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    6 Amazing Muffins You Need To Try

    Baking? Muffin' to it.

    1. Lighter Blueberry Muffins

    Servings: 12


    INGREDIENTS

    2 eggs

    ¼ cup oil

    ⅔ cup honey

    ¾ cup almond milk

    2 tablespoons lemon juice

    1 teaspoon vanilla

    2 cups whole wheat flour

    2¼ teaspoons baking powder

    Pinch of salt

    1 cup fresh blueberries

    PREPARATION

    1. Preheat oven to 350°F (180°C).

    2. In a large mixing bowl, thoroughly beat together the eggs, oil, honey, almond milk, lemon juice, and vanilla extract until very smooth.

    3. Add the whole wheat flour, baking powder, salt, and blueberries to the wet ingredients.

    4. Using an ice cream scoop, portion heaping spoonfuls into each cup of a greased muffin tin.

    5. Bake for 20-25 minutes, until the muffins have risen and a golden crust has just started to form.

    6. Let cool for 10 minutes before removing from the tin.

    7. Enjoy!

    2. Healthy Chocolate Chip Muffins

    Servings: 12

    INGREDIENTS

    2 eggs

    ½ cup oil

    ⅔ cup maple syrup

    1 cup canned coconut milk

    1 teaspoon vanilla extract

    2 cups whole wheat flour

    2½ teaspoons baking powder

    Pinch of salt

    1 cup chocolate chips, plus more for topping

    PREPARATION

    Preheat oven to 350°F (180°C).

    In a large mixing bowl, thoroughly beat together the eggs, oil, maple syrup, coconut milk, and vanilla extract until very smooth.

    Add the whole wheat flour, baking powder, salt, and chocolate chips to the wet ingredients.

    Using a ¼ cup measuring spoon, portion heaping spoonfuls into each cup of a greased muffins tin.

    Top each cup with a few more chocolate chips, if desired.

    Bake for 20-25 minutes, until the muffins have risen and a golden crust has just started to form.

    Let cool for 10 minutes before removing from the tin.

    Enjoy!

    3. Cream Cheese-filled Banana Bread Muffins

    Servings: 12 muffins

    INGREDIENTS

    FOR THE BREAD

    1 large egg, beaten

    ½ cup light brown sugar

    ¼ cup sugar of choice

    ½ cup butter or oil

    ¼ cup greek yogurt

    1 teaspoon vanilla extract

    2 ripe bananas

    1 cup whole-wheat flour

    ½ teaspoon baking soda

    ½ teaspoon baking powder

    FOR THE CREAM CHEESE FILLING

    1 large egg

    115 cream cheeses, softened

    ¼ cup sugar of choice

    3 tablespoons whole-wheat flour

    PREPARATION

    1. Preheat oven to 350F (180C).

    2. To prepare the bread, combine egg, sugars, butter or oil, greek yogurt and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.

    3. Add whole-wheat flour, baking powder, baking soda and mix lightly to combine. Set aside.

    4. To prepare the cream cheese filling, mix egg, cream cheese, sugar of choice, and whole-wheat flour in a small bowl.

    5. To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.

    6. Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.

    7. Allow muffins to cool for 15 mins.

    8. Enjoy!

    4. Apple Cinnamon Oatmeal Muffins

    for 12 servings

    INGREDIENTS

    2 apples

    2 eggs

    1 cup full-fat greek yogurt

    ⅓ cup honey

    2 teaspoons vanilla extract

    2 ½ cups rolled oats

    2 teaspoons baking powder

    1 pinch salt

    1 tablespoon ground cinnamon

    1 cup almond milk

    OPTIONAL TOPPINGS

    blueberry, as desired

    dried cranberries, as desired

    sliced almonds as desired

    PREPARATION
    1. Preheat oven to 350°F/180°C.

    2. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside. (To prevent browning, place grated apples in a bowl and cover with lemon juice and water. Drain before adding to the batter.)

    3. In a large bowl, beat the eggs with a whisk until foamy and pale.

    4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.

    5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.

    6. Use a spatula to fold the wet and dry ingredients together.

    7. Pour in the almond milk and continue mixing until everything is well incorporated.

    8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.

    9. Top with your choice of toppings.

    10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.

    11. Enjoy!

    5. Dark Chocolate Banana Bread Muffins

    for 12 muffins


    INGREDIENTS

    3 bananas

    2 eggs

    ½ cup greek yogurt

    ½ cup milk, we used almond milk

    ½ cup maple syrup

    1 teaspoon vanilla

    1 cup whole wheat flour

    ½ cup dark cocoa powder

    1 teaspoon baking soda

    ½ teaspoon salt

    ½ cup dark chocolate chips


    PREPARATION

    1. Preheat oven to 350˚F (180˚C).

    2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: Greek yogurt, milk, maple syrup, and vanilla.

    3. Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture.

    4. Pour mixture into a greased muffin tin, filling each up about ⅔ full.

    5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.

    6. Enjoy!

    6. Healthy Carrot Cake Muffins

    for 12 muffins

    INGREDIENTS

    3 eggs

    ½ cup greek yogurt

    ½ cup maple syrup

    ¼ cup milk

    1 teaspoon vanilla extract

    2 carrots, shredded

    1 ½ cups whole wheat flour

    1 ¾ teaspoons baking powder

    1 ½ teaspoons ground cinnamon

    FROSTING

    8 oz light cream cheese, softened

    ¼ cup maple syrup

    1 teaspoon vanilla extract

    PREPARATION

    1. Preheat oven to 350°F (175°C).

    2. In a large bowl, whisk the eggs until light and fluffy.

    3. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.

    4. Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.

    5. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.

    6. Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.

    7. Bake for 20 minutes, until the muffins have risen and set.

    8. For the frosting, beat the cream cheese in a small bowl until smooth.

    9. Add in the maple syrup and vanilla and beat again until the mixture is well combined.

    10. Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.

    11. Enjoy!

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