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These healthy muffin recipes are all delicious, easy to make with simple ingredients, great for meal prep and perfect for breakfast and snacks.
If you’re looking for a new baking recipe, muffins are the way to go! They’re easy to make, portable and perfect for meal prep. And with these healthy muffin recipes they’re ones you can feel good about eating!
With everything from blueberry and lemon poppyseed muffins to chocolate chip and protein muffins all of these recipes are made with wholesome, real-food ingredients like whole wheat flour, almond flour, maple syrup and Greek yogurt. Many of them are also gluten-free, dairy-free with some being vegan.
No matter what your dietary preferences are there’s a muffin recipe for everyone!
Table of Contents
Tips for Healthier Muffins That Still Taste Amazing
- Use natural sweeteners: Ripe bananas, applesauce, or maple syrup can add sweetness without refined sugar.
- Go for whole grains or nut-based flours: Try whole wheat flour, oat flour, or almond flour for extra fiber and nutrients.
- Add a pinch of salt and splash of vanilla: These simple additions bring out the flavor and make a big difference.
- Don’t overmix your batter: Stir until everything is just combined. Overmixing can make muffins dense and dry.
- Let them cool completely: Muffins continue to set after baking, and cooling helps lock in moisture and flavor.
Banana & Fruit-Based Muffins
These muffins are naturally sweetened with fruit, making them a feel-good option for breakfast or snacking. They’re fresh, flavorful, and perfect for using up ripe bananas or seasonal berries.
Chocolate Muffins
If you’re craving something rich but still want to stick to wholesome ingredients, these are for you. Chocolate lovers will be surprised how satisfying and nourishing these muffins can be.
Pumpkin & Fall Flavors
These cozy muffins are filled with warming spices and seasonal ingredients. Perfect for autumn baking, but honestly, I make them all year because they’re just that good.
Protein & Yogurt Muffins
These muffins offer a little extra staying power thanks to added protein or Greek yogurt. They’re great for a quick breakfast, post-workout snack, or anytime you need something more filling.
Classic & Anytime Muffins
These are the reliable go-tos that work for any occasion. They’re simple, kid-friendly, and great if you’re looking for a fuss-free, dependable muffin recipe.
- Lemon Poppyseed Muffins GF, DF
- Carrot Raisin Muffins GF, DF
- Flourless Zucchini Muffins GF, DF
- Almond Flour Muffins GF, DF
- Coconut Flour Muffins GF, DF
How to Store, Freeze, and Enjoy All Week
Muffins are perfect for meal prep. Let them cool completely, then store them in an airtight container on the counter for a couple days, or in the fridge for up to a week.
Most of these freeze really well too — just pop them into a freezer-safe bag and warm one up when the craving hits. They’re even good straight from the fridge for a grab-and-go breakfast.
More Collections to Check Out
- 100 Healthy Baking Recipes
- 30 High Protein Snacks
- 30+ Healthy Apple Recipes
- The BEST Healthy Pumpkin Recipes
- 20 High Protein Cottage Cheese Recipes
- 10 Healthy Halloween Treats
- 15 Healthy Thanksgiving Desserts
- 35 Healthy Soup Recipes
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25 Healthy Muffin Recipes
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs, at room temperature
- 1 cup plain whole milk Greek yogurt, at room temperature
- ¼ cup coconut oil, melted
- ½ cup maple syrup, at room temperature
- ¼ cup unsweetened almond milk, at room temperature
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries, plus more for topping
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Add 1 Tablespoon of the batter to the bottom of the muffin liners.
- Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Video
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe!
- Blueberries: You can totally use frozen blueberries if that’s all you have on hand. No need to defrost before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
