These muffin recipes are healthy, easy and perfect for breakfast or snacks! Try everything from classic blueberry to chocolate banana.
What’s cozier than a muffin in the morning? Here at A Couple Cooks, we like to keep things healthy and wholesome. Because here’s the thing: often muffins are just glorified cupcakes. Muffin recipes can be packed with sugar, making them little better than a piece of cake for breakfast.
Here, we’ve compiled all our favorite types of muffin recipes to satisfy you any time of the day! There are healthy muffin recipes to start the day like our famous blender muffins. Thrown in there are a few designed to be treats, like our rich and fluffy chocolate banana muffins. All of the recipes are packed with flavor and have become favorites in our house.
First up in our muffin recipes: blender muffins! These incredible muffins are remarkable because...they're made with 100% rolled oats: no flour! Throw rolled oats in a blender with bananas and maple syrup, and it blends up into the perfect light and fluffy muffin. Here we added tangy blueberries because...why not? There are endless variations to this tasty concept. This is a fan favorite!
This apple muffins recipe is a favorite, spiced with cinnamon, ginger and nutmeg. But the best part? A streusel topping, a crunchy topping made of glittery turbinado sugar and a little butter and oats. It adds just the right sweetness to each bite, instead of having to add a load of sugar to the muffin batter itself. And there’s something about that crunch…well, you’ll have to try it for yourself!
Here’s a recipe that's even more delicious than it sounds…these insanely tasty Strawberry Muffins with cream cheese swirl! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness.
This zucchini muffin recipe really is the best way to use this green veggie! These muffins have a little healthy twist: instead of being sugar and oil laden, they’re moistened with Greek yogurt and sweetened with just enough turbinado sugar. The large sugar grains also add a tasty crunch to the top of the muffins!
This muffins recipe that will make everyone say, “Wow!” These vegan banana muffins are fluffy and just sweet enough, with the perfect banana flavor. Even better, a streusel topping gives every bite a little crunch and extra touch of sweet. You’d really never know these are a vegan baked good, so they work for eaters of all diets! We served them to some friends and heard “best banana muffins” mumbled between bites.
Imagine: a bite that’s perfectly chocolaty, crunchy on the top and moist on the inside. Yes, this chocolate banana muffins recipe is calling you! They’re the perfect texture, not too rich and just sweet enough. We turned our Chocolate Banana Bread into muffins and topped it with crunchy turbinado sugar. Now, these muffins have become one of our favorite banana recipes…ever.
This applesauce muffins recipe is light and fluffy, spiced with just the right amount of cinnamon and ginger. Theyse babies couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you.
This pumpkin muffins recipe is simply the best use of a muffin wrapper in fall…we think! They’re light and moist, made with pumpkin puree and infused with pumpkin pie spice. Then there’s the streusel topping of oats and glittery turbinado sugar that makes a sweet crunch in every bite. Even better? Each one is less than 200 calories. We served them to guests and they could not stop talking about them!
Ready for a favorite in our muffin recipes that’s actually healthy? Banana blueberry muffins! These muffins are blender muffins: oats, maple syrup and bananas are whizzed in a blender to create a quick batter. That’s right: no flour and no refined sugar! Stir in blueberries in for a tangy kick, and these babies are pretty irresistible. Most muffins leave you with a flour and sugar bomb, but this one is just oats and fruit. Basically, it’s like eating oatmeal instead of a muffin! You’ll feel good after eating it: and your taste buds will too.
These apple zucchini muffins are the blender muffin spin on the zucchini muffins above. They’re cozy and satisfying, cinnamon scented and made with oats: no flour at all! This makes them taste hearty and wholesome — and they’re naturally gluten free, too. They’re also just sweet enough: not a cupcake like many muffin recipes!
To round it all out: our most popular in all our muffin recipes: healthy banana muffins! These are the blender muffins that started the craze. They're made with oats and banana, and come out with the fluffiest texture. You'd never know they had no flour! You can feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a glorified cupcake.)
Once you’ve baked up a pan of muffins: what’s the easiest way to store them? Review these guidelines on how to store these muffin recipes:
1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps to retain the fluffy, moist interior and the crunchy topping (if applicable).
Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.
Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
Add the blueberries to the blender; gently stir until combined.
Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.