5 Healthy Muffin Recipes That Are Packed With All the Right Things

Updated 05/06/19

When you've committed to a healthy eating plan, it can be difficult to satisfy all your cravings. Instead of derailing your diet for the sake of your sweet tooth, expand your recipe repertoire to include treats that taste just like dessert—without all the sugar. Muffins can be one such snack that satisfies your desire for something sweet without adding in the ingredients you're trying to ditch. We've rounded up the tastiest healthy muffin recipes that aren't only packed with some of our favorite superfoods but are also gluten-free. Whether it's shredded zucchini, coconut, almonds, olive oil, blueberries, or bananas, these ingredients deliver satiating sweetness without compromising your health goals.

Head below for five healthy muffin recipes that are packed with all the right things.

Double Chocolate Coconut Oil Zucchini Muffins With Caramelized Buckwheat

healthy muffin recipes
Half Baked Harvest

Ingredients:

Shredded zucchini
Buckwheat flour
Coconut flour
Raw cacao powder
Baking soda
Salt
Honey
Coconut oil, melted
Vanilla extract
Eggs
Buttermilk
Dark chocolate, chopped

Ingredients for Caramelized Buckwheat:

Raw buckwheat groats
Pure maple syrup
Coconut oil

Directions:

Preheat the oven to 350°F. Line muffin pan with cupcake liners or grease with cooking spray.

Spread zucchini out on a clean kitchen towel, and then cover with another towel and let sit for 10 minutes.

In a large mixing bowl, combine the buckwheat flour, coconut flour, cacao, baking soda, and salt. In a small mixing bowl, whisk together the honey, coconut oil, vanilla, eggs, and buttermilk. Add the shredded zucchini into the mixture and stir. Add the wet ingredients to the dry ingredients, and mix together, allowing some clumps, and then stir in the chopped chocolate.

Divide the batter into the muffin cups. Add the buckwheat groats, maple syrup, coconut oil, and a small pinch of salt to the small bowl, and stir together. Use this mixture to top the muffins.

Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center of the batter comes out clean. Sprinkle the baked muffins with chopped chocolate, and serve warm.

Gluten-Free Blueberry Muffins

easy muffin recipes
Because I'm Addicted

Ingredients:

Gluten-free flour
Baking powder
Salt
Butter, softened
Granulated sugar
Large eggs
Vanilla extract
Milk
Blueberries
Granulated sugar (optional)

Directions:

Preheat oven to 350°F. Line muffin pan with cupcake liners.

In a small bowl whisk together flour, baking powder, and salt, and then set aside.

In a large bowl (or mixer), mix together butter and granulated sugar until just thick, and then add eggs one at a time until combined. Add the dry ingredients, and mix until thick. Add the milk and vanilla extract, and then mix until it becomes a batter.

Fold the blueberries into the batter. Add the batter to the muffin pan, and sprinkle each muffin top with granulated sugar. Bake for 25 minutes or until a toothpick inserted into the center of the batter comes out clean.

Jumbo Banana Muffins

muffin recipes
The Kitchy Kitchen

Ingredients:

Almond flour
Coconut flour
Baking soda
Kosher salt
Ground cinnamon
Grape seed oil
Eggs
Maple syrup
Over-ripe bananas, smashed

Ingredients for Filling:

Almond butter
Honey
Cinnamon

Directions:

Preheat oven to 350°F. Line muffin pan with cupcake liners.

In a large bowl combine all dry ingredients. In a different bowl, whisk together all wet ingredients except the banana. Stir the wet ingredients into the dry ingredients, and then add the banana.

Divide the batter into the muffin cups. Pour one tablespoon of the filling over the batter, and then pour more batter over the filling to top it off.

Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center of the batter comes out clean.

Jam-Filled Gluten-Free Muffins

healthy muffins
Camille Styles

Ingredients:

Gluten-free flour
Tablespoon baking powder
Almond meal
Cinnamon
Sliced almonds
Eggs
Orange zest
Fresh orange juice
Unsweetened applesauce
Extra virgin coconut oil
Maple syrup
Vanilla extract
Almond extract
Kosher salt
Frozen raspberries, tossed in spelt flour
Jam of your choice
Raw sugar

Directions:

Preheat oven to 350°F. Line muffin pan with cupcake liners.

In a small bowl, combine flour, baking powder, almond meal, cinnamon, and almonds, and whisk.

In a different bowl (or mixer), combine eggs, orange zest, orange juice, applesauce, coconut oil, maple syrup, vanilla, and almond extract, and then whisk to combine. Add dry ingredients, and stir until it becomes a batter. Fold in the frozen raspberries.

Divide the batter into the muffin cups. Use a small spoon to make a one-inch hole, and then stir the jam and add to each muffin. Top muffins with a heaping spoonful of sliced almonds and raw sugar if desired.

Bake for 30 to 35 minutes or until a toothpick inserted into the center of the batter comes out clean.

Vegan Gluten-Free Banana Date Muffins

best healthy muffin recipes
Because I'm Addicted

Ingredients:

Gluten-free flour
Baking powder
Baking soda
Sea salt
Bananas, mashed
Extra virgin olive oil
Real maple syrup
Almond milk
Vanilla extract
Dates, pitted and chopped
Pumpkin seeds, roughly chopped

Directions:

Preheat oven to 400°F. Line muffin pan with cupcake liners.

In a large bowl mix together the flour, baking soda, and salt.

In another bowl, mash the bananas, and then mix in the olive oil, maple syrup, almond milk, and vanilla. Add the wet ingredients to the dry ingredients, and then mix together.

Toss the dates and pumpkin seeds in a tablespoon of flour. Divide the batter into the muffin tins, and sprinkle each muffin with pumpkin seeds.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of the batter comes out clean.

For the full recipe, head over to Because I'm Addicted.

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