These Banana Muffins with Applesauce are naturally sweetened and made easy in one bowl. Moist and delicious your family will love these healthy muffins for breakfast or snack.

Other favorite banana muffins include these almond flour banana muffins and vegan banana muffins.

When it comes to baked goods, simplicity is key. These healthy banana muffins with applesauce, whole wheat flour and no refined sugar win every-single-time. Along with applesauce banana bread, they are our family favorite and I can guarantee they will be yours too!

Freeze bananas whenever you see them start getting many brown spots until you are ready to make some applesauce banana muffins, banana carrot muffins or healthy banana oatmeal muffins.

Why You’ll Love This Recipe

• Low fat: By using applesauce these healthy muffins require minimum oil.
• Low sugar: Thanks to being sweetened naturally with ripe bananas and a touch of maple syrup, these muffins contain only 10 grams of natural sugar per muffin.
• Whole grain: Using 100% whole wheat flour or spelt flour adds both fiber and nutrients you don’t get with white flour.
• Easy recipe: Made in one bowl, with simple ingredients and easy directions.
• Light and fluffy: Both adults and kids love these muffins! Just see reviews and comments yourself.

Ingredients for Applesauce Banana Muffins

• Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. Here is a quick tutorial how to ripen bananas faster if your bananas are not quite there yet. Previously frozen bananas are OK too, just make sure to thaw them first.
• Flour: The only flours I recommend to use are regular whole wheat flour and spelt flour.
• Sweetener: Maple syrup, honey, agave or any other liquid sweetener works.
• Applesauce: Either sweetened or I use unsweetened applesauce. It can be store-bought or homemade like Instant Pot applesauce.
• Egg: For lift and binding.
• Oil: Avocado oil, olive oil, grapeseed oil works. Coconut oil is great too although it has to be melted first and then measured.
• Baking staples: Baking soda and baking powder for leavening, and salt for taste.

How to Make Banana Applesauce Muffins

These healthy banana muffins come together in less than 30 minutes, perfect for a healthy breakfast.

• Combine liquid ingredients and leavening agents: In a large mixing bowl, lightly whisk an egg. Add bananas and mash well with a potato masher. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt, then whisk to combine or I use the same masher to “whisk”.

• Add flour and gently stir until well incorporated. Give the muffin batter a few stirs and let it sit for a few seconds. Then stir in a different direction again. Try to stir from the very bottom to avoid patches of flour in the muffins.

• Bake the muffins: Fill each muffin pan opening almost full with batter. Bake for 22 minutes in preheated 375 F degrees oven.

• Cool the muffins: After baking, let banana muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Tips for Best Results

Here are my tips and tricks for the best banana applesauce muffins in the world!

• Do not over mix the batter: Vigorous mixing will result in gluten development in the flour. Banana muffins will come out rubbery and tough.
• Muffin tin liners: Be sure to use parchment paper liners and not just paper liners to prevent sticking. If using no liners, be sure to spray your muffin tin well and make sure it is truly non-stick one.
• Flours you can use: Do not use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or whole wheat pastry flour. For gluten free versions, check out my almond flour banana muffins and oat flour banana muffins.
• Do not use sugar: Dry to wet ingredients ratio has to be maintained. Do not use dry sweetener like brown sugar or white granulated sugar, please.
• Applesauce substitute: You can substitute it with 2% and higher fat Greek yogurt but keep in mind your muffins will be less sweet.
• Vegan banana muffins: Use a flax egg or chia seed egg.

Variations

This recipe is for simple banana muffins. You can add 1/2 cup to 1 cup of these add ons without any other changes to the recipe.

• Nuts: Chopped or in pieces walnuts, pecans, almonds, or pistachios.
• Chocolate chips: Mini chocolate chips would go a long way and you will have to use less of them.
• Blueberries: Fresh blueberries or frozen blueberries, both work great. You might love to make healthy blueberry banana muffins!
• Dried fruit: Raisins or dried cranberries.
• To make mini banana muffins: Bake mini banana muffins for 15 minutes and do a toothpick test. If it comes out with muffin batter on it, bake longer, if necessary.
• Would you like a banana bread? Check out my banana bread with applesauce.

How to Store

Store: To prevent banana muffins from drying out, place in a resealable bag or airtight container and store on a counter for 3 days. Afterwards if any left (never happens to us), refrigerate for another 3 days.

Freeze: Bake and cool the muffins and freeze the same day to ensure freshness. Freeze for up to 3 months. I double the recipe for eating right away and triple if I want to freeze some for healthy snacks.

To thaw just remove banana muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.

FAQs

More Banana Muffin Recipes to Try

• Banana protein muffins
• Pumpkin banana muffins
• Healthy banana chocolate chip muffins
• Healthy banana zucchini muffins
• Healthy blueberry banana muffins

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Applesauce Banana Muffins

These Banana Muffins with Applesauce are naturally sweetened and made easy in one bowl. Moist and delicious for breakfast or a snack.

Course Muffins and Quick Bread

Cuisine North American

Diet Low Fat

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Cooling Time 30 minutes minutes

Total Time 57 minutes minutes

Servings 12 muffins

Calories 107kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners
• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 1 large egg
• 3 large very ripe bananas 1 1/2 cups mashed
• 1/2 cup applesauce sweetened or unsweetened
• 1/4 cup maple syrup or honey
• 3 tbsp olive, avocado or coconut oil (melted)
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/3 cups whole wheat or spelt flour
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
• Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
• Fill each opening almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
• Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Video

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
• Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches.
• Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
• Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
• Sweetened or unsweetened applesauce: Either can be used. Can substitute with Greek yogurt 2% and higher fat content but muffins will be less sweet.

Nutrition

Serving: 1muffin | Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 179mg | Fiber: 2g | Sugar: 10g

The post Applesauce Banana Muffins appeared first on iFoodReal.com.

We also love apple cinnamon muffins and healthy apple bread.

With fall in full swing, I can’t wait to harvest the apples from our apple tree. Then make tons of Instant Pot applesauce and bake multiple batches of these healthy apple muffins.

This recipe dates back to 2014. I have made it easier to make sweetened with maple syrup and switched chopped apples to grated apples.

The result is more moist healthy muffin with a prominent apple flavor. And no blender or mixer needed like before!

Why You Will Love This Recipe

• Easy to make: You only need one bowl and 35 minutes of your time.
• Simple ingredients: If you have on hand even 2 apples, you probably can make these muffins today.
• Delicious: Moist and moderately sweet muffins full of warm spices and apple flavor.
• Freezer friendly: Make a few batches and freeze for busy back-to-school healthy breakfast.

Ingredients for Healthy Apple Muffins

• Flour: You can use whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour. We have not tested this recipe with all-purpose flour or gluten free flour.
• Applesauce: Use unsweetened applesauce. Often I use Instant Pot applesauce.
• Apples: You can use any sweet apple variety like Honeycrisp, Fuji, Pink Lady or Gala. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.
• Oil: I recommend to use avocado oil or coconut oil for the healthiest results. However, any neutral oil like light olive oil or grapeseed oil would work.
• Eggs: Use two large eggs. I have not tested but possibly you could make muffins vegan with flax eggs or chia eggs.
• Maple syrup: I like the taste, texture and moisture maple syrup adds to the muffins. Dark maple syrup, honey or agave nectar will work as well. Note that sweetener has to be liquid and not dry.

