I derive a lot of pleasure from searching for healthy recipes for my most beloved snacks. So it is with pure delight that I present this list of my very favorite, all-time, healthy muffin recipes.

These 17 nourishing yet scrumptious little bites—which I have colloquially dubbed “muffins”—run the gamut from my reliable, oh-so-good-for-you Banana Oatmeal Muffins and the downright weird (but delectable) Avocado Blueberry Muffins. These really are the most delicious vehicles I know to stuff your face with even more superfoods.

The 17 Best healthy muffins recipes

1. Banana Oatmeal Muffins

Banana Oatmeal Muffins are a nutritious treat made with rolled oats, ripe bananas, and plain yogurt, naturally sweetened with honey. They come together quickly and are theideal recipe for a wholesome breakfast or snack.

Ingredients

1 cup rolled oats
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup plain yogurt
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin with paper liners or a non-stick cooking spray.

2. In a big bowl, combine the bananas that have been mashed, the yogurt, and the honey, mixing thoroughly.

3. Combine the oats, baking powder, and baking soda with the banana mixture, and mix until just combined.

4. Pour the batter evenly into the greased muffin tin, and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

2. Blueberry Almond Muffins

Blueberry Almond Muffins highlight a truly delicious mix of all-purpose flour, almond flour, and fresh blueberries. With their infusion of almond milk and vegetable oil, the muffins are a moist and “nutty” experience, thanks to the copious amounts of ground almonds and almond flour used.

They are blueberry muffins like no other, muffins just waiting for an occasion to happen.

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 cup sugar
1/4 cup almond milk
1/4 cup vegetable oil
1 cup fresh blueberries

Instructions

1. Prepare your oven by heating it to 350°F (175°C), and line a muffin tin with paper liners.

2. Combine the all-purpose flour, almond flour, baking powder, and sugar in a large bowl. Mix until well combined.

3. In another bowl, combine the almond milk and vegetable oil and whisk them together until incorporated. In this instance, the wet ingredients are added to the dry ingredients and stirred together until nearly homogenous. To be more precise, the combination should be stirred just until everything appears to be “moistened.”

4. Fold in the fresh blueberries carefully, and then evenly distribute the batter among the muffin cups. Bake for 20-25 minutes, until you can poke a toothpick into the center of a muffin and have it come out clean. Let the muffins cool before serving, and eat them warm for the best results.

3. Zucchini Walnut Muffins

I present to you a wonderful recipe for Zucchini Walnut Muffins, made with zucchini, chopped walnuts, and a mixture of all-purpose and whole wheat flour. These are delicious, and they are quite possibly the most wholesome snacks I could conjure up, short of whipping up some protein bars.

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Ingredients

1 cup grated zucchini
1/2 cup chopped walnuts
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon baking soda

Instructions

1. Set your oven to 350°F (175°C) to preheat and place your muffin tin in preparation. You may line it with paper liners or apply a light greasing, if you prefer, before proceeding.

2. In a big bowl, mix the following together until they are well combined: zucchini that has been grated, sugar, and vegetable oil.

3. In another bowl, mix the all-purpose flour, whole wheat flour, and baking soda together. Mix the dry ingredients in with the wet mixture. Add them gradually, stirring gently, until just combined.

4. Add the chopped walnuts, then divide the batter evenly among the muffin cups that you prepared beforehand. Bake them for 20-25 minutes, or until a toothpick you insert into the center comes out clean.

4. Apple Cinnamon Muffins

Breakfast treats don’t get much better than these Apple Cinnamon Muffins. They are made with whole wheat flour and unsweetened applesauce, and they have the kind of texture that befits a muffin fresh out of the oven.

A well-diced apple in each half of the batter imparts not-too-sweet fluffiness to every bite.

Ingredients

1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup honey or maple syrup
2 medium apples, peeled and diced

Instructions

1. Heat the oven to 350°F (175°C) and prepare a muffin tin by placing paper liners in each cup.

2. In a big bowl, combine the whole wheat flour, baking powder, ground cinnamon, and salt. Whisk together until well blended.

3. In a separate bowl, combine the honey and applesauce. Add the mixture to the dry ingredients of flour, oats, baking powder, salt, and spices. Mix until incorporated. Add the diced apples and mix until just combined.

