25 Healthy Muffin Recipes
Published Sep 23, 2023, Updated Nov 21, 2023
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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!
Healthy Muffin Recipes
I’ve pulled together over 25 healthy muffin recipes that the whole family will love! Enjoy!
Banana Blender Muffins
Healthy Chocolate Muffins
Apple Yogurt Muffins
Chocolate Chip Yogurt Muffins
Sweet Potato Muffins
Strawberry Yogurt Muffins
Healthy Carrot Raisin Muffins
Coconut Flour Muffins
Morning Glory Muffins
Oatmeal Banana Muffins
Blueberry Yogurt Muffins
Healthy Pumpkin Muffins
Flourless Pumpkin Muffins
Vegan Pumpkin Muffins
Lemon Poppyseed Muffins
High Protein Blueberry Muffins
Healthy Apple Cinnamon Muffins
Double Chocolate Protein Muffins
Flourless Zucchini Muffins
Almond Flour Muffins
Strawberry Protein Muffins
Healthy Chocolate Chip Muffins
Vegan Blueberry Muffins
Oat Bran Muffins
Pumpkin Bran Muffins
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Healthy Muffin Recipes + Blueberry Yogurt Muffins
- 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.