healthy muffin recipe

Packed with protein, cinnamon and natural sweetness, these ultra moist Carrot Quinoa Muffins will blow you away! Perfect for healthy breakfasts and snacks.

Carrot Quinoa Muffins

cooked, cooled quinoa

white whole wheat flour

dark brown sugar*

cinnamon

ginger

baking powder

kosher salt

low fat buttermilk, (plus 2 tablespoons)

plain non-fat Greek yogurt

canola oil (or melted, cooled coconut oil)

vanilla extract

carrots (lightly pressed dry)

mix-ins: toasted chopped walnuts

If needed, cook the quinoa. Be careful not to overcook or use more than the necessary amount of water. The quinoa grains should be tender but still separate, rather than mushy and clumped together. When ready to bake, preheat your oven oven to 350 degrees F. Line a standard muffin tin with paper liners or lightly coat with cooking spray.

In a large bowl, whisk together the cooked quinoa, white whole wheat flour, brown sugar, cinnamon, ginger, baking powder, and salt.

In a small bowl or large measuring cup, whisk together the egg, buttermilk, yogurt, oil, and vanilla. Add the milk mixture to the quinoa mixture and stir by hand, just until combined. Gently fold in the carrots and any desired mix-ins. Divide among the muffin cups.

Bake 25 to 28 minutes, until a toothpick inserted into the center of a muffin comes out clean. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place on the wire rack to cool completely. Enjoy plain or with a smear of peanut butter, apple butter, or a bit of softened, salted butter.

Delicious banana cinnamon muffins for babies, toddlers and kids! These are entirely fruit sweetened (no sugar) and use a blend of whole wheat and oat flours. Fill your freezer with these healthy mini muffins and you will always have home made snacks for your baby or toddler to hand.

Healthy Baby & Toddler Muffins

bananas,

(4 Tbsp) coconut oil butter

(80 milliliters, 95 grams) unsweetened applesauce*

tsp vanilla extract

(60 milliliters) milk

eggs

tsp baking soda

salt

(110 grams) light whole wheat flour

(70 grams) oat flour

Preheat your oven to 175C or 350F.

In a large mixing bowl, mash your banana....

In a large mixing bowl, mash your banana. You want a few chunks in there, but it should be mostly smooth.

Melt your butter or coconut oil in the...

Melt your butter or coconut oil in the microwave, and whisk it into the bowl with the mashed banana.

Add the applesauce, milk and vanilla to the...

Add the applesauce, milk and vanilla to the bowl and whisk everything together.

Add the eggs and whisk until combined.

Sprinkle the cinnamon and baking soda on top...

Sprinkle the cinnamon and baking soda on top of the liquid mixture and whisk to incorporate.

Finally add the wheat and oat flour, and...

Finally add the wheat and oat flour, and stir until just combined.

Spoon into mini muffin tins lined with cases...

Spoon into mini muffin tins lined with cases (or alternatively use silicone muffin molds sprayed with a nonstick oil spray).

Bake for about 12 minutes, until the muffins...

Bake for about 12 minutes, until the muffins are springy and a toothpick comes out clean.

A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!

Healthy Blueberry Muffins

oats

brown sugar

milk (plus 2 tablespoons)

unsalted butter

eggs (at room temperature)

blueberries (fresh or frozen—do not thaw if frozen)

Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.

In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.

Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)

Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

https://content.jwplatform.com/videos/uXTWxkGy.mp4

A delicious and healthy recipe for Healthy Applesauce Muffins with oatmeal, cinnamon, and honey. Easy to make with no sugar and no butter! The perfect healthy muffins for kids and adults too.

Applesauce Muffins

unsweetened applesauce

honey

coconut oil (melted & cooled )

baking soda

allspice

nutmeg

walnuts

sugar

Preheat the oven to 350 degrees F. Lightly grease 10 wells in a standard 12-cup muffin tin with nonstick spray or line with paper liners.

In a large bowl, mix together the applesauce, honey, eggs, coconut oil, and vanilla. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and sat.

Add the flour mixture to the bowl with the wet ingredients and stir just until combined. The batter will be a little lumpy. Gently stir in the rolled oats and any other desired mix-ins.

Divide evenly among the muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar, if desired. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and place the muffin tin on a wire rack to cool for 10 minutes, then gently remove the muffins from the pan (run a butter knife around the edges if the muffins are sticking) and let them cool completely on the wire rack.

https://content.jwplatform.com/videos/e51WwEms.mp4

A delicious and healthy recipe for Healthy Applesauce Muffins with oatmeal, cinnamon, and honey. Easy to make with no sugar and no butter! The perfect healthy muffins for kids and grown-ups too.

Cranberry Orange Muffins are the perfect fall inspired muffin recipe. The tartness from the fresh cranberries combined with the sweet citrus taste from the orange makes these muffins delicious for breakfast or dessert!

Cranberry Orange Muffins

flour

cranberries

orange juice

coconut oil

orange zest

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.

