Some muffins may look cumbersome, but they are actually made from easy muffin recipes. By pouncing on these healthy muffin recipes, you also can prepare wonderful snacks that your kids can take to school. If you’ve been searching for a new muffins recipe for your snack joint or a party, you’re surely at the right place. Take a look at these muffin recipes and get them tried.

healthy muffin recipes
healthy muffin recipes

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This muffin recipe is undoubtedly a healthy one as well as easy to make. It contains only; 5.8g fat, 30.3g carbs, 2.6g fiber, and 4.5g protein and 11.8g of sugar. You can prepare this muffins recipe for a table of twelve and it wouldn’t take you more than 40mins to prepare.


  • 1 cup of whole-wheat pastry flour
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • Pinch of nutmeg
  • ½ cup of brown sugar
  • 2tsp of vanilla extract
  • 2tbspof olive oil or coconut oil
  • 1 egg
  • 2 egg whites
  • 2½ cups of shredded carrots
  • 1/3 cup of almond milk (unsweetened)
  • ½ cup of applesauce (unsweetened)
  • 1/4 cup of shredded coconut
  • ½ cup of raisins
  • ¼ cup of chopped walnuts


  • Heat up oven to about 350 degrees F. Use liners to line up a 12-cup muffin slate or pan and coat the inners with a cooking spray.
  • Sift flours, baking powder, baking soda, ginger, cinnamon, nutmeg and salt into a bowl and set aside.
  • Beat the egg and egg whites together with brown sugar, oil and vanilla, till creamy. Add the almond milk also and beat once more.Use a wooden spoon to fold in raisins, carrots and applesauce. Mix it into the earlier flour mixture, and then fold in coconut flakes and walnuts.
  • Spoon the mixture into the liners and bake for a little less than 30minutes – Make sure to check occasionally for preparedness to avoid burning.
  • Now, cool off and serve as preferred.


Among the limited healthy muffin recipes, this unique one has added-in fat less Greek yogurt.It’s one exceptional muffins recipe with a compelling flavor and taste. Try this for yourself.


  • 1 quarter cup of pastry flour (whole-grain wheat)
  • 1 cup of rolled oats
  • ¾ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt
  • About 2 or 3 large ripe bananas
  • 1 tablespoon of olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 egg white
  • 1/3 cup of plain fatless Greek yogurt
  • ½ cup of vanilla-almond milk (unsweetened)
  • 1/3 cup of mini-chocolate chips
  • 2/3 cup of diced strawberries
  • 12 skinny slices from 3-4 strawberries for toppings


  • Heat oven to 350 Fahrenheit. Spray the muffin pan with a cooking spray to avoid sticking and use some paper liners for lining the muffin pans.
  • Whisk flour, baking soda, oats, salt and baking powder in a size able bowl. Spoon out 2tbsp of the mixture, toss in the diced strawberries and set aside.
  • Using another larger bowl, mix olive oil, mashed banana, vanilla and honey. Beat in the egg and egg whites till uniform. Now, add in the almond milk and Greek yogurt; beat steadily until uniformly mixed. Combine the banana mixture and flour mixture, and mix gently. Fold in the chocolate chips and diced strawberries gently into the batter using a wooden spoon.
  • Now, spoon the mixture evenly into muffin cups. Fit a skinny strawberry slice upon each muffin (optional).
  • Depending on your oven’s capacity, bake for between 18-25minutes – check periodically with a tester if muffins are solid and ready.
  • If ready, pull out of oven and cool on a wire rack.

Serve while moderately warm. Better still, you can serve while cool or even refrigerate after 2 days.


This muffin recipe yields 12 muffins.Due to its low-fat contents (3.8g), it is classified among healthy muffin recipes. This should take you about 30minutes to prepare and cook.


  • 1.5cups of all-purpose flour
  • 1 cup of oatmeal
  • 1½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 2 teaspoons of pumpkin-pie spice
  • ¼ teaspoon of salt
  • 1/3 cup of brown sugar
  • 2 egg whites (slightly beaten)
  • 2/3 cup of sweet-free almond milk
  • 1 cup of canned pumpkin
  • 1/3 cup of sweet-free all-natural applesauce
  • ½ a finger of ripe banana (mashed)
  • ½ cup of chocolate chips
  • An extra 2tbsp of oatmeal (for sprinkling)


  • Heat the oven to 350F degrees and fill the muffin pan with paper cups or coat with a nonstick spray.
  • Mix flour, pumpkin pie-spice baking powder, oatmeal, salt and baking soda in a size able bowl.
  • In another bowl, mix pumpkin, brown sugar, mashed banana, egg whites, applesauce and the almond milk. Add the first mixture to it and stir to form a uniform mixture. Fold in chocolate chips, gently, into the mixture.
  • Fill the muffin cups evenly with the mixture and drizzle a little oatmeal over each muffin.
  • Fit into the heated oven and, depending on your oven’s capacity,bake for 23-30 minutes. Cool afterwards and enjoy.


