How to make the best healthy muffins, in 20 different flavors! Kids and adults love this quick and easy healthy muffin recipe.
What muffin flavor will you choose first???
Soft, moist, sweet, and ultra fluffy, these delicious muffins make a great addition to any breakfast table, lunch box, healthy snack, or even dessert.
(There’s a dark chocolate version!)
The homemade muffins come with unlimited creative customization options, and the recipe can easily be made dairy free, egg free, gluten free, low calorie, nut free, oil free, and vegan if you so desire.
Also try these Healthy Chocolate Chip Cookies
Healthy Muffin Flavors
Chocolate Chip Muffins: Stir half a cup of regular or mini chocolate chips into the dry ingredients. Or press chocolate chips into individual muffins just before baking.
Healthy Strawberry Muffins: Just before portioning the batter into muffin tins, gently stir in one cup of diced strawberries. Or try chopped cherries, raspberries, pineapple, or blackberries. For a blueberry option, make these Healthy Blueberry Muffins.
Healthy Banana Muffins: Replace a half cup of the milk in the recipe below with half a cup of mashed banana. Stir in a handful of chopped walnuts if desired.
Lemon Poppy Seed Muffins: Stir the zest of two lemons and one and a half tablespoons of poppy seeds into the batter. Replace a fourth cup of the milk of choice with lemon juice. These pretty muffins fit right in at a fancy afternoon tea party.
Healthy Chocolate Muffins: Decrease the flour in the recipe below to one and a half cups, and add half a cup of unsweetened cocoa powder. Or to make just a few double chocolate muffins like the ones in the pictures, follow the exact recipe below, portion batter into nine of the muffin tins, then stir one tablespoon of cocoa powder and a few chocolate chips into the remaining batter.
Cinnamon Apple Muffins: Include the optional half teaspoon of cinnamon in the recipe below. Stir up to one cup of finely diced apples into the batter before baking. You can also add a handful of chopped raisins or dried cranberries.
For low carb almond flour muffins, try these Keto Muffins
Healthy muffin ingredients
Here’s what you’ll need: flour, sugar, baking powder, milk of choice, salt, pure vanilla extract, white vinegar, and oil or almond butter, or a low fat substitute.
What type of flour? We have successfully tried the muffins with oat flour, spelt flour, or white or gluten free all purpose flour. While we cannot recommend any options not listed in the recipe, if you wish to experiment with whole wheat pastry flour, coconut flour, a paleo flour blend, or almond flour, be sure to report back with results.
Can you use nondairy milk? Yes, absolutely. Almond milk, soymilk, coconut milk, cashew milk, or oat milk work. For best results, do not use rice milk.
What are the sweetener options? Try regular sugar, coconut sugar, date sugar, or evaporated cane juice. For sugar free muffins, opt for granulated erythritol or a monk fruit blend. If you prefer to use maple syrup, honey, or another liquid sweetener, make the flourless blender muffins below.
Are the muffins oil free? The recipe calls for three tablespoons of oil, which can be replaced with an equal amount of almond butter, banana, regular or Greek yogurt, or applesauce for fat free muffins. Or use vegetable, canola, sunflower, or coconut oil.
Trending now: Easy Cinnamon Rolls
Above, watch the healthy muffin recipe video
Serving and storage tips
The recipe is also delicious topped with my favorite Homemade Nutella Recipe.
After baking, I like to let the muffins cool fully before loosely covering them with a cloth or paper towels overnight on the counter. The liners will peel off easily the next day, and taste and texture are better too.
You can reheat the healthy muffins by slicing them in half, adding butter, honey, agave, or toppings of choice, and toasting in a regular or toaster oven.
To store leftover muffins after a day, place them in an airtight container and refrigerate for four to five days or freeze for up to three months.
How to make healthy muffins for breakfast or snack
Start by preheating your oven to 350 degrees Fahrenheit and lining each cup of a muffin tin with cupcake liners or greasing the tin with oil spray.