How to Make Healthy Apple Muffins

• Grate apples: Grate the apples on large holes of a box grater.
• Combine wet ingredients: Grab a large mixing bowl. Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda are dissolved. No white lumps are visible.
• Add flour: Stir gently and do not over mix. The best way is to give a few stirs and when a few white patches of flour are left, leave the batter sit for a minute or two. Flour will absorb the moisture of liquid ingredients.
• Add apples and walnuts: Stir them in just until combined.
• Bake the muffins: Divide the batter between the muffin tray. Cups will be very full but should not spread as batter is quite thick. Bake for 23 minutes or until a toothpick inserted in the center comes out mostly clean. With a few crumbs is fine but not wet.

• Allow to cool: Then, remove muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack to finish cooling. Or enjoy warm!

What Are The Best Apples to Use?

The truth is you can use any apples in baking.

For this healthy apple muffin recipe, I recommend to use any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples. Apple varieties differ by geographic regions as well. So if you have some sweet apples not listed here go ahead and use them.

You can also combine one tart and one sweet apple, that’s what I did. To peel or not to peel is a personal choice. Apple skin bakes and becomes soft.

Tips for Best Results

• Make sure to use the spoon and level method: When measuring the flour rather than scooping the cup directly into the flour bag, spoon the flour into the cup, then level with a knife.
• Be careful not to overmix the batter: Otherwise, the gluten in the flour can become overworked, and you’ll end up with tough muffins.
• Muffin tin will be quite full: It might look like too much batter in each opening but muffins should not spread.
• For mini muffins: I recommend checking on the mini muffins at 12-14 minutes.
• Optional sugar topping: You can sprinkle muffins before or after baking with coarse white sugar.

How to Store

Store: Transfer cooled muffins to an airtight container and store them in a cool dry place for up to 3 – 4 days or in the fridge for up to a week.

Freeze: Place the cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to 3 months. When you want one, allow it to thaw in the fridge overnight or heat from frozen.

FAQs

More Healthy Apple Recipes

• Healthy apple oatmeal bars
• Healthy morning glory muffins
• Healthy apple crisp
• Healthy baked apples

More Healthy Muffins Recipes

• Healthy blueberry muffins
• Healthy oatmeal muffins
• Banana applesauce muffins
• Healthy carrot muffins
• Browse healthy muffin recipes

You can also browse through a complete list of my muffins recipes!

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Healthy Apple Muffins

These Healthy Apple Muffins are made with whole wheat flour, applesauce, grated apples and warm fall spices.

Course Breakfast, Snack

Cuisine North American

Diet Low Fat

Prep Time 12 minutes minutes

Cook Time 23 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 244kcal

Author Olena Osipov

Ingredients

• 2 large eggs
• 3/4 cup applesauce unsweetened
• 2/3 cup maple syrup or honey
• 1/4 cup mild tasting oil I used avocado oil
• 1 tsp pure vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups whole wheat flour or spelt flour
• 2 cups (2 large) Honeycrisp, Fuji or Gala apples coarsely grated
• 1/2 cup walnuts or pecans coarsely chopped
• Coarse white sugar for topping (optional)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda are dissolved. Add flour and stir gently to mix. Do not over mix.
• Add grated apples and walnuts, give a few stirs just until combined.
• Using large ice cream scoop, fill 12 tin openings with batter. They will be very full. Bake for 23 minutes or until toothpick inserted in the middle comes out clean.
• Remove from the oven, let muffins cool in the tin for 5 minutes and then transfer to a cooling rack to cool more, or enjoy warm.

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 – 4 days or in a fridge for up to a week.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Apples: Bets apples to use are any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples work. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.
• Other flours: You may also use whole wheat pastry flour or white whole wheat flour. I have not tested it with gluten free flour, so can’t tell. You can try my almond flour blueberry muffins and replace blueberries with grated apple.
• Other add-ins: Up to a 1/2 cup of chocolate chips, dried cranberries or raisins.

Nutrition

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Fiber: 4g | Sugar: 19g

The post Healthy Apple Muffins appeared first on iFoodReal.com.

This time of year, pumpkin banana muffins, almond flour pumpkin muffins and pumpkin chocolate chip muffins are among our favorite recipes to make.

Healthy pumpkin muffins is a delicious way to cheer you up while mourning the end of summer days yet at the same time welcoming busy days of fall. They fill any kitchen with warm delicious smells of autumn!

These fluffy muffins are a copycat of Starbucks pumpkin cream cheese muffins but with 2 times less sugar and fat, 1.5 times less calories and carbs, and 3 times more fiber!

Why You’ll Love This Recipe

• Low sugar and low fat: Starbucks pumpkin muffin contains 14 grams of fat and 34 grams of sugar. These muffins have only 7 grams of fat and 19 grams of sugar. Might seem high but that’s twice less, and muffin still has to taste good!
• Wholesome ingredients: Including whole grains and pure pumpkin puree which are an amazing source of vitamins, nutrients and fiber.
• Easy to make: Basic ingredients and no separate bowls – less mess, less stress!
• Freezer friendly: Make a batch now and freeze a few for later.
• Craving satisfied: Move over PSL, these are the best muffins with warm spices that hit the spot!

Ingredients for Healthy Pumpkin Muffins

• Canned pumpkin puree: You can use store-bought or homemade pumpkin puree. Just be sure not to buy pumpkin pie filling! Here is a quick tutorial how to roast pumpkin and make pumpkin puree.
• Eggs: 2 large eggs to bind the ingredients. I have not tried making these muffins vegan, but you can try to substitute eggs with flax eggs.
• Any oil: A neutral oil such as avocado oil, light olive oil or melted coconut oil.
• Maple syrup or honey: Any liquid sweetener works. Please do not use any dry sugar like white sugar, brown sugar, coconut sugar etc. as batter consistency will be offset.
• Pure vanilla extract: To enhance the flavors.
• Whole wheat flour: See FAQs and recipe notes about possible substitutions.
• Cream cheese and pepitas: Optional for filling but add a few extra layers of flavor.
• Spices: Make your own pumpkin pie spice substitute or purchase one in the spice aisle or your local grocery store.

How to Make Healthy Pumpkin Muffins

• Combine liquid ingredients: In a large bowl, add eggs, a can of pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt. Whisk well until you no longer see white lumps.
• Add flour: Gently stir in the flour. Don’t over mix! Then scoop batter into a prepared muffin tin. I like to use large cookie scoop. Whether to line the muffin cups with parchment paper liners depends how non-stick is your pan.
• Add cream cheese: Amount is completely up to you, I used about 1-2 teaspoons. Make a cavity with a back of a spoon, add 1 teaspoon or more of cream cheese and swirl it with a toothpick.
• Bake for 20 minutes at 375 degrees F: Then cool these little guys in a muffin pan for 5 minutes, then a few more minutes on a wire rack.

Tips for Best Results

• Do not over bake: Bake as per recipe. Even if you insert toothpick into the center of the muffins and it comes out a bit wet, remove muffins from the oven. You don’t want your muffins to turn out dry.
• To replace pumpkin spice blend: Simplify by using 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternatively, if your spice drawer is bare, use 2-3 teaspoons of cinnamon.
• Cream cheese products differ: One is softer and you can swirl it, other one is harder and you just bake it as is.
• Don’t use pumpkin pie filling: Make sure not to buy pumpkin pie filling that has added refined sugar and spices. Read the label. Buy a can with “pure pumpkin” label.

