healthy muffins

The most delicious low carb lemon poppy seed muffins with only 3g of carbs per muffin! They&#039;re gluten-free, sugar-free, and dairy-free!

Low Carb Lemon Poppy Seed Muffins | Simply Taralynn

Cups Almond Flour

Tbsp Baking Powder

Salt

Tbsp Poppy Seeds

Cup Monk Fruit

Cup Golden Monk Fruit

Large Eggs

Cup Unsweetened Almond Milk

Lemon

Preheat the oven to 350-degrees.

In a large mixing bowl, sift the almond flour, baking powder, salt, poppy seeds, monk fruit, and golden monk fruit.

In a small mixing bowl, whisk the eggs, almond milk, and lemon extract.

Pour the egg mixture into the bowl with the almond flour and mix well.

Fill nine liners 3/4th full with batter and bake for 20-minutes.

Let them cool for ten minutes and transfer to a serving plate.You can store them in the refrigerator or on the countertop.

These muffins are loaded with healthy ingredients like seeds, apple, carrots, dried fruit and a whole bunch more.

Fuel to Go Muffins

multi grain flour

sugar

cinnamon

tsp baking powder

tsp salt

coconut

carrots

apple shredded

pineapple

sunflower seeds

pumpkin seeds

chia seeds

hemp seeds

eggs

vegetable oil

vanilla

Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.

Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.

In separate bowl whisk eggs with oil and vanilla.

Combine this mixture with dry ingredients and blend well. This will be very thick.

Fill 12 cupcake baking cups heaping full or 16 regular size muffins.

Bake at 350 degrees for 30-35 minutes. Tops nicely browned and tops crusty looking.

These gluten free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.

Blueberry Almond Power Muffins

(180 grams) plain Greek yogurt (I use 0%)

almond butter

(75 grams) honey

vanilla extract

(160 grams) old-fashioned whole rolled oats*

(50 grams) almond flour*

baking powder

baking soda

salt

+ 2 Tablespoons (165 grams) fresh or frozen blueberries (do not thaw)

sliced, slivered, or chopped almonds for topping

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

In a medium bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla together until smooth. Set aside.

In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.

Spoon the batter into liners, filling them all the way to the top. Top each with a couple blueberries and almonds, if using. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 19-21 minutes, give or take.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

I love these!  Not too sweet, not oily like other muffins.  Delicious!  I use Barney Smooth Almond Butter, no added salt or sugar.  Love the clean taste of great ingredients!

These muffins are great! I have made them twice, and both times I used natural sugar-free peanut butter in place of the almond butter. I have a big jar of raw honey that I received as a gift, and this recipe is a great way to use that.

These look beautiful &amp; sound really GOOD!  I will have to bake them!  I think they will be a good (&amp; more tasty) replacement for a power-bar on the trail.  I've been working with Teff flour to try to add more protein.  Let me know if you have any hints.

Made it into a loaf, substitutes regular PB for the almond butter since it’s what I had.  Baked at 35O for 55 mins covering it with foil half way through so not to burn. Came out good but think I’d add a sweetener (like monk fruit) next time. How much would you suggest to add just to give it a hint of sweetness?

Lovely healthy muffin recipe.  Almost the taste of a power bar. Can cinnamon be substituted for mace or nutmeg to create ate flavor varieties?  Or blueberry with other chopped frozen fruits such as strawberry or mango?

Really wonderful for breakfast on the go! :-). I used Goat kefir instead of yogurt, used maple instead of honey, added 3 Tbs of ground flax seed (adjusted almond flour amounts), and added unsweetened shredded coconut on top, toasted as it cooked. Note: cooked in a counter convection oven, 400 for 30 min. Works great. Yes!! To adding frozen berries on top before baking - more added YUM factor. Recipe is amazing for adjusting to gluten free and dairy allergies. Also loved healthy apple muffins.

This recipe is a delicious hit with family and friends!, Thank you.
Just wondering if substituting honey with applesauce to bring down the sugar content would be good? If so would it be the same 1/3 cup?

These are the best blueberry muffins ever! So healthy and delicious. I've passed along the recipe to 8 other people who also loved them!

Very crumbly and fell apart. Not very good in my mind as a muffin. Just binding together oats and almond flour basically.

Just wanted to thank you for these - I have gestational diabetes so regular "cakelike" muffins are no good, but have been craving a muffin and these worked perfectly (I used about half the amount of recommended honey but added a few chocolate chips).

These muffins are absolutely delicious!  I love the combination of the cinnamon and almond butter with a little bit of sweetness from the honey (I like things less sweet so only used 1/4 cup but they were still yummy).  Super tasty recipe, will definitely be making again :)

These healthy Chocolate Muffins are DELICIOUS and completely guilt-free, made with whole grains and only 150 calories each!

Skinny Chocolate Muffins

whole wheat flour

all-purpose flour

cocoa powder

mini semi-sweet chocolate chips

Greek yogurt (or sour cream)

milk

applesauce (, oil

Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tin with non-stick cooking spray.

In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir to combine.

In a medium bowl, beat together the eggs, yogurt, milk, applesauce and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (don&#039;t over-mix).

Divide batter between muffin cups. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.

Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free - these muffins are easy to make and so tasty!

Healthy Pumpkin Muffins

old fashioned oats (gluten free if necessary)

honey

pumpkin puree

milk (regular

nutmeg

ginger

cloves

chocolate chips (off to the side, do not blend!)

Preheat oven to 350 + prepare a greased or lined muffin tin.

Pulse oats in blender until flour like consistency. Remove from blender + set aside in a bowl

Add honey, pumpkin puree, eggs, egg white + almond milk to blender. Pulse until smooth. Gradually add in oat flour, baking soda + spices.

