Healthy muffin recipes
150kcal
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or plant-based)
- 1/3 cup chopped walnuts (optional)
Equipment
- 12-cup muffin pan
- mixing bowls
- spatula
- wire rack
- measuring cups & spoons
Method
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix mashed bananas, honey, applesauce, Greek yogurt, eggs, vanilla, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined.
- Fold in chopped walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories150kcalCarbohydrates20gProtein6gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gCholesterol35mgSodium130mgPotassium200mgFiber3gSugar6gVitamin A100IUVitamin C3mgCalcium40mgIron1mg
Notes
For extra texture and nutrients, try adding blueberries, dark chocolate chips, or shredded coconut. These muffins are freezer-friendly and perfect for meal prep. To make them dairy-free, substitute Greek yogurt with plant-based yogurt and use almond or oat milk.