How to Store

To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. These healthy pumpkin muffins do not contain much oil and rely on pumpkin’s water content to stay fresh.

Freeze baked and cooled muffins in a freezer-safe container same day to ensure freshness. Freeze any muffins for up to 3 months. If you would like them to last longer, wrap each muffin into plastic wrap before placing into a container.

To thaw, just remove muffins from the freezer and let defrost in a bag for a few hours or overnight. Or defrost one in a microwave for a healthy snack.

FAQs

More Healthy Pumpkin Recipes

• Pumpkin chocolate chip bread
• Healthy pumpkin bread
• Almond flour pumpkin bread
• Healthy pumpkin brownies
• Healthy pumpkin bars
• Healthy pumpkin cookies
• Banana pumpkin bread

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Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are low sugar, low fat and yet sweet and moist fall breakfast, healthy snack or dessert.

Course Muffins

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 201kcal

Author Olena Osipov

Equipment

• Muffin tin

Ingredients

• 2 large eggs
• 1 1/4 cups pumpkin puree not pumpkin pie filling
• 3/4 cup maple syrup or honey
• 3 tbsp any mild oil I used avocado oil
• 1 tbsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups whole wheat flour or spelt flour
• 12 tsp cream cheese or more
• Pumpkin seeds for garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese, swirl with a toothpick (or leave it) and sprinkle with pumpkin seeds.
• Bake for 20 minutes. Then remove from the oven, let muffins cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Video

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour. I have not tested recipe with oat flour, you will need more of it as it’s lighter. All-purpose flour or all purpose gluten free might work but you might need less of it.

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 312mg | Fiber: 3g | Sugar: 19g

The post Healthy Pumpkin Muffins appeared first on iFoodReal.com.

We love baking muffins with zucchini like these lemon zucchini muffins, chocolate zucchini muffins and banana zucchini muffins.

These healthy zucchini muffins are inspired by my whole grain healthy zucchini bread and healthy zucchini banana bread. They taste amazing!

Baking healthy muffins is one of my favorite ways to make sure my kids are eating healthy. It comforts me as a mom, to know they are not eating a lot of sugar and empty calories when they grab-n-go.

Why You’ll Love This Recipe

• Easy to make: In one bowl and ready in 30 minutes.
• Fiber fueled: Swapping white flour for whole grains add fiber and keeps you full longer.
• Lower in sugar: The only added sweetener is maple syrup.
• Lower in fat: Swapping some of the oil retains moisture but lowers the fat consumption.
• Veggies: A full 2 cups of zucchini in 12 muffins means you are getting an extra serving of veggies!

Ingredients for Healthy Zucchini Muffins

The best part about these zucchini muffins is that you probably have most ingredients on hand right now.

• Zucchini: You will need 2 cups of shredded zucchini that has not been squeezed.
• Eggs: Used for binding.
• Applesauce: Sweetened one will yield sweeter results, I use unsweetened.
• Maple syrup or honey: Both pack a sweet punch and each will result in a slightly different taste, use what you prefer.
• Pure vanilla extract: Pure vs. imitation for best taste results.
• Cinnamon: A lovely spice that pairs well with vanilla, and yes, even the zucchini.
• Baking powder and soda: Used to create light and airy texture. Find aluminum free baking powder, if you can.
• Whole wheat flour: Regular whole wheat or spelt flour is best, see Substitutions below for gluten free flour.

How to Make Healthy Zucchini Muffins

A few easy steps, one bowl and you are well on your way!

• Prep: Shred zucchini using a box grater. Do not squeeze. Prep and spray muffin tin. Set aside.
• Mix liquid ingredients: Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt to large mixing bowl. Whisk well to combine until no small lumps of baking powder and soda are left.
• And in flour and zucchini: Add flour and stir until just combined. I like to leave it with a few patches of flour for about 3 minutes and stir again. Fold in shredded zucchini.
• Bake the muffins: Distribute batter with regular ice cream scoop evenly between 12 openings of a muffin tin and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let muffins cool for a few minutes then transfer to a cooling rack to cool off completely.

Tips for Best Results

• Shredding zucchini: I like to use largest holes of the box grater so you can see those pretty green speckles of zucchini. You can also use smaller hole side “to hide” the veggies.
• No need to peel zucchini: First, there is no need to peel the zucchini first. The skin is thin, light, and edible. You won’t taste the difference once baked and the flecks of dark green from the zucchini and skin look nice.
• Do not squeeze out excess water: There are some recipes that will require you to squeeze the excess moisture out for a zucchini muffin recipe but this is not one of those times because the moisture is needed.
• Large garden zucchini: While a thinner zucchini is usually preferred for baking and zucchini noodles, you could use a larger garden zucchini, but may prefer to remove the seeds as they can be bitter.
• Do not overmix the batter: Be careful to stir just until your muffin batter is combined. The batter will thicken as dry ingredients absorb moisture. Over mixing will cause your healthy zucchini muffins to be dense.
• Do not overbake the muffins: Remove from the oven as soon as toothpick inserted in the center comes out clean. Muffins will keep baking with residual heat.

Additions and Substitutions

• Yogurt: You can replace applesauce with yogurt but muffins will be less sweet. Use regular yogurt or Greek yogurt. Generally 2% fat and higher will yield better results.
• Swap applesauce for mashed bananas: They will act the same way by providing moisture and replacing the oil but will give off a bit of a different taste.
• Nuts or fruit: Add up to 1/2 cup of chopped walnuts, pecans, or almonds. Fresh or frozen blueberries, dried raisins, or mini chocolate chips would be great as well.
• Mini muffins: Cut baking time in half, check for doneness and either remove or add 1-2 minutes extra time.
• Making muffins gluten free: Use 2 3/4 cups all-purpose gluten free flour instead of whole wheat flour and add 1 teaspoon cornstarch. 
• Love almond flour? Try these almond flour zucchini muffins which are also naturally gluten free!
• Need egg free? Readers have had success with flax eggs or chia eggs.

How to Store

Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.

Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and freeze for up to 3 months. Thaw on a counter for a few hours.

Serving: Top with a smear of butter or your favorite nut butter for a snack. You can also pop it into a microwave to warm up for a minute or so.

FAQs

More Healthy Zucchini Recipes to Try

• Carrot zucchini muffins
• Zucchini chocolate chip muffins
• Zucchini brownies
• Gluten free lemon zucchini bread
• Chocolate zucchini bread
• Almond flour lemon zucchini bread

Browse my favorite healthy muffin recipes for lots more inspiration! Alternately, you may also love these healthy zucchini recipes!

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Healthy Zucchini Muffins

Healthy Zucchini Muffins are easy to make in one bowl and super delicious! They are light, fluffy and moist.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 196kcal

Author Olena Osipov

Equipment

• Box grater
• Muffin tin
• Muffin liners

Ingredients

• 2 large eggs
• 1/2 cup applesauce or yogurt
• 1/2 cup honey or maple syrup
• 1/4 cup any mild tasting oil
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups whole wheat or spelt flour
• 2 cups shredded zucchini not squeezed and packed
• 1/2 cup walnuts optional
• Cooking spray I use Misto

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
• Add flour and gently mix until combined. Add zucchini and nuts (if using). Stir and do not over mix.
• Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Video

Notes

• Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.
• Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and freeze for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1muffin | Calories: 196kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 143mg | Fiber: 3g | Sugar: 10g

The post Healthy Zucchini Muffins appeared first on iFoodReal.com.

