These Healthy Muffin Recipes are the perfect solution for breakfast on the go, and we’ve got flavors for everyone’s tastes including apple cinnamon, sweet potato, blueberry, chocolate zucchini, and more! They are oil-free and completely vegan and vegetarian.
Homemade muffins are SO much better than store-bought. Though many people love muffins, typically they’re full of added sugar, fat, and other unhealthy ingredients. But, that’s not the case with these healthy, plant-based, oil-free breakfast muffins!
What makes muffins healthy?
It’s all about the ingredients! These muffins are healthy because they are made with wholesome ingredients like whole wheat and oat flour as well as fresh berries and even vegetables. Yes, you heard that right–VEGGIES!
But don’t be afraid because these muffins are perfectly sweet, and no one will ever know they are actually healthy.
There are quite a few varieties in this list of muffin recipes, and you’ll find that they all have similar wholesome ingredients in the list. What you won’t find is any milk, eggs, or butter.
- Flour- We use whole grain flours like wheat and spelt as well as gluten-free oat flour.
- Rising agents- A mixture of baking powder, baking soda, apple cider vinegar, and salt.
- Sweeteners- Some of the sweeteners we use are date sugar, date paste, brown sugar, sucanat, and maple syrup.
- Spices- Cinnamon, allspice, and vanilla are commonly used.
- Plant Milk- These muffins are all made with plant milk such as almond, soy, and oat.
- Applesauce- It’s the secret ingredient that helps keep them moist. Purchase it or make your own applesauce.
- Veggies & Fruit- Apples, raisins, blueberries, zucchini, sweet potatoes, and more!
- Nuts- We love to add protein-packed nuts like walnuts and pecans to the batter.
What makes them rise?
Since we don’t use eggs, butter, or milk, it’s amazing that these healthy, low-fat muffins are able to rise to perfection and still be nice and moist.
It is a combination of baking powder, baking soda, salt, and apple cider vinegar that creates the fluffy rising stature of these muffins.
Because we use whole grain flour, they are a little denser than the sugary greasy variety.
Muffin baking pro tips & substitutions
- Cooking time- Don’t overbake because it will cause dryness. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
- Gluten-Free- Some of these muffins are already gluten-free, and this link to the Minimalist Baker will help adjust the others for those gluten-sensitive folks that want to give them a try.
- Storing- Keep in an airtight container in the refrigerator for up to 5 days. While you’re at it, make a stash for the freezer so breakfast can be as easy as a quick heat up in the microwave.
- Cupcakes- Even though muffins aren’t technically cupcakes, I’ve thrown in an amazing chocolate cupcake recipe that uses sweet potatoes as the main ingredient in the frosting. You’re welcome!
This is a growing list, so stay tuned for more amazing dairy-free and oil-free muffin recipes to come on my Muffin Recipe Page!
Healthy muffin flavors
- Applesauce and Cinnamon
- Zucchini Chocolate
- Sweet Potato Muffins
- Banana Oat Muffins
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Chocolate Sweet Potato Cupcakes
You’ll love these muffins because they’re…
- Perfectly sweet
- Some are gluten-free
- Vegan and vegetarian
- Super flavorful
Traditionally, muffins are super high in calories and pretty much devoid of other nutrition. But with a few wholesome ingredients, a muffin pan, and some creativity, they can be made not only healthy but completely delicious.
So, crank up that stove and whip out those non-stick silicone pans– it’s Muffin Time!
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