Healthy Muffin Recipes

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
• In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. 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). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
• Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 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. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS

Steps:

• 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.