4. Evenly divide the batter among the muffin cups, and bake for 18-20 minutes or until a toothpick inserted into the center of each muffin comes out clean. Cool before serving.

5. Pumpkin Spice Muffins

I adore crafting whole wheat flour, pumpkin puree, and maple syrup into Pumpkin Spice Muffins. For me, these are muffins made for fall, the spices warming the kitchen as I stir, and the intoxicating fragrance of maple syrup in the mixture sweetening the deal.

Ingredients

1 cup whole wheat flour
1 cup pumpkin puree
1/2 cup maple syrup
2 large eggs
1/4 cup coconut oil, melted
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin with paper liners.

2. In a big mixing bowl, combine the ingredients until they are smooth: pumpkin puree, maple syrup, eggs, and melted coconut oil.

3. In another bowl, mix together the flour, pumpkin pie spice, and baking powder.

4. Slowly incorporate the dry components into the wet ones; combine them to form a cohesive mixture. Distribute the resultant batter into muffin tins and bake for 18 to 20 minutes. Test doneness by inserting a wooden stick into the center of a muffin. Remove from tin and sharpen your eyes; these are best served warm.

6. Carrot Ginger Muffins

A wholesome snack, Carrot Ginger Muffins, are made with whole wheat flour, carrots, ground ginger, and cinnamon. Naturally sweetened with honey or maple syrup, these muffins are a delightful treat after school, at the office, or on the go.

But they’re not just tasty—these muffins are healthy.

Ingredients

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup honey or maple syrup
1 1/2 cups grated carrots
1/4 cup coconut oil, melted#

Instructions

1. Set your oven to 350°F (175°C) and ready a muffin tin with paper liners.

2. In a big bowl, mix together the flour, baking soda, ginger, cinnamon, and salt.

3. In a separate bowl, combine the honey or maple syrup, melted coconut oil, and grated carrots, and whisk together until well-mixed.

4. Mix the wet and dry ingredients until just combined. Distribute the batter evenly among the muffin cups. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Lemon Poppy Seed Muffins

Muffins combine all-purpose flour, granulated sugar, and lemon zest to produce a delightful baked good. But not just any baked good: Buttery Lemon Poppy Seed Muffins are a dream with their tender crumb and satisfyingly crunchy top.

Poppy seeds add a sweet nuttiness, and the muffins clock in at just the right amount of lemony goodness without crossing into the territory of Lemon Sour.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened applesauce

Instructions

1. Set your oven to 375°F (190°C) to warm up while you prepare the tin for the muffins. You will need a standard muffin tin and paper liners to keep the muffins from sticking to the pan.

2. In a big bowl, blend the flour, the sugar, the poppy seeds, the lemon zest, the baking powder, and the baking soda.

3. In a different bowl, mix together the applesauce and 1/2 cup of lemon juice, then add the wet ingredients to the dry mixture and stir until nearly combined.

4. Evenly distribute the batter among the prepared muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

8. Spinach Protein Muffins

Nutrient-packed baked goods made with fresh spinach, Greek yogurt, and protein powder. They’re a delectable way to boost your protein intake while enjoying the benefits of spinach and oats.

Ingredients

• 2 cups fresh spinach, packed
• 1 cup Greek yogurt, plain
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 cup oat flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 teaspoon baking powder

Instructions

1. Set your oven to 350°F (175°C) to start heating and prepare a muffin tin by either placing paper liners in it or giving the insides a light coating of grease.

2. In a blender, mix together the spinach, Greek yogurt, eggs, and honey or maple syrup. Blend them until they are smooth and completely mixed.

3. In a big bowl, combine the oat flour, protein powder, and baking powder. Add the blended wet ingredients to the combined dry ingredients and stir until everything is just combined.

4. Evenly distribute the batter into the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

9. Sweet Potato Cranberry Muffins

A nice combination of wholesome parts goes into Sweet Potato Cranberry Muffins. The muffins themselves are rich in nutrients—a good boost for the morning.

Sweet potatoes are an excellent source of vitamins, whole wheat flour has many health benefits, and dried cranberries possess nutrients that are good for your health.

