporated. Do not over mix – that produces a tough muffin.
- Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
- Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Notes
- Store: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
- Bananas. Choose very ripe bananas – bruised bananas are even better!
- Flour. Do not use any other flour except what is listed. If you need gluten free – check out my almond flour banana muffins.
- Liquid sweetener: You have to keep dry to wet ingredients ratio – use only liquid.
- Sweetened or unsweetened applesauce. Can substitute with Greek yogurt 2% and higher fat content.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try recipes but need chicken recipes fue to alpha gal allergy. Tks
I haven’t, yet, made any muffins, but I love all of your recipes and I can’t wait to try some of these. I will have to convert to mini muffins, because that’s the only pan I have. Thank you for so many great recipes.
Mini muffins are the perfect bite 🙂
I quit making muffins because they always stick to the liners. Muffin pans are to hard to clean. Any tips on how to get the muffins out of the liners without tearing them apart?
You could try spraying the liners with cooking spray.