The Ultimate Healthy Muffins
Elevate your snacking game with The Ultimate Healthy Muffins—an irresistibly moist and flavorful treat that's as nutritious as it is delicious! Packed with wholesome ingredients like whole wheat flour, rolled oats, and naturally sweetened with ripe bananas and a touch of honey or maple syrup, these muffins are perfect for guilt-free indulgence. A creamy blend of unsweetened applesauce and Greek yogurt keeps them light yet satisfying, while a dash of cinnamon adds warm, cozy notes to every bite. Customizable with optional toppings like chopped nuts or chocolate chips, these muffins come together in just 30 minutes, making them ideal for busy mornings, snack time, or even dessert. Plus, they’re freezer-friendly for a make-ahead option that fits into any healthy lifestyle. Whether you're looking for a nutritious breakfast on-the-go or a wholesome snack, these muffins deliver the perfect balance of flavor and nourishment!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Bananas (ripe and mashed)
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt
- 0.25 cups Honey or maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Mix well and set aside.
In another bowl, whisk together the mashed bananas, applesauce, Greek yogurt, honey or maple syrup, egg, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
If using optional ingredients like chopped nuts or chocolate chips, gently fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 5 days. These muffins also freeze well for up to 3 months.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 98.1 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2445 mg | 52% | |
*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.
