30 Day Health Muffins
Achieve wholesome snacking bliss with these versatile 30 Day Health Muffins, a make-ahead treat that’s perfect for busy mornings or guilt-free desserts. Packed with nutrient-rich ingredients like whole wheat flour, oats, grated carrots, and chopped nuts, these muffins combine naturally sweet flavors from applesauce, honey, and dried fruit for a moist and satisfying bite. The batter can be prepared in advance and stored in the fridge for up to 30 days, letting you bake fresh muffins on-demand with minimal effort. Infused with warm cinnamon spice and a touch of vanilla, these muffins are high in fiber, naturally sweetened, and protein-packed thanks to Greek yogurt and eggs. Ideal for meal prep and easily customizable, they’re a deliciously healthy option the whole family will love.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Oats
- 2 teaspoons Baking soda
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 4 large Eggs
- 2 cups Applesauce (unsweetened)
- 2 cups Plain Greek yogurt
- 1 cup Honey
- 2 teaspoons Vanilla extract
- 1 cup Chopped nuts (such as walnuts or pecans)
- 2 cups Grated carrots
- 1 cup Raisins or chopped dried fruit
Instructions
Preheat your oven to 375°F (190°C) if baking muffins immediately. If storing the batter, preheat the oven when ready to bake.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, oats, baking soda, baking powder, ground cinnamon, and salt.
In a separate bowl, beat the eggs. Add the applesauce, Greek yogurt, honey, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chopped nuts, grated carrots, and raisins or dried fruit.
If baking immediately, line a muffin tin with liners or lightly grease it. Fill each muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
If storing, transfer the batter into an airtight container and refrigerate for up to 30 days. Stir the batter before each use and bake muffins as needed.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Facts
Calories |
4941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 846.1 g | 308% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 394.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1182 mg | 91% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 5578 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