This year seems to be all about high protein recipes and I have one more for you. Kids will eat anything in the form of muffins and this one is extra special because it has more protein. It’s like McDonald’s McGriddle but much healthier!

These sausage pancake muffins really nail the flavor of a breakfast sandwich in a soft, delicious muffin. They’re easy to whip up and were such a hit, my dog Karma couldn’t get enough either!

Why You’ll Love This Recipe

• High in protein: Two muffins contain 22 grams of protein thanks to protein pancake mix, eggs, and sausage.
• Convenient: Portable, quick, and filling.
• Kids love these: They’re delicious! Plus fun and easy to make.
• Versatile: Have fun swapping the sausage for bacon, ham, or a medley of diced veggies.

Ingredients for Sausage Pancake Muffins

I made these McGriddle muffins with just 9 simple ingredients, though you can adjust based on what you add.

• Eggs: #1 breakfast protein that binds ingredients together.
• Milk: I recommend to use whole milk for more moist muffins, but I also tried them with almond milk.
• Maple syrup: We’re replicating the McGriddle’s signature syrup-injected pancake.
• Pancake mix: I used Kodiak pancake mix for extra protein but you can use any other brand or regular mix.
• Spinach: Adds a boost of vitamins and fiber, also one of my favorite veggies to sneak into muffins.
• Cooked sausage: I use pre-cooked chicken sausage. See more tips below.
• Cheddar cheese: Grated cheddar really lets the sausage shine, but I think Swiss or Havarti would be delicious too.
• Seasoning: A dash of salt and pepper to taste.

How to Make Sausage Pancake Muffins

Here’s a quick overview of how to make these muffins. All you’ll need is one bowl and a muffin tin.

Set your oven to 400 F and line your muffin tin with parchment paper liners. Then set it aside.

• Make the batter: In a large bowl, mix eggs, milk, maple syrup, pancake mix, salt, and pepper until smooth.
• Add meat and veggies: Toss in the spinach, sausage, and cheese, then stir with a spatula to combine.
• Bake: Pour batter evenly between muffin pan openings. Bake for 10 minutes at 400 F, then reduce heat to 375 F and bake for 10 more minutes. Make sure not to overbake.
• Serve: Once they are done, take them out of the oven and enjoy!

What Is the Best Sausage to Use?

If you want the classic flavor use fresh breakfast sausage, just remove it from the casing and saute. It will add more fat to the muffins but also make them more moist.

Or you can use pre-cooked sausage and chop it, that’s what I did. Chicken sausage or turkey sausage is a healthier option, although it does make the muffins less rich and indulgent.

Tips for Best Results

Here are some tips straight from my kitchen to yours.

• If you like sweet and savory combo: Use 1/4 cup maple syrup. I found two tablespoons plenty.
• If you want original experience: Buy fresh sausage, remove it from the casing and saute it in a skillet until cooked through.
• Don’t over bake: Ovens and muffin tins vary. If overbaked, the muffins will be dry so be sure to remove them from the oven as soon as a toothpick comes out clean.
• About pancake mix: If you can’t find Kodiak brand, you can use any other whole grain pancake mix or I think any mix. Just note that it will have less protein. I think gluten-free mix will work too.

How to Store and Reheat

Store: These pancake and sausage muffins can be stored in an airtight container and in the fridge for up to 5 days. Here’s how to store muffins so they stay fresh.

Freeze: Here’s how to freeze muffins for up to 3 months. It’s important to let them cool completely before transferring to the freezer so they don’t become soggy.

FAQs

More High Protein Breakfast Recipes

• Healthy breakfast sandwich
• Protein pancakes
• Baked egg tortilla
• Cottage cheese egg muffins

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Sausage Pancake Muffins

Sweet and savory sausage Pancake Muffins are packed with 11 grams of protein and ready in 30 minutes. It's a healthy McDonald's McGriddle!

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 162kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 1/4 cups milk
• 2 tablespoons maple syrup
• 2 cups Kodiak pancake mix
• 1 cup spinach chopped
• 1 cup any cooked sausage chopped or sauteed
• 3/4 cup cheddar cheese grated
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

• Preheat oven to 400 F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, maple syrup, pancake mix, salt and pepper. Whisk well.
• Add spinach, sausage and cheese. Stir with spatula to combine.
• Divide batter evenly between openings of a muffin pan. Bake for 10 minutes, then reduce heat to 375 F and bake for another 10 minutes or until toothpick inserted in the middle of center comes out clean. Don't overbake.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3-5 days.
• Freeze: Cook and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 162kcal | Carbohydrates: 14g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 471mg | Fiber: 2g | Sugar: 3g

The post Sausage Pancake Muffins (High Protein) appeared first on iFoodReal.com.

We also love these healthy lemon blueberry muffins and healthy blueberry banana muffins.

These healthy blueberry muffins come out fantastic every time! With no refined sugar and nutrient dense ingredients, I can feel good about feeding these to my family for healthy breakfast or snack.

Moist, light and so fluffy, both kids and adults love these healthy muffins and you will love them too!

Why You’ll Love This Recipe

• Whole grain flour: By using 100% whole wheat or spelt flour these muffins are full of nutrients plus fiber.
• Naturally sweetened: Skip the refined white sugar, this recipe uses maple syrup or honey which means less sugar than your giant coffee shop muffins.
• Low oil: Unsweetened applesauce not only keeps them moist, it lowers the use of heavy oils for lighter, better for you blueberry muffin!
• Delicious: Usually, I prefer to eat my berries fresh, however these muffins deserve even the priciest supermarket January blueberries!

Ingredients for Healthy Blueberry Muffins

• Flour: You can use whole wheat flour or spelt flour.
• Blueberries: I made these muffins with fresh blueberries but frozen blueberries can be used with great success.
• Applesauce: I use unsweetened applesauce but if sweetened is all you can find, that works. Your muffins will be sweeter. Here is a great Instant Pot applesauce recipe.
• Eggs: Provide lift and binding.
• Any oil: Healthy widely available options are avocado oil, melted coconut oil, grapeseed oil or extra virgin olive oil.
• Liquid sweetener: Maple syrup or honey. Please do not use any dry sweetener. It will throw off batter consistency and recipe will not work.
• Vanilla extract: Use pure vanilla extract and not artificial for the best flavor.
• Cinnamon: Adds a warm taste and light spice to the muffins.
• Baking staples: Baking powder and baking soda for texture, and salt to bring out flavors of all other ingredients.

How to Make Healthy Blueberry Muffins

Easy to make in one bowl, here is a quick overview how to make this healthy blueberry muffin recipe.

• Combine wet ingredients and leavening agents: In a large bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt and whisk well. Ensure the baking powder and soda have completely dissolved.
• Add dry ingredients: Add flour and stir gently just until mixed, don’t overdo it. You can also let batter sit for 3 minutes to absorb the moisture, then give 1-2 final stirs.
• Add berries: Add blueberries and stir a few times just enough to incorporate them into the muffin batter.
• Bake: Using large ice cream scoop, fill muffin tin with muffin batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Cool in the muffin pan for 30 minutes before transferring onto a cooling rack to cool more.

