Healthy Muffin Recipes

Wheat bran and yogurt bump up the protein and fiber so you'll stay fueled. Mashed banana adds moisture and sweetness without noticeable banana flavor, while browned butter lends nutty depth.

Dried cranberries, pistachios, orange rind, and fresh orange juice, give our Browned Butter Whole-Wheat Muffin batter a shot of citrus flavor to brighten the morning.

Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole-Wheat Muffins into fruit-filled delights with just 9g of added sugar.

"Healthy" bakery muffins can hide plenty of refined flour and sugar. Our Figgy Walnut Muffins with dried figs, walnuts, and cinnamon save about 300 calories and 22g sugar per serving, are 100% whole grain, and are still tender and moist.

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.

We transform the cinnamon roll into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. Yeasted cinnamon rolls take hours. These speedy muffins are done in just 30 minutes. Keep leftovers in an airtight container up to 4 days, or freeze up to 1 month.

Gluten-free, completely clean, and less than 100 calories per muffin. After discovering the magic of our blender muffins made with bananas, we had to see if they could work just the same with pumpkin instead. They were even better than we imagined—light, fluffy, full of pumpkin-spice flavor, and incredibly satisfying. While store-bought or café muffins can range from anywhere to 300-600 calories, and add more than 20g of fat, 70g of carbs, and 50g of sugar to your day, these magical muffins pack in almost 5g of protein for less than 100 calories, 3g of fat, 6g of sugar, and 16g of carbs. 

For these irresistible whole-grain goodies, it's all about the drizzle.

These sweet muffins are an ideal dessert or an indulgent breakfast. Whichever you choose, you'll love them for their nutty flavor and sugary topping.

A blender, a pan, and a plan, and you’ve got pillowy muffins ready to be devoured in a 15-minute snap. We’ve been seeing different types of blender muffins pop up all over Pinterest, so we thought we’d give it a try. The result? Good, delicious even, and most-importantly completely kid-friendly. They do not have the typical texture of muffins, but with the increasing variety of muffin recipes out there now, what really is the definition of a typical anyways? We love the combination of whole grains, protein-rich eggs and yogurt as well. Top with your favorite ingredients, bake, and enjoy!

This classic recipe is a wholesome base for mix-ins. Try adding sunflower seeds with blueberries, or grated carrot with walnuts.

Tender almond cake surrounds a raspberry filling in this playful riff on classic linzer torte.

What is chili without corn muffins? Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. Make the corn muffins a day or two ahead and refrigerate then leave out at room temperature with the Kale, Jicama, and Orange Salad and Frosted Brown Butter Blondies. The addition of sour cream makes these muffins incredibly tender—they won't dry out if made in advance. Looking for a spooky spin?  Use blue cornmeal; it'll turn the muffins a greenish blue.

Create a rich muffin for chocolate lovers with three different kinds of chocolate: bittersweet, cocoa, and semisweet chocolate chips.

The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.

Made with steel-cut oats and filled with raspberry preserves, this hearty muffin is the perfect grab-and-go breakfast.

The tart, rich flavor comes from a favorite Italian combo—olive oil and fresh lemon.

Cocoa batter encases chocolate mini chips, which also melt atop for chocolaty goodness. Did we mention chocolate?

Cheddar, jalapeño, and bacon make these muffins a great partner for chili or as a savory grab-and-go breakfast.

A simple sugar glaze anchors crunchy pistachios, while aromatic spices and black tea speckle the dough.

Traditional spiced muffins suddenly seem stylish when made with seasonal persimmons. There are two distinct types: Creamy-fleshed Hachiya is mashed to keep the muffins moist, while firmer Fuyu is diced for fruity bits with some bite.

Dried cherries enliven a hearty muffin featuring nutty wheat germ. Vary the flavor with dried apricots or blueberries.

Most monounsaturated fat in each serving comes from mild-flavored canola oil and rich macadamia nuts. Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.

Coffee cake in individualized servings will revolutionize your next breakfast gathering. Fold the batter just four times to swirl in the sugar mixture, not fully blend it.

Hazelnut flour (often called meal) is full of heart-healthy fats, fiber, and protein.

These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.

These moist, 5-star pumpkin muffins get a burst of sweet and sour notes from the dried cranberries. This favorite recipe doubles easily to feed a crowd.

Consider these a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.

Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each Morning Glory Muffin. Complete your breakfast with fat-free yogurt and fruit.

Whole-wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Offer these low-fat, heart-healthy muffins as a side dish or a dessert option for your lunch buffet. To enjoy them to the fullest, heat briefly in the microwave and pair them with raspberry or orange preserves. Bake the muffins the day before, cool to room temperature, and store in an airtight container. Save leftovers for breakfast.

Oat bran, the outer casing of an oat, is high in fiber. Apples and applesauce make these healthful muffins sweet and moist. If making ahead, individually wrap cooled muffins, and freeze for up to one week.

Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.

Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning—or any morning.

The unique flavor of these little breads is a slight departure from a traditional sweet muffin, and they make a delightful addition to any brunch menu. If you love the taste of olive oil, choose a robust, full-flavored one for a more intense taste.

These savory muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic bags. Snatch them out of the freezer for a breakfast or brunch accompaniment that will be ready in a pinch.

A touch of honey and dash of cinnamon give this zucchini muffin recipe a sweetness that complements the zucchini's mild flavor.