Add wet mixture to dry ingredients, stir to combine until it is just moistened.

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

hello Krista, I tried your recipe last night and I love the result. Used brown sugar to sprinkle on top of the muffins - delicious.

Thank you for the recipe

Greetings from Germany
Anja

These just came outta the oven! They are delish! I made a few changes: my grocery store didn't have fresh cranberries and I had some dried cherries on hand, and we have an egg allergy so I subbed the egg for flaxseed. I wish I had fresh cranberries as I think that would have made these a million times better, but they are great! Thanks!

So, after I ate all the ones I made last week, I decided to try a new combination.... I made lemon blueberry! Holy-yum! I used your recipe, but used the juice of one lemon, lemon zest and rice milk instead of orange juice. And I used fresh blueberries. ::swoon:: thanks for this recipe, I love how versatile it is. I can't wait to come up with more combinations. One note: another commenter mentioned that the muffins were dry when they used dried cranberries instead of fresh. I found that to be the case the first time I made these with dried fruit. However when I used fresh blueberries they were so incredibly moist. I think the fresh fruit is really the key!!

Made these today and they are amazing! Didn't have coconut oil so just subbed veg oil and added an orange glaze bc I had more oj to use up and powdered sugar on hand. Thx for the great recipe!

I made these and they turned out great. very yummy.

Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil :) Thanks for the recipe

Hi can I use self raising flour white on your skinny chocolate muffins?

These muffins are fantastic, on my second batch in two days as my young kids loved them, fresh cranberries and all!  I did sub half whole wheat flour , 1/4 maple syrup with 1/4 sugar, added ground flax and chia and added a bit of vanilla Greek yogurt for extra moistness due to the addition of whole wheat flour and flax/chia.  Awesome!  Thank you so much!

What better to do on a crisp cool day than to bake. I changed this up a little, used 1/2 whole wheat , 1/2 white flour; put my cranberries in the chopper; juiced a large orange then added the orange pieces left into my batter; &amp; lastly a little cinnamon essence. The batter tastes delish. Can't wait till they're done. Thanks much for this recipe.

I just made the Cranberry Orange  muffins. They smell and taste amazing. The only thing I changed was I add a Flaxseed egg (1 T flaxseeds with 2.5 T warm water)  instead of a real egg since I am Vegan..  Thank you for this yummy recipe

Made these today, but I didn't have a muffin tin, so I made them into a loaf. I did a couple things different- I added almost a 1/4 C of bloomed Chia seeds, and I re-hydrated the cranberries in OJ before adding them to the dry batter, and only used 1/2 C of OJ, since I was adding other liquids (in the cranberries and the Chia) and finally I used sugar substitute! VERY PROUD OF MYSELF, since I love to coo but backing is not my forte!

Fantastic! Just made these with a couple of tweaks since I am on weight watchers. Instead of sugar I used half the amount of splenda naturals applesauce instead of coconut oil. They were awesome! Thanks so much for the great recipe and the best part is they are only 3 points each! 😊

lol sorry...could that be the problem, the temp??
Thank you!

Cheryl

Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!

Great recipe! Always want to go on the healthy side and this recipe was healthy and delicious!! However, I did make a few adjustments. I substituted unsweetened applesauce instead of coconut oil and I added two overly ripe bananas that needed to be used ASAP. Yummy and definitely make again :)

I live an area known for orange production so always have an abundance this time of year. This recipe was a great way to use up some of the fruit and enjoy a delicious treat.

These blender Spinach Banana Muffins are an easy, healthy, freezer-friendly breakfast recipe full of fruit and veggies! We call them "hulk" muffins because of their fun, naturally green color! They are gluten-free, dairy-free and have no refined sugar!

Spinach Banana Muffins

flaxseed

tsp baking powder

½ tsp baking soda

coconut sugar (or your favorite granulated sugar)

almond milk

spinach leaves

extra-ripe large bananas

eggs**

vanilla

Preheat oven to 375 degrees F. Grease or line a muffin tin.

Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.

Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.

Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.

Add bananas and coconut oil and blend until smooth.

Add vanilla and eggs and blend until just combined

Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!

Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.

https://embed.mediavine.com/videos/derlsrzavmdb63dl2pzk

Blender Spinach Banana Muffins

With no flour, no butter, and no oil, these banana oatmeal muffins with chocolate chips are made in the blender and are moist, healthy, and delicious!

Blender Banana Oatmeal Muffins

oats (quick cooking or old fashioned)

bananas

Greek yogurt

honey*

mix-ins: chocolate chips

Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.

Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.

Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

https://content.jwplatform.com/videos/BdWmpwZN.mp4

Banana Oatmeal Muffins {Blender Recipe}

Healthy banana muffins with yogurt, whole wheat, and maple syrup. So moist and fluffy! This easy muffin recipe takes just one bowl and is a family favorite. Simple, healthy, and freezer friendly!

Healthy Banana Muffins

canola oil (or melted and cooled coconut oil)

maple syrup

walnut

Preheat

Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.

Whisk

Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.

Bake

Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

https://content.jwplatform.com/videos/f4DXx4Ew.mp4

Healthy raspberry muffins with lemon. Moist, loaded with raspberries, and absolutely delicious! Use fresh or frozen berries to enjoy the recipe year round.

Raspberry Muffins

flaxseed meal

honey maple syrup

Greek yogurt (at room temperature)

lemons

lemon juice (from the same 2 small lemons)

raspberries (fresh

turbinado (sugar in the raw sugar, for topping (optional))

Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.

In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.

In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.

Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick. Very gently fold in the raspberries.

Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each (I love a big scoop like this one). For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.

Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer to the wire rack to cool completely (do not leave the muffins in the pan, as they will steam and become tough). Enjoy!

https://content.jwplatform.com/videos/pVGXCDPP.mp4

Healthy Raspberry Muffins with lemon. Sweet, moist, and absolutely delicious! Whole wheat, vegan friendly, and can be made with fresh or frozen berries.

Greek Yogurt Orange Muffins with Poppy Seeds and Sweet Orange Glaze. Moist and fluffy! Healthy recipe that’s perfect for easy breakfasts and snacks.

Orange Muffins with Poppy Seeds

oranges

poppy seeds

milk (at room temperature)

almond extract

butter (softened)

orange juice (reserved from the oranges above)

Preheat the oven to 375 degrees F. Lightly coat a 12-cup muffin tin with cooking spray or line with paper liners. Place the sugar in a medium mixing bowl, then zest both oranges directly into it. Rub together the sugar and orange zest with your fingers, until the sugar is fragrant, moist, and light orange throughout. Stir in the flour, poppy seeds, baking soda, and salt. Juice the zested oranges and set aside 1/3 cup plus 1 tablespoon for the muffins and 2 tablespoons for the glaze.

In a separate bowl, whisk together the eggs, Greek yogurt, milk, butter, vanilla extract, almond extract, and 1/3 cup plus 1 tablespoon orange juice. (All of these ingredients do need to be as close to room temperature as possible, or the butter will resolidify. If you don't have time to wait, use canola oil or a very light tasting olive oil, which will stay liquid.) Add the wet ingredients to the dry ingredients and mix gently by hand, just until combined. Do not overmix.

Divide the batter among the 12 muffin cups, filling three-quarters of the way to the top (I like to use a big cookie scoop for the tallest, fluffiest muffins). Bake 12-14 minutes, until the tops are dry and spring back lightly when touched and a toothpick inserted in the center comes out clean. The muffins will look a little flat but will still be perfectly moist and delicious. Let cool 3 minutes in the pan, then gently transfer to a wire rack to cool completely.

For the glaze, melt the butter in a small saucepan or in the microwave in a microwave-safe bowl. Whisk in the powdered sugar, vanilla, and 1 tablespoon orange juice. Continue adding juice, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the muffins. Enjoy warm or cooled.

Super moist buttermilk blueberry muffins made with healthy ingredients like applesauce and whole grains. Tender, fluffy and to die for!

Buttermilk Blueberry Muffins

all-purpose flour

whole wheat flour

cornmeal

old fashioned rolled oats

buttermilk (at room temperature)

unsalted butter (1/2 stick melted and cooled to room temperature)

applesauce

blueberries (fresh or frozen; do not thaw)

Spray

Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt.

Stir

In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.

Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix.

Fold

Carefully fold in the blueberries, just until distributed.

Divide the batter between the cups, filling them nearly to the top.

Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.

These Carrot Apple Vegan Muffins are kid-friendly, easy and as yummy as they are healthy! Made from oats, naturally sweetened and veggie-loaded, they are mixed entirely in your blender and are gluten free, dairy-free and egg-free!

Top 13 healthy muffin recipe recipes from across the web

The most viewed healthy muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Carrot Quinoa Muffins

Healthy Baby & Toddler Muffins

Healthy Blueberry Muffins

Applesauce Muffins

Cranberry Orange Muffins

Spinach Banana Muffins

Blender Banana Oatmeal Muffins

Healthy Banana Muffins

Raspberry Muffins

Orange Muffins with Poppy Seeds

Buttermilk Blueberry Muffins

Carrot Apple Vegan Muffins

Healthy Blueberry Muffins

Top 13 healthy muffin recipe recipes from across the web

The most viewed healthy muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Quinoa Muffins

Healthy Baby & Toddler Muffins

Healthy Blueberry Muffins

Applesauce Muffins

Cranberry Orange Muffins

Spinach Banana Muffins

Blender Banana Oatmeal Muffins

Healthy Banana Muffins

Raspberry Muffins

Orange Muffins with Poppy Seeds

Buttermilk Blueberry Muffins

Carrot Apple Vegan Muffins

Healthy Blueberry Muffins

The most viewed healthy muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine