These delicious muffins are soft, moist, and sweet. They make an excellent addition to a breakfast table, lunchbox, healthy snack, or dessert.
You can customize the homemade muffins in a variety of ways. They can be vegan, dairy-free, gluten-free, low-calorie, nut-free, or oil-free.
Healthy Muffin Flavors
Chocolate Chip muffins: Stir in half a cup regular or mini chocolate chip into the dry ingredients. Or, press chocolate chips directly into each muffin just before baking.
Healthy Strawberry Muffins Stir gently in 1 cup of diced strawberries just before pouring batter into muffin pans. You can also use chopped blackberries, cherries, raspberries, or pineapple. Make these Healthy Blueberry Muffins for a blueberry-based option.
Healthy Banana Muffins Replace half of the milk used in the recipe with half of a cup of mashed banana. If desired, stir in a handful of chopped walnuts.
Lemon Poppy Seed Muffins: Mix the zest of 2 lemons with 1 1/2 tablespoons of poppy seeds in the batter. Lemon juice can be substituted for a fourth cup of milk. These beautiful muffins would be perfect for an afternoon tea party.
Healthy Chocolate muffins: Reduce the flour in this recipe to 1 1/2 cups and add a half cup of unsweetened cacao powder. If you want to make a small batch of double chocolate muffins similar to the ones shown in the picture, follow the recipe and portion the batter into nine muffin tins. Then, add a tablespoon of cocoa powder, some chocolate chips, and the rest of the batter.
Cinnamon Apple Muffins: Add the optional half-teaspoon cinnamon to the recipe below. Before baking, stir in up to 1 cup of finely chopped apples. Add a few raisins or dried cranberries.
Healthy muffin ingredients
You’ll need flour, sugar, and baking powder. Also, you’ll want salt, vanilla extract, white vinegar, oil, almond butter, or another low-fat substitute, and pure vanilla.
What kind of flour should I use? The muffins have been successfully made with oat, spelled, white, and gluten-free all-purpose flour. We cannot recommend options that are not included in the recipe. However, you can experiment with other flours, such as whole wheat pastry, almond, coconut, or a paleo blend.
Is it possible to use non-dairy milk in recipes? Absolutely. Almond milk is a good choice, as are soymilk, cashew, or coconut milk. Oat Milk also works. Rice milk is not recommended for best results.
Which sweeteners are available? You can use regular sugar, coconut or date sugars, or evaporated sugar. To make sugar-free muffins, use granulated Erythritol (or a monkfruit blend). You can use honey, maple syrup, or any other liquid sweetener to make these flourless blender muffins.
Are these muffins fat-free? The recipe requires three tablespoons of oil. This can be substituted with almond butter, Greek yogurt, re, gular yogurt,, or applesauce Use coconut, canola, or vegetable oil.
Tips for serving and storing
Spread the muffins with various spreads, including peanut butter, cashew butter (or a combination), raspberry jam, basic glaze, or Vegan Cream cheese.
This recipe is delicious when topped with my Homemade Nutella recipe.
After baking, let the muffins cool before covering them loosely with a paper towel or cloth. I leave the muffins on the counter overnight. The muffin liners will easily peel off the following day and taste and feel better.
You can reheat healthy muffins in the toaster or regular oven by cutting them in half and adding butter, honey, ag, ave, or other toppings.
After a day of eating, you can store muffins in an airtight jar and keep them refrigerated for 4 to 5 days. You can also freeze them for up to 3 months.
Make healthy muffins as a breakfast or snack.
Preheat your oven to 350 degrees Fahrenheit. Line each muffin tin cup using cupcake liners or spray it with oil.
In a large bowl, whisk the liquid ingredients. Stir in the dry ingredients until you have a batter. Add a small amount of milk if the batter is too dry.
If you like, you can use a single-bowl recipe.
Time-saving Tip: Combine dry ingredients weeks or days in advance and store the mix in a large Ziploc or container until you are ready to bake.
Pour batter into each cup. The fun part is now adding toppings. You can use the flavor suggestions above or create your own.
On the center rack of your oven, bake for 22 minutes. When you remove the healthy pastries, they should have a dome shape. A toothpick inserted in the middle of a muffin should be clean.
Let the muffins cool down for about 10 minutes before removing them from the pan. If you leave them covered loosely overnight, the muffin liners will easily peel off the following day. Even the no-oil version works.
Milk of Choice, 1 cup
White or cider vinegar, 4 tsp
1 1/2 tsp pure vanilla extract
You can use mashed bananas, almond butter, yogurt, or applesauce instead of the oil.
Make these Keto Blueberry Muffins if you don’t have flour.
4 tsp of baking powder
Half a teaspoon of salt
If desired, 1/2 cup of sugar can be unrefined.
Optional 1/2 tsp Cinnamon
Add-ins (see below for ideas)
Preheat your oven to 350 F. Line or grease a muffin pan. In a large mixing bowl, whisk together the wet ingredients. Stir in remaining ingredients except add-ins. Add a small amount of milk if the batter seems dry. This can happen when you over-pack the flour, predominantly white. Add-ins should only be gently mixed until they are evenly distributed. Pour the batter into muffin tins. Bake for 22 minutes. When you remove the muffins, they should be dome-shaped. Let the muffins cool down before removing them from their containers. The liners will also come off if you leave them loosely covered overnight.