Ingredients

1 cup mashed sweet potatoes
1/2 cup dried cranberries
1 1/2 cups whole wheat flour
1/2 cup maple syrup
2 eggs
1/4 cup vegetable oil
1 teaspoon baking powder

Instructions

1. The oven should be preheated to 350°F (175°C), and a muffin tin should be lined with paper liners.

2. In a big basin, blend the sweet potato puree, eggs, maple syrup, and vegetable oil until well incorporated.

3. Incorporate the whole wheat flour and the baking powder into the wet ingredients by mixing until combined but not beaten. Then, with the confidence of a master chef, gently fold in the dried cranberries.

4. Evenly distribute the batter into the muffin tin prepared. Bake in the oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving; they are best served slightly warm or at room temperature.

10. Greek Yogurt Berry Muffins

Berries and a touch of vanilla complement the creamy texture and richness of Greek yogurt in this balanced, luscious muffin. Sweetened with honey or maple syrup, these treats are as good for you as they are for your taste buds.

Ingredients

1 cup all-purpose flour
1 cup Greek yogurt
1/2 cup mixed fresh or frozen berries
1/4 cup honey or maple syrup
1 large egg
1 teaspoon baking powder
1/2 teaspoon vanilla extract

Instructions

1. Your oven should be preheated to 375°F (190°C), and a muffin tin should be prepared with paper liners or a light coating of grease.

2. In a large mixing bowl, combine the Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Mix until well combined.

3. Whisk together the flour and baking powder in another bowl. Slowly add the dry ingredients to the wet mixture, mixing gently until the batter is just combined. Do not overmix; a few lumps are okay.

4. Incorporate the berries, then partition the batter uniformly among the muffin cups that have been readied for use. The muffins should be placed in an oven preheated to 425 degrees and bake for 18-20 minutes. To check for doneness, a toothpick can be inserted into the center of one of the muffins. Remove from oven and allow to cool for several minutes before serving these breakfast treats warm or at room temperature.

11. Almond Flour Chocolate Chip Muffins

Chocolate Chip Almond Flour Muffins are a gluten-free treat. They are made with traditional muffin ingredients, such as flour (substituted here with almond flour), eggs, and dark chocolate chips.

Ingredients

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup dark chocolate chips

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin by placing paper liners in each space.

2. In a sizable basin, combine almond flour and baking soda. In a separate basin, blend the components at medium speed until they are smooth. The components are: three (3) large eggs; one-half (1/2) cup raw honey, or one-half (1/2) cup pure maple syrup; one (1) cup melted coconut oil; and one (1) tablespoon pure vanilla extract.

3. Stir together the wet and dry ingredients until they are well combined. Then, fold in the chocolate chips.

4. Evenly distribute the batter among the muffin cups that have been prepared in advance. Bake them for 18-20 minutes or until you can insert a toothpick into the middle of one and have it come out clean. Let them cool before you serve them.

12. Chia Seed Banana Muffins

Banana muffins with chia seeds are a delightful and nutritious treat. They are made with simple and wholesome ingredients like ripe bananas, chia seeds, and whole wheat flour.

Sweetened with honey (or maple syrup) and moistened with coconut oil, these muffins are the perfect vehicle for all that good chia news. They are packed with nutrition and flavor.

Ingredients

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 2 tablespoons chia seeds
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Prepare your oven by heating it to 350°F (175°C), and put paper liners into a muffin tin.

2. In a sizable mixing bowl, combine the ingredients of the following list until they’re completely incorporated:
2 cups (about 4 medium-sized) very ripe bananas, mashed well
2 tablespoons chia seeds
1/4 cup honey (or maple syrup)
1/4 cup melted coconut oil

3. In another bowl, whisk the flour, baking soda, and salt together. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

4. Evenly distribute the batter among the muffin cups, and then bake for 18 to 20 minutes—or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before removing from the muffin tin, and serve warm or at room temperature.

13. Coconut Lime Muffins

Tropical-inspired baked treats, these muffins are made with all-purpose flour, shredded unsweetened coconut, and sugar combined with the zest and juice of a lime, along with the delightfully creamy addition of coconut milk.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup shredded unsweetened coconut
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut milk
Zest and juice of 1 lime

Instructions

1. Your oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius), and you should line a muffin tin with paper liners.

2. In a big bowl, blend the flour, coconut, sugar, baking powder, and salt.

3. In another bowl, blend the coconut milk, lime zest, and lime juice. Stir the blended wet ingredients into the dry ones. When mixing, use caution not to over combine; stop when the lumps are small and the ingredients are mostly together. This leads to a lighter muffin.