Tips for Best Results

• Mix batter only until combined: Do not over mix your batter as additional gluten will develop and result in dense muffins. A few patches of flour are OK and better than perfectly smooth batter.
• Keep an eye on muffins while they bake: All ovens vary and I recommend to check your muffins 3 minutes to the end. If toothpick comes out clean, time to remove the muffins. They keep cooking with residual heat in a muffin tin.
• Let them cool completely: These muffins are delicate, light, and fluffy. If you don’t let them cool patiently for 30 minutes, they will deform and fall apart a bit.
• Mini muffins: You can make mini blueberry muffins and bake for 11-13 minutes. Do a toothpick test.

How to Store and Freeze

To store: Muffins won’t last more than 2 days because they are so good! Store them in an airtight container placed in a cool dry place for 3-4 days.

To freeze: Bake and cool muffins completely. Then arrange them in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.

To reheat: Thaw on a counter for a few hours. Warm up in the oven at 350 F or microwave for 30 seconds for that freshly baked experience.

FAQs

More Blueberry Recipes You’ll Love

• Almond flour blueberry muffins
• Lemon blueberry muffins
• Healthy blueberry bread
• Healthy lemon blueberry bread
• Blueberry oatmeal crumble bars
• Healthy blueberry breakfast cake
• Healthy blueberry pancakes
• Gluten free blueberry pie
• Blueberry Greek yogurt scones

More Healthy Muffin Recipes

• Raspberry muffins
• Healthy strawberry muffins
• Almond muffins with berries
• Healthy morning glory muffins
• Blackberry muffins

Print

Healthy Blueberry Muffins

These Healthy Blueberry Muffins are fluffy, moist, and pack as many blueberries as possible! Made in one bowl for healthy breakfast or snack.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 muffins

Calories 221kcal

Author Olena Osipov

Equipment

• Muffin tin
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 2 large eggs
• 1 cup applesauce unsweetened
• 1/2 cup maple syrup or honey
• 1/3 cup avocado oil or coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/3 cups spelt flour or whole wheat flour plus 1 tablespoon for dusting
• 1 1/2 cups blueberries fresh or frozen

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and line muffin tin with parchment paper muffin liners or use silicone muffin pan (I used both and didn't spray anything).
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix.
• In a small bowl, toss blueberries with 1 tablespoon flour, add to the batter and give a few stirs.
• Using large ice cream scoop, fill 12 openings of a muffin pan with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
• Remove from the oven and let muffins cool for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.

Video

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 – 4 days.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in a resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Do not overmix batter: Stir a few times, let batter sit and stir again. A few dry flour patches are fine.

Nutrition

Serving: 1muffin | Calories: 221kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 177mg | Fiber: 4g | Sugar: 15g

The post Healthy Blueberry Muffins appeared first on iFoodReal.com.

Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made with 9 simple ingredients, in a blender!

Love baking with bananas? Check out other reader’s favorite applesauce banana muffins and oat flour banana muffins.

Low Carb Banana Muffins

Almond flour banana muffins came around after I purchased a Costco size bag of almond flour, and have been playing around with it for a month making all kinds of almond flour recipes.

5 pounds gone and our family got 2 new staples we can’t get enough of – almond flour banana bread and these moist banana muffins with almond flour! Perfect for healthy breakfast or snack.

This recipe is also a reader favorite! Just read the dozens of positive comments and reviews below.

Why You’ll Love This Recipe

• Sugar-free and oil-free: These healthy muffins are free from any refined sugar (minus the chocolate chips), and are naturally sweetened with honey or maple syrup and bananas. Not even a drop of oil. Isn’t it amazing?!
• Low carb, high protein and full of fiber: Nutrition wise they beat most banana snacks. Eat one and you are full. My kids love these and yours will too!
• Fluffy banana muffins: Just because these are gluten-free banana muffins, doesn’t mean that I wanted to sacrifice flavor or texture. They are light, fluffy, and tall. Best of all, they have no odd aftertaste or dense “heavy” feel.
• Dietary friendly: Low carb, keto, grain-free, gluten-free and paleo diets approved. They are also dairy-free.

Ingredients for Almond Flour Banana Muffins

You will need 10 simple ingredients to make these low carb banana muffins.

• Bananas: Use overripe bananas with lots of black spots. Previously frozen bananas are fine. When mashed, it makes about 1 1/2 cups of mashed bananas.
• Almond flour: Use super fine blanched almond flour for most fluffy results. Some have had success with almond meal, but the texture may be grainy and it can taste “healthier”. You can quickly make almond flour at home or just buy it at any grocery store.
• Eggs: Use large eggs. You could try the recipe with all egg whites, with a ratio of 1 egg = 1/4 cup whites, but I much prefer to use whole eggs.
• Vanilla extract: It is wonderful to add dessert flavor to the muffins without the need for added sugars. Use vanilla seeds, if following paleo.
• Baking powder and baking soda: Act as leavening agents and provide rise for fluffy muffins.
• Cinnamon and salt: For extra flavor.
• Chocolate chips: I use mini dark chocolate chips, which I find distribute better than larger ones or chocolate chunks. You could also use Lily’s sugar free chocolate chips or cacao nibs for paleo banana muffins.

How to Make Almond Flour Banana Muffins

Here is a quick overview hot to make almond flour banana muffins in just a blender. It is such an easy recipe where you don’t need to dirty a bowl, use a masher, or mix wet ingredients and dry ingredients separately.

• Prepare the batter: First, preheat the oven to 350 degrees F. Then, in a blender, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, salt, and process until smooth. Then, add almond flour and process just enough to combine. Pause, scrape the walls, and process again just a bit, to combine.
• Add chocolate chips: Or your choice of add-ins, if using, and stir with a spatula.
• Divide the mixture evenly: Using an ice cream scoop, distribute the batter between 12 muffin pan openings until they’re 3/4 full each. You can line them with muffin liners or use a silicone muffin tin sprayed lightly with cooking spray.
• Bake and cool: Bake almond flour banana muffins for 25-30 minutes or until golden brown and inserted toothpick comes out clean. Once baked, remove from the oven, allow to cool on a cooling rack for about 20 minutes, and enjoy!

Tips for Best Results

• Measure the flour using the “spoon and level method”: Use a spoon to add flour to your measuring cup and then use the back of a knife to level off the cup. Avoid scooping flour directly into your measuring cup, or you’ll add too much.
• Use very ripe bananas: Use yellow bananas with many brown spots or even brown peel bananas. The more ripe bananas, the more sweet and soft they are. If you use not ripe enough bananas, your muffin batter will be too thick to blend yielding dry, not sweet enough muffins.
• If your bananas are not ripe: Here is a quick tutorial how to ripen bananas fast.
• All ovens very: This is especially true when it comes to baking with almond flour since it is a delicate nut flour! For many people baking time will vary, also how tall and how much muffin will brown depends on your oven as well. So, just keep an eye on them.
• Do not overbake the muffins: Remove muffins from the oven as soon as toothpick inserted comes out dry.

Additions and Variations

• Chopped nuts: Add about a handful of chopped walnuts, pecans or almonds.
• Blueberries: Add around 1/4 cup of fresh or frozen blueberries (don’t thaw before baking).
• Raisins: Add between 1/4 – 1/2 cup of raisins. You could also add half raisins and half nuts.
• Citrus zest: Use 1/2 – 1 orange or lemon zest depending on how much flavor you want.
• Sweetener: This almond flour banana muffin batter has the right amount of sweetness. If you do have more of a sweet tooth, add a little bit of your favorite granulated sweetener. For keto banana muffins, use monk fruit or erythritol.
• For vegan banana muffins: Swap the eggs for chia seed egg or flax egg instead. Muffins won’t be quite as “pretty” or fluffy but should be delicious.

