Healthy Muffins – 20 New Flavors!

How to Bake the Best Healthy Muffins in 20 Different Flavors! Kids and adults alike will love this quick and easy healthy muffin recipe.

Which muffin flavor do you choose first???

Soft, moist, sweet, and ultra-fluffy, these delicious muffins are a great addition to any breakfast table, lunch box, healthy snack, or even dessert.

(There is a dark chocolate version!)

The homemade muffins offer unlimited creative customization, and the recipe can easily be made dairy-free, egg-free, gluten-free, low-calorie, nut-free, oil-free, and vegan if you wish.

Also try these healthy chocolate chip cookies

Healthy Muffin Flavors

Chocolate Chip Muffins: Stir 1/2 cup 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 cups, gently stir in 1 cup diced strawberries. Or try chopped cherries, raspberries, pineapple or blackberries. For a blueberry option, make these healthy blueberry muffins.

Healthy Banana Muffins: Substitute 1/2 cup of mashed banana for 1/2 cup of milk in the recipe below. Stir in a handful of chopped walnuts, if desired.

Lemon Poppy Seed Muffins: Stir the zest of two lemons and a tablespoon and a half of poppy seeds into the batter. Substitute lemon juice for 1/4 cup of the milk of your choice. These pretty muffins are perfect for a chic afternoon tea party.

Healthy Chocolate Muffins: In the recipe below, reduce the flour to 1.5 cups and add 1/2 cup unsweetened cocoa powder. Or, to make just some double chocolate muffins like the ones in the pictures, follow the exact recipe below, portioning the batter into nine of the muffin tins, then stir in a tablespoon of cocoa powder and a few chocolate chips into the remaining batter.

Cinnamon Apple Muffins: Add the optional 1/2 teaspoon of cinnamon to the recipe below. Before baking, stir in up to 1 cup finely diced apples into the batter. 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 need: flour, sugar, baking powder, milk of your choice, salt, pure vanilla extract, white vinegar and oil or almond butter or a low-fat substitute.

What kind of flour? We have successfully tried the muffins with oat flour, spelled flour or white or gluten-free all-purpose flour. While we can’t recommend options not listed in the recipe, if you want to experiment with whole wheat flour, coconut flour, a paleo flour mix, or almond flour, be sure to report back with the results.

Can you use plant-based milk? Yes absolutely. Almond milk, soy milk, coconut milk, cashew milk, or oat milk will work. For best results, do not use rice milk.

What sweetener options are there? Try regular sugar, coconut sugar, date sugar, or evaporated cane juice. For sugar-free muffins, opt for granulated erythritol or a monk fruit mix. If you’d rather use maple syrup, honey, or another liquid sweetener, make the following flourless mixer muffins.

Are the muffins oil free? The recipe calls for three tablespoons of oil, which can be substituted 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: plain cinnamon rolls

Watch the healthy muffin recipe video above

Serving and storage tips

Try topping the healthy muffins with peanut butter or cashew butter, raspberry jam, base frosting, vegan cream cheese, mashed banana, or coconut butter.

The recipe is delicious too, topped with my favorite homemade Nutella recipe.

After baking, I like to let the muffins cool completely before loosely covering them with a cloth or paper towels on the counter overnight. The liners peel off easily the next day and the taste and texture are better too.

You can reheat the healthy muffins by slicing them in half, adding butter, honey, agave, or your choice of toppings, and toasting them in a regular oven or toaster.

To store leftover muffins after a day, place them in an airtight container and refrigerate for 4 to 5 days or freeze for up to 3 months.

How to make healthy muffins for breakfast or snack

Start by preheating your oven to 350 degrees Fahrenheit and line each cup of a muffin tin with muffin liners or grease the tin with oil spray.

Whisk together the first four ingredients (the liquid ingredients) in a large bowl. Then mix the dry ingredients into a muffin batter. If it’s too dry, add just a little milk of your choice.

I like to stir my dry ingredients first in a separate bowl to ensure even mixing, but it can also be a one-bowl muffin recipe if you prefer.

Tip for saving time: Combine the dry ingredients days or even weeks in advance and store the muffin mix in a container or large Ziploc until ready to use.

Scoop the batter evenly into each muffin pan of the pan. Now comes the fun part – adding toppings! See above for flavor ideas, or have fun creating your own.

Bake for 22 minutes on the middle shelf of the oven. The healthy pastry should be domed when removed, with a toothpick inserted into the center of a muffin coming out mostly clean.

Let rest and cool for about ten minutes before removing from the can. If you let them sit very loosely covered overnight, the muffin cases will come off easily the next day. This even works with the oil-free version.

Try it for breakfast alongside a savory recipe like this Scrambled Eggs With Tofu.

Recipe variation for healthy mini muffins

Do you prefer mini muffins to larger ones? No problem!

You can easily make mini muffins from this basic muffin recipe. For larger muffins, follow directions and use a mini muffin tin instead of a standard sized muffin tin.

Bake the healthy mini muffin recipe for 15 minutes. The recipe makes about 11-12 regular size muffins or 30-34 mini muffins.

Healthy Muffin Recipes

Applesauce muffins

Kids, toddlers, teens and adults can all enjoy these clean muffins that taste like apple pie while being packed with nutrients.

Peanut Butter Muffins

Here’s an easy recipe for a batch of healthy chocolate chip peanut butter muffins that can be oil-free, dairy-free, and vegan.

bran muffins

These high-fiber bran muffins are a great option for making breakfast meals. Make a double batch and freeze the leftovers for a rainy day. Tip: Using cooked carrot instead of yogurt makes carrot muffins.

Blender Muffins

Flourless mixer muffins are nothing more than regular muffins. Gluten-free, grain-free, and refined sugar-free, they’re like cookie dough in the shape of a muffin.

pumpkin muffins

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 round.

Banana muffins

This muffin recipe is a great choice whenever you have unexpected guests because you can quickly make a batch and still taste like they came straight from the bakery. The formula is also easily adaptable to various special diets.

Low-Fat Chocolate Muffins

You’ll love the rich and moist flavor of these dark chocolate muffins whether you’re on a diet or not. (5 Weight Watchers Smart Points each.)

Pineapple Muffins

These buttery tropical pineapple muffins feature a full cup of pineapple in the recipe.

Oatmeal Muffins

Made with whole grain oats and oatmeal, these healthy oatmeal muffins are chewy but also soft and fluffy. They’re like something between a muffin and an oatcake.

Chocolate chip zucchini muffins

When you need to use up a zucchini or want to add more veggies to your diet, make these healthy Zucchini Bread Muffins. For the healthiest choice, choose a whole wheat flour.

Coffee cake in a cup

Just want a single batch of muffins that can be made in the microwave? Try this coffee cake muffin with an irresistible sprinkle topping.