4. Fill each cup of the muffin tin with batter until it reaches about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm, at room temperature, or chilled.

14. Matcha Green Tea Muffins

It gives me pleasure to make Matcha Green Tea Muffins, where my ingredients and direction yield a combination of all-purpose flour and matcha powder. They also include granulated sugar, a milk product, and a slight touch of vegetable oil, which some folks might prefer in muffin form.

Yet these aren’t ordinary sugar-laden muffins. They’re really something remarkable, somehow both delicately flavored and astoundingly robust at the same time.

Ingredients

1 ½ cups all-purpose flour
1 tablespoon matcha green tea powder
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 large egg

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin so that its cups are lined with paper.

2. In a big bowl, blend the flour, matcha powder, sugar, baking powder, and salt by whisking them together.

3. In another bowl, combine the milk, vegetable oil, and egg, mixing well. Add these wet ingredients to the dry ingredients, combining until just mixed. Do not overmix.

4. Equally distribute the batter in the muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

15. Quinoa Raisin Muffins

Quinoa Raisin Muffins are wholesome baked treats combining cooked quinoa, all-purpose flour, rolled oats, and raisins. Sweetened slightly with brown sugar and spiced with cinnamon, these muffins provide a delectably healthful way to begin your day.

Ingredients

1 cup cooked quinoa
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup raisins
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon#

Instructions

1. Set your oven to 350°F (175°C) to begin warming. Grease a muffin tin, or line it with paper liners, to prepare it for the batter.

2. In a big bowl, combine well the quinoa that has been cooked, the all-purpose flour, the rolled oats, the raisins, the brown sugar, the baking soda, and the cinnamon.

3. Spoon the prepared batter into the muffin tin, filling each cup about 3/4 full.

4. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.

16. Beetroot Cacao Muffins

Beetroot Cacao Muffins are made with wholesome ingredients like:
– pureed beetroot,
– unsweetened cacao powder,
– whole wheat flour,
– a touch of maple syrup or honey. These tastefully textured muffins are a nutritious anytime snack.

Ingredients

1 cup cooked and pureed beetroot
1/2 cup unsweetened cacao powder
1 cup whole wheat flour
1/2 cup maple syrup or honey
1/4 cup melted coconut oil
2 large eggs
1 teaspoon baking powder

Instructions

1. Prepare your oven by setting it to 350°F (175°C), and place paper liners in a muffin tin, as you would if making traditional muffins.

2. In a big bowl, stir the beetroot puree, cacao powder, whole wheat flour, maple syrup, coconut oil, eggs, and baking powder together until they are well mixed.

3. The batter should be distributed equally among the muffin cups, filling each to a level that measures about three-quarters of the height of the cup.

4. Preheat the oven. Bake the muffins for 20-25 minutes in the preheated oven or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins before serving.

17. Avocado Blueberry Muffins

Avocado Blueberry Muffins are a delectably healthful offering. They spotlight the ripe avocado, whole wheat flour, and honey’s moist muffin-making proclivities, not to mention the fabulous pairing of the avocado and the blueberry, which, if you haven’t tried it, you must.

These muffins are ridiculously easy to make and, with their delightful combination of flavors and textures, serve both as a wonderful breakfast item and an equally satisfying snack.

Ingredients

Avocado (1 ripe, mashed)
Blueberries (1 cup, fresh or frozen)
Whole wheat flour (1 ½ cups)
Baking powder (1 teaspoon)
Honey (½ cup)
Eggs (2 large)
Vanilla extract (1 teaspoon)

Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin with paper liners or some grease.

2. In a mixing bowl, combine the honey, eggs, and vanilla extract with the mashed avocado. Mix until the combination is smooth.

3. In another bowl, combine the whole wheat flour and baking powder; whisk to blend. Gradually add this dry mixture to the wet mixture, stirring until just combined.

4. Carefully incorporate the blueberries into the batter, then fill each cup of the muffin tin to a point about two-thirds full. Place the muffin tin in an oven preheated to 375 °F. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, let the muffins cool in the tin for 5 minutes before removing them and serving.