How to Store and Make Ahead

Store: Store muffins at room temperature for 2-3 days or in the refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.

Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to 3 months.

Make ahead: You can prepare the batter, minus the leavening agents, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and soda before baking the muffins.

How Do You Reheat the Muffins?

• From fridge: Microwave almond flour banana muffins in 15-second increments until warmed through.
• From freezer: Thaw in the fridge first and then reheat as in the step above. Alternatively, add straight to the microwave and heat in 20-second increments until warmed through.

Can I Substitute the Almond Flour?

This muffin recipe was designed explicitly with almond flour in mind. However, there are several ways you can substitute the flour, though each will affect the final result in one way or another.

The closest substitution for almond flour would be cashew flour or hazelnut flour. For a nut free version, you can use sunflower seed flour.

Others in the comments have also successfully substituted cassava flour, oat flour or used a combination of almond flour and all-purpose gluten free flour.

If using leftover dried almond pulp from almond milk, you’ll need to add a little oil in the recipe due to the lower fat content. 1-2 tablespoons of melted butter, avocado oil or melted coconut oil should work.

Any time you experiment with a different flour in gluten free baking, it may require a little tweaking. If your muffins seem a little dry, use more banana, a little oil, or liquid sweetener. A bit too moist? Increase the flour, etc.

You can’t use regular flour though. Muffins will not turn out with any wheat flour because it has gluten in it. Check out my healthy banana muffin recipe, if you would like to use traditional flour.

More FAQs

More Banana Muffins Recipes

• Healthy banana chocolate chip muffins
• Pumpkin banana muffins
• Healthy blueberry banana muffins
• Healthy zucchini banana muffins
• Healthy banana oatmeal muffins
• Protein banana muffins
• Banana carrot muffins

More Almond Flour Muffin Recipes to Try

• Almond flour zucchini muffins
• Almond flour blueberry muffins
• Almond flour yogurt muffins
• Almond flour strawberry muffins
• Almond flour pumpkin muffins

Print

Almond Flour Banana Muffins

Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender with 9 simple ingredients!

Course Breakfast or Snack

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 223kcal

Author Olena Osipov

Equipment

• Blender
• Muffin tin
• Muffin liners

Ingredients

• 3 large ripe bananas with brown spots
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups almond flour
• 1/4 cup dark chocolate chips
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

Video

Notes

• Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
• Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough and muffins won’t turn out. Also you can’t use any other fruit.
• Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the whole eggs.
• Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
• Sweetener: If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
• Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.

Baking is a science. For best results, it is best to follow the recipe. Enjoy!

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g

The post Almond Flour Banana Muffins appeared first on iFoodReal.com.

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they’re the perfect side dish to any meal!

These are just like my healthy cornbread but in a muffin form.

I made these healthy cornbread muffins to go with my Instant Pot ham and bean soup but they’ll also deliciously soak up the juices of healthy turkey chili, buffalo chicken chili or even a cup of hot, freshly made chicken broth.

Serve a muffin with your favorite comfort meal and reheat any leftovers for breakfast or a healthy snack with a bit of honey drizzle. To-die-for!

Why You’ll Love This Recipe

• One bowl: My goal is to make healthy muffins recipes easy with minimal clean up. You can quickly whip up this batter with 10 minutes of prep using the same bowl.
• Moist: We make muffins more wholesome without sacrificing the texture or flavor.
• Simple ingredients: Although these corn muffins are made with almond flour, all other ingredients are kitchen staples.
• Healthier: These healthy muffins are refined sugar free, 100% gluten-free, and contain healthy fats.

Ingredients for Healthy Cornbread Muffins

I created this healthy cornbread muffins recipe using everyday 10 simple ingredients, so you can bake a batch any time.

• Eggs: You’ll need 3 large eggs to bind ingredients together.
• Milk: I used whole milk, feel free to use your milk of choice to cut back on calories.
• Butter: Melted butter is best for a buttery, moist crumb. You can also use coconut oil or any mild tasting oil. I also tried extra virgin olive oil with great results.
• Sweetener: Choose from any liquid sweetener like honey, maple syrup or agave.
• Vinegar and baking soda: Apple cider vinegar or white vinegar can be used. Vinegar together with baking soda create air bubbles which acts as a leavening agent and yields a better texture and crumb.
• Baking powder: This baking staple helps the muffins rise and gives them an airy texture.
• Yellow cornmeal: Make sure to use cornmeal and not corn flour. There are many brands that differ in texture, I prefer fine cornmeal but feel free to use your favorite.
• Almond flour: Use super fine almond flour for best texture, my favorite brand is Kirkland. If you would like to make your own, here’s an easy almond flour recipe.
• Salt: Needed to enhance and balance all other flavors.

How to Make Healthy Cornbread Muffins

Here’s a quick and easy overview of how to make healthy cornbread muffins from scratch.

There is a full recipe card below.

Start by preheating your oven to 400 F, line a muffin tin with parchment paper liners, and set aside.

• Make the batter: To a large bowl, add eggs, milk, butter, maple syrup, and vinegar. Whisk until combined. Next, add baking powder, baking soda, and salt, then whisk until smooth.
• Add cornmeal and flour: Use a spatula to gently stir in cornmeal and almond flour, just until combined.
• Bake: Evenly scoop batter into the prepared muffin tin. Bake for 7 minutes at 400 F, then reduce temperature to 350 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let almond flour cornbread muffins rest for 5-10 minutes before serving with a bowl of soup, chili or as a side dish.

Tips for Best Results

Follow these tips and you’ll make the best cornbread muffins every time!

• Don’t use other flours: You have to use cornmeal and almond flour. You might be able to use almond meal but muffins will be more dense. Any wheat flour, whole-wheat flour, coconut flour or gluten-free flour will not work.
• Type of cornmeal to use: Any coarse, medium, or fine grind cornmeal will work, just be sure it is yellow cornmeal for the most corn flavor. A finer cornmeal will yield a tender crumb and still have that little bit of grittiness, which is my favorite.
• Solidified butter is OK: Once you mix melted butter or coconut oil with other cold liquids, it will form into small pieces. That’s fine, it will melt during baking.
• Whisk well: Be sure to whisk liquids until there are no small lumps of baking powder and baking soda are left. It will help the batter rise evenly and makes this one bowl recipe possible.
• Use muffin liners: Unless you are 100% sure your muffin tin is non-stick, I highly recommend to use parchment paper liners or a silicone muffin pan. These muffins do stick!
• Do not overbake: Remove muffins when toothpick inserted comes out clean and they still look light on top.

Variations

These delicious cornbread muffins are healthy, seasonal, with lots of great variations to try.

• Dairy-free: Make dairy-free cornbread muffins using your favorite dairy free milk and coconut oil or vegan butter.
• Add corn: Up the sweetness by adding up to 1 cup of fresh corn, drained canned corn, or thawed frozen corn.
• Make them cheesy: Mix in some shredded cheddar cheese, or pepper jack cheese.
• Add heat: Stir in diced jalapenos, green chilies, or add a pinch of cayenne pepper.
• Breakfast muffins: Make savory muffins by adding bacon or enjoy a sweeter breakfast muffin with the addition of blueberries.

What to Serve with Cornbread Muffins?