You can just imagine how this is going to taste;it’s simply amazing.This muffin recipe is rich in blueberries,is a heart-healthy muffin, and you don’t want to miss the toppings of sumptuous walnut oat streusel. It should take you about 25minutes to cook.


  • Cooking spray
  • 1 1/3 cups of whole-wheat pastry flour
  • 3/4 cups of rolled oats
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 3/4 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 heaping cup of sweet-free natural applesauce
  • 1 teaspoon of olive oil
  • 1/4 cup of brown sugar
  • 1 eggslightly beaten)
  • 1/2 cup of sweet-free vanilla almond milk
  • 1 1/4 of cup blueberries
  • 1/2 cup of chopped walnuts

For the toppings:

  • 3 tablespoons of oats
  • ¼ cup of chopped walnuts
  • 1 tablespoonof whole-wheat pastry flour
  • 1 tablespoon of butter(melted)
  • ¼ teaspoon of cinnamon


  • Heat the oven to 350F degrees and fill the muffin pan with nonstick paper muffin cups or coat with a nonstick spray.
  • Combine oats, flour, baking soda, baking powder, salt and cinnamon in a size able bowl and set aside.
  • Take another bowl and mix the oil, applesauce, brown sugar, almond milk and egg.
  • Add the flour mixture and stir for a uniform mix. Fold in the blueberries and walnuts and spoon into the muffin tins.
  • If making toppings, combine walnuts, oats, flour, cinnamon and butter in a separate bowl. Then, sprinkle on each of the uncooked muffins.
  • Depending on your oven’s strength, bake for 20minutes and be sure to check occasionally after the 15th minute if the muffins are ready.


This muffins recipe is simple can be prepared within 30minutes. You’d be amazed what you make from this recipe. You need to try your hand on this.


  • 1½ cups of whole-wheat pastry flour
  • 1¼ teaspoonsof baking powder
  • ½ teaspoon of baking soda
  • 1½ teaspoons of ground cinnamon
  • 2 small ripe bananas (mashed)
  • 1 teaspoon of heated coconut oil
  • ¼ cup of honey
  • 1 teaspoon of vanilla
  • 2 egg whites
  • 1 cup of shredded zucchini
  • 2 tablespoons of sweet-free applesauce
  • 1/3 cup of fatless plain Greek yogurt
  • ½ cup of mini chocolate chips


  • Heat oven to 370 degrees F, line the muffin pan with paper liners and spray with a cooking spray.
  • Using a paper towel, squeeze excess water from the shredded zucchini.
  • Combine baking powder, flour, cinnamon and baking soda in a bowl and set aside.
  • Combine mashed banana, honey, oil, eggs and vanilla and mix till smooth. Add in the zucchini, yogurt and applesauce, and beat again until uniformly mixed. Gently stir the dry ingredients into it and fold in the ½ cup chocolate chips as well.
  • Now, spoon out into the muffin cups and depending on your oven strength, bake for 20-30minutes.


Do you do midnight snacking? You’d surely love this. There are no muffin recipes like this one. A warmed up banana muffin with spread on peanut butter just tastes awesome.


  • 1½ cups of all-purpose flour
  • 1 teaspoon of baking soda
  • ¼ teaspoon of salt
  • ¼ teaspoon of cinnamon
  • 3 large-size ripe bananas(mashed)
  • 2 tablespoons of butter(melted)
  • ½ cup of dark brown sugar
  • Two egg whites
  • 1 teaspoon of vanilla
  • ¼ cup of plain fat less Greek yogurt
  • 2½ tablespoons of any milk
  • Walnut crumb toppings:
  • ¼ cup of deep brown sugar
  • 2 tablespoons of flour
  • ¼ cupsof walnuts (chopped finely)
  • ¼ teaspoon of ground cinnamon
  • 1 tablespoon of butter


  • Preheat your oven to 350F degrees, and using paper cups for lining, line 12 muffin tins.
  • Combine flour, salt and baking soda in a size able bowl.
  • Take another bowl and mix brown sugar, bananas, cinnamon, vanilla, fat less yogurt, melted butter and egg whites.
  • Stir the banana mixture evenly into your flour mixture and add some milk.
  • Spoon the mixture into the muffin cups.
  • Mix brown sugar, walnuts, cinnamon and 2 tablespoons of flour. Add and mix in 1 tbsp of butter. Drizzle this on the tops of the uncooked muffins.
  • Now, fit the muffins into an oven and bake for 20 to 30 minutes, checking occasionally for preparedness or burning.


This is a wonderful 95 calories muffin recipe with just 1.5g fat and 4.5g sugar as well as 6.3g proteins. It cooks in just 20minutes and is ideal for a morning snack.


