Muffins are one the best recipes that you can easily make at home, whether you serve them in breakfast or you have them as snack at work. However, it is also important make healthy muffin recipes that will make your day a lot brighter.
Today’s list is about the 10 best recipes you can easily make at the comfort of your home. They are all healthy with as little calories as possible. Yet, they still taste like the best thing in the world.
These healthy recipes take about half an hour to get done. That means you can’t say no to this
1 – Low-fat Whole Wheat Blueberry Muffins
Blueberry muffins are one of the world’s greatest joys. They are easy to make and they are best served when they are fresh out of the oven. These are low-fat, and really sweet. (Original Recipe Second Act Kitchen)
1 cup whole wheat flour
Can substitute white whole wheat flour, if preferred
1 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup sugar
2 large egg whites
1 cup 1% or nonfat milk
1/3 cup applesauce
1 cup frozen blueberries
How to Make:
Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside. Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside.
Place the remaining dry ingredients in a mixing bowl.
In a separate bowl, mix egg whites, milk and applesauce.
Add liquid ingredients to dry ingredients and mix gently to moisten.
Add blueberries. Do not overmix!
Spoon into muffin pans lined with muffin papers.
2 – Mango Muffins with Coconut-Lime Streusel (Paleo, Gluten-Free)
This is as Hawaiian as a healthy recipe can get. With the mangos and coconut limes, these muffins are almost medicine. They cure hunger and add love and happiness to your life. (Original Recipe Living Healthy with Chocolate!)
⅓ cup unsweetened shredded coconut
3 tablespoons flaxseed meal
2 teaspoons raw honey or maple syrup
2 tablespoons coconut oil, melted
2 teaspoons lime zest
1 cup fresh mango, peeled and chopped into cubes
3 eggs, room temperature
2 tablespoons coconut oil, melted
2 teaspoons lime juice
2 teaspoons vanilla extract
3 tablespoons raw honey or maple syrup
2 tablespoons flaxseed meal
⅓ cup (48 grams) coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
⅓ cup macadamia nuts, coarsely chopped (optional)
How to Make :
Preheat oven to 350°F and line a standard muffin tin with 8 paper muffin cups.
Begin by making the Coconut-Lime Streusel. In a bowl, add all the ingredients listed except for the lime zest. Mix with a spoon or your hands to combine everything together. Set aside.
Puree the mangoes in a food processor or blender until creamy.
Add the eggs, coconut oil, lime juice, vanilla extract, and honey to the processor and pulse to combine everything with the pureed mango.
Add the dry ingredients (flaxseed meal, coconut flour, salt, and baking soda) to the processor and process until the batter is formed.
Optional – mix the macadamia nuts into the batter with a spoon.
Fill each muffin cup almost to the top with the batter. Then using your hands, sprinkle the Coconut-Lime Streusel on top of each muffin.
Bake muffins uncovered for 10 minutes, then place a piece of aluminum foil over the top of the pan and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool, then remove muffins from the pan and let them cool for another 5 minutes on the rack before serving.
Sprinkle lime zest on top of each muffin and serve.
3 – Fudgy Vegan Double Chocolate Beet Muffins
Who knew chocolate could be healthy? Oh, yes! This recipe is everything you want from a healthy muffin. It still has the sweetness of chocolate and the healthy lifestyle of vegan fudge. (Original Recipe Minimalist Baker)
2 flax eggs
1 cup beet puree (or sub butternut squash, applesauce, or another hearty fruit puree)
1/4 cup maple syrup or agave nectar (sub honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/3 cup dairy-free semisweet chocolate chips + more for topping
How to Make:
See this post for instructions on roasting a beet. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.
Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Stir in the almond milk and whisk once more.
Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.
Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
4 – Banana Pistachio Muffins
I love Bananas and I am falling in with Pistachio. Mixing the two together in a muffin recipe is the best ever. This recipe is easy to make and you have to try it too. (Original Recipe from Wake up to Waffles)
1 large egg, beaten
2 medium ripe bananas
1 cup unsweetened almond milk
¼ cup coconut oil
1½ teaspoons vanilla extract
¼ cup plain Greek yogurt
⅓ cup coconut sugar
1 Tablespoon baking powder
½ teaspoon salt
2 cups whole wheat flour
½ cups pistachios (de-shelled), chopped
How to Make:
Preheat oven to 400 degrees F.
Line a 12-cup muffin tin with paper liners or grease with olive oil or non-stick spray. Set aside.
In a large mixing bowl, whisk egg.
Peel bananas and mash with egg until no clumps remain.
Pour almond milk into bowl.
In a small heat-safe bowl, melt coconut oil in the microwave or pre-heated oven.