Whisk the first four ingredients (the liquid ingredients) in a large bowl. Then stir in the dry ingredients to form a muffin batter. If too dry, add just a little milk of choice.
I like to first stir my dry ingredients in a separate bowl to ensure even mixing, but it can be a one bowl muffin recipe if you prefer.
Time Saving Tip: Combine the dry ingredients days, or even weeks, ahead of time and store the muffin mix in a container or large Ziploc until ready to use.
Scoop batter evenly into each muffin cup of the tin. Now comes the fun part – adding toppings! See above for flavor ideas, or have fun making up some of your own.
Bake for 22 minutes on the oven’s center rack. The healthy pastries should be domed when you take them out, with a toothpick inserted into the center of a muffin coming out mostly clean.
Allow to sit and cool for ten minutes or so before removing from the tin. If you let them sit very loosely covered overnight, the muffin liners peel off easily the next day. This even works with the no oil version.
Try serving for breakfast alongside a savory recipe, like this Tofu Scramble.
Healthy mini muffins recipe variation
Prefer mini muffins to larger ones? No problem!
You can easily make mini muffins from this basic muffin recipe. Follow the instructions for larger muffins, using a mini muffin pan instead of a standard size muffin pan.
Bake the healthy mini muffin recipe for 15 minutes. The recipe will yield around 11-12 regular sized muffins or 30-34 mini muffins.
- 1 cup milk of choice
- 4 tsp white or cider vinegar
- 1 1/2 tsp pure vanilla extract
- 3 tbsp oil or almond butter, or mashed banana, yogurt, or applesauce
- 2 cups spelt, white, oat, or gf all purpose flour (for flourless, make these Keto Blueberry Muffins)
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar, unrefined if desired
- optional 1/2 tsp cinnamon
- add-ins of choice (see above for flavor ideas)
- To make the healthy muffin recipe, preheat your oven to 350 F. Grease or line a muffin tin. Whisk wet ingredients in a large bowl. Stir in remaining ingredients except add-ins. If batter is dry (which may happen if you pack the flour too much, especially if using white), add just a little additional milk. Gently stir in add-ins only until evenly mixed. Pour into the muffin tins. Bake 22 minutes. Muffins should look domed when you take them out. Allow to cool before removing from the tins. If you let them sit loosely covered overnight, the liners peel off easily the next day too. View Nutrition Facts
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Healthy Muffin Recipes
Kids, toddlers, teens, and adults can all enjoy these clean eating muffins that taste like apple pie and are packed with nutrition at the same time.
Here’s an easy recipe for a batch of wholesome chocolate chip peanut butter muffins that can be oil free, dairy free, and vegan.
These fiber rich bran muffins are a great option for breakfast meal prep. Make up a double batch, and freeze leftovers for a rainy day. Tip: Using cooked carrot instead of the yogurt turns them into carrot muffins.
Flourless blender muffins are nothing like ordinary muffins. Gluten free, grain free, and refined sugar free, they are like cookie dough in the shape of a muffin.
The classic pumpkin muffin recipe is great for a quick and portable breakfast or a healthy snack, not just in the Fall, but all year long.
This muffin recipe is a good choice for any time you have unexpected guests, because you can make up a batch quickly and yet they’ll taste like they came straight from the bakery. The recipe can also be easily adapted to suit various special diets.
You will love the rich and fudgy flavor of these dark chocolate muffins, whether you’re on a weight loss diet or not. (5 Weight Watchers Smart Points each.)
These buttery tropical pineapple muffins include a full cup of pineapple in the recipe.
With whole grain oats and oat flour, these healthy oatmeal muffins are chewy, yet also soft and fluffy. They are like something between a muffin and an oatmeal cookie.
If you need to use up a zucchini or want to add more vegetables to your diet, make these healthy zucchini bread muffins. For the healthiest choice, choose a whole grain flour.
Want just one single serving muffin that can be made in the microwave? Try this coffee cake muffin, complete with an irresistible streusel topping.