I love serving these craveable cornbread muffins at Thanksgiving alongside wildly popular boneless turkey breast, or paired with healthy soup and stew or healthy chili.

Here are our favorites, be sure to enjoy warm or hot, see below for reheating.

• Breakfast: Warmed, cut in half, then spread with butter, honey, or jam.
• Chili: Dipped into healthy white chicken chili, Instant Pot turkey chili or white bean pumpkin turkey chili.
• Soup: With a bowl of Instant Pot stuffed pepper soup, vegetable beef soup or Instant Pot cabbage soup.
• BBQ meats: To sop up the sauce of healthy crockpot pulled pork or crockpot BBQ pulled chicken.

How to Store and Reheat

Store: Allow muffins to cool completely and store them in an airtight container lined with paper towels on top and bottom. Here’s how to store muffins so they stay fresh and moist for 2-3 days. Irecommend to freeze them after to avoid mold build-up.

Freeze: You can freeze your muffins for up to 3 months, here’s everything you need to know on how to freeze muffins.

Reheat: It’s best to microwave these little breads in 15 second increments.

FAQs

More Recipes to Try

• Almond flour bread
• Quinoa bread
• Pampushky

Print

Healthy Cornbread Muffins

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 cup any milk I used whole milk
• 1/4 cup melted butter or coconut oil or any mild oil
• 1/4 cup maple syrup or honey
• 1 tablespoon apple cider vinegar or white vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup + 3 tablespoons yellow cornmeal fine
• 2 cups almond flour super fine

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
• Add cornmeal and almond flour, then mix with spatula just until combined.
• Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.

Video

Notes

• Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g

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Here’s a look at How to Freeze Muffins so they stay fresh for 3 months. I’ll also share some helpful tips on thawing and reheating, so they remain fluffy.

Make a big batch of healthy muffins last longer by knowing how to freeze muffins correctly. My method is super easy, so you can enjoy your favorite healthy breakfast or healthy snack for months to come!

No more eating soggy or dry leftover muffins, although I share lots of tips how to store muffins for days so they stay fresh.

And in this post is everything you need to know about freezing muffins!

How Long to Store Muffins Before Freezing?

If you’re not planning on freezing your muffins right away, here’s how to best store them for the first few days.

• First 24 hours: After baking, let your muffins cool for 5-10 minutes in the muffin pan before moving to a cooling rack to cool completely. Store them at room temperature on the counter covered with a clean kitchen towel.
• Up to 4 days: After the first 24 hours add a layer of paper towel to a large airtight container and place muffins inside in a single layer. Then add another layer of paper towel, seal with lid, and keep them on your counter for 4 days.

Supplies You Will Need

First and foremost, you’ll need Ziploc bags. I love them because they expand well and I usually wash them with warm soapy water, dry and reuse.

I do not love silicone reusable bags because they are very narrow and don’t expand, meaning you can’t fit many muffins in them. I also find they break along the seams eventually.

You’ll also need straws if you decide to suck air out of the bag, which I highly recommend!

How to Freeze Muffins

Here’s a quick overview of how to freeze muffins, this method works with any healthy muffin recipe.

• Bake and cool: Bake your batch of muffins as per recipe and let them cool, first in the muffin tin for 10 minutes, then on a wire rack.
• Transfer to freezer bag: Without overlapping, place as many muffins as you can into a gallon size Ziploc bag. You can also wrap each muffin in plastic wrap individually and then in a bag.
• Remove air: Seal the bag, leaving a small opening and suck out air as much as possible. A straw really helps for this step!
• Freeze: Pop them in your freezer, making sure they are laying flat.

How Long Do Muffins Last in the Freezer?

You can store muffins in your freezer for 3 months. Technically could be for up to 6 months but I do not love the stale smell and taste they get after 3 months.

How to Thaw and Reheat Muffins

Remove frozen muffins from the freezer and let them thaw at room temperature for 2-3 hours. Or thaw in the fridge overnight and warm in the microwave.

If you’re not thawing the whole bag remember to remove air and reseal the bag before placing them back in the freezer.

If you have a sudden muffin craving place an unwrapped muffin on a paper towel or microwave-safe plate and reheat in the microwave. I find 15-20 seconds is perfect but may need a bit longer depending on muffin size.

You can also wrap your muffin in foil, place on a baking sheet, and reheat in the oven for 10-15 minutes on 350 degrees F.

5 Tips for Best Results

• Cool muffins completely: If the muffins are even a tiny bit warm when transferred to a container or bag the condensation will collect and you’ll end up with soggy muffins.
• Remove as much air as possible: Excess air in the bag allows ice crystals to form around the muffins which causes freezer burn and increased moisture when thawed. Get as much air out as possible, so your muffins don’t turn soggy once thawed.
• Don’t freeze too long: Maximum recommended freezing time is 3 months. Any longer and the smell, texture, and flavor will be off.
• You can thaw at room temperature: It is safe to thaw little quick breads at room temperature and should only take 2-3 hours.
• Reheat after thawing: I find muffins taste freshly baked when I reheat them after thawing instead of from frozen.

How to Freeze Store-Bought Muffins

Can you freeze muffins from the bakery or store? Yes! They are most likely already cool, so you can go straight to transferring them in a bag, removing air with a straw, and placing them in the freezer.

Storing Other Breads and Muffins

This storing method is foolproof and works great with your favorite quick breads, gluten free muffins, mini muffins, protein bagels, or scones.

So get baking, have fun, and stock your freezer!

FAQs

Reader Favorite Muffin Recipes to Try

• Almond flour banana muffins
• Applesauce banana muffins
• Healthy carrot muffins
• Healthy zucchini muffins
• Healthy blueberry muffins
• Healthy banana zucchini muffins

Easy Muffins for Beginners

• Lemon muffins
• Healthy chocolate chip muffins
• Healthy banana chocolate chip muffins
• Almond flour yogurt muffins
• Chocolate zucchini muffins
• Oat flour banana muffins

Print

How to Freeze Muffins

Here's a look at How to Freeze Muffins so they stay fresh for 3 months. Plus tips on thawing and reheating, so they remain fluffy.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 12 muffins

Calories 11kcal

Author Olena Osipov

Equipment

• Ziploc bags
• Wire rack
• Large plastic container
• Straws

Ingredients

• 1-12 muffins

Instructions

• Bake muffins as per recipe and let them cool completely on a wire rack.
• Place muffins in a gallon size Ziploc bag, as many as you can fit comfortably.
• Seal almost shut, leaving a small opening. Insert straw in it, suck out as much air as possible, remove straw and seal immediately.
• Lay muffins flat in a freezer and freeze for up to 3 months. Muffins should be frozen solid after 4 hours.

Notes

Thaw: Defrost muffins in the fridge overnight or on a countertop for 1-2 hours.

Reheat: Reheat muffins from frozen or thawed in a microwave in 30 seconds increments. Air fryer is also great for that!

Nutrition

Serving: 1muffin | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 22mg | Fiber: 0.1g

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Pumpkin Cream Cheese Muffins are light and fluffy with a rich creamy center, and sweet streusel topping. They’re the perfect breakfast on a cool crisp morning.

If pumpkin is your favorite fall flavor these pumpkin chocolate chip muffins and banana pumpkin muffins are a must try!

Simple, delicious, and in season, these pumpkin cream cheese muffins are a win-win-win. Perfectly sweet with layers of flavor, I’m loving this addition to my collection of healthy muffin recipes!

