Oatmeal Flax Pumpkin Muffins

Most pumpkin muffins actually seem like a mini cake due to the sugar content, but this is a great pumpkin muffin recipe that’s actually healthy (and tasty) that makes a perfect breakfast or snack!

INGREDIENTS:

• 1 cup of pumpkin puree

• 1/2 cup packed brown sugar

• 1/3 cup unsweetened apple sauce

• 1/4 cup water

• 2 eggs

• 1 cup whole wheat flour

• 1/2 cup oatmeal

• 1/4 cup ground flaxseed

• 1/2 cup raisins

• 4 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• 1 pinch cloves

• 1/2 teaspoon salt

See the entire recipe and directions at The Kitchen Magpie.

Flax Carrot Apple Muffins

This wonderfully healthy muffin recipe can easily be made gluten-free. The sugar can also be reduced if desired (though it’s already lower in sugar than most muffin recipes). These muffins are a great source of plant-based omega 3s, fiber, and nutrients!

Ingredients

• 1 1/2 cup flour, whole wheat*

• 3/4 cup flaxseed, ground

• 3/4 cup oats, dry

• 1/2 cup brown sugar

• 2 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoon cinnamon

• 2 cup grated carrot

• 2 cup, grated apple

• 3/4 cup milk (or non-dairy milk)

• 2 large egg

• 1 teaspoon vanilla extract

• 1 cup cranberries, dried (you can substitute raisins, but it’s extra good with the cranberries)

*Note- for a gluten-free recipe substitute almond flour and make sure you use certified gluten-free oats

See the entire recipe and directions at Super Healthy Kids.

Matcha Blender Muffins

These delicious muffins are from a great new gluten-free recipe blog I discovered- Erin Lives Whole. Matcha is a green tea powder full of antioxidants and gives baked goods a unique flavor.

INGREDIENTS:

1.5 cups rolled oats

2 tbsp matcha powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

2 large bananas

1/4 cup maple syrup

1 tsp vanilla

1/3 cup almond milk

1/2 cup sliced almonds

See the entire recipe and directions at Erin Lives Whole.

Healthy Oat Bran Muffins

This is a fantastic, healthy oat bran recipe that is full of fiber and low in sugar. Oat bran is full of unique, healthy fibers that can help with heart health and help to stabilize blood sugar levels- oat bran has “soluble fiber” which are carbohydrates that are digested slowly, which in turn help to keep blood sugar in a balanced range.

INGREDIENTS;

• 2 cups oat bran

• 1⁄4 cup firmly packed brown sugar

• 2 teaspoons baking powder

• 1⁄2 teaspoon salt

• 1 cup milk (use non-dairy if needed)

• 1 egg

• 1⁄4 cup honey or 1/4 cup molasses

• 2 tablespoons vegetable oil
  

See the full recipe and directions at Food.com.

Flaxseed Muffins (GF & DF)

These delicious muffins are a great way to get some extra flaxseed into our diets- they’re also allergy friendly!

Ingredients:

2 large eggs

1/2 cup dairy free milk

1 tsp vanilla

1/3 cup coconut sugar

3 T granulated sugar

1/4 cup neutral tasting oil, melted butter, or melted coconut oil

1/2 cup ground flax

1/2 cup almond flour (whisk to remove lumps if needed)

3/4 cup gluten free flour

1 T baking powder

2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

See the entire recipe and directions at There Is Life After Wheat.

4 Ingredient Banana Almond Mini Muffins (Vegan, Grain-Free)

These muffins are a snap to put together, and are made with only four healthy ingredients! I think they taste best straight out of the oven. Enjoy!

INGREDIENTS:

• 1 cup (250 mL) mashed, very ripe banana (between 2 and 3 large bananas)

• 2 tablespoons (13 g) flaxseed meal

• 1 and 1/2 cups (168 g) blanched almond flour

• 1 and 1/2 teaspoons baking powder

• Optional: 1/4 teaspoon fine sea salt

See the entire recipe and directions at Power Hungry.

Crabapple Muffins

Crabapples are ripe on trees all over town right now! This absolutely delicious recipe is uniquely tart and sweet and uses fruits that are often wasted!

INGREDIENTS:

2 eggs

2/3 cup canola oil

2 teaspoon vanilla

1 cup brown sugar*

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon baking soda

2 1/4 cups flour (if gluten free, substitute almond flour)

2 cups chopped crab apples (feel free to leave the skins on)

*Note: you can reduce the sugar by half at least if desired for a lower sugar muffin.

DIRECTIONS:

1. Preheat oven to 350° F.

2. Combine eggs, oil, vanilla, sugar in a stand mixer or bowl.

3. Stir in baking powder, cinnamon, salt, and baking soda.

4. Add flour, and stir until combined.

5. Mix in the chopped crab apples.

6. Grease muffin tins, and then fill each muffin cup approximately 2/3 full with batter.

7. Bake for approximately 30 minutes or until lightly browned and a toothpick comes out of the center clean.

Adapted from a recipe on the site A Hundred Years Ago.

Spinach Muffins for Picky Eaters (GF)

These muffins are light with a delicious sweetness. Kids can call them Monster Muffins, but whatever you decide to call them, they make a wonderfully delicious (and healthy) snack, plus they’re loaded with fresh spinach!

1 ripe banana (6 to 8 ounces)

1/4 cup water

1/4 cup almond butter (or any other nut/seed butter)

1 egg (or a vegan flax/chia egg)

1/4 cup honey

2 cups fresh baby spinach, loosely packed

1 cup rolled oats (certified gluten-free, if needed)

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1/2 teaspoon vanilla extract

1/8 teaspoon salt

See the entire recipe and directions at Detoxinista.