  • 1 2/3 cup of oat bran
  • 1 scoop vanilla protein powder
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 2 small very ripe bananas(mashed)
  • 1/2 cup of unsweetened applesauce
  • 1/2 cup of plain fatlessGreek yogurt
  • 2 large egg whites
  • 1 teaspoon of vanilla extract


  • Heat your oven to 400F and spray your muffin cups (12 cups) with a nonstick cooking spray.
  • Whisk oat bran, baking powder, cinnamon and protein powder in a bowl and set aside.
  • Mix the mashed banana, Greek yogurt, applesauce, vanilla and egg whites till smooth.
  • Combine this mixture with the earlier one and mix to form a uniform mixture. Let it rest about 2minutes, for a little thickening, before you spoon them out into the muffin tins.
  • Bake it for 15minutes (If not ready, bake for some extra minutes).
  • Afterwards, remove muffins and cool on a wire rack for 10minutes.

Muffins are best served warm with your favorite spread. Spread with your favorite and enjoy.


This is one of the few muffin recipes that are gluten-free and yeast-free – absolutely healthy for consumption. This recipe is for a serving of 6 and cooks within half an hour. You can make a dozen of these for travelling or just as a sweet snack for your afternoons.

Wet Ingredients:

  • 3 eggs,
  • 2 tablespoon of extra-virgin coconut oil(melted)
  • 2 tablespoons of non-dairy milk
  • 3 tablespoonsof unpasteurized honey
  • 1 teaspoon of lemon zest
  • ¼ teaspoon of sea salt
  • 1 tablespoon of gluten-free pure vanilla extract

Dry Ingredients:

  • ¼ cup of sifted coconut flour
  • ¼ teaspoon of gluten-free baking powder
  • ⅛ teaspoon of ground nutmeg

Ingredients for topping:

  • ¼ large bosc pear(thinly sliced)
  • 1 teaspoon of coconut sugar


  • Preheat your oven to about 400F and spray 6 muffin cups with a cooking spray.
  • Combine and mix wet ingredients with a hand mixer in a bowl.
  • In another smaller bowl, combine and mix baking powder, nutmeg and coconut flour. Add it to the wet mixture and mix till smooth or uniform.
  • Spoon the batter into the muffin cups, fix in the sliced pears, and sprinkle on some coconut sugar.
  • Bake in the heated oven for 18minutes (could be more or less) – Check occasionally, after 14minutes, to ensure there is no burning.
  • Take muffins out and cool on a wire rack.


This recipe should be done within 30minutes. It is large enough for a serve of 12 and it tastes just awesome. With the sweet lemon flavor emanating, I only realized I needed to stop after having already taken in about 6 or so.


  • ½ cup and an extra tbsp of pure cane sugar
  • 2 medium-size lemons(zest from 2 and juice from 1)
  • 1½ cups of white whole-wheat flour
  • ¼ cup of poppy seeds
  • 1½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of fine-grain sea salt
  • 5 tablespoons of salt-free butter (melted and cooled)
  • ¾ cup of plain yogurt
  • 1 large egg (can use 2 for a richer muffin)
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of turbinado sugar for sprinkling


  • Get your oven preheated to 375 degrees F.
  • Spray the muffin pan with non-stick cooking spray.
  • In a medium bowl, mix the lemon zest and sugar uniformly with your fingers. Then, whisk in the baking powder, flour, baking soda, salt and poppy seeds.
  • In a different bowl, whisk the butter, egg, yogurt, vanilla and the juice from one of the lemons.
  • Pour and stir this latter mixture into the earlier one until evenly mixed.
  • Scoop the batter into the twelve muffin tins (should not exceed ¾ of the can) and sprinkle turbinado sugar over them.
  • Bake this for 15-20 minutes, take them out and cool them for about 5minutes before removing from muffin cans.


Here is another muffins recipe that makes sweet muffins in less than 30minutes. Last but not least, it’s among healthy muffin recipes – you know how much a combination of yogurt, banana, toasted coconut and mango means to your health.


  • 1½ cups of white whole-wheat flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of ground cinnamon
  • ⅓cup of coconut sugar
  • 2 tablespoons of honey
  • 2 ripe bananas
  • 1 cup of mango chunksor ½ cup of apple sauce
  • ¼ cup of melted coconut oil
  • ¼ cup of fat-free Greek yoghurt
  • 1 large egg
  • ½ cup of shredded unsweetened coconut(toasted)
  • ¼ cup of toasted walnuts(chopped)


  • Get your oven preheated to 425 degrees Fahrenheit.
  • Spray your muffin cans with a non-stick spray.
  • Blend the banana, yogurt, mango chunks, heated coconut oil, honey, brown sugar and egg in a food processor.
  • Whisk the flour, baking powder, baking soda, cinnamon and salt in another bowl.
  • Gently, pour the earlier mixture into the flour mixture and stir for a uniform mix.
  • Fold in the shredded coconut and walnuts to an appropriate measure.
  • Now, scoop the batter into the muffin cans and top with some finely diced chunks of mango, walnut and coconut.
  • Place in the heated oven for 5minutes, and then reduce temperature to 375 degrees Fahrenheit and bake for 10-15minutes. If ready, cool in pan for 10 or minutes and then transfer to a wire rack to cool completely.

Many of these are easy muffin recipes –Try your hands on them and let us know which one of these is your most preferred healthy and easy muffin recipe.Also, do well to share these muffin recipes with friends and family. If you have, share with us some of your muffin recipes too.

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