Easy Muffin Recipes for a Healthy Start to Your Day

Muffins can get a bad rap, but they don’t have to be monster-size and loaded with calories. While bakery muffins might be rolling in butter, making your muffins homemade allows you to cut down on fat and calories and flavor them as you wish. Muffins are great to grab on the go, and, when they’re made to be healthy, they can be part of a well-balanced morning meal. Instead of setting your day up for failure by grabbing a baked good at the nearest coffee shop, save yourself time and calories and make your own healthy muffins at home. You can bake a batch every Sunday and then have a breakfast or snack at the ready each busy morning. Here are five muffin recipes to get you baking.

1. Blueberry Oatmeal Muffins

Blueberry Muffins

Blueberry muffins | iStock.com

These blueberry oatmeal muffins from Cooking Light are hearty and satiating thanks to the oats on this recipe’s ingredients list, but they promise not to leave you in a carb coma. Rather, they’ll make you feel nourished and satisfied, curbing your appetite for a few hours when you have another opportunity to eat. The recipe for these muffins makes 16 servings and requires 20 minutes of baking time. Make a batch ahead of time and you’ll have breakfast waiting for you for more than 2 weeks. The muffins are even less than 200 calories each.


  • 1⅔ cups quick-cooking oats
  • 3 ounces all-purpose flour
  • 2.33 ounces whole-wheat flour
  • ¾ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ cups low-fat buttermilk
  • ¼ cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

Directions: Preheat oven to 400 degrees Fahrenheit. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats; stir well. Make a well in center of mixture.

Combine buttermilk and next 3 ingredients. Add to flour mixture; stir just until moist.

Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

2. Healthy Chocolate Peanut Butter Banana Muffins

Dark Chocolate Muffins

Chocolate peanut butter muffins | iStock.com

Next up: a muffin for the chocolate peanut butter lovers of the world. These chocolate peanut butter banana muffins from Making Thyme for Health might be a mouthful, but they’re a delicious mouthful where one muffin yields only 200 calories. They’re also made without dairy, gluten, refined sugar, or oil. What’s not to love? The muffins are packed with healthy fats, protein, and potassium thanks to the peanut butter, bananas, almond milk, and oats on their recipe’s ingredients list, and they prove that a little maple syrup and coconut sugar can go a long way.


  • 2 cups rolled oats
  • 2 medium-size ripe bananas
  • 2 eggs
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • ¾ cup unsweetened cocoa powder
  • ¾ cup unsweetened almond milk
  • ½ cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup dark chocolate chips

Directions: Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners.

Add oats, bananas, eggs, syrup, coconut sugar, cocoa, almond milk, peanut butter, vanilla, baking powder, baking soda, and salt to a blender and blend until smooth. Add chocolate chips and mix by hand to incorporate.

Pour into prepared muffin cups, filling each three-quarters full. Sprinkle a few more chocolate chips on top, if desired. Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool before serving.

3. Strawberry Banana Chocolate Chip Muffins

berry muffins

Berry muffins | iStock.com

If you’re craving something fruity, try these strawberry banana chocolate chip muffins from Ambitious Kitchen. The homemade muffins are naturally sweetened with ripe bananas and they have the perfect texture and chew thanks to the hearty oats on their recipe’s ingredients list. The inclusion of Greek yogurt lends a moistness to these muffins that is irresistible, and we don’t even need to explain why the chocolate chips also play a big role. Bake a batch of these muffins and you’ll have no trouble waking up in the morning for breakfast.


  • 1¼ cup whole-wheat pastry flour
  • 1 cup rolled oats
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 heaping cup mashed bananas, from about 2 to 3 bananas
  • 1 tablespoon olive oil
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • ⅓ cup nonfat plain Greek yogurt
  • ½ cup unsweetened vanilla almond milk
  • ⅓ cup mini chocolate chips
  • ⅔ cup diced strawberries
  • 12 thin slices of strawberries, for topping, if desired

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners.

Add flour, oats, baking soda, baking powder, and salt to a large bowl and whisk to combine. Remove 2 tablespoons of flour mixture and toss with diced strawberries.

Combine banana, olive oil, honey, and vanilla in a large mixing bowl. Add egg and white, then mix well to combine. Add yogurt and almond milk, then mix until smooth. Transfer to bowl with flour mixture, then stir just to combine. Fold in strawberries and chocolate chips.

Transfer batter to prepared muffin cups. Top each muffin cup with a slice of strawberry, then bake for 18 to 23 minutes, or until a toothpick inserted into the center comes ot with a few moist crumbs attached. Let cool, then serve.

4. Lemon Poppy Seed Protein Muffins

Poppyseed Muffins

Lemon poppy seed muffins | iStock.com

Would you like some protein with your morning carbs? If so, check out this recipe from Amy’s Healthy Baking for lemon poppy seed protein muffins. No longer do you need a reason to make muffins, as if you did before. These healthy homemade baked goods are made with coconut flour, coconut oil, Greek yogurt, protein powder, and a number of other baking staples. They’re moist and tender thanks to the Greek yogurt on the recipe’s ingredients list, and boast the perfect amount of subtly sweet flavor.


  • ½ cup plus 2 tablespoons coconut flour
  • 1 teaspoon xanthan gum
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon zest
  • 1 tablespoon coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup agave
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup unsweetened vanilla almond milk
  • 2 scoops vanilla protein powder

Directions: Preheat the oven to 350 degrees Fahrenheit. Grease eight cups of a 12-cup muffin tin with nonstick cooking spray.

In a medium bowl, whisk together coconut flour, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest. In a separate medium bowl, combine coconut oil, egg, and vanilla. Mix to combine, add yogurt, and stir until smooth. Add agave, lemon juice, almond milk, and protein powder, then mix to incorporate. Add coconut flour mixture, and stir to combine. Let sit for 10 minutes.

Divide batter among prepared muffin cups. Bake for 21 to 24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

5. Banana Oat Greek Yogurt Muffins

Banana chocolate chip muffin

Banana oat Greek yogurt muffins | iStock.com

If you crave sweet in the morning, but don’t want a sugar overload before 9 a.m., relying on natural sweetened breakfasts is the way to go. Most bakery-style muffins are packed with sugar, but when you make yours homemade, you can swap out the sugar, and swap in natural sweeteners like bananas. Take these banana oat Greek yogurt muffins from Running With Spoons as an example. Thanks to ripe bananas, you only need to add in ¼ cup of brown sugar to keep them sweet, and there is no oil or butter on their recipe’s ingredients list. Instead, Greek yogurt does the trick. These muffins still taste like a treat but won’t send you into a sugar coma.


  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats
  • ¼ cup brown sugar
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup chocolate chips, mini or regular

Directions: Preheat oven to 400 degrees Fahrenheit. Line a standard muffin pan with paper liners or grease with nonstick cooking spray.

Combine yogurt, banana, eggs, oats, sugar, baking powder, and baking soda in a blender. Cover and blend until completely smooth. Add chocolate chips and mix with a wooden spoon to incorporate.

Transfer batter to prepared muffin cups, filling each about three-quarters full. If desired, top with additional chocolate chips. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool for 10 minutes in pan, then remove to a wire rack. Keep stored in an airtight container at room temperature. before removing. Store in an air-tight container for up to a week.