Whether it’s a filling in healthy pumpkin muffins or the topping on a healthy pumpkin cake, cream cheese and pumpkin are a match made in heaven.

Why You’ll Love This Recipe

• Uses entire can of pumpkin: Just like with healthy pumpkin bread, we use an entire can of pumpkin puree which keeps these pumpkin spice muffins moist for days.
• Starbucks copycat: You can still hit the drive thru for a PSL, but skip the extra calories with this healthier Starbucks pumpkin cream cheese muffins recipe.
• Versatile with flour: Make them with white flour for more of a dessert, sort of like a healthy cupcake, or whole wheat flour for a healthy breakfast or snack.
• Refined sugar free: Naturally sweetened with maple syrup and no added sugar, except the streusel topping.
• Easy: No electric mixer required! These homemade muffins are easy and make your home smell like a bakery.

Ingredients for Pumpkin Cream Cheese Muffins

Cream cheese pumpkin muffins are made with simple ingredients and warm fall spices, I’m betting you already have most on hand.

• Cream cheese: Bring 5 ounces of plain cream cheese to room temperature, it can be from a block or a tub.
• Liquid sweetener: If you’re a fan, you know I always sweeten my healthy muffins with maple syrup or honey. For this pumpkin muffin recipe we’ll be using some for the muffin batter, and some for the sweet cream cheese filling.
• Eggs: 2 large eggs are needed for structure and binding.
• Pumpkin puree: Pick up the standard 15 ounces canned pumpkin puree, make sure the label does not read pumpkin pie filling. During fall I love making my own pumpkin puree, if you’d like to try it here’s how to cook a pumpkin and make puree out of it.
• Oil: A mild oil helps make your muffins super moist without adding strong flavor, I recommend avocado oil.
• Pumpkin pie spice: You can use store-bought or make your own pumpkin pie spice substitute, both add the well loved autumn flavor.
• Baking essentials: Pure vanilla extract, baking powder, baking soda, and salt.
• Flour: I used all purpose flour this time for an indulgent treat, but you can also use whole wheat flour.
• Sugar: A little bit of sugar adds sweetness to the streusel topping. I’m a fan of cane sugar, you can go with any kind of sugar you like.
• Coconut oil or butter: To bring the streusel together you’ll need room temperature coconut oil or unsalted butter.

How to Make Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are divided into three parts: the muffin, the filling, and the crumb topping. Each section is super easy and the total prep time is just 15 minutes.

There’s a full recipe card below.

Preheat your oven to 375 F, spray muffin tin with cooking spray or add muffin liners.

• Make cream cheese filling: To a medium bowl, whisk the cream cheese and maple syrup together until smooth. Set aside.
• Make streusel topping: Same simple process as my raspberry muffins. Add flour, sugar, and coconut oil to a small bowl and mash with a fork until small crumbs form.

• Make muffin batter: To a large bowl, add the eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk well until smooth.
• Fold in flour: Add flour to the muffin mixture and gently mix just enough to combine.
• Add first layer of batter: Starting with the first layer, spoon 2-3 tablespoons of muffin batter in each muffin cup.

• Fill muffin pan: Next, add a spoonful of cream cheese filling then equally distribute the remaining pumpkin mixture on top.
• Top with streusel: Lastly, sprinkle the sweet crumb topping on top.
• Bake: Bake until a toothpick inserted in the center comes out clean, roughly 22-23 minutes.
• Cool and enjoy: Remove pumpkin muffins from the oven, let them cool in the pan for the first 10 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Make these pumpkin muffins with cream cheese filling the best fall treat with these easy tips.

• To substitute pumpkin pie spice: Make your own! Mix 1 teaspoon of cinnamon with 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or just use cinnamon, measure with your heart up to 3 teaspoons.
• Use flour you like: Select from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour and sub cup for cup.
• To hide cream cheese: I like it a bit protruding on top. But for more of a surprise, add only 1 tablespoon of batter to the bottom of muffin tin, then filling, and then majority of batter.
• Measure flour correctly: This is my top tip to avoid dry muffins. Measure correctly using the scoop and level method, scoop the flour into the measuring cup then level off with the flat edge of a knife.
• Don’t skip oil: A lot of times people like to substitute with applesauce, but don’t in this case. With its high moisture content you’d have to decrease the puree and both taste and texture will be off.
• Don’t over bake the muffins: Once your toothpick comes out clean, it’s time to remove them from the oven.

Variations

• Omit streusel: Even without the buttery crisp topping, these pumpkin cream cheese muffins will still be a huge hit.
• Cinnamon sugar topping: Add a fragrant cinnamon topping like I did with these apple cinnamon muffins, it’s really easy and adds so much flavor! Mix some cinnamon with sugar, brush muffin tops with melted coconut oil or unsalted butter, then dip.
• Add chocolate chips: Because no one ever turns down a chocolate chip muffin.
• Sliced almonds: Like in blackberry muffins, a sprinkle of sliced almonds make a wonderful crisp topping.
• Pumpkin seeds: Add more earthy pumpkin flavor with the addition of pumpkin seeds.
• Omit cream cheese: You could leave these muffins plain without the creamy filling, or add a dollop of plain Greek yogurt for a tangy pumpkin muffin.
• Other add-ins: There’s lots of ways to add flavor and texture. Toss in some walnuts, pecans, coconut flakes, raisins, or dried cranberries. If you love cinnamon, you could even swirl some in with the cream cheese filling.

How to Store

Store: Once muffins have cooled, place them in a resealable bag or airtight container. They’ll stay fresh at room temperature for 2-3 days.

Freeze: Store muffins in a freezer safe airtight container and enjoy within 3 months.

FAQs

More Pumpkin Recipes to Try

• Healthy pumpkin chocolate chip bread
• Healthy pumpkin bars
• Pumpkin protein bars
• Almond flour pumpkin bread
• Banana pumpkin bread

Print

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are light and fluffy with rich creamy center, and sweet streusel topping. Perfect breakfast on a cool morning.

Course Muffins

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Resting Time 10 minutes minutes

Total Time 48 minutes minutes

Servings 12 muffins

Calories 316kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

For Cream Cheese Filling:

• 5 ounces cream cheese softened
• 2 tablespoons maple syrup or honey

For Streusel Topping:

• 1/4 cup all-purpose flour or whole wheat flour
• 2 tablespoons sugar any kind
• 1 tablespoon coconut oil or butter room temperature

For Muffins:

• 2 large eggs
• 1 2/3 cups pumpkin puree 15 ounces can, not pumpkin pie filling
• 3/4 cup + 1 tablespoon maple syrup or honey
• 5 tablespoons any mild oil I used avocado oil
• 2 tablespoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups flour

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• Make cream cheese filling: In a medium bowl, add cream cheese and maple syrup, then whisk until smooth. Set aside.
• Make streusel topping: In a small bowl, add flour, sugar and coconut oil. Using a fork, mash until small crumbs form. Set aside.
• Make muffin batter: In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Spoon 2-3 tablespoons of muffin batter in each opening of a muffin tin, then top with approximately 1 tablespoon of cream cheese filling, and finish with equal amount of remaining batter. Sprinkle streusel topping on top of all muffins.
• Bake muffins for 22-23 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 2-3 days. Keep lid ajar if muffins start to get soggy.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.

Nutrition

Serving: 1muffin | Calories: 316kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 312mg | Fiber: 2g | Sugar: 15g

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