Pour into bowl with vanilla and Greek yogurt and stir to combine.
Stir in coconut sugar, baking powder and salt.
Whisk batter, adding flour slowly, until all is combined.
Chop pistachios and gently stir into batter.
Use a large spoon to scoop batter evenly into 12 lined pr greased muffin cups.
Bake 18-22 minutes, or until golden brown. (For more moist muffins, bake for 18 minutes.)
Cool slightly or completely before eating.
Store in airtight container or large zip lock bag.
5 – 100-Calorie Magical Maple Pumpkin Blender Muffins
As the title of this recipe suggests, it is under a 100 calories. That probably makes the healtiest of all recipes we have on this list, so make sure to try it. (Original Recipe from Cooking Light)
2 cups gluten-free rolled oats
1 cup pumpkin puree
1 cup 2% Greek yogurt
1/4 cup maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 teaspoons pumpkin pie spice
How to Make:
Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.
In a blender, process the oats until they have the consistency of flour, about 1 minute.
Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.
6 – Healthy Oatmeal Muffins (No Flour No Sugar No Oil)
With this recipe, you will get the best you can get from a healthy muffin even if there is no sugar. It is still sweet and makes your day happier. (Original Recipe from Bren Did)
2 ½ cups old-fashioned oats ( 1.5 cups ground, 1 cup whole)
2 Tbsp old-fashioned oats for muffin tops
2-3 large overripe bananas (1 cup mashed or or 1 cup applesauce)
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
How to Make:
Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
7 – Banana Bran Muffins
One of the healthiest ingredients that make your muffin a sweet joy are Bananas. This Banana Bran Muffins recipe is sweet and comforting, and I highly advise you to try as soon as you can. (Original Recipe from Amy’s Healthy Baking)
1 ½ c oat bran (measured correctly)
1/3 c skim milk
¾ c mashed banana (about 2 medium)
1 ½ tsp vanilla extract
1 c whole wheat flour (measured correctly)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 tbsp melted butter or coconut oil
¼ c honey
¼ c molasses
How to Make:
Preheat the oven to 350°F, and lightly coat 10 muffin cups with nonstick cooking spray.
In a medium bowl, stir together the oat bran, milk, banana, and vanilla extract. Let it sit for at least 10 minutes.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the melted butter, honey, and molasses until thoroughly combined. When the oat bran mixture is ready, stir it into the molasses mixture. Add in the flour mixture, stirring just until incorporated.
Divide the batter between the prepared muffin cups. Bake at 350°F for 18-20 minutes, or until the tops are just barely firm to the touch. Cool in the pan for 5 minutes before turning out onto a wire rack.
8 – Healthy Apple Muffins
How can we have a list of healthy muffins without including an apple based recipe? This is as simple as it can get while being as healthy as possible. Therefore, why not try it today? (Original Recipe from Cookie and Kate)
1 ¾ cups white whole wheat flour or regular whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup grated apple
1 cup apple diced into ¼” cubes
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey*
2 eggs, preferably at room temperature
½ cup plain Greek yogurt (I used full-fat but any variety should do)
½ cup applesauce
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
9 – Oatmeal Date Protein Muffins
This oatmeal recipe is so full of proteins that you may think you need a workout afterward. You are getting the sweetness of a breakfast muffin while still having a healthy morning. (Original Recipe from Kleinworth & Co)
3 cups quick oats
3 scoops vanilla protein powder
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp coarse sea salt
1 tsp vanilla extract
1/2 cup cinnamon applesauce
1/2 cup light nonfat vanilla yogurt
2 tbsp coconut oil – melted
1/4 cup raw honey
1 cup milk
1 cup chopped dates + more for topping
Preheat oven to 350 degrees
Spray muffin tin wells with cooking spray – set aside
In a large bowl combine oats, protein powder, baking powder, cinnamon & sea salt.
In a small bowl combine eggs, vanilla, applesauce, yogurt, coconut oil, honey & milk- whisk to combine
Pour into the large bowl with the dry ingredients & mix until you have a thick batter
Fold in dates
Portion out into your prepared muffin tins
Top with additional dates & a sprinkle of extra oats if desired
Bake 18-23 minutes or until centers bounce back when pressed.
Allow to cool in tin before removing
Store in an airtight container
10 – Healthy Gingerbread Muffins
The last recipe on our list today is one that is so tasty. In fact, check out the video made by Pinch of Yum for this recipe.
Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
Everyone should try a healthy muffin recipe every once in a while. They are the best thing you could do as they can be both sweet and provide all the nutrients you need.
Let me know in the comments down below what are some of your favorite healthy recipes