When completely blended, stir in chocolate chips (do not blend!).

Pour batter into greased or lined muffin tins. Sprinkle with extra chocolate chips on top if you&#x27;d like.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean when inserted in the center

https://embed.mediavine.com/videos/ruzes0dzsbtdpe3tkcvt

Healthy Pumpkin Muffins are a delicious, low sugar fall breakfast. Naturally gluten + dairy free – these muffins are easy to make and so tasty!

My family loves these easy and delicious Applesauce Oat Muffins. They make the perfect healthy snack and they're freezer-friendly, too!

Applesauce Oat Muffins

oats

applesauce

Tablespoons butter (, melted (or coconut oil))

raisins (,

Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.

In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.&nbsp;

In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.

Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)

Spoon the&nbsp;batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.&nbsp;

Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.

https://content.jwplatform.com/videos/sLA17SFZ.mp4

Easy and delicious Applesauce Oat Muffins. They make the perfect healthy snack and they’re freezer-friendly, too!

Healthy applesauce oat muffins

Fluffy high protein blueberry muffins are a tasty and healthy breakfast. Stay energized through the day with these easy meal prep muffins.

Protein Blueberry Muffins Recipe

maple syrup

tsp vanilla extract

plain Greek yogurt (I used Fage 5%)

tsp baking soda

2% milk

apple cider vinegar

oats (divided)

vanilla protein powder

wheat pastry flour

blueberries

Preheat your oven to 350°. In a large bowl, whisk together eggs, maple syrup, vanilla, and plain Greek yogurt. Whisk until no chunks of yogurt remain and everything is smooth.

Add baking powder, baking soda, cinnamon, oats, milk, apple cider vinegar, and protein powder and stir until well combined. Let batter sit for 2-3 minutes to allow baking soda and vinegar to react. The batter will look bubbly, that’s okay!

Add whole wheat pastry flour and mix until just combined, try not to overmix.

Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle the remaining ¼ cup oats evenly onto the 12 muffins.

Bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.

Zucchini Oat Greek Yogurt Muffins

(120 g) whole wheat pastry flour*

(80 g) old fashioned rolled oats

tsp cinnamon

(225 g) plain Greek yogurt

(80 grams) honey

tbsp (25 g) coconut palm sugar**

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

I just made the Zucchini Oat Greek Yogurt.  Very good recipe!  Moist and delicious. I added some extra cinnamon.  I will make again.

I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months :) I am wondering if something else could be used if zucchini wasn't on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on :)

Thank you again!!!

These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.

I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn't wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however  I added the baking powder and baking soda before baking.  Thank you for this, hope to see next yummy ones!!!

Hi!!

They look amazing! I don't have greek yogurt. What would be the portions for normal yogurt?

Thanks!

Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?

Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?

These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.

I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.

I made these last night and they turned out awful. The top baked until they burned but inside was all mush.

The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they  turned out like I thought, dry &amp; even a little tough on the outside. Not very yummy 😔.

I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I'm making more changes.  Disappointing ☹

These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.

These vegan gluten-free blender muffins are super easy and so tasty. Made with bananas and oats, they are healthy enough for breakfast!

Vegan Gluten-Free Banana Oat Blender Muffins

oat flour

almond flour

sea salt

banana (, see note)

milk (, I used cashew milk)

walnuts

Preheat

Whisk

Put flours, baking powder, cinnamon, cloves and salt in a bowl. Whisk well to remove clumps and combine.

Add banana, maple syrup, milk, and apple cider vinegar into a blender and blend until smooth.

Pulse

Add in dry ingredients and pulse until well mixed.

Chop

Pour

Pour into a prepared muffin tin (I use a little coconut oil spray and rub it around).

Bake

Bake for 24-25 minutes. Until a toothpick comes out dry with crumbs on it.

These Greek yogurt blueberry muffins are the lightest, fluffiest and most versatile blueberry muffins ever! They&#39;re pretty low in calories, and they couldn’t be easier to make - just throw the wet ingredients into the dry, stir, and bake!

Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

baking soda ((= bicarbonate of soda))

sugar ((heaped))

eggs (lightly beaten)

oil oil

Greek yogurt

extra sugar (for sprinkling (optional))

Preheat oven.

Combine dry ingredients.

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

Combine wet ingredients.

Combine the eggs, oil, yogurt, and milk in another bowl or jug.

Add wet ingredients to dry and stir briefly.

Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). The batter will be fairly thick, but not dry.

Spoon batter into muffin cases and bake for 17 to 20 minutes.

Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.

Cool and store.

Cool on a wire rack, then store in an air tight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1539856898/i9abhilpcvao9h7alblh.mp4

These Greek yogurt choc chip muffins are packed full of protein, fairly low in sugar, and really easy to make. They always seem to turn out well!

Top 31 healthy muffins recipes from across the web

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

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Top 31 healthy muffins recipes from across the web

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

Top Tags

Low Carb Lemon Poppy Seed Muffins |...

Fuel to Go Muffins

Blueberry Almond Power Muffins

Skinny Chocolate Muffins

Healthy Pumpkin Muffins

Applesauce Oat Muffins

Protein Blueberry Muffins Recipe

Zucchini Oat Greek Yogurt Muffins

Vegan Gluten-Free Banana Oat Blende...

Greek Yogurt Blueberry Muffins (Low...

Flourless Peanut Butter Banana Muff...

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Up-and-go breakfast muffins!

Whole wheat pancake mini muffins

Raisin Bran Muffins

Easy 3-Ingredient Banana Oatmeal Mu...

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LEMON BASIL TURKEY MEATBALLS u0026a...

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