healthy muffin recipes

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat, these simple muffins are perfect for healthy breakfasts!

Healthy Banana Chocolate Chip Muffins

flaxseed meal (OR 1 large egg (if you do not need the muffins to be vegan))

bananas (about 11 ounces (1 1/2 cups mashed))

applesauce

canola oil (or melted cooled coconut oil*)

coconut sugar sugar

maple syrup

vanilla extract

baking soda

cinnamon

salt

white whole wheat flour

chocolate

In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)

Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.

Mash the bananas in the bottom of a large bowl until mostly smooth. Double check to ensure you have the 1 1/2 cups called for in the recipe. Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.

Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips. Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched. Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.

https://content.jwplatform.com/videos/KGpS3qP8.mp4

Moist healthy banana chocolate chip muffins with applesauce. Easy, vegan, and whole wheat!

These Healthy Chocolate Muffins are so moist, rich and fudgy, you&#x27;ll never believe they are good for you! Made with whole grains, yogurt and no added sugar.

Healthy Chocolate Muffins

white whole wheat flour (plus 2 tablespoons)

cocoa powder

espresso powder (optional; will result

semi-sweet chocolate chips (plus optional additional

eggs (at room temperature)

Greek yogurt (at room temperature)

honey

almond milk (or milk of choice)

canola oil

Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.

In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.

In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.

With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don’t leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

These healthier pear oatmeal muffins are an easy make-ahead breakfast or snack. Packed with juicy pears, warm spices and whole grain oats, this muffin recipe is perfect for meal prep!

Pear Cardamom Oatmeal Muffins

old fashioned oats

milk

baking powder

cardamom

brown sugar

egg (beaten)

olive oil ((or any neutral-tasting oil))

pears ((about 1½ medium pears))

tbsp butter

Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.

In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.

Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)

Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

These healthier apple cinnamon oatmeal muffins make an easy breakfast or grab and go snack. Packed with juicy apples, fragrant cinnamon, and oats, this muffin recipe is ready in minutes!

Healthy-ish Apple Cinnamon Oatmeal Muffins

buttermilk

¼ cup avocado or olive oil

apples, shredded ((about 1½ medium apple))

Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and buttermilk. Let sit 15 minutes.

In a second mixing bowl, whisk flour, baking soda, baking powder, salt and cinnamon.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold apples into the batter.

Spoon the batter into the prepared muffin tin. Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack.

These blueberry muffins are one of our favorite healthy muffin recipes!

Healthy Muffin Recipes: Blueberry Muffins

whole wheat pastry flour*

flour

almond flour

aluminum free baking powder

almond milk

extra-virgin olive oil (or any neutral oil)

eggs

cane sugar

lemon oil (optional)

blueberries ((fresh

Preheat the oven to 400°F and grease a 12-cup muffin tin.

In a medium bowl, combine the flours, baking powder, cinnamon, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.

Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.

Top 5 healthy muffin recipes recipes from across the web

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Top 5 healthy muffin recipes recipes from across the web

The most viewed healthy muffin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Banana Chocolate Chip Muffi...

Healthy Chocolate Muffins

Pear Cardamom Oatmeal Muffins

Healthy-ish Apple Cinnamon Oatmeal ...

Healthy Muffin Recipes: Blueberry M...

The most